Hakkâri doğaba is a traditional meat- and yogurt-based dish unique to Hakkâri province. It is served at social gatherings such as memorials, weddings, and condolences, and constitutes an important part of Hakkâri’s cultural and culinary heritage. The dish was registered with a “certification of origin” on 19 December 2017 and is protected under Industrial Property Law No. 6769. The registration application was submitted by the Hakkâri Chefs and Pastry Association.
History and Cultural Context
Doğaba originated approximately 150–200 years ago in Hakkâri to meet local communal needs. People living on agriculture and livestock would serve meals at large gatherings during weddings, especially in autumn and winter. Depending on economic means, families would offer kavurma (roasted meat) or meatless Devin (Hakkâri ayran aşı), while middle-income households developed doğaba as an intermediate solution. Over time, its flavor and filling nature led to its acceptance as a staple of Hakkâri cuisine.
Distinguishing Features
The main feature distinguishing doğaba from similar dishes is the use of Hakkâri-specific sheep yogurt. This yogurt is produced differently for summer and winter and has a flavor unique to the region. Additionally, only local wild mint varieties called pünge and catır-cate are used. Both meatballs made from ground meat and bone-in sheep meat are included to create a rich content. A spiced tomato-based sauce poured over the dish completes its flavor profile.
Production Method
The preparation of doğaba involves several steps:
- Lean sheep minced meat is mixed with fine bulgur and spices to form marble-sized meatballs.
- Bone-in sheep ribs are boiled separately.
- Hakkâri sheep yogurt is whisked and thinned with warm water, then cooked with cracked wheat.
- Meatballs and boiled meat are added to the pot, and cooking continues over low heat.
- For serving, a tomato-based sauce prepared with Hakkâri sheep butter (Nivişk) is poured over the dish.
Geographical Boundaries and Production Conditions
To preserve its authenticity, the yogurt must be Hakkâri sheep yogurt, and only pünge and catır-cate mints grown in Hakkâri may be used. Other ingredients can be sourced from across the country, provided they meet general food safety and hygiene standards.
Inspection
Production and marketing in compliance with registration requirements are inspected at least once a year by an authorized body, which includes representatives from the Hakkâri Chefs and Pastry Association, Hakkâri Chamber of Commerce and Industry, Hakkâri Municipality, Eastern Anatolia Development Agency, and Hakkâri Provincial Directorate of Food, Agriculture, and Livestock. Additional inspections may be carried out as needed, and legal procedures are enforced where necessary.
