Hakkâri kıris is a traditional dish unique to Hakkâri province, shaped by historical and cultural context. Registered with a certification of origin, this dish is prepared especially for distinguished guests at social gatherings such as memorials, weddings, and condolences. Kıris has been part of Hakkâri cuisine for approximately 150–200 years and is known locally by various pronunciations, including kris, kriys, kiris, or qıris.
Historical and Cultural Background
Kıris originates from the agricultural and livestock-based lifestyle of Hakkâri communities. Meat, bulgur, and rice grown in the Şemdinli–Çukurca region are staple ingredients. During the period when highland life was widespread, weddings were usually held in autumn and winter, and ingredients were transported on mulebacks.
According to some accounts, kıris emerged during times of scarcity, combining leftover ingredients. In this sense, the dish symbolizes both abundance and communal solidarity.
Distinguishing Features
Kıris is characterized by the balanced combination of sweet and sour flavors within a main meat dish. The base consists of dried onion, tomato paste, and meat, while ingredients such as dried grapes and walnuts add sweetness, and sumac contributes a tart note. These components give the dish a flavor unique to the region.
Production Method
The dish is prepared for large groups; the following example is for 100 servings:
- Meatball Preparation: Lean minced meat is mixed with fine bulgur, tomato paste, and spices to form marble-sized meatballs.
- Pre-cooking: Rice, chickpeas, dried grapes, walnuts, bone-in meat, and sumac are boiled separately, then drained and set aside.
- Cooking: In a large cauldron, onions are sautéed in oil and tomato paste is added. Pre-cooked ingredients and meatballs are added, then simmered over low heat for 45 minutes with warm water. Sumac is added during the last 5 minutes.
The dish is served hot, optionally accompanied by sliced raw onion.
Geographical Boundaries and Ingredient Origins
Production of Hakkâri kıris must take place within Hakkâri province. The sheep meat and minced meat used come from animals raised in Hakkâri. Grapes and walnuts are also sourced locally. Sumac, a key ingredient, provides the dish’s distinctive tartness.
Registration and Inspection
Hakkâri kıris was registered with a certification of origin on 19 December 2017 under Industrial Property Law No. 6769. The registration application was submitted by Hakkâri Aşçılar ve Pastacılar Derneği (the Hakkâri Chefs and Pastry Association). Production, processing, and marketing are inspected annually by an authority composed of 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 conducted as necessary.
