Diyarbakır Kibe Mumbar

Diyarbakır Kibe Mumbar is a distinctive and traditional dish of the regional cuisine. It is a special type of stuffed preparation made by combining lamb intestines (mumbar), lamb tripe (kibe), fatty lamb meat, Karacadağ rice, dried onion, pepper paste, pure oil, and local spices. This dish has a deep-rooted history within Diyarbakır’s culinary culture and holds a significant place among regional flavors. Its identity is closely tied to the geographical area through the use of local ingredients and production methods, and it is officially registered as a geographical indication.

Diyarbakır Kibe Mumbar (Turkish Patent and Trademark Office)

Ingredients (Serves 6)

• 5 lamb intestines (mumbar)
• 3 lamb tripe (kibe)
• 1 kg fatty lamb meat
• 500 g Karacadağ rice
• 3 dried onions
• 40 g pepper paste
• 40 g pure oil
• 20 g salt
• 20 g crushed red pepper
• 5 g black pepper
• 20 g dried mint
• 100 g lemon salt (for cleaning mumbar)
• 100 g rock salt (for cleaning mumbar)
• Approximately 3 liters of water (for cooking)

Preparation

First, the filling is prepared by thoroughly mixing the fatty lamb meat, Karacadağ rice, finely chopped dried onion, pepper paste, and spices. The lamb intestines are washed with water to remove excess fat and impurities. They are then turned inside out and rubbed with rock salt. After soaking in water containing lemon salt, they are cut to appropriate sizes. The filling is gently packed into the intestines without compression, the ends are joined and tied with string, and the stuffed intestines are rinsed again with salt.

The cleaned and bleached tripe are rubbed with salt, flour, and lemon peel, then soaked in water. They are cut into small pieces and sewn on one side to leave an opening, filled with the stuffing, and then sewn shut.

The filled tripe are blanched in boiling water for approximately 10 minutes, after which the stuffed intestines are added, and both are cooked together for about two hours. Diyarbakır Kibe Mumbar is served hot.

Geographical Indication Information

Diyarbakır Kibe Mumbar was officially registered as a geographical indication on 28 June 2022 under registration number 1157 by the Diyarbakır Chamber of Commerce and Industry. All stages of production must be carried out within the defined geographical boundaries. This product, closely associated with Diyarbakır, has been preserved through generations by the transmission of traditional methods. Production and monitoring processes are overseen by a control authority comprising representatives from relevant public institutions and local experts.

Monitoring

Monitoring is conducted by a control authority established under the coordination of the Diyarbakır Chamber of Commerce and Industry, with participation of experts from the Diyarbakır Directorate of Agriculture and Forestry and the Dicle University School of Social Sciences, Culinary Arts Program. Inspections are carried out annually; additional inspections may be conducted upon request or complaint. During inspections, the suitability of ingredients, compliance with production methods, and correct use of the geographical indication are verified. Collaboration with experts from public and private institutions may be utilized during the monitoring process.