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A traditional dish known as “kabak meftunesi,” officially recognized among the geographically indicated foods of Diyarbakir cuisine, continues to stand out as one of the region’s most enduring flavors.
Prepared both in family homes and selected local restaurants, it draws the attention of domestic and international visitors exploring southeastern Türkiye.
Diyarbakir, a city known for its historical, cultural and gastronomic heritage, has increasingly attracted tourists interested in authentic regional cuisine.
Among its signature dishes, kabak meftunesi reflects how local ingredients and long-standing culinary traditions have come together over generations.
The meal is prepared using winter squash harvested toward the end of summer from the Hevsel Gardens, a fertile agricultural area listed as a UNESCO World Heritage site. The dish also relies on lamb sourced from Karakas breed sheep, typically taken from 1-year-old animals, and sumac grown naturally in the region or cultivated locally.
Garlic enhances the flavor profile, while sumac water gives the dish its distinctive sour taste, which has made it a frequent choice on local dining tables.
Derya Akdag Aykac, an instructor in food and beverage services at the Yenisehir Public Education Center, explained that the city’s multicultural past has shaped its kitchen culture, allowing diverse recipes to be handed down from generation to generation.
She described kabak meftunesi as one of the flavors that has survived from the past to the present, emphasizing that the dish combines regional squash, lamb from Karakas sheep and locally sourced sour sumac.
“The key point of kabak meftunesi is the sumac that gives the dish its sour character. The squash must also be naturally sour. It cannot be prepared with pumpkin. We use diced lamb, but bone-in meat can also be preferred,” she said.
A traditional batch typically serves around eight to 10 people and combines lamb, sour sumac infusion and seasonal winter squash cooked slowly to balance savory and sour flavors.
Ingredients
Preparation
First, the lamb is sealed in oil until browned, then boiling water is added and the meat is left to cook.
At the same time, sumac is steeped in water so its color and flavor fully release into the liquid.
The squash is cut into evenly sized cubes to ensure uniform cooking.
After the meat absorbs its liquid, tomato and pepper paste are added and sauteed briefly, followed by red pepper flakes. Finely chopped garlic is then added, with part of the garlic reserved for serving.
Boiled water and salt are added, and the mixture is cooked over medium heat for about 20 minutes.
Once the squash and meat soften, the strained sumac water is poured into the pot and cooked for an additional 15 minutes so the sour flavor blends into the dish.
After resting, freshly chopped garlic is added on top before serving.
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