Afyon Sakala Çarpan Soup / Afyonkarahisar Sakala Çarpan Soup

Afyon Sakala Çarpan Çorbası / Afyonkarahisar Sakala Çarpan Çorbası is a traditional soup unique to the cuisine of Afyonkarahisar, prepared with ingredients such as green lentils, erişte, meat or chicken broth, dried onion, tomato paste, butter, wheat flour, black pepper, and dried mint. Its name derives from the way the erişte noodles cling to the beard or chin when eaten from a spoon. This soup is commonly served on special occasions such as weddings, engagements, and henna nights, and is one of the dishes that reflect the cultural identity of the region.

Historical and Cultural Context

This soup, long prepared in Afyonkarahisar and traditionally offered during social ceremonies, represents the local identity and cultural heritage. Its protection under geographical indication aims to document cultural continuity and ensure that the dish continues to be prepared using local methods.

Recipe / Production Method

Ingredients (Serves 4)

• 150 g green lentils
• 2200 ml water
• 200 ml meat or chicken broth
• 60 ml liquid oil
• 1 medium dried onion
• 60 g tomato paste
• 45 g special-purpose wheat flour
• 80 g erişte
• 10 g salt
• 2 g black pepper
• 30 g butter
• 2 g dried mint

In the preparation of Afyon Sakala Çarpan Çorbası, green lentils and erişte sourced from within the geographical boundary are preferred whenever possible. The preparation process can be summarized as follows:

1. Preparation of Lentils: 150 g of green lentils are washed and boiled in 1000 ml of water for approximately 30 minutes.
2. Preparation of Onion and Tomato Paste Mixture: One finely chopped dried onion is sautéed in 60 ml of liquid oil for 5 minutes. Then, 60 g of tomato paste and 45 g of special-purpose wheat flour are added and cooked for an additional 3 minutes.
3. Addition of Liquids: Gradually add 200 ml of meat or chicken broth and 1200 ml of drinking water to the mixture, stirring continuously to prevent lumps from forming.
4. Addition of Lentils and Spices: Add the boiled lentils along with 10 g of salt and 2 g of black pepper. Simmer the mixture for 15 minutes.
5. Preparation of Erişte and Sauce: Add 80 g of erişte and cook until softened. In a separate pan, melt 30 g of butter and add 2 g of dried mint. Sauté for approximately 2 minutes, then drizzle the mixture over the soup.

Serving: The prepared soup is served in bowls or plates, with the butter and mint mixture poured on top. It is served hot.

Geographical Boundary and Production Conditions

Afyonkarahisar Sakala Çarpan Çorbası has a long history within its geographical boundary. The production, processing, and all other stages of the dish are carried out exclusively within the borders of Afyonkarahisar province. The “geographical indication” and product name, as defined in the official designation, must be visibly displayed by producers.

Monitoring Process

The monitoring of the product is conducted by a five-member oversight body coordinated by the Afyonkarahisar Municipality. This body consists of experts representing the following institutions:

• Afyonkarahisar Provincial Directorate of Agriculture and Forestry
• Afyonkarahisar Chamber of Commerce and Industry
• Afyon Kocatepe University, Faculty of Tourism, Department of Gastronomy and Culinary Arts
• Afyonkarahisar Union of Craftsmen and Artisans
• Afyonkarahisar Municipality

Monitoring ensures the suitability of ingredients, adherence to the traditional production method, and correct use of the geographical indication. Support may be obtained from public or private institutions when necessary. The registering institution is responsible for initiating legal procedures to protect the rights associated with the designation.