Alanya Gülüklü (Hülüklü) Soup

Alanya Gülüklü (Hülüklü) Çorba is a traditional dish unique to the Alanya district of Antalya, Turkey, and is officially registered as a geographical indication. It is based on small goat meat meatballs (locally called gülük or hülük), chickpeas, rice, tripe or chicken meat, tomato paste, tomatoes, lemon, and spices. Historically prepared especially for communal events such as weddings, mevlit ceremonies, and funerals, this soup continues to be served today both on special occasions and in everyday meals.

Alanya Gülüklü (Hülüklü) Çorba (Ministry of Culture and Tourism of the Republic of Türkiye)

Geographical Connection

Alanya Gülüklü (Hülüklü) Çorba is a traditional soup unique to the Alanya district of Antalya Province in Türkiye, and has been officially registered as a geographical indication. The product was registered on 26 September 2019 under application number C2018/075. The registering authority is the Alanya Municipality, and production and presentation are strictly limited to the Alanya district of Antalya Province. The geographical indication type is a designation of origin, and this mark may be used on menus, serving elements, visible areas within establishments, or alongside brand names.

Product Characteristics

Alanya Gülüklü (Hülüklü) Çorba has been an integral part of the social and cultural life of the Alanya region for many years. Historically, it was prepared for communal events such as weddings, mevlit ceremonies, and funerals, or served as an offering to honored guests. For this reason, it was also known in the past as “Wedding Soup.” The soup is a traditional dish made with meat, legumes, rice, spices, and lemon, featuring a tangy and savory flavor profile. One of its main ingredients is small meatballs made from lean goat mince, known locally as gülük or hülük. The soup is prepared in two main versions: tripe-based and chicken-based. Both versions follow specific ingredients and procedures.

Production Method and Ingredients

Tripe-Based Soup Ingredients

• 1.5 kg goat or beef tripe
• 1200 ml water or bone broth (approximately 6 glasses)
• 180 g rice (approximately 1 glass)
• 120 g chickpeas (approximately 1 glass)
• 60 g tomato paste (approximately 4 tablespoons)
• 440 g tomatoes (approximately 4 medium-sized)
• 120 g butter (approximately 4 tablespoons)
• 12 g olive oil (approximately 2 tablespoons)
• 10 g red pepper powder (approximately 1 tablespoon)
• 5 g salt (approximately 1 teaspoon)
• 3 g dried mint (approximately 1 tablespoon)
• 200 g lemon (approximately 2 medium-sized)

Gülük (Hülük) Ingredients

• 200 g lean double-ground goat mince
• 5 g black pepper (approximately 1 teaspoon)
• 5 g salt (approximately 1 teaspoon)
• 100 ml lemon juice, preferably

Tripe Cleaning Ingredients

• 200 g dried onion (approximately 2 medium-sized)
• 200 g lemon (approximately 2 medium-sized)
• 40 g salt (approximately 4 tablespoons)

Tripe Boiling Ingredients

• 220 g tomatoes (approximately 2 medium-sized)
• 200 g dried onion (approximately 2 medium-sized)
• 5 g salt (approximately 1 teaspoon)

Preparation and Cooking Steps (Tripe-Based)

Rice is washed until its starch is removed, then soaked for one hour in half a liter of warm salted water. Chickpeas are washed the night before and soaked in one liter of water; the next day, they are boiled in another liter of water. The rough surface of cleaned tripe is peeled, cut into large pieces, and rubbed for 10–15 minutes with onion, lemon, and salt; it is then thoroughly rinsed with plenty of water. The tripe is boiled in four liters of water over medium heat until the foam is skimmed off. After removing the foam, peeled onion, tomatoes scored with a knife, and salt are added and the mixture is cooked. Once cooked, the tripe is sliced into thin strips.

To prepare the gülük, the mince is kneaded with black pepper and salt for approximately 6–7 minutes, then shaped into pea-sized balls. Lemon juice is preferably used to prevent sticking and ensure uniform shape. The gülük meatballs are fried in a mixture of butter and olive oil for 10–15 minutes; then grated tomato is added and cooked for about 5–6 minutes. Tomato paste and red pepper powder are added and the mixture is sautéed for 10 minutes. Room-temperature water or bone broth and salt are added; once the mixture boils, the minced tripe and boiled chickpeas are added and cooked for approximately 10 minutes. Lemon juice and soaked rice are added, and the mixture is cooked until the rice softens (approximately 10–15 minutes). Dried mint is sprinkled over the soup after removing it from the heat; additional hot water or bone broth may be added if a thicker consistency is desired.

Chicken-Based Soup Ingredients

• 500 g skinless chicken meat
• 1200 ml chicken broth (approximately 6 glasses)
• 180 g rice (approximately 1 glass)
• 120 g chickpeas (approximately 1 glass)
• 60 g tomato paste (approximately 4 tablespoons)
• 440 g tomatoes (approximately 4 medium-sized)
• 120 g butter (approximately 4 tablespoons)
• 12 g olive oil (approximately 2 tablespoons)
• 10 g red pepper powder (approximately 1 tablespoon)
• 5 g salt (approximately 1 teaspoon)
• 3 g dried mint (approximately 1 tablespoon)
• 200 g lemon (approximately 2 medium-sized)

Chicken Cleaning Ingredients

• 200 g dried onion (approximately 2 medium-sized)
• 200 g lemon (approximately 2 medium-sized)
• 20 g salt (approximately 2 tablespoons)

Chicken Boiling Ingredients

• 110 g tomatoes (approximately 1 medium-sized)
• 100 g dried onion (approximately 1 medium-sized)
• 5 g salt (approximately 1 teaspoon)

Preparation and Cooking Steps (Chicken-Based)

The preparation of rice and chickpeas follows the same procedure as in the tripe-based version. Chicken meat is rubbed with onion, lemon, and salt, then thoroughly rinsed with water and boiled over medium heat. The foam is skimmed off, and peeled onion, tomatoes scored with a knife, and salt are added. Once cooked, the chicken is cooled, deboned, and cut into pieces approximately 2x1 cm in size.

The preparation of gülük follows the same method as in the tripe-based version. The gülük meatballs are fried in a mixture of butter and olive oil, then grated tomato is added and sautéed. Tomato paste and red pepper powder are added and the sautéing continues. Chicken broth and salt are added and the mixture is brought to a boil; boiled chickpeas are then added. Lemon juice and soaked rice are added, followed by the diced chicken meat. Once the rice has softened (approximately 10–15 minutes), dried mint is sprinkled over the soup removed from the heat. Hot water or chicken broth may be added to adjust consistency.

Important Preparation and Cooking Notes

Soaking rice in salted water helps it retain its texture. Adding lemon juice before the rice prevents the rice from becoming mushy; otherwise, the rice will disintegrate and produce an undesirable appearance. Furthermore, the pot lid must not be closed after adding the rice. In the chicken-based version, the meat must be added after the rice; otherwise, the chicken fibers will break apart and disperse. All these steps are essential to achieving the correct recipe and desired consistency of the soup.

Geographical Boundary and Production Requirements

Alanya Gülüklü (Hülüklü) Çorba is culturally and historically identified with the Alanya district, and its production, processing, and other operations within the geographical boundary are based on this regional connection. The soup’s uniqueness derives from Alanya’s cultural heritage.

Monitoring and Control

Compliance of Alanya Gülüklü (Hülüklü) Çorba with established standards is monitored under Law No. 6769 on Industrial Property. Monitoring is coordinated by the Alanya Municipality and carried out by a four-member inspection team composed of representatives from Alanya Hamdullah Emin Paşa University, the Alanya Hoteliers, Pensions, Restaurants, Cafeterias and Tourist Goods Traders Chamber, and the Alanya District Directorate of Agriculture and Forestry.

The inspection team visits restaurants, cafes, and hotels within the Alanya district where the soup is produced and served, providing information and raising awareness regarding the geographical indication. During inspections, it is verified whether production adheres to the conditions specified under the headings “Product Definition and Distinctive Characteristics,” “Production Method,” and “Production, Processing and Other Operations Must Take Place Within the Geographical Boundary,” and whether the final product possesses the defined characteristics.

These inspections are conducted at least once annually; additional inspections may be carried out as needed or upon complaint. Reports of inspections are submitted annually by the Alanya Municipality to the Turkish Patent and Trademark Office. Support or services may be obtained from institutions or experts in the public or private sector during the monitoring process. Legal actions to protect the rights of the geographical indication are undertaken by the registering entity.