Antalya Lamb's Feet Soup

Antalya Paça Çorbası is a traditional soup specific to the province of Antalya, prepared using beef head meat and bone broth, and thickened with saffron, egg, and wheat flour.

It is served alongside a regional bread known as “koşma,” which is made without sesame. The distinctiveness of this soup lies in the separate preparation of the head meat and bone broth, which are combined only at the final stage, and in the creamy consistency of its thickener, setting it apart from other paça soups. With deep roots in Antalya’s culinary culture, Antalya Paça Çorbası requires considerable skill in its preparation and is produced exclusively within the geographical boundaries of Antalya province, where it is protected by a geographical indication.

Antalya Paça Çorbası (Turkish Patent)

Recipe

The ingredients used to prepare Antalya Paça Çorbası for 20 servings are as follows:

For the Soup

• 1 beef head
• 1 beef shank bone
• 10 litres of water
• 100 grams of lemon salt
• 150 grams of rock salt

For the Thickener

• 5 litres of bone broth
• 3 kilograms of wheat flour
• 15 eggs
• 100 grams of lemon salt
• 130 grams of salt
• 5 to 10 grams of saffron

Preparation Steps

• The beef head, shank bone, water, lemon salt, and rock salt are cooked together in a pot for approximately four hours. The resulting bone broth is then separated, and the head meat is rested for one and a half hours before being frozen. When preparing the soup, the frozen head meat is partially thawed, cut into bite-sized pieces, and added back to the previously boiled bone broth, which is then reheated.
• For the thickener, flour, eggs, salt, and saffron are whisked together in a container until a homogeneous mixture is obtained. Boiling bone broth and lemon salt are then added to this mixture, and the blend is simmered for approximately 20 to 25 minutes.
• During serving, the regional koşma bread is first placed in bowls. The reheated head meat from the bone broth is then added on top, followed by the thickener mixture and additional bone broth to complete the soup.

Geographical Boundary and Production Conditions

Antalya Paça Çorbası is a product with origins dating back to the 1950s and is an integral part of Antalya’s culinary tradition. Its production method consists of regional techniques and skilled processes. Consequently, the product’s reputation and designation are confined exclusively to Antalya province, and all production activities take place within this geographical boundary.

Monitoring

Monitoring activities are carried out under the coordination of the Muratpaşa Municipality. The monitoring board is composed of at least one representative each from the Muratpaşa Municipality and the Antalya Provincial Directorate of Agriculture and Forestry. Regular inspections are conducted once a year; additional inspections may be carried out at any time in response to complaints or as deemed necessary.

During inspections, the suitability of ingredients, adherence to the production method, and the correct use of the “Antalya Paça Çorbası” label and emblem are examined. The monitoring unit may receive support or procure services from public or private institutions or from experts employed by such institutions. The registering authority is responsible for ensuring the protection of rights in legal proceedings.