Diyarbakır Habenisk Soup

Diyarbakır habenisk soup is a traditional soup distinguished by its thick consistency, prepared with crushed wheat green lentils chickpeas dried onion and clarified butter. This dish is one of the foundational elements of Diyarbakır cuisine and is commonly served at social gatherings such as funerals holidays and weddings. In this way it carries a cultural and geographical association with Diyarbakır province.

Registered in 2022 as a geographical indication under the Industrial Property Law No. 6769 Diyarbakır habenisk soup is protected by law. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry and the product name and geographical indication emblem must appear directly on the product or its packaging; if this is not possible they must be prominently displayed at the production facility.

Production Characteristics

The main ingredients used in the preparation of the soup are as follows:

• Green lentils 450 g
• Crushed wheat 250 g
• Chickpeas 125 g
• Clarified butter 75 g
• Dried onion 1 piece
• Salt 5 g
• Pul biber 5 g
• Water 1.5 l

The preparation process begins by soaking the chickpeas and crushed wheat in water overnight. After boiling these ingredients washed green lentils and boiling water are added and cooking continues. The chopped onion is sautéed in clarified butter until it turns pink then added to the soup. When the soup reaches a thick consistency it is seasoned with pul biber and served hot.

Geographical Boundaries and Production Conditions

All stages of production for Diyarbakır habenisk soup must be carried out within the boundaries of Diyarbakır province. This requirement is due to the historical origins of the dish and its established association with the region. It is recommended that ingredients be sourced preferably from within the geographical boundary.

Monitoring Process

The production and presentation of the product are monitored by a minimum three-member expert inspection body established jointly by the Diyarbakır Chamber of Commerce and Industry and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually and may also be carried out at any time upon complaint or need. Inspection criteria include the suitability of ingredients adherence to the traditional production method and correct use of the geographical indication emblem. Inspection results are reported to the Turkish Patent and Trademark Office.