Diyarbakır meyir soup is a sour-flavored, yogurt-based soup that is kept alive as part of the traditional culinary culture in the Diyarbakır and Adıyaman provinces of Türkiye. Prepared with basic ingredients such as yogurt, chickpeas, and sumac sourness, this soup is a local gastronomic element that has adapted to the region's agricultural production habits and climatic conditions. While this soup, especially consumed hot in Diyarbakır during winter months, stands out as a satisfying and warming meal against the region's cold climate; in Adıyaman, it can be served hot or cold depending on seasonal conditions.
In 2021, meyir soup was registered with a geographical indication by the Turkish Patent and Trademark Office, and this registration ensured the official recognition of a unique product of Diyarbakır cuisine. This geographical indication legally transfers the collective culinary memory, which has been maintained for many years based on the traditional recipes and production methods specific to Diyarbakır, to a legal basis. In the registration documents, the use of natural sourness produced from the sumac plant grown specifically in Diyarbakır and the role of yogurt in the cooking technique were emphasized.
Diyarbakır Meyir Soup (Generated by Artificial Intelligence)
Geographical Boundary and Reputation Link
Meyir soup is a dish known and made by the public in both Diyarbakır and Adıyaman. However, the official geographical indication for this soup is only valid for Diyarbakır. In the registered version in Diyarbakır, the ratio of yogurt and boiled chickpeas is higher, and the consistency of the soup is kept denser; while in Adıyaman cuisine, it can be served in a more liquid form, cold, during summer months. Although there is no official registration in Adıyaman yet, in publications of the Provincial Directorate of Culture and Tourism and local gastronomy promotions, meyir soup is defined as an element of the region's culinary identity. The direct sourcing of ingredients like sumac and yogurt used in local production from village resources both preserves the product's naturalness and ensures cultural continuity. These different forms of use also reflect the dynamic and regionally evolving structure of Anatolian cuisines.
Product Characteristics
The most striking feature of meyir soup is that it is both nutritious and aromatic. The soup, which stands out with its tempered structure, is prepared with a mixture of yogurt, egg, and flour. This tempering is added little by little to the boiling chickpea water and stirred continuously to prevent the soup from curdling. Sumac sourness is added at the final stage to create the soup's characteristic sour taste. In the Diyarbakır recipe, the soup is usually thick and served hot, presented in copper or earthenware pots, thus keeping alive the use of traditional kitchen utensils. Melted butter is drizzled over it and enriched with a mixture of mint and chili flakes. In Adıyaman, on the other hand, meyir soup served cold in summer is preferred especially for its lightness and refreshing effect. The yogurt used in both cities is traditionally produced strained yogurt, which preserves the traditional character of the product.
Recipe and Production Method
The basic stage of the soup begins with adding pre-boiled chickpeas to boiling water. Then, the tempering prepared with a mixture of yogurt, egg, and flour is gradually added to the boiling chickpea water. During this process, continuous stirring is performed; this prevents the yogurt from curdling, preserving the soup's smooth consistency.
Preparation (Generated by Artificial Intelligence)
Presentation, Preservation, and Future Potential
Although presentation methods vary seasonally, meyir soup is brought to tables in both cities with visual and taste care. Elements such as the use of local containers, spice balance, and sumac ratio strengthen the soup's representation power in local cuisine. As a registered product, Diyarbakır meyir soup is supported by both local municipalities and cultural heritage institutions. The geographical indication certificate ensures that the soup is made in accordance with traditional production methods and contributes to local employment.
In Adıyaman, various gastronomy communities and local associations are working to preserve and document the soup's original form. The commercialization and evaluation of meyir soup in terms of gastronomy tourism may lead to a geographical indication application for Adıyaman in the future. Documenting the recipes in both cities will support the culinary culture becoming more visible at academic and commercial levels.
Inspection and Protection
The registration of meyir soup with a geographical indication requires that production processes are carried out in accordance with specific standards. Diyarbakır meyir soup's geographical indication inspections are carried out under the coordination of the Turkish Patent and Trademark Office, with the participation of relevant local government units, chambers of agriculture, and gastronomy associations. Inspections are based on the product's conformity to the recipe, the local sourcing of ingredients, and the adherence of the production method to traditional practices.
Criteria such as the procurement of sumac sourness from the Diyarbakır region, the use of traditionally produced strained yogurt, and the consistency of cooking techniques with the recipe are regularly checked. This inspection mechanism aims to preserve both the quality of the product and the sustainability of cultural heritage. In addition, registered producers are obliged to report at regular intervals and, when necessary, to document their production processes for inspection teams.
