Gaziantep / Antep Alaca Çorbası

Gaziantep / Antep Alaca Çorbası is a traditional soup unique to the city of Gaziantep in Türkiye’s Southeastern Anatolia Region, officially registered with a geographical indication. Registered on 9 June 2021 by the Gaziantep Development Foundation under the Industrial Property Law No. 6769, it has been protected since 26 June 2020. With registration number 781, this product represents the cultural continuity of Gaziantep cuisine and its local production techniques.

Definition and Distinctive Characteristics

Gaziantep Alaca Çorbası is prepared with crushed (ashure-style) wheat, chickpeas, hulled black lentils, dried onion, dried red pepper, and tarragon herb. Before serving, heated oil—optional—may be added together with dried mint. This soup is consumed intensively especially during winter months and is made with ingredients that align with Gaziantep’s climate and agricultural structure. One of its distinctive features is the use of tarragon (Artemisia dracunculus) that has been dried in shade and retains a bright green color. The crushed wheat is obtained from soft wheat grown in Gaziantep; when soaked in water it swells by one-fifth and becomes easily mashed in the mouth when cooked. The black lentils and chickpeas are selected from varieties cultivated in the continental-Mediterranean climate zone on red alluvial soils. These ingredient choices reinforce the product’s link to its geographical origin.

Historical Background

The origins of Gaziantep Alaca Çorbası extend back to the Hittite period. ^【1】 This historical depth demonstrates that the soup is not merely a nourishing dish but also an integral part of the region’s cultural heritage. With a production process requiring skilled craftsmanship, it has been passed down from generation to generation within Gaziantep’s culinary tradition.

Production Method

The ingredients required for a portion serving 4–6 people are: 1 glass of crushed wheat, ½ glass of hulled black lentils, ½ glass of chickpeas, 3–4 medium-sized dried onions, 3–4 dried red peppers, ½ glass of olive oil, and optional clarified butter, butter or sunflower oil, 10–15 grams of dried tarragon, 2 tablespoons of ground red pepper, 15–20 grams of salt, 2–2.5 liters of water, and optionally 1 tablespoon of mint.

Chickpeas and crushed wheat are soaked in water overnight. They are then boiled in a steel pot with 5–6 glasses of water for 15 minutes and left to rest for at least six hours. After resting, the water is drained. Fresh water is added to the pot to cover the wheat and chickpeas by 4 cm, and they are cooked until the chickpeas become soft. The lentils are cooked separately in another pot for 25 minutes; alternatively, they may be cooked together with the chickpeas and wheat.

The onions are finely sliced lengthwise and added to the pot together with the cooked lentils. After reducing the heat, the dried red peppers are added. Fresh red peppers may also be used depending on the season. Approximately 2–2.5 liters of water are added and the mixture is cooked for another 10 minutes. Then tarragon, ground red pepper, and salt are added, and all ingredients are simmered over low heat for 20–25 minutes. The soup’s consistency is achieved once the onions are fully cooked. In the final stage, heated oil mixed with dried mint is drizzled over the soup before serving, if desired.

Geographical Boundary and Production Conditions

All stages of production for Gaziantep Alaca Çorbası must be carried out within the boundaries of Gaziantep Province. This requirement ensures that the ingredients are locally sourced and that the production process follows Gaziantep-specific techniques. The product is presented with the geographical indication emblem and the label “Gaziantep / Antep Alaca Çorbası”; if this label cannot be placed on the packaging, it must be clearly visible within the production facility.

Monitoring Process

Monitoring is coordinated by the Gaziantep Development Foundation. The monitoring board includes experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Tradesmen and Artisans, and the Gastronomy Department of Gaziantep University. Inspections are conducted at least once a year regularly, and may be carried out at any time if needed or upon complaint.

The main criteria considered during monitoring aim to preserve the product’s traditional structure and geographical indication status. First, the suitability of the ingredients used is evaluated, ensuring that only locally sourced components meeting the specified recipe characteristics are employed. Second, compliance with the production method is examined; the soup must be prepared according to Gaziantep-specific techniques and the steps outlined in the traditional recipe. The appearance and presentation of the product are also assessed; its consistency, color, and serving style must conform to traditional examples. Finally, the correct and visible use of the label “Gaziantep / Antep Alaca Çorbası” and the geographical indication emblem is mandatory; if the label cannot be placed on the packaging, it must be clearly displayed within the production facility.