Gaziantep Special Soup

Gaziantep Öz Çorba, also known as Antep Öz Çorba, is a traditional soup unique to Gaziantep cuisine and officially registered with a geographical indication mark. This soup holds a special place in Gaziantep’s culinary culture due to its nutritious ingredients and distinctive flavor profile. Local products such as pistachios and almonds in its composition impart a unique visual and taste character. Its frequent presence at banquet tables and its suitability for consumption in all seasons reinforce its cultural continuity.

Registered on 9 February 2021 by the Gaziantep Metropolitan Municipality, this soup has been protected under Law No. 6769 on Industrial Property since 29 June 2020.

This geographical indication registration confirms that the product is intrinsically linked to Gaziantep Province and that its production must occur within this geographical boundary. Due to the skill required in its preparation, all stages of production must be carried out within the limits of Gaziantep Province.

The main ingredients of Gaziantep Öz Çorba are dövme (cracked wheat for ashure), strained yogurt, chicken broth or bone broth, pistachios, and almonds. This soup is one of the most well-known soups in Gaziantep cuisine and is commonly served at banquets and consumed throughout the year.

The dövme is soaked, strained, crushed, and then passed through a sieve; the resulting wheat pulp forms the base of the soup. The use of local products such as pistachios and almonds enhances the soup’s distinctive character.

The following ingredients are required for a 4–5 portion production:

• Dövme (100–150 g)
• Bone broth or chicken broth (1–1.5 l)
• Strained yogurt (480–500 g)
• Egg (1)
• Clarified butter or butter (40–60 g / 20–40 g)
• Pistachios (30–50 g)
• Almonds (15–20 g)
• Cinnamon (optional)

The dövme is soaked overnight, strained, boiled the next day, and after cooking, crushed and passed through a sieve. The resulting wheat pulp is mixed with the broth and boiled. In a separate container, yogurt, egg, and butter are blended and cooked; this mixture is then added to the wheat pulp. Pistachios and almonds are boiled, peeled, toasted in butter, and added to the soup. Optionally, the remaining butter infused with cinnamon is drizzled over the soup before serving.

The designation “Gaziantep Öz Çorba / Antep Öz Çorba” and the geographical indication emblem must appear on the product itself or its packaging. If this is not feasible, they must be displayed prominently within the production facility.

Inspections are carried out by a three-member authority composed of experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Metropolitan Municipality, and the Gaziantep Chamber of Tradesmen and Craftsmen, under the coordination of the Gaziantep Metropolitan Municipality. Inspections are conducted at least once annually and may be carried out at any time upon complaint or need. During inspections, the ingredients, production method, and use of the indication mark are verified.