Iğdır Omaç Soup

Iğdır Omaç Aşı Çorbası is a regional soup specialty from Iğdır, prepared with patientia dock (Rumex patientia), alça plum (green dried plum), karnıkara-type lentils, and small dough pieces known as “omaç.” It was officially registered as a Geographical Indication (Registration No: 876) by the Turkish Patent and Trademark Office on 26 August 2021, with the requirement that the entire production process take place within the boundaries of Iğdır province.

Technical Definition and Distinctive Characteristics

Iğdır Patientia Soup consists primarily of the following ingredients: patientia dock, alça plum, karnıkara-type lentils, and omaç. Omaç are small dough pieces made from a mixture of flour, water, and salt. These dough pieces are prepared using a traditional method originating from Central Asia: the flour, water, and salt are mixed and then hand-kneaded into small round shapes, followed by approximately one hour of drying to make them ready for use.

The primary ingredients responsible for the soup’s characteristic sour taste are patientia dock and alça plum. This intense sourness is specifically highlighted in the registration document as a unique feature of the Iğdır region.

Production Method

During ingredient preparation, the karnıkara-type lentils and patientia dock are soaked in water overnight in separate containers. The alça plums are cleaned and prepared, then stored until use.

To prepare omaç, 250 grams of flour, 0.1 liter of water, and 2 grams of salt are mixed to form dough. Small pieces are shaped from the dough and dried for approximately one hour. The amount of omaç used in cooking is 300 grams.

Cooking Steps

• Onion is sautéed over low heat for approximately 3 minutes
• Paste and optional tomato juice are added (sautéed for 2 minutes)
• Lentils, water, peppers, and salt are added
• Patientia dock is added first, followed by omaç, and the mixture is cooked for approximately 20 minutes
• Served hot

Regional Identity and Gastronomic Tourism

Iğdır Omaç Aşı Çorbası is one of six geographical indication local products of Iğdır and plays a significant role in the province’s gastronomic identity.

The soup is recognized for carrying distinct cultural value to the region and is considered one of the authentic flavors offered to both domestic and international tourists.

Geographical Indication Process and Usage Conditions

Iğdır Patientia Soup was submitted for geographical indication registration on 19 October 2020 under application number C2020/340 and was officially registered as a Geographical Indication on 26 August 2021 under number 876. The registration process was carried out by the Iğdır Chamber of Commerce and Industry.

The geographical boundary for this product is limited to Iğdır province. The patientia dock and alça plum used in production must be cultivated exclusively within these provincial boundaries. Furthermore, all stages of production—including harvesting, preparation, and cooking—must also take place within these geographical limits.

According to usage regulations, the product name and geographical indication must be visibly displayed on the soup itself, its packaging, or within the production facility. In cases where the product is not sold in packaged form, this information must be clearly exhibited within the production area.

The product is inspected at least once annually by a commission of at least three members, coordinated by the Iğdır Chamber of Commerce and Industry and including experts from the Iğdır Provincial Directorate of Agriculture and the Food Engineering Department of Iğdır University.