Konya Kikirdekli Kesme Çorbası

Konya Kikirdekli Kesme Çorbası is a soup unique to the province of Konya. Following an application submitted by the Konya Metropolitan Municipality on 17.09.2020, it was registered as a geographical indication under registration number 863 on 20.08.2021. The product is classified under the category of dishes and soups.

Product Characteristics

Konya Kikirdekli Kesme Çorbası is made from dough prepared with wheat flour, egg, salt and water. A portion of the dough is boiled in water and then mixed with strained yogurt and garlic. Melted butter is poured over this mixture. The remaining half of the dough is fried in butter. These fried dough pieces, known locally as “kikirdek,” are added to the soup before serving. The product has a geographical link to its reputation.

Production Method

The production stages of Konya Kikirdekli Kesme Çorbası are as follows:

• A firm dough is kneaded using wheat flour, egg, water and salt, then rested for 10 minutes.
• The dough is divided into two equal parts. The first part is rolled out to the thickness of a knife spine, cut into pieces 1–2 cm in size, and spread on a cloth to dry.
• The second dough portion is rolled into thin ropes, cut into 1 cm pieces, and fried in melted butter (these are the “kikirdek”).
• Five cups of water are brought to a boil, and the dried dough pieces are cooked in the water until softened.
• In a separate container, strained yogurt is gradually mixed with hot broth from the soup to warm it, then crushed garlic is added.
• The garlic-infused yogurt mixture is slowly stirred into the pot containing the cooked dough pieces, and salt is added.
• The soup is served hot. Before serving, melted butter is drizzled over the surface, followed by the prepared kikirdek pieces.

Geographical Boundary

The geographical boundary of the product is defined by the administrative boundaries of the province of Konya. Due to the soup’s long-standing tradition and its established link to this region, all production stages must be carried out within the specified geographical boundary.

Monitoring

Monitoring is conducted under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of at least three members, each an expert in the field, appointed from the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Monitoring is carried out annually on a regular basis, as well as whenever a complaint is filed or deemed necessary. During inspections, the suitability of raw materials used in production, adherence to the prescribed production method, and the correct use of the designation “Konya Kikirdekli Kesme Çorbası” and its geographical indication emblem are verified.