Konya Tandır Soup

Konya tandır çorbası is a traditional soup specific to the province of Konya. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was registered on 18 May 2022. The holder of the registration is the Konya Metropolitan Municipality, and the product’s reputation is directly linked to its geographical origin, the province of Konya.

Definition and Distinctive Characteristics

Konya tandır çorbası is prepared using green lentils, chickpeas, dried beans, bulgur, dried onion, butter, cumin, black pepper, salt, and water or meat broth. The proportions of these ingredients and the cooking method create the soup’s distinctive character. As an important part of Konya’s culinary culture, this soup is prepared using regional cooking techniques and is best served hot.

Production

The production process of Konya tandır çorbası reflects the traditional Konya kitchen’s emphasis on patience and balance in cooking. Each stage is carefully planned to preserve the nutritional value of the ingredients and ensure flavor harmony. Production must be carried out within the boundaries of Konya province.

Preparation of Ingredients

• Green lentils (200 g), chickpeas (50 g), and dried beans (50 g) are washed separately and soaked in water for one day.
• Two dried onions are chopped and sautéed preferably in a clay pot with 25 g of butter.
• 80 g of bulgur is added to the sautéed onions and briefly stir-fried until well combined.

Cooking Process

• The soaked and drained legumes are added to the mixture.
• 1.5 liters of water or meat broth is added, followed by 7 g of cumin and 5 g of black pepper to season the soup.
• Once the mixture begins to boil, the pot is covered and simmered over low heat for approximately one hour.

Final Steps

• At the end of the cooking process, 10 g of salt is added and the soup is cooked for an additional 10 minutes.
• After cooking is complete, the soup is left to rest for 15 minutes.

Serving

Konya tandır çorbası is served hot. Its steaming, thick consistency makes it especially favored during winter months. When prepared in a clay pot, it more distinctly embodies the regional culinary tradition.

Geographical Boundary and Production Conditions

All stages of production for Konya tandır çorbası must be carried out within the boundaries of Konya province. The product’s reputation is directly tied to this geographical area, and its production process is shaped accordingly.

Monitoring

The protection of the product under the geographical indication scheme and its compliance are monitored under the coordination of the Konya Metropolitan Municipality. The monitoring process is conducted at least once a year by a monitoring body consisting of at least three members from the Konya Provincial Directorate of Agriculture and Forestry and municipal representatives. Additional inspections may be carried out when deemed necessary or upon complaint. During inspections, the compliance of the product’s ingredients and production method is verified; any identified non-conformities are reported to the relevant individuals or institutions. Inspection results are reported to the Turkish Patent and Trademark Office.