Konya Tarhun Soup

Konya Tarhun Çorbası is a traditional soup unique to Konya’s culinary culture, prepared using fundamental ingredients such as yogurt, red meat, tarragon herb, wheat flour, egg, and salt. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was registered by the Turkish Patent and Trademark Office on 18 May 2022. The registered owner is the Konya Metropolitan Municipality.

Definition and Distinctive Characteristics

Konya Tarhun Çorbası is prepared using yogurt, boiled red meat (preferably lamb), tarragon (Artemisia dracunculus) leaves, water, wheat flour, egg, and salt. The tarragon herb is the essential component that determines the soup’s characteristic aroma and distinctive flavor. Known locally as “terhun çorbası,” this dish is intrinsically associated with Konya Province and requires production conditions specific to its geographical origin.

Production Method

Konya Tarhun Çorbası is prepared using the following average quantities of ingredients:

• 500 grams of red meat (preferably lamb)
• 1 liter of water
• 250 grams of strained yogurt
• 15 grams of wheat flour
• 1 egg
• 20 grams of tarragon
• 15 grams of salt

Preparation Process

1. Lamb and water are placed in a pot and boiled until the meat becomes tender. The meat is then separated into small pieces. If the water volume has reduced, hot water is added to restore it to 1 liter.

2. In a separate container, yogurt, egg, and flour are mixed thoroughly with approximately 250 ml of the meat boiling liquid to form a homogeneous mixture.

3. If fresh, the tarragon is finely chopped; if dried, it is crushed and added to the mixture.

4. The prepared mixture is gradually added to the boiling meat and water mixture. Salt is added at this stage.

5. The soup is boiled for a few more minutes to complete the cooking process.

6. Melted or warmed butter is drizzled on top of the soup before serving.

The soup is recommended to be served and consumed hot.

Geographical Boundary and Production Conditions

All production stages of Konya Tarhun Çorbası must be carried out within the boundaries of Konya Province. The dish’s reputation and production conditions are directly linked to this geographical area.

Monitoring

The monitoring process is conducted by a minimum three-member oversight body coordinated by the Konya Metropolitan Municipality, with participation from the Konya Provincial Directorate of Agriculture and Forestry. Monitoring inspections are carried out at least once per year; additional inspections may be conducted as needed or upon complaint.

The following aspects are verified during inspections:

• Appropriate use of the geographical indication
• Compliance of production with the ingredient list and production method

Any non-compliance and required corrective measures are communicated to the relevant individuals or institutions. The oversight body may obtain services from public or private organizations. The registering institution carries out legal procedures to protect the rights associated with the geographical indication.