Malatya Ayranlı Cold Soup

Malatya Ayranlı Soğuk Çorba is a cold soup variety unique to the province of Malatya and officially registered with a geographical indication. Its main ingredients are gendime (crushed wheat), chickpeas, yogurt, water, and fresh yarpuz or mint, along with salt. The soup’s distinctive characteristic is the aromatic dominance of yarpuz or mint. The production process involves boiling gendime with chickpeas and water, followed by the addition of fresh herbs and salt, cooling the mixture, and then combining it with yogurt. Malatya Ayranlı Soğuk Çorba is served cold and can be stored for up to 15 days at 4 °C in airtight containers; however, as it thickens over time due to the swelling of gendime, it is reconstituted to its original consistency by adding ayran—a mixture of yogurt and water.

Composition and Distinguishing Characteristics

Malatya Ayranlı Soğuk Çorba consists of gendime (crushed whole wheat), chickpeas, yogurt, water, and either fresh yarpuz or, as an alternative, fresh mint, along with salt. The soup’s defining feature is the aromatic prominence of yarpuz or mint. Yarpuz, a member of the Lamiaceae family, is also known locally as “wild mint.” However, the use of fresh mint in place of yarpuz is also acceptable in production.

The soup is served cold and can be stored for up to 15 days at 4 °C in airtight containers after production. However, as time passes, the swelling of gendime causes the soup to thicken. To restore its original consistency, ayran—a 1:1 mixture of yogurt and water—is added to dilute it.

Malatya Ayranlı Soğuk Çorba has deep roots in the culinary culture of Malatya province and is closely associated with the region’s geographical identity.

Production Method

The production of Malatya Ayranlı Soğuk Çorba follows specific technical steps. For a batch serving 10 people, the required ingredients and production stages are as follows:

• 500 g gendime (crushed wheat)
• 100 g chickpeas
• 2 litres water
• 50 g fresh yarpuz or 50 g fresh mint
• 11 g salt
• 2 kg yogurt

The production process is carried out as follows:

1. Preparation: Chickpeas are soaked in water for 12 hours before use. Fresh yarpuz or fresh mint is finely chopped but not reduced to a paste.
2. Cooking: Gendime is washed and placed in a large pot. Water and chickpeas are added. The mixture is simmered over low heat for approximately 90 minutes.
3. Addition of Aromatic Herbs and Salt: After boiling, the chopped fresh yarpuz or fresh mint and salt are added. The mixture is boiled for an additional 10 minutes.
4. Cooling: Once the gendime has fully absorbed the water and swelled, the mixture is removed from heat and transferred to a wider container. It is stirred at intervals of 5 to 10 minutes until cooled to a temperature of 5–10 °C.
5. Addition of Yogurt: Yogurt is gradually added to the cooled mixture and stirred continuously until the desired soup consistency is achieved.

The prepared soup is served cold. It can be stored for up to 15 days at 4 °C in airtight containers. However, during this period, the swelling of gendime increases the soup’s density. To restore its original texture, ayran made from equal parts yogurt and water is added.

Geographical Boundary and Production Area

All production processes for Malatya Ayranlı Soğuk Çorba take place exclusively within the boundaries of Malatya province. The geographical indication is based on the soup’s historical association with Malatya’s culinary traditions and its inseparable link to the region’s identity.

Usage Format

When marketed in packaged form, the product or its packaging must bear the inscription “Malatya Ayranlı Soğuk Çorba” and the official geographical indication emblem. When it is not feasible to display these markings on the product or packaging, they must be visibly exhibited at the production facility.

Inspection and Control

The production of Malatya Ayranlı Soğuk Çorba is monitored in accordance with the requirements of its geographical indication registration. Inspections are conducted by a control body composed of three experts from Malatya Provincial Directorate of Culture and Tourism, Malatya Provincial Directorate of Agriculture and Forestry, and Yeşilyurt Municipality, coordinated by Yeşilyurt Municipality.

Inspection Procedures:

• Regular inspections are carried out at least once a year.
• Inspections may be conducted at any time upon request or in response to complaints.
• Controls are carried out regarding the suitability of raw materials, compliance with production methods, and the correct use of the geographical indication inscription and emblem.

The control body may obtain technical support or purchase services from public or private institutions or from experts employed by such institutions. Additionally, the entity that registered the geographical indication is responsible for safeguarding the rights related to the product and, when necessary, initiating legal proceedings.