Söke kulak çorbası (Söke kulak soup) is a traditional soup unique to Aydın province and has been registered as a geographical indication. It was officially registered and protected by the Turkish Patent and Trademark Office on August 18, 2025. The dish is prepared by shaping dough made from flour, egg, water, and salt into an ear-like form, filling it with a minced meat mixture, frying it in olive oil, and cooking it in a broth made from meat or chicken. This soup is consumed both in daily meals and on special occasions such as Ramadan, weddings, festivals, and other celebrations, holding an important place in the region’s gastronomic and cultural identity.

Product Characteristics

The most distinctive feature of Söke kulak çorbası is the ear-shaped dough. This shape defines both the visual appeal and the functional characteristics of the soup. The dough is rolled thin, the filling remains tender, and the outer surface is crisped through brief frying in olive oil. This technique directly affects the flavor and texture of the soup. The preparation process requires skill, particularly in rolling, shaping, and sealing the dough.

Preparation

For a portion serving six people, the ingredients and steps are as follows:

Dough:

• Wheat flour, water, egg, and salt are mixed to form an elastic, smooth, and shiny dough.
• The dough is rested, rolled thin, cut into squares, and filled with the stuffing to be shaped into ears.

Filling:

• Minced meat, onion, salt, and black pepper are kneaded and formed into small pieces about the size of a chickpea.

Frying:

• The ear-shaped dumplings are fried in olive oil until both sides turn golden.

Soup:

• Meat or chicken broth is boiled. The fried dumplings and boiled chickpeas are added. The soup is thickened with pieces of pasta.

Tempering:

• A mixture of yogurt, egg yolk, and flour is tempered and added to the soup to balance color and taste.

Sauce (optional):

• A sauce made with butter, red pepper, and mint can be poured over the soup when serving.

The soup is served hot, and its consistency, aroma, and presentation are shaped by region-specific techniques.

Geographical Link and Supervision

Söke kulak çorbası is a product closely associated with Aydın province. Since the production process is shaped by local knowledge and skills, all steps must be carried out within the provincial borders. Supervision is coordinated by the Söke Commodity Exchange with participation from the Söke District Directorate of Agriculture and Forestry, conducted at least once a year. Inspection criteria include production ingredients, preparation and serving procedures, and proper use of the geographical indication mark.