Tunceli Şorbik soup is a wedding dish identified with Tunceli cuisine, prepared with veal (dana eti), chickpeas, and milk or ayran. It represents a typical example of the region's cuisine structure, which is based on grains and animal products. Especially its serving at weddings and its strong cultural ties to the region have made it one of the most well-known dishes of the region. It is one of the most liked soups of Tunceli cuisine, with high nutritional value, and mostly served as a starter.

Having a geographical indication creates a perception of assurance among consumers that the product has specific qualities and characteristics; in this context, Tunceli Şorbik soup is evaluated in a positive position in terms of consumption and consumer perception.

Production Place and Inspection

Tunceli Şorbik soup is a product identified with the region and has reached the present day by being passed down from generation to generation. Although it can be produced anywhere provided it conforms to the description and production method, the soup's cultural identity and recognition are essentially linked to Tunceli province.

This product was taken under protection on 18 December 2017 by the Turkish Patent and Trademark Office with a Geographical Indication Registration Certificate of the Designation of Origin (Mahreç İşareti) type. The registration number is 285, and the application number is C2017/105. The applying institution is the Tunceli Union of Chambers of Tradesmen and Craftsmen Presidency.

The compliance of production, based on the production method and material use specified within the scope of the registration, is inspected by the Inspection Commission (Denetim Komisyonu) consisting of representatives from the Tunceli Provincial Directorate of Food, Agriculture and Livestock and the Tunceli Municipality Presidency, under the coordination of the Tunceli Provincial Directorate of Science, Technology and Industry. Inspections are reported at least once a year, and additional inspections can be carried out in cases deemed necessary or upon complaint.

Ingredients

500 g veal (dana) cubes

100 g butter

200 g chickpeas (soaked overnight and boiled)

100 g dry onion

10–15 g salt

500 ml water

400 ml milk (ayran can also be used in some places).

Preparation Method

The cubed veal is cooked in a pot over low heat until it absorbs its water.

Butter is added and sautéed for 1–2 minutes.

Finely chopped onion, drained chickpeas, and salt are added.

Boiled water is added; it is boiled over low heat for 40–50 minutes.

Warm milk is added; after 3–4 minutes, it is removed from the stove and served.

Place in Regional Gastronomy

Tunceli Şorbik soup, mentioned as one of the prominent products in the gastronomic inventory of the TRB1 Region; has representative power both in the local culinary culture and in the context of geographically indicated products, with its nutritiousness, satiety, and servability as a starter. The geographical indication status supports the perception of the product's quality/originality, creating a positive effect on consumer preference.