Urfa Licorice Sherbet, locally known as “Biyanbalı,” is a traditional beverage unique to Şanlıurfa Province, prepared using licorice root. This beverage is an essential part of local culinary culture, especially consumed during the summer months and as a staple on Ramadan iftar tables. It was officially registered as a geographical indication under Mark of Origin protection by the Turkish Patent and Trademark Office in 2013, under registration number 202.

Biological and Historical Background

The licorice plant (Glycyrrhiza glabra) is an herbaceous species containing the glycoside-derived compound glycyrrhizin. Its root has been utilized across many civilizations—including Ancient China, the Hittites, Rome, and the Ottoman Empire—for medicinal, culinary, and industrial purposes. From Hittite tablets to Ottoman sherbet recipes, licorice root is often described as a “remedy for all ailments.” It was included in historical mixtures such as “Terkib-i Şahi,” specially prepared for Sultan Mehmed III. Today, licorice root is still used as a raw material in the production of pharmaceuticals, confectionery, and other products. During the Ottoman period, it was exported both to Europe and America. Locally, it is also referred to as “biyan,” “miyan,” or “sus.”

Cultivation Areas and Geographical Characteristics

The Birecik district of Şanlıurfa and the banks of the Euphrates River are the primary regions where licorice plants grow in abundance. The soil in these areas is rich in organic matter, moist, and calcareous with alluvial properties, enhancing the plant’s glycoside content and aromatic quality. These regions fall within the Iran–Turan floristic zone and are influenced by the Mediterranean climate.

Notable collection areas include Çamlıdere, Edene, İncirli (Şanlıurfa Center); Bozova, Kızlar, Kalecik (Bozova); Geçittepe, Böğürtlen, Mezra, Magaralı (Birecik); Mamuca, Horoz (Harran); and Suruç.

Production Process

Preparation Phase

After harvesting, licorice roots are cleaned of soil and mud, cut into sticks approximately 20 cm long, and dried. These roots are then processed into fibrous form using milling or pounding methods. For each kilogram of fibers, 10 grams of baking soda and 0.2 grams of cinnamon are added, mixed into a dough-like consistency, and dried to prepare for sale.

Sherbet Preparation

According to traditional methods, 100 grams of fibrous licorice root is placed in a sieve along with 2.5 liters of ice. As the ice melts, the resulting water infuses the licorice root. After approximately three hours, the sherbet is ready. Sediments are filtered out, and the liquid is transferred several times between pitchers to create froth before being served cold with ice. In modern practices, UV-C light technology is used to extend shelf life up to 14 days.

Serving Tradition and Cultural Role

Traditionally, the sherbet is carried in tin-plated jugs made from brass, copper, or galvanized sheet metal. Sherbet vendors walk through bazaars with these jugs slung over their shoulders, ringing brass bells to announce their presence. They promote their sherbet with calls such as:

• “I have arrived, Bırdayam... Biyanbalıcı!”
• “Kidney Doctor!”
• “Remedy for Every Ailment, Beğım!”

In sales, the traditional “line account” method is used; marks are made in the shops where sherbet is delivered without immediate payment, and accounts are settled weekly or monthly. An ethical tradition dictates that poor individuals are not charged for their sherbet.

Ramadan and Public Fountain (Sebil) Culture

Urfa Licorice Sherbet is particularly associated with Ramadan, especially in the hot summer months, where it is a primary iftar beverage. Queues for sherbet begin in the afternoon and continue until iftar time. Philanthropists often purchase sherbet from vendors to distribute it freely (known as “sebil”). This tradition also takes place after Friday prayers and at cemeteries.

In Şanlıurfa’s architectural culture, public fountains known as sebils feature designated servers (sebilci) who distribute sherbet. Some sebils incorporate the founder’s tomb, providing service both as a charitable act and as a form of prayer.

Inspection and Geographical Indication Protection

Urfa Licorice Sherbet (Biyanbalı) was officially registered under geographical indication protection as Mark of Origin No. 202 by the Turkish Patent and Trademark Office in 2013. Production, processing, packaging, and sales processes are monitored under the coordination of the Şanlıurfa Chamber of Commerce and Industry, along with relevant local authorities. Inspections are carried out at least once per year and additionally when required by complaints. Legal sanctions are applied to businesses that fail to comply with the established standards.