Ecevit Soup

Ecevit çorbası is a traditional soup from the Küre district of Kastamonu province in Türkiye’s Black Sea Region. It is considered part of the local culinary culture and belongs to the category of yogurt-based soups, prepared with basic ingredients such as rice, yogurt, and eggs.

In the Küre district, Ecevit çorbası is regarded as one of the key elements of the local culinary tradition and is defined within the regional food culture.

Ecevit çorbası derives its name from the local tradition associated with the Ecevit Pass near Kastamonu and the Ecevit Mansion located in the area. It is said that the soup has been prepared at this mansion for a long time.

Küre district of Kastamonu is one of the settlements known for its natural environment and local food culture. Ecevit çorbası is recognized as one of the regional dishes linked to the district’s gastronomic identity.

According to local accounts, the origins of the soup date back approximately 700 years. For this reason, Ecevit çorbası is regarded as an example of the region’s long-standing culinary tradition.

Ecevit çorbası’s historical origins are described as a dish prepared by the local population over centuries. Some sources indicate that the soup has a history of about seven centuries.

There are records indicating that Ecevit çorbası was served to Mustafa Kemal Atatürk during his visit to Kastamonu in 1925. This event is cited as one of the well-known instances of the soup within the local culinary tradition.

By the end of the 20th century, it was noted that the soup was no longer commonly prepared, but some residents of Küre district have attempted to revive it by reintroducing its preparation.

The main ingredients of Ecevit çorbası are consistently listed across various sources. These include:

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• Rice
• Eggs
• Yogurt
• Flour
• Butter
• Dried mint

These ingredients constitute the core components of the soup. Some accounts also mention that meat broth or chicken broth may be used as additional liquid elements.

The preparation of Ecevit çorbası generally begins with boiling the rice. Pre-soaked rice is cooked in water until soft. Separately, eggs, yogurt, and flour are mixed together, and this mixture is slowly added to the cooked rice.

When serving, dried mint is sprinkled on top and melted butter is poured over the soup. This final step completes the preparation.

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Ecevit çorbası is recognized as one of the dishes representing the local culinary culture, particularly in the Küre district. Some local entrepreneurs prepare and serve the soup to visitors, helping to preserve the traditional recipe.