Diyarbakır Ear Soup

Diyarbakır ear soup is a traditional soup specific to the city of Diyarbakır in Türkiye’s Southeastern Anatolia Region, officially registered with a geographical indication. It was registered as a geographical indication on 07.06.2022 by the Diyarbakır Chamber of Commerce and Industry under Law No. 6769 on Industrial Property, and is classified under the category “soups / dishes and soups”.

Diyarbakır ear soup is a dish prepared by making a dough from wheat flour, eggs, salt and water, cutting it into small 2x2 cm squares, filling each square with a mixture of raw lamb mince, shaping it to resemble an ear, sealing the edges, frying the pieces, and then serving them hot with a special broth-based mixture poured over them. The dough is prepared to have a texture described as “soft as an earlobe”, and its shape resembles an ear, which gives the dish its name.

The broth mixture is prepared by adding clarified butter, meat broth and lemon juice to roasted flour, then incorporating beaten egg yolk. The mince used is obtained from one-year-old lambs. Clarified butter and flour are preferably sourced within the geographical boundaries of Diyarbakır.

The ingredients required for a Diyarbakır ear soup serving six people are as follows:

• 450 g bread wheat flour
• 2 eggs
• 250 g lamb mince
• Juice of 1/2 lemon
• 50 g clarified butter
• 5 g black pepper
• 20 g salt
• 1 l meat broth
• 300 ml water

The dough is prepared by kneading flour, eggs, salt and water together, then rolled out and cut into 2x2 cm squares. Salt and black pepper are added to the lamb mince to form the filling. Each square is filled with the mixture, folded and shaped into an ear-like form. These pieces are then fried in clarified butter. Separately, roasted flour is combined with clarified butter and meat broth in a separate pot; the egg yolk beaten with lemon juice is gradually added to the hot broth mixture to temper it, then the mixture is brought to a gentle boil. For serving, the fried dough pieces are placed on a plate first, followed by the hot broth mixture, and served immediately while hot.

The history of Diyarbakır ear soup dates back to antiquity and holds a significant place in Diyarbakır’s culinary culture. Due to the unique geographical origin of its ingredients and production method, a strong association has been established between the product and the region. Accordingly, all stages of production are carried out within the administrative boundaries of Diyarbakır province.

Compliance with the geographical indication criteria for the product is monitored by a three-member oversight body established under the coordination of the Diyarbakır Chamber of Commerce and Industry. This body consists of one expert representative each from the Diyarbakır Chamber of Commerce and Industry, the Diyarbakır Provincial Directorate of Agriculture and Forestry, and the Dicle University School of Social Sciences – Culinary Arts Program. Monitoring inspections are conducted at least once annually, and may also be carried out upon request or in response to complaints. During inspections, adherence to ingredient specifications, fidelity to the traditional production method, and proper use of the geographical indication mark are carefully verified.