---
title: Diyarbakır Habenisk Çorbası
slug: diyarbakir-habenisk-corbasi-13b4f
url: /detay/diyarbakir-habenisk-corbasi-13b4f
type: article
language: English
entity:
  primary: Diyarbakır Habenisk Çorbası
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Habenisk Çorbası
author: Elif Laçin
created_at: 2025-10-26T14:25:17.789303+03:00
updated_at: 2025-12-24T18:55:52.041808+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/26/bNI7KdVZIK1ZRZapGfbbNtOelzFM0B0S.webp
---

# Diyarbakır Habenisk Çorbası

<!-- CONTEXT: KURE Information Cards for "Diyarbakır Habenisk Çorbası" -->

## KURE Information Cards

![8cqKlC0QKgopQBaM3bEvOdv6Tdk2FE1e.webp](https://cdn.t3pedia.org/media/uploads/2025/10/26/IhBBbgb6Uno2mLW7L8pzGkrPIjyMEZlG.webp)
*Diyarbakır Habenisk Çorbası*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 1104 |
| Registration Date(Text) | May 11, 2022 |
| Applicant/Registrant(s) | Diyarbakır Chamber of Commerce and Industry |
| Province(s) | Diyarbakır |
| Product / Product Group(s) | Dishes and Soups |
| Type of Geographical Indication | Protected Geographical Indication |

<!-- CONTEXT: Article Content for "Diyarbakır Habenisk Çorbası" -->

## Article Content

**Diyarbakır Habenisk Çorbası** is a traditional, thick soup from Diyarbakır, Türkiye, made with cracked wheat, green lentils, chickpeas, onions, and clarified butter. A staple in Diyarbakır’s culinary culture, it is commonly served during social gatherings such as funerals, holidays, and weddings, reflecting its cultural and geographical significance. Listed as a protected geographical indication under Industrial Property Law No. 6769, it was registered on May 11, 2022, by the Diyarbakır Chamber of Commerce and Industry.

### **Preparation**

**Ingredients (Serves \~6)**:

- 450 g green lentils
- 250 g crushed wheat
- 125 g chickpeas
- 75 g clarified butter
- 1 onion
- 5 g salt
- 5 g red pepper flakes
- 1.5 l water

**Preparation Steps**:

1. Chickpeas and crushed wheat are soaked overnight.
2. The soaked ingredients are boiled, then combined with washed green lentils and boiling water, and cooked further.
3. Finely chopped onion is sautéed in clarified butter until golden and added to the soup.
4. The mixture is cooked until it reaches a thick consistency, seasoned with red pepper flakes, and served hot.

### **Geographical Boundary and Production Conditions**

All production stages must occur within Diyarbakır province, as the dish’s historical roots and reputation are tied to the region. Ingredients are preferably sourced locally to maintain authenticity.

### **Inspection Process**

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, with participation from the [Diyarbakır Provincial Directorate of Agriculture and Forestry](/en/detay/diyarbakir-habenisk-corbasi-1afbf/llms.txt). Conducted at least annually, with additional checks as needed or upon complaints, inspections verify ingredient suitability, adherence to the production method, and proper use of the protected geographical indication logo, which must appear on the product, its packaging, or be prominently displayed at the place of business. Results are reported to the Turkish Patent and Trademark Office.

<!-- CONTEXT: Academic Sources and References for "Diyarbakır Habenisk Çorbası" -->

## Academic Sources and References

1. Türk Patent ve Marka Kurumu. "Diyarbakır Habenisk Çorbası." Coğrafi İşaretler Portalı. Accessed October 26, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/2470.
2. Türk Patent ve Marka Kurumu. Diyarbakır Habenisk Çorbası Coğrafi İşaret Sicil Belgesi. Accessed October 26, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/4156c682-0231-4171-86ab-aaa7a921072b.pdf.