Diyarbakır Kulak Çorbası

Diyarbakır Kulak Çorbası is a traditional soup from Diyarbakır, Türkiye, listed as a protected geographical indication under Industrial Property Law No. 6769. Registered on June 7, 2022, by the Diyarbakır Chamber of Commerce and Industry, it belongs to the “dishes and soups” category and is a significant part of Diyarbakır’s culinary heritage.

Diyarbakır Kulak Çorbası is made from a dough of wheat flour, eggs, salt, and water, cut into small squares, filled with raw lamb mince, and shaped to resemble ears, hence the name. The filled dough pieces are fried and served with a broth made from roasted flour, clarified butter, meat stock, and egg yolk mixed with lemon juice. The mince is sourced from one-year-old lambs, and ingredients like clarified butter and flour are preferably obtained within Diyarbakır, reinforcing the dish’s regional identity.

Ingredients (Serves ~6):

• 450 g bread wheat flour
• 2 eggs
• 250 g lamb mince
• Juice of ½ lemon
• 50 g clarified butter
• 5 g black pepper
• 20 g salt
• 1 l meat stock
• 300 ml water

Preparation Steps:

1. Dough is prepared by kneading flour, one egg, salt, and water to an earlobe-like softness, then rolled out and cut into 2x2 cm squares.
2. The filling is made by mixing lamb mince with salt and black pepper.
3. A small amount of filling is placed in the center of each square, and the edges are folded to form an ear shape.
4. The shaped pieces are fried in clarified butter.
5. In a separate pot, flour is roasted, then mixed with clarified butter and meat stock. The second egg’s yolk is whisked with lemon juice, tempered with some hot stock, and added to the pot, which is then brought to a boil.
6. The fried dough pieces are placed in a serving dish, topped with the hot broth mixture, and served warm.

Diyarbakır Kulak Çorbası has deep historical roots in Diyarbakır’s culinary culture. The specific ingredients and preparation methods tie its reputation to the region, requiring all production stages to occur within Diyarbakır province.

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted by a three-member committee including representatives from the Diyarbakır Chamber of Commerce and Industry, Diyarbakır Provincial Directorate of Agriculture and Forestry, and Dicle University’s Culinary Arts Program (Social Sciences Vocational School). Inspections occur at least annually, with additional checks as needed or upon complaints, verifying ingredient suitability, adherence to the production method, and proper use of the Protected Geographical Indication.