---
title: Diyarbakır Kulak Çorbası
slug: diyarbakir-kulak-corbasi-4a3c4
url: /detay/diyarbakir-kulak-corbasi-4a3c4
type: article
language: English
entity:
  primary: Diyarbakır Kulak Çorbası
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Diyarbakır Kulak Çorbası
author: Elif Laçin
created_at: 2025-10-26T13:18:24.931224+03:00
updated_at: 2025-12-25T14:31:47.258036+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/26/cRjXdC2E6yJLSJVXbrLGRv03uBEgXDWS.webp
---

# Diyarbakır Kulak Çorbası

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

## KURE Information Cards

![8CFCrcW1vLLlBoCwl8gMh6Sdn0YtFmJ9.webp](https://cdn.t3pedia.org/media/uploads/2025/10/26/BkF8K34F1wnymcgyDsW3MDZ7fTVeBo7k.webp)
*Diyarbakır Kulak Çorbası*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 1141 |
| Registration Date(Text) | June 7, 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 Kulak Çorbası" -->

## Article Content

**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.

### **Definition and Distinctive Features**

[Diyarbakır Kulak Çorbası](/en/detay/diyarbakir-kulak-corbasi-831c0/llms.txt) 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.

### **Preparation Method**

**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.

### **Geographical Connection and Production Conditions**

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.

### **Inspection Process**

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](/en/detay/mardin-province-f7113/llms.txt), 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.

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

## Academic Sources and References

1. Türk Patent ve Marka Kurumu. "Diyarbakır Kulak Çorbası Coğrafi İşaret Sicil Belgesi." Accessed October 26, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/bd41a719-0769-4eb3-9c01-3c2fcc260425.pdf.
2. Türk Patent ve Marka Kurumu. "Diyarbakır Kulak Çorbası." Coğrafi İşaretler Portalı. Accessed October 26, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/2914.