Erzurum Herle Aşı

Erzurum herle aşı çorbası is a simple yet flavorful soup specialty unique to Erzurum province in Türkiye. Prepared with basic ingredients such as wheat flour, butter, water, and salt, this soup holds an important place in Erzurum’s culinary culture and is closely associated with the region’s geographical conditions. It was officially registered as a geographical indication on 29 December 2021 under Law No. 6799 on Industrial Property and was formally placed under protection by the Erzurum Chamber of Commerce on 3 August 2023.

Erzurum herle aşı çorbası is a traditional dish with a long history. Erzurum’s cold climate and agricultural production structure have shaped the soup’s preparation using simple yet nutritious ingredients. This soup occupies a prominent position in the region’s culinary culture and is enjoyed both in daily meals and on special occasions. Its registration as a geographical indication underscores its strong connection to Erzurum and its distinctiveness.

The ingredients used in preparing Erzurum herle aşı çorbası are selected to suit the region’s geographical conditions. The following are required for four servings:

• 84 grams of wheat flour
• 30 grams of butter (Erzurum-specific, geographically indicated Erzurum Butter, Registration No: 1244)
• 10 grams of salt
• 1 liter of water

The simplicity of the ingredients ensures that the soup is both economical and easy to prepare. The use of Erzurum butter, in particular, imparts a unique flavor and aroma to the soup.

The preparation of Erzurum herle aşı çorbası is a simple but meticulous process:

1. In a pot, wheat flour is roasted with Erzurum butter over medium heat until the raw flour taste disappears and a distinctive aroma develops. This step eliminates the raw flavor and infuses the soup with its characteristic fragrance.
2. Water and salt are added to the roasted flour, and the mixture is stirred continuously until it comes to a boil.
3. After boiling, the soup is simmered for a few more minutes to achieve the desired consistency.
4. The soup is served hot.

All stages of the production process take place within the boundaries of Erzurum province. This is a prerequisite for maintaining the soup’s protected geographical uniqueness and regional character.

Erzurum herle aşı çorbası has been registered by the Erzurum Chamber of Commerce. The geographical indication logo and hallmark are used to certify the product’s authenticity and its origin in Erzurum. The oversight process is coordinated by the Erzurum Chamber of Commerce and carried out by a monitoring body composed of representatives from the following institutions:

• Erzurum Food Control Laboratory Directorate
• Consumer Protection Institution for Food
• Defense Industries Department

Inspections are conducted annually on a regular basis, and additional inspections are carried out upon complaint. The following criteria are used during inspections:

• Appropriateness of the ingredients used
• Compliance of the production method with established standards
• Correct use of the geographical indication logo and hallmark

Erzurum herle aşı çorbası is served hot and is typically consumed plain. Serving the soup hot highlights both its flavor and its regional character.