Gaziantep Mash Soup (Antep Mash Soup)

Gaziantep maş çorbası is a traditional soup protected under the Industrial Property Law No. 6769 as a geographical indication, unique to Gaziantep’s culinary culture. Registered on 7 March 2022, this product is a dish produced exclusively within the boundaries of Gaziantep province and intrinsically linked to its regional identity.

The primary ingredient of Gaziantep maş çorbası is maş bean, known scientifically as Vigna radiata L. This bean is prepared using a distinctive recipe that combines rice, bulgur or crushed wheat, dried onion, red pepper, tarragon leaves, oil, red pepper flakes, water and salt. Optional additions include pepper paste and plain oil.

The distinguishing feature of the soup lies in its production method specific to Gaziantep. The process requires skill: boiling the beans until their skins separate, slicing the onions into rings, adding the peppers in large pieces, and finishing with a drizzle of oil infused with red pepper flakes and tarragon leaves. This final step, known as “soslama,” is crucial in defining the soup’s flavor profile.

The preparation of the soup follows these essential steps:

• Maş beans are boiled in abundant water until their skins separate.
• Onions are sliced into rings, peppers are cut into large pieces, and if using dried peppers, they are crushed by hand.
• Peppers, onions, pepper paste (optional), cereal grains and salt are added sequentially to the beans and simmered over low heat for approximately 40 minutes.
• In a separate pan, oil, red pepper flakes and tarragon leaves are sautéed; this mixture is then drizzled over the soup.
• It is recommended to let the soup rest for 15 minutes before serving.

The soup is served hot and is recognized as a traditional delicacy frequently preferred in Gaziantep cuisine.

The production of Gaziantep maş çorbası is permitted only within the administrative boundaries of Gaziantep province. The soup’s reputation is directly tied to this geographical area. The entire production process is based on traditional methods shaped by Gaziantep’s cultural heritage.

The protection of the product under the geographical indication framework is coordinated by the Gaziantep Development Foundation. The oversight process is carried out by a minimum three-member oversight body comprising representatives from the Gaziantep Metropolitan Municipality, the Gaziantep Chamber of Tradesmen and Artisans, the Gaziantep Provincial Directorate of Agriculture and Forestry, and Gaziantep University. Inspections are conducted at least once annually; additional inspections may be carried out as needed or upon complaint.

During inspections, compliance with the product’s ingredients and production method is verified. Any non-conformities and required corrective measures are communicated to the relevant individuals or institutions. The registering authority holds the legal authority to initiate judicial proceedings.