Gaziantep/Antep Maş Soup

Gaziantep maş soup is a traditional soup unique to Gaziantep’s culinary culture, protected with a Protected Geographical Indication under the Industrial Property Law No. 6769. Registered on March 7, 2022, this dish is produced within the boundaries of Gaziantep province and is renowned for its association with the region.

The primary ingredient of Gaziantep maş soup is maş beans (Vigna radiata L.), combined with rice, bulgur, or pounded wheat, onion, red pepper, tarragon leaves, oil, red pepper flakes, water, and salt. Optionally, pepper paste and clarified butter may be added.

The soup’s distinctiveness lies in its Gaziantep-specific preparation method. Processes such as boiling the beans until their skins separate, slicing onions into rings, and adding coarsely chopped peppers require skilled craftsmanship. The final touch involves drizzling a sauce made of oil, red pepper flakes, and tarragon leaves over the soup, which defines its unique flavor profile.

The preparation of Gaziantep maş soup involves the following key steps:

• Maş beans are boiled in plenty of water until the skins separate.
• Onions are sliced into rings, peppers are coarsely chopped, and dried peppers, if used, are crumbled by hand.
• Peppers, onions, optional pepper paste, grains, and salt are sequentially added to the beans and cooked over low heat for approximately 40 minutes.
• In a separate pan, oil, red pepper flakes, and tarragon leaves are sautéed, and this mixture is drizzled over the soup.
• The soup is recommended to rest for 15 minutes before serving.

The soup is served hot and is recognized as a frequently enjoyed traditional dish in Gaziantep cuisine.

The production of Gaziantep maş soup must occur exclusively within Gaziantep province. The product’s reputation is directly tied to this geographical boundary, rooted in the traditional methods shaped by Gaziantep’s cultural heritage.

The protection of the product under its geographical indication is managed by the Gaziantep Development Foundation. The inspection process is conducted by a committee of at least three members, including representatives from Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Artisans and Craftsmen, Gaziantep Provincial Directorate of Agriculture and Forestry, and Gaziantep University. Inspections are carried out at least once a year, with additional checks as needed or upon complaints.

Inspections verify the suitability of ingredients and adherence to the production method. Non-compliance and necessary measures are reported to the relevant individuals or entities. The registering institution is authorized to manage legal protection processes.