---
title: Gaziantep/Antep Maş Soup
slug: gaziantepantep-mas-soup-b922b
url: /detay/gaziantepantep-mas-soup-b922b
type: article
language: English
entity:
  primary: Gaziantep/Antep Maş Soup
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Maş Soup
author: Elif Laçin
created_at: 2025-10-25T16:53:10.418114+03:00
updated_at: 2025-12-26T14:53:04.533088+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/25/MIdD6AANRdrpGXfycdMK9H4xkVxoIRkw.webp
---

# Gaziantep/Antep Maş Soup

<!-- CONTEXT: KURE Information Cards for "Gaziantep/Antep Maş Soup" -->

## KURE Information Cards

![MCvYcNU81A9hmOVBfPAsDQVapVJfLlit.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/6y6BuotfHMHyZJKyjCQk6y72WtLmzqRH.webp)
*Gaziantep/Antep Maş Soup*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 1041 |
| Registration Date(Text) | March 7, 2022 |
| Applicant/Registrant(s) | Gaziantep Development Foundation |
| Province(s) | Gaziantep |
| Product / Product Group(s) | Dishes and Soups |
| Type of Geographical Indication | Protected Geographical Indication |

<!-- CONTEXT: Article Content for "Gaziantep/Antep Maş Soup" -->

## Article Content

[Gaziantep maş soup](/en/detay/gaziantep-mas-corbasi-antep-mas-corbasi-4f974/llms.txt) is a traditional soup unique to [Gaziantep’s culinary culture](/en/detay/gaziantep-culinary-culture-3f51c/llms.txt), 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.

### **Distinctive Characteristics**

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.

### **Preparation**

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.

### **Geographical Boundary and Reputation**

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.

### **Geographical Indication and Inspection**

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.

<!-- CONTEXT: Academic Sources and References for "Gaziantep/Antep Maş Soup" -->

## Academic Sources and References

1. Türk Patent ve Marka Kurumu. "Gaziantep/Antep Maş Çorbası Coğrafi İşaret Detayları." Accessed October 25, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/5367.
2. Türk Patent ve Marka Kurumu. "Gaziantep/Antep Maş Çorbası Coğrafi İşaret Sicil Belgesi." Accessed October 25, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/31a0173a-bd32-4683-9fb8-e4b7824df121.pdf.