Maraş Sour Soup

Maraş Sour Soup is a traditional soup prepared by cooking cracked wheat (ashurelik wheat), lentils, chickpeas, crushed garlic, Maraş sumac sour extract and seasonal or preference-based vegetables such as purslane, beetroot, beet greens or eggplant, then drizzling a seasoned sauce over the top.

Maraş Sour Soup belongs to the food and soup product group. It has been registered by the Turkish Patent and Trademark Office as a “geographical name.” A geographical name is a type of geographical indication used when all production, processing and other preparation stages of a product occur within a defined geographical area and the product’s distinctive characteristics are attributable to this geographical origin. This registration demonstrates that the unique flavor and qualities of Maraş Sour Soup are directly linked to the raw materials and traditional production knowledge of the Kahramanmaraş region.

^{Maraş Sour Soup (Generated by Artificial Intelligence)}

Maraş Sour Soup is a dish with deep historical roots and an important place in the culinary culture of Kahramanmaraş province. It is commonly served as a starter course. The soup’s sauce is prepared by adding mint and red pepper flakes to heated butter or by sautéing crushed garlic, mint and red pepper flakes in heated butter. It is served hot. One of its distinctive features is the use of the geographically registered Maraş sumac sour extract (registration no: 343). Additionally, the geographically registered Maraş pepper (registration no: 43) may optionally be used in flake form.

All production stages of Maraş Sour Soup are carried out within the defined geographical boundary of Kahramanmaraş province. The required ingredients and production method for a six-serving portion are outlined below:

• 150 g lentils
• 90 g cracked wheat (ashurelik wheat)
• 60 g boiled chickpeas
• 5–6 cloves crushed garlic
• 20 g butter
• 5 g salt
• 5 g dried mint
• 5 g red pepper flakes (preferably Maraş Pepper)
• 5 ml Maraş Sumac Sour Extract (can be increased to taste)
• Seasonally or according to preference: 1–2 bunches purslane, 500 g finely chopped beetroot or beet greens, or 2–3 cubes of diced eggplant
• 2 l water

1. The cracked wheat is washed the night before and soaked in water, ensuring the water level exceeds the grain by 1.5–2 cm.
2. The next day, the soaked cracked wheat is drained and combined with washed lentils in a pot, then boiled with additional water.
3. Once the cracked wheat is cooked, the boiled chickpeas are added.
4. Purslane, beetroot, beet greens or eggplant are added according to season or preference.
5. After the vegetables are cooked, salt, crushed garlic and Maraş sumac sour extract are added sequentially and the mixture is boiled for an additional five minutes.
6. For the sauce: mint and red pepper flakes are added to heated butter, or optionally crushed garlic is added and the garlic, mint and red pepper flakes are sautéed together in the heated butter.
7. The prepared sauce is drizzled over the hot soup before serving.

The geographical boundary of Maraş Sour Soup is defined as Kahramanmaraş province. This means that the primary ingredients, particularly Maraş sumac sour extract and preferably Maraş pepper, must be sourced within the province’s boundaries and all production processes must take place within this geographical area.

The application for the geographical indication registration of Maraş Sour Soup was submitted by Kahramanmaraş Metropolitan Municipality. The application, numbered C2021/000457, was filed on 3 November 2021. Following the evaluation process, the product was officially registered on 15 June 2023 under registration number 1387 as a “geographical name.” The applicant’s address is recorded as 25-A Azerbaycan Bulvarı, İsmet Paşa Mahallesi, Dulkadiroğlu / Kahramanmaraş.