--- title: Tunceli Şorbik Soup slug: tunceli-sorbik-soup-4df15 url: /detay/tunceli-sorbik-soup-4df15 type: article language: English entity: primary: Tunceli Şorbik Soup type: article categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi - name: General Knowledge slug: genel-kultur url: /kategori/genel-kultur tags: - Preparation Method - şorbik çorbası - Tunceli author: Melahat Pamuk created_at: 2025-10-21T21:52:27.811802+03:00 updated_at: 2025-10-22T16:49:31.158369+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/10/21/9yuwJUiE0pWWqBGW4QyL4c0f09dGugpU.jpg --- # Tunceli Şorbik Soup ## KURE Information Cards ### KURE Information Card: Tunceli Şorbik Çorbası ![285.jpg](https://cdn.t3pedia.org/media/uploads/2025/10/21/hXBnzfSY43bZIil1Pq8dgpD9EGFL1CVz.jpg) *Tunceli Şorbik Çorbası* | Field | Value | |-------|-------| | Registration Date(Text) | 18 December 2017 | | Registration Number(Text) | 285 | | Product / Product Group(s) | Meals and soups | | Origin(s) | Tunceli | | Main İngredients | Dry onion,Butter,Milk,Chickpeas,Veal (dana) cubes | | Registration Type | Designation of Origin | ## Article Content **Tunceli Şorbik soup** is a wedding dish identified with [Tunceli](/en/detay/tunceli-il-6/llms.txt) cuisine, prepared with veal (dana eti), chickpeas, and milk or ayran. It represents a typical example of the region's cuisine structure, which is based on grains and animal products. Especially its serving at weddings and its strong cultural ties to the region have made it one of the most well-known dishes of the region. It is one of the most liked soups of Tunceli cuisine, with high nutritional value, and mostly served as a starter. Having a geographical indication creates a perception of assurance among consumers that the product has specific qualities and characteristics; in this context, [Tunceli Şorbik soup](/en/detay/tunceli-sorbik-corbasi-e2056/llms.txt) is evaluated in a positive position in terms of consumption and consumer perception. ### **Production Place and Inspection** Tunceli Şorbik soup is a product identified with the region and has reached the present day by being passed down from generation to generation. Although it can be produced anywhere provided it conforms to the description and production method, the soup's cultural identity and recognition are essentially linked to Tunceli province. This product was taken under protection on **18 December 2017** by the Turkish Patent and Trademark Office with a **Geographical Indication Registration Certificate of the Designation of Origin (Mahreç İşareti) **type. The registration number is 285, and the application number is C2017/105. The applying institution is the Tunceli Union of Chambers of Tradesmen and Craftsmen Presidency. The compliance of production, based on the production method and material use specified within the scope of the registration, is inspected by the Inspection Commission (Denetim Komisyonu) consisting of representatives from the Tunceli Provincial Directorate of Food, Agriculture and Livestock and the Tunceli Municipality Presidency, under the coordination of the Tunceli Provincial Directorate of Science, Technology and Industry. Inspections are reported at least once a year, and additional inspections can be carried out in cases deemed necessary or upon complaint. ### **Ingredients** 500 g veal (dana) cubes 100 g butter 200 g chickpeas (soaked overnight and boiled) 100 g dry onion 10–15 g salt 500 ml water 400 ml milk (ayran can also be used in some places). ### **Preparation Method** The cubed veal is cooked in a pot over low heat until it absorbs its water. Butter is added and sautéed for 1–2 minutes. Finely chopped onion, drained chickpeas, and salt are added. Boiled water is added; it is boiled over low heat for 40–50 minutes. Warm milk is added; after 3–4 minutes, it is removed from the stove and served. ### **Place in Regional Gastronomy** Tunceli Şorbik soup, mentioned as one of the prominent products in the gastronomic inventory of the TRB1 Region; has representative power both in the local culinary culture and in the context of geographically indicated products, with its nutritiousness, satiety, and servability as a starter. The geographical indication status supports the perception of the product's quality/originality, creating a positive effect on consumer preference. ## Academic Sources and References 1. Cam, Oğuz. ''TUNCELİ İLİNİN COĞRAFİ İŞARETLİ ÜRÜN POTANSİYELİ DEĞERLENDİRMESİ.'' HAFIZA 6, no.1 (2024): 1-19. . Accessed October 21, 2025. https://doi.org/10.56671/hafizadergisi.1389036 2. Türk Patent ve Marka Kurumu. ''Tunceli Şorbik Çorbası Coğafi İşaret Belgesi.'' Coğrafi İşaret Portalı. . Accessed October 21, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/0866b6a9-2cff-4418-9e29-39e5c663f3c0.pdf 3. Türk Patent ve Marka Kurumu. ''Tunceli Şorbik Çorbası.'' Coğrafi İşaret Portalı. . Accessed October 21, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38334 ## Related Articles - [Lebeni Soup](//detay/lebeni-soup-88e6f/llms.txt)