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Bamya çorbası is a traditional dish from the cuisine of Central Anatolia. Particularly in Konya and Kayseri such as, it is prepared with various recipes and typically made using dried flower okra and meat. In Konya, bamya çorbası is served as a side dish in menus and plays the role of an appetizer for second courses by being served after sweets with its sour flavor. In Wedding and banquet meals, it is served with rice as part of the tradition of “land meals”. In Kayseri, dried bamya soup stands

Antalya Paça Çorbası is a traditional soup specific to the province of Antalya, prepared using beef head meat and bone broth, and thickened with saffron, egg, and wheat flour.It is served alongside a regional bread known as “koşma,” which is made without sesame. The distinctiveness of this soup lies in the separate preparation of the head meat and bone broth, which are combined only at the final stage, and in the creamy consistency of its thickener, setting it apart from other paça soups. With d

Bayburt Kavut Çorbası is a traditional soup unique to Bayburt Province and officially registered with a geographical indication mark. This soup is prepared using kavut flour (wheat flour roasted on a griddle and finely ground), fried meat, butter, water, and salt. Due to the widespread practice of agriculture and animal husbandry in the region, all ingredients are sourced locally. The soup is prepared based on knowledge passed down through generations, and all stages of production take place wit

Konya Kikirdekli Kesme Çorbası is a soup unique to the province of Konya. Following an application submitted by the Konya Metropolitan Municipality on 17.09.2020, it was registered as a geographical indication under registration number 863 on 20.08.2021. The product is classified under the category of dishes and soups.Product CharacteristicsKonya Kikirdekli Kesme Çorbası is made from dough prepared with wheat flour, egg, salt and water. A portion of the dough is boiled in water and then mixed wi

Ukrayna Borşu, pancar temelinde hazırlanan, sebzeler ve isteğe bağlı olarak et içerebilen geleneksel bir çorbadır. Ayırt edici kırmızı rengi pancardan kaynaklanır ve bu yemek Ukrayna mutfak kültürünün tanınmış unsurlarından biridir.Borş, farklı bölgelerde değişen içerik ve pişirme yöntemleriyle hazırlanmakla birlikte, Ukrayna’ya özgü biçimi belirli malzeme tercihleri ve pişirme alışkanlıkları üzerinden tanımlanmaktadır. Borşun Ukrayna mutfağındaki yeri, gündelik beslenmeden özel gün sofralarına

Ukrainian Borscht is a traditional soup based on beets, containing vegetables and optionally meat. Its distinctive red color derives from beets, and the dish is one of the most recognized elements of Ukrainian culinary culture.Borscht is prepared with varying ingredients and cooking methods across different regions, but its Ukrainian form is defined by specific ingredient preferences and culinary practices. The role of borscht in Ukrainian cuisine encompasses a wide range of uses, from everyday

Ecevit çorbası is a traditional soup from the Küre district of Kastamonu province in Türkiye’s Black Sea Region. It is considered part of the local culinary culture and belongs to the category of yogurt-based soups, prepared with basic ingredients such as rice, yogurt, and eggs.In the Küre district, Ecevit çorbası is regarded as one of the key elements of the local culinary tradition and is defined within the regional food culture.Geographical and Cultural ContextEcevit çorbası derives its name

Lebeni soup is a cold yogurt-based soup that is indigenous to the Şanlıurfa region in southeastern Türkiye. The name derives from the Arabic word leben, meaning “milk,” and Lebeni refers to dishes made with yogurt. Particularly favored during the summer months, this soup is known for its refreshing and easily digestible qualities. The basic ingredients include yogurt, cracked wheat (dövme), chickpeas, and salt. Traditionally, full-fat yogurt made from the milk of Ivesi breed sheep, native to the

Malatya Ayranlı Soğuk Çorba is a cold soup variety unique to the province of Malatya and officially registered with a geographical indication. Its main ingredients are gendime (crushed wheat), chickpeas, yogurt, water, and fresh yarpuz or mint, along with salt. The soup’s distinctive characteristic is the aromatic dominance of yarpuz or mint. The production process involves boiling gendime with chickpeas and water, followed by the addition of fresh herbs and salt, cooling the mixture, and then c

Ayran Aşı Soup is a traditional Anatolian soup made with yogurt, hulled wheat (for aşure), chickpeas, and local herbs (aşotu - Levisticum officinale or sometimes coriander/mint), and it can be consumed hot or cold. It is particularly widespread in the Eastern Anatolia Region, especially in various provinces such as Erzurum, Bayburt, and Erzincan.History and Origin Ayran aşı soup emerged as a result of Anatolia's agricultural and nomadic cultures. Its origins are based on yogurt and grain soups f