TUTMAÇ SOUP

Ingredients

• 1 cup boiled Hasata Kırşehir Ram Chickpea  

• 1 cup boiled Hasata Yozgat Sultani Green Lentils  

• 1 cup noodles

• 1 onion

• 1 liter water

• 1 teaspoon salt

• 2 teaspoons dried mint

For the seasoning 

• 2–3 tablespoons butter

• 1 cup yogurt

• 1 egg yolk

• 1 tablespoon flour

HOW TO MAKE TUTMAÇ SOUP?

1. Put 1 liter of water, boiled green lentils, and chickpeas in a pot and stir.

2. Once it starts boiling, add the noodles and stir lightly. Cook until the noodles are tender.

3. In a separate bowl, whisk together yogurt, egg yolk, and flour until smooth.

4. Add a few spoons of the boiling soup into the mixture and stir. Then pour this seasoning mixture into the soup, stirring continuously.

5. Add salt and keep stirring until the soup comes to a boil.

For the mint sauce:

1. Melt the butter in a small pan.

2. Add finely chopped onion and sauté until it changes color.

3. Stir in the dried mint and cook for another 1–2 minutes.

4. Pour this sauce into the boiling soup and mix well.

5. Let it simmer for 1–2 more minutes, then serve hot.

Tips

• Boil the chickpeas and lentils until slightly tender but not mushy, so they keep their texture in the soup.

• Adjust the water amount to your taste preference.