Akyurt Tutmac Vaccine Soup Product Description and Distinctive Features: Akyurt Tutmaç Aşı / Soup is a traditional dish prepared by boiling small dough squares made from a mixture of wheat flour, eggs, salt, and water, along with green lentils. After cooking, these dough pieces are blended with strained yogurt infused with garlic and crispy, fried dough squares. To enhance the flavor, a topping of crushed red pepper and dried mint is added. This refreshing soup is typically enjoyed cold. In the region where it originates, the crispy dough pieces are known as "kıkırdak", which is why the soup is also commonly referred to as "kıkırdaklı çorba" (crispy soup). Akyurt Tutmaç Aşı / Soup boasts a rich history and holds an important role in the culinary heritage of Akyurt. It is especially popular during the summer season, making it a staple dish closely tied to the local traditions and geographical identity of the region. To begin the preparation, flour, egg, salt, and water are combined and kneaded until a smooth dough forms. This dough is then rolled out on a flat surface using a rolling pin and lightly cooked on a griddle to reduce its moisture content—a traditional drying technique known locally as "börtletme". Once dried, the dough is halved with a knife, layered, and halved again. These steps are repeated, and the process of cutting from one side is referred to as "tasmalama". The layered pieces are then sliced into thin strips, roughly 0.7 to 1 cm in width, and finally chopped into small square shapes. These dough squares, called "tutmaç", are then set aside to dry. If the tutmaç will be fried in butter, it is typically cut into smaller pieces than those intended for boiling.