Cankiri Cimcik Dough Soup Description and Distinctive Features of the Product: Çankırı Cimcik Dough Soup is a traditional soup made by preparing a dough from wheat flour, egg, salt, and water. The dough is rolled out to a thickness of 1 mm, cut into squares, folded into bowtie shapes, and then cooked. It is served with garlic-flavored yogurt and eggs cooked in butter. Upon serving, a mixture of melted butter and red pepper is poured over the top. The typical portion size for Çankırı Cimcik Dough Soup is 250 g. In some regions, it is also referred to as "cümcük hamuru çorbası." Çankırı Cimcik Dough Soup boasts a rich history and occupies an important role in the culinary heritage of Çankırı province. The process of making this soup is deeply influenced by the unique conditions of its geographical region, which makes it closely tied to a specific geographical area. Production Method: Ingredients for the Dough: - 200 g all-purpose wheat flour - 1 egg - 3 g salt - 60 ml water Ingredients for Cooking: - 2 liters water - 11 g salt - 14 ml sunflower oil Ingredients for Topping: - 300 g yogurt - 2 cloves garlic - 90 g butter - 1 egg - 4 g ground red pepper In a bowl, mix the flour, egg, salt, and water, and knead until a firm dough is formed. Allow the dough to rest for around 5 minutes. Next, roll the dough out to a thickness of 1 mm using a rolling pin. Cut the dough into squares, each measuring 2x2 cm. Pinch the center of each square with your fingers to create a bow tie shape. Once shaped, leave the bow-tie dough to dry on a clean cloth for a week and store it in cloth bags for future use. After adding salt and sunflower oil to boiling water in a pot, the bow-tie-shaped dough is dropped in and cooked for 10-12 minutes. After removing the boiled dough from the heat, let it rest for 5 minutes. Discard half of the water from the pot, as it is not needed. In a bowl, mix yogurt and crushed garlic. Add 100-120 ml of the remaining water from the pot and stir the mixture to avoid curdling of the yogurt. In a pan, melt 60 g of butter, then crack an egg over it. Stir the eggs until broken into small pieces and add them to the pot. In another pan, melt 30 g of butter, then add ground red pepper and pour the mixture over the Çankırı Cimcik Dough Soup before serving. The recommended portion size for this soup is 250 g.