Igdir Omac Vaccine Soup Description and Distinctive Features of the Product: Iğdır Omaç Aşı Soup, a traditional dish originating from the Iğdır province, holds cultural significance and reflects the culinary heritage of the region. This unique soup is prepared using regional ingredients such as evelik (also known as sorrel, Rumex patientia), alça (a type of dried green plum, Prunus domestica), karnıkara böreği (a wild thistle), and small hand-shaped dough pieces known as omaç. What makes Omaç Aşı Soup distinct is its strong sour flavor, which is primarily derived from the combination of alça and the evelik herb. The term omaç has Central Asian roots and refers to small dough balls made by mixing flour, water, and salt, kneading them into a dough, and then shaping them by hand into round pieces. The distinctive preparation technique of Iğdır Omaç Aşı Soup is closely tied to the local geography and demands considerable culinary expertise. This traditional method not only showcases regional craftsmanship but also reinforces the strong bond between the dish and the cultural identity of the Iğdır region. Production Method: The alça plum and evelik herb used in the making of Iğdır Omaç Aşı Soup are sourced directly from within the geographical boundaries of the region. Once harvested from the natural mountain areas, the evelik herb is carefully dried by being tied and hung in braided bundles. Ingredients for Omaç Dough: - 250g wheat flour - 0.1 liters water - 2g salt Other Ingredients: - 300g omaç dough - 200g alça plum - 150g dried evelik herb - 1kg wild thistle (karnıkara variety) - 2 red hot peppers - 60g tomato paste - 50g pepper paste - 50g tomato juice - 1 medium-sized onion - 150g sunflower oil - 20g red pepper flakes - 25g salt - 5 liters water Preparing the Omaç Dough: In a large bowl, thoroughly combine flour and salt, gradually incorporating water while kneading until a smooth, lump-free dough is formed. Spread the prepared omaç dough evenly onto a tray and allow it to air-dry for approximately one hour. Cooking the Soup: Begin by soaking the wild thistles in water for one hour prior to use. Rinse the alça plums thoroughly. Soak both the alça and evelik herb separately for an hour, then strain. In a pot, lightly caramelize chopped onions on low heat for about three minutes. Stir in pepper paste, tomato paste, and optionally some tomato juice. After cooking for two minutes, add the wild thistle, hot peppers, red pepper flakes, and salt. Pour in water, then add the evelik herb and omaç dough. Let the soup simmer for 20 minutes. Iğdır Omaç Aşı Soup is traditionally served hot.