Kayseri Lead Vaccine Soup Description and Distinguishing Features of Kayseri Lead Shot Soup: Kayseri Lead Shot Soup is a hearty and thick soup prepared with ingredients like bulgur dumplings, lamb cubes, green lentils, chickpeas, onions, tomato paste, and a variety of spices. While it is enjoyed year-round, it is especially popular during the winter months when its ingredients are most plentiful. Although commonly eaten fresh daily, the soup can also be frozen according to food safety guidelines for later use. The soup is called "lead aşı" because the soup bowl is notably heavy, resembling the weight of lead. Kayseri Lead Shot Soup, deeply rooted in history, occupies an important role in the culinary traditions of Kayseri. The distinctive preparation technique, unique to this region, demands expertise—especially to attain the perfect texture and consistency. Therefore, its origin is closely tied to the geographical area and contributes to its well-known reputation. Production Method: Ingredients for Bulgur Dumplings serving 6-8 people: 2 cups coarse bulgur, 2 tablespoons bread flour, 4 tablespoons semolina, 1 egg, 1.5 cups hot water, 1 teaspoon pepper paste, 1 teaspoon salt. Place the bulgur and semolina in a bowl, then pour the hot water over them. Cover the bowl with a cloth and allow the mixture to absorb the water. After absorption, add the flour, pepper paste, and salt, and knead the mixture thoroughly. Incorporate the egg into the bulgur dough and knead until it forms a smooth, paste-like texture. To avoid the bulgur dumplings sticking to your hands and to make shaping easier, moisten your fingertips and palms with a blend of water and a few drops of oil. Pinch off small pieces of dough roughly the size of a chickpea and roll them into tiny dumplings. Each dumpling should measure about 1-1.5 cm in diameter and weigh close to 2 grams. Arrange the formed dumplings on a tray dusted with flour, ready to be added to the soup. Small pieces of lamb are gently roasted in a large pot until they release their juices. Then, finely chopped onions and sunflower oil are added to continue sautéing. Once the onions turn pink, pepper paste is incorporated and the sautéing continues. To create the base for Kayseri Lead Shot Soup, warm water (1.5 liters), black pepper, salt, and cumin are added, and the mixture is boiled for 15 minutes. It is important to maintain a thick consistency, avoiding a soup that is too watery. Bulgur dumplings, boiled chickpeas, and cooked green lentils are then added, and the pot is covered. The lead shot soup is simmered on low heat for another 20 minutes until it attains a slightly watery texture. After cooking, it rests for about 30 minutes to ensure the bulgur dumplings are fully cooked but not overly soft. Before serving, dry mint and freshly squeezed lemon juice are sprinkled over the soup. This dish is enjoyed daily but can also be frozen for later use, following food safety guidelines.