Konya Rubmac Soup Product Description and Distinguishing Features: Konya Ovmaç Soup is a traditional regional soup featuring tiny handmade dough pieces, green lentils, flavorful broth, and a blend of spices. The dough pieces, which resemble small pasta shapes, are crafted by rolling a dough made from wheat flour, egg, and salt by hand and then passing it through a sieve. In the local area, these distinctive dough pieces are called "ovmaç." The origins of Konya Ovmaç Soup reach back to ancient periods and it plays a vital role in the culinary traditions of Konya. As a result, this soup is closely linked to the region’s geographical identity and local prestige. Production Method: The dough pieces used in Konya Ovmaç Soup are created by hand-rolling and sifting a dough made from wheat flour, egg, and salt. Ingredients for Ovmaç Dough: 150 g wheat flour, 1 egg, 12 g salt Ingredients for the Soup: 200 g green lentils, 1 liter meat broth, 30 g butter, 12 g salt, 5 g dried mint Preparing the Ovmaç Dough: Spread the flour on a flat surface, crack the egg over it, and combine the ingredients. Add water gradually with one hand while rubbing the mixture with the palm of your other hand to form tiny, grain-like pieces similar to pasta. Pass this mixture through a sieve. The larger pieces that remain on the sieve are set aside for later use, while the smaller particles are reserved for the soup. Spread the prepared ovmaç pieces on a tray and leave them uncovered to dry for about one hour. Soup Preparation: Soak the lentils in water the day before cooking. Drain and add them to the meat broth. Once the broth comes to a boil, slowly add the ovmaç pieces, stirring gently and continuously to prevent sticking. Add the dried mint and salt. When the soup thickens, remove it from heat. Pour melted butter, red pepper flakes, and previously fried ovmaç pieces over the soup. Serve Konya Ovmaç Soup hot.