Konya Tarragon Soup Product Description and Distinguishing Features: Konya Tarhun Soup is a traditional regional soup native to Konya, made using yogurt, boiled red meat (typically lamb), the leafy parts of the tarragon plant (Artemisia dracunculus) as a seasoning, water, wheat flour, egg, and salt. Known locally as "terhun çorbası," this soup holds an important role in Konya's culinary heritage. Its preparation is closely connected to the region’s geographical characteristics, linking the dish distinctly to the area where it is traditionally made. Production Method: Ingredients and Approximate Amounts for Konya Tarhun Soup: - 500 g red meat (preferably lamb), - 1 liter water, - 250 g strained yogurt, - 15 g wheat flour, - 1 egg, - 20 g tarragon, - 15 g salt. Preparation: 1. Cook the lamb meat in a pot with water until it becomes tender, then shred the meat into small pieces. 2. If the liquid level drops during cooking, add hot water to maintain about 1 liter. 3. In a separate bowl, combine the yogurt, egg, and flour with approximately 250 ml of the meat broth, mixing thoroughly. 4. Chop fresh tarragon finely, or crumble dried tarragon, then stir it into the yogurt mixture. 5. Slowly pour this mixture into the boiling meat broth, stirring continuously, and then add the salt. 6. After the soup boils for a short time, remove it from heat. Serve the soup hot, optionally garnished with melted or warmed butter on top.