Konya Tutmac Soup Product Description and Distinguishing Features: Konya Tutmaç Soup is a traditional dish made by combining lamb meat, strained yogurt, and specially prepared tutmaç dough. This dough is crafted using wheat flour, egg, salt, and water. Once the soup is ready, it is topped with a crispy garnish known as kakırdak, which is made by frying a mixture of wheat flour, egg, and salt. The dish is traditionally served with a flavorful sauce made of butter infused with mint or red pepper, enhancing its rich and savory taste. Konya Tutmaç Soup, which traces its roots back to Seljuk culinary traditions, is even referenced in the writings of Mevlânâ. This time-honored dish plays an important role in Konya's food heritage and reflects a rich historical background. Its preparation and cultural significance are closely tied to the region, giving it a unique geographical identity. Production Method: Tutmaç Dough: - 1 cup wheat flour - 1 egg - 1/2 cup water - 1 teaspoon salt Kakırdak Dough: - 1 cup wheat flour - 1 egg - 1 teaspoon salt - 1 cup butter (for frying the dough) Soup: - 1 cup tutmaç dough - 250 g lamb cubes - 5 cups water - 2 cups strained yogurt - 1 egg - 1 tablespoon flour - 4 cloves garlic - 1 teaspoon salt Sauce: - 1 tablespoon butter - 1 teaspoon mint and/or red pepper flakes To make the tutmaç dough, combine wheat flour, egg, water, and salt, and knead until you achieve a soft, elastic consistency. Cover the dough with a damp cloth and let it rest for about 20 minutes. Divide it into two equal parts, then roll each out very thinly, to the thickness of a knife blade. Cut the sheets into small square pieces and allow them to rest for 30 minutes. In a separate pot, boil 5 cups of water, add lamb pieces, and simmer over medium heat until the meat becomes soft. Add salt and continue cooking for an additional 5–10 minutes before turning off the heat. Meanwhile, boil the rested dough squares in another pot until they soften. To prepare the kakırdak, mix flour, egg, and salt in a bowl. On a wooden board, roll the dough into thin strips, cut into lentil-sized pieces, and fry in butter until golden and crispy. In a mixing bowl, whisk together yogurt, egg, flour, and water. Add crushed garlic and salt to this blend. Use the broth from the cooked lamb to bring the yogurt mixture to a porridge-like thickness. Reheat the lamb, then slowly incorporate the yogurt blend into the pot while stirring continuously. Add the boiled dough squares and mix well to combine. For the topping, melt butter in a pan and stir in dried mint and/or red pepper flakes. Remove from heat after a few quick stirs. Konya Tutmaç Soup is traditionally served in deep soup bowls, topped with the spiced butter sauce, and finally garnished with the crispy kakırdak pieces. Afiyet olsun!