Akyurt Tutmac Vaccine Soup Product Description and Distinctive Features: Akyurt Tutmaç Aşı / Soup is a soup produced by boiling small squares of dough prepared with wheat flour, egg, salt, and water, along with green lentils. The boiled dough squares are then mixed with strained yogurt flavored with garlic and fried dough squares. The soup is topped with a sauce made of crushed red pepper and mint. Akyurt Tutmaç Aşı / Soup is served cold. Due to the geographical region where crispy fried dough squares are referred to as "kıkırdak," this soup is also known as "kıkırdaklı çorba" (crispy soup). Having a history dating back, Akyurt Tutmaç Aşı / Soup holds a significant place in the culinary culture of Akyurt. It is particularly consumed frequently during the summer months. Therefore, it is associated with a geographical region due to its popularity and local culinary traditions. Flour, egg, salt, and water are mixed and kneaded in a bowl. The resulting dough is rolled out with a rolling pin on a countertop and lightly fried on a griddle to remove moisture. This process, which aims to dry the dough, is called "börtletme" in the geographical region. The fried dough is cut in half with a knife. The pieces are stacked on top of each other and cut in half again. The quarter-sliced pieces are stacked again. From one edge of the dough, it is cut in half, and this cutting process is called "tasmalama." Both pieces are stacked again, and they are cut into strips with a width of 0.7-1 cm. The strips are stacked and cut into square shapes. After the entire dough is cut in this way, the resulting square dough pieces, called "tutmaç," are left to dry.Tutmaç dough pieces to be fried in butter can be cut smaller compared to the dough that will be boiled.