Igdir Omac Vaccine Soup Description and Distinctive Features of the Product: Iğdır Omaç Aşı Soup, made in the province of Iğdır and considered a product of Iğdır culture, is a regional soup prepared with evelik (sorrel, Rumex patientia) herb, alça (Prunus domestica, green dried plum), karnıkara böreği (wild thistle), and small dough pieces called "omaç." The distinctive feature of Iğdır Omaç Aşı Soup is its intense sour taste, derived from alça and evelik herb. Omaç, with its origins dating back to Central Asia, refers to small dough pieces formed by kneading a mixture of flour, water, and salt and then hand-rolling it into round shapes. The unique production method of Iğdır Omaç Aşı Soup is specific to the geographical region and requires skill, establishing a connection between the dish and the region's reputation. Production Method: The alça plum and evelik herb used in the production of Iğdır Omaç Aşı Soup are obtained from the geographical border. After being collected from the mountains in their natural environment, evelik herb is dried in a braided form. Ingredients for Omaç Dough: - 250g wheat flour - 0.1 liters water - 2g salt Other Ingredients: - 300g omaç dough - 200g alça plum - 150g dried evelik herb - 1kg wild thistle (karnıkara variety) - 2 red hot peppers - 60g tomato paste - 50g pepper paste - 50g tomato juice - 1 medium-sized onion - 150g sunflower oil - 20g red pepper flakes - 25g salt - 5 liters water Preparation of Omaç Dough: Mix the flour and salt thoroughly in a large bowl, gradually adding water until the mixture is well kneaded and free of lumps. Spread the resulting omaç dough on a tray and let it dry for an hour in an open environment. Soup Preparation: Soak the wild thistles for 1 hour before use. Wash the alça plum thoroughly. Soak alça plum and evelik herb separately in water for 1 hour, then drain. Caramelize the onions over low heat for about 3 minutes, then add pepper paste, tomato paste, and optionally tomato juice. After 2 minutes, add wild thistle, hot pepper, red pepper flakes, and salt. Add water. Finally, add evelik herb and omaç dough, and simmer for 20 minutes. Iğdır Omaç Aşı Soup is served hot.