Kayseri Lead Vaccine Soup Description and Distinguishing Features of Kayseri Lead Shot Soup: Kayseri Lead Shot Soup is a thick soup made with ingredients such as bulgur dumplings, lamb cubes, green lentils, chickpeas, onions, tomato paste, and various spices. Although it is consumed throughout the year, it is predominantly preferred in winter due to the abundance of its components. It is consumed daily but can be stored in the freezer in compliance with food regulations for later cooking.The soup bowl of Kayseri Lead Shot Soup is named "lead aşı" because it is as heavy as lead. Kayseri Lead Shot Soup, with its historical roots, holds a significant place in Kayseri cuisine. The unique production method specific to the geographical region requires skill, particularly in achieving the desired consistency of the soup. Hence, there is a connection between its geographical origin and its reputation. Production Method: Ingredients for Bulgur Dumplings of 6-8 servings: 2 cups coarse bulgur 2 tablespoons bread flour 4 tablespoons semolina 1 egg 1.5 cups hot water 1 teaspoon pepper paste 1 teaspoon salt The bulgur and semolina are placed in a bowl, and hot water is added. After covering the bowl with a cloth, it is left to absorb the water. Once absorbed, flour, pepper paste, and salt are added, and the mixture is kneaded. An egg is added to the resulting bulgur dough, and it is kneaded until it reaches a paste-like consistency. To prevent the bulgur dumplings from sticking to hands and to facilitate shaping, fingertips and palms are moistened with a mixture of water and a few drops of oil. Small portions, about the size of chickpeas, are separated from the dough and rolled into small bulgur dumplings. The dumplings should be around 1-1.5 cm in diameter and weigh approximately 2 g. The prepared bulgur dumplings are laid on a pre-floured tray, ready to be added to the soup. Small cubes of lamb are finely roasted in a large pot until they release their water, and then finely chopped onions are added along with sunflower oil to continue sautéing. When the onions turn pink, pepper paste is added, and the sautéing process continues. Warm water (1.5 liters), black pepper, salt, and cumin are added to prepare the soup base for Kayseri Lead Shot Soup, and it is boiled for 15 minutes. Care should be taken to ensure that the consistency of the lead shot soup is thick, not too watery. Bulgur dumplings, boiled chickpeas, and boiled green lentils are added to the soup, and the pot is covered. The lead shot soup is cooked over low heat for an additional 20 minutes until it reaches a slightly watery consistency. After completion of the cooking time, it is allowed to rest for approximately 30 minutes, ensuring that the bulgur dumplings inside are cooked without becoming too soft.Before serving, dry mint and lemon juice are drizzled over Kayseri Lead Shot Soup. It is consumed daily but can be stored in the freezer for later use, adhering to food regulations.