Konya Rubmac Soup Product Description and Distinguishing Features: Konya Ovmaç Soup is a regional soup made with small dough pieces, green lentils, broth, and spices. The dough pieces used in the production of Konya Ovmaç Soup resemble small pasta and are made by hand-rolling a dough composed of wheat flour, egg, and salt, then passing it through a sieve. In the geographical region, these dough pieces are referred to as "ovmaç." The history of Konya Ovmaç Soup dates back to ancient times and holds significant importance in Konya's culinary culture. Therefore, it has a connection to geographical boundaries and regional reputation. Production Method: The dough pieces used in Konya Ovmaç Soup are obtained by hand-rolling and sieving a dough made with wheat flour, egg, and salt. Ingredients for Ovmaç Dough: - 150 g wheat flour - 1 egg - 12 g salt Ingredients for Soup: - 200 g green lentils - 1 liter meat broth - 30 g butter - 12 g salt - 5 g dried mint Preparation of Ovmaç Dough: Spread flour on a tray, crack an egg into it, and mix. Sprinkle water with one hand and use the palm of the other hand to create small grain-like particles by rubbing the mixture, similar to making pasta. Pass the mixture through a sieve. The larger particles remaining on the sieve are separated for later use, while the smaller particles are used in the soup. The prepared ovmaçs are spread on a tray and left open to dry for an hour. Soup Preparation: Soak the lentils in water a day before use. Add the soaked and drained lentils to the meat broth. When it starts boiling, gradually add the ovmaçs while continuously stirring gently to prevent clumping. Add mint and salt. When the soup starts to thicken, remove it from the heat. Pour butter, red pepper flakes, and the previously fried ovmaçs over the soup. The serving of Konya Ovmaç Soup is done while it is still hot.