Konya Tarragon Soup Product Description and Distinguishing Features: Konya Tarhun Soup is a regional soup specific to Konya, prepared with yogurt, boiled red meat (preferably lamb), the leafy parts of the tarragon plant (Artemisia dracunculus) as a spice, water, wheat flour, egg, and salt.Konya Tarhun Soup holds a significant place in Konya's culinary culture and is known among the locals as "terhun çorbası." Its production is closely tied to geographical conditions in the region, establishing a connection between the soup and the geographic boundary where it is produced. Production Method: Ingredients and Average Quantities for Konya Tarhun Soup: - 500 g red meat (preferably lamb), - 1 liter water, - 250 g strained yogurt, - 15 g wheat flour, - 1 egg, - 20 g tarragon, - 15 g salt. Preparation: 1. Boil lamb meat and water in a pot until the meat is tender, then separate the meat into small pieces. 2. If the water level decreases during preparation, add hot water to reach approximately 1 liter. 3. In a separate bowl, thoroughly mix yogurt, egg, and flour with the broth from boiling the meat (approximately 250 ml). 4. If using fresh tarragon, finely chop it; if using dried tarragon, crumble it, and add it to the mixture. 5. Gradually add the prepared mixture to the boiling meat-broth mixture, and finally, add salt. 6. Once it has boiled for a few moments, the cooking process is complete. Transfer the soup to serving bowls and optionally add melted/warmed butter on top.