Konya Tutmac Soup Product Description and Distinguishing Features: Konya Tutmaç Soup is a soup made with lamb meat, strained yogurt, and tutmaç dough. Tutmaç dough is prepared with wheat flour, egg, salt, and water. On top of the soup, a fried dough made from wheat flour, egg, and salt, called "kakırdak," is added and served with buttery mint or red pepper sauce. Originating from Seljuk cuisine, Konya Tutmaç Soup is also mentioned in the works of Mevlânâ. It holds a significant place in Konya's culinary culture and has a long history, establishing a distinct connection with its geographical boundary. Production Method: Tutmaç Dough: - 1 cup wheat flour - 1 egg - 1/2 cup water - 1 teaspoon salt Kakırdak Dough: - 1 cup wheat flour - 1 egg - 1 teaspoon salt - 1 cup butter (for frying the dough) Soup: - 1 cup tutmaç dough - 250 g lamb cubes - 5 cups water - 2 cups strained yogurt - 1 egg - 1 tablespoon flour - 4 cloves garlic - 1 teaspoon salt Sauce: - 1 tablespoon butter - 1 teaspoon mint and/or red pepper flakes Tutmaç Dough is prepared by mixing and kneading wheat flour, egg, water, and salt until a soft dough is formed. The dough is then rested for approximately 20 minutes under a damp cloth and divided into two pieces. Each piece is rolled out to a thickness of a knife's edge and cut into small square shapes. The cut square dough pieces are allowed to rest for half an hour. In a pot, bring 5 cups of water to boil, add lamb, and simmer over medium heat until the meat becomes tender. Add salt and simmer for an additional 5-10 minutes before removing from heat.The square-cut and rested tutmaç dough pieces are boiled over medium heat until they become tender.To prepare kakırdak, knead flour, egg, and salt in a bowl. Roll the mixture into thin sticks on a wooden surface, cut into lentil-sized pieces, and fry in butter until golden brown. In a separate bowl, mix yogurt, egg, flour, and water. Crush garlic with salt and add it to the yogurt mixture. Add the yogurt mixture to the meat broth, obtained from the cooked meat, and bring it to a porridge-like consistency. Reheat the boiled meat and pour the yogurt mixture over it while stirring continuously. Slowly add the boiled and strained tutmaç dough pieces to the soup, stirring constantly. To prepare the sauce, heat butter in a pan, add mint and/or red pepper flakes, stir a few times, and remove from heat.Konya Tutmaç Soup is served in a soup plate. After drizzling the sauce on top, it is garnished with kakırdak and served. Enjoy your Konya Tutmaç Soup!