Name: Noodle Soup (Tutmaç Çorbasi)
Yield: To Serve 6
Cuisine: Turkey
Ingredients: ½tsp red pepper; 75 g/3 oz plain flour; vegetable oil for frying; 25 g/1 oz butter; 3 cloves garlic (optional); 25 g/1 oz plain flour; 500 g/1 lb thick-set yoghurt; salt as necessary; 250 g/8 oz mutton shoulder meat, diced; ¼ tsp salt; 125 g/4 oz strong plain flour; vegetable oil for deep frying; 1 egg; 2 tbsp water

Nevin Halici

Noodle Soup

Tutmaç Çorbasi

Preparation info

To Serve
6

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

The word “tutmaç” is derived from the expression “Tutma aç”, meaning “do not keep us hungry!” Tutmaç was served at a feast in honour of the great Selçuk emperor Tuğrul Bey when he captured the town of Neyshapur, now in northeastern Iran, in 1043. On tasting it the emperor remarked: “The tutmaç is nice but it lacks garlic.”

Ingredients

For the Pasta

1 egg
2 tbsp water
¼ tsp salt<

Asia
Turkey
Soup
Mediterranean

Method

Put the pasta ingredients in a bowl and knead for 10 minutes. Divide the dough into two lumps, cover, and let rest for 20 minutes. Roll out the dough with a long thin rolling pin to a thickness of 3 mm/⅛ inch

Preparation info

To Serve

Difficulty

Appears in

Ingredients

For the Pasta

Method