Noodle Soup

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

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

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