Umak Çorbası
(Umak Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients

1l water
1 tsp salt
75g flour
1 tbsp flour
1 egg
250ml milk
2 tbsp dried mint
2 tbsp butter

For the Sauce:
1 garlic cloves, mashed with a little salt
3 tbsp yoghurt

Umak Çorbası
(Umak Soup) Preparation:

Method:

Add the 75g flour into the centre of a large plate and crack the egg into it. Combine the egg into the flour then shape into little dough pieces (about cashew nut size — these are the umak). Sprinkle the remaining flour over these.

Meanwhile, add the water and 1 tsp salt to a pan and bring to a boil. Slowly add the dough pieces and stir gently. Allow these to cook for about 10 minutes before adding the milk and the butter. Stir gently then reduce the heat to a simmer and cook for 10 minutes before taking off the heat.

Combine the garlic mash with the yoghurt in a small bowl. Whisk few tablespoons of the soup mixture into this then tip into the sauce and stir to combine. Serve warm, sprinkled with the dried mint.

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