Recipe
Kalecik Fenugreek Soup is a traditional local dish unique to the Kalecik district. The fenugreek cultivated in Kalecik is distinguished by its yellow-green color and distinctive aroma. In the past, fenugreek seeds were ground into flour using stone mills; today, fenugreek flour is readily available from local producers or retail markets. To prepare the soup, butter and vegetable oil are heated in a pot, and two to three eggs are added and cooked. Tomato paste is then incorporated and sautéed briefly. Approximately 1.5 liters of water is added, and once the mixture reaches a boil, dried mint, black pepper, red pepper flakes, parsley, and pre-cooked dried minced meat are added. (The dried minced meat refers to minced meat that has been previously sautéed and stored.) Separately, fenugreek flour and wheat flour are blended with cold water to form a smooth mixture. After the soup reaches a steady boil, this mixture is gradually added while stirring continuously. The soup is simmered for 5 to 10 minutes, after which a generous amount of crushed garlic is added, and the heat is turned off. Kalecik Fenugreek Soup is traditionally consumed during cold weather and is especially preferred for relieving symptoms of the common cold. It is served alongside Kalecik bread, locally known as Kalecik somunu, a firm sourdough bread. Historically, this soup was consumed as a means of utilizing stale bread, a tradition that continues to this day.