Recipe
Preparation This is a cold soup traditionally prepared in summer. For Katma Aşı, strained yogurt is combined with previously boiled and cooled wheat, lentils, and bulgur. The soup is then finished with mint sautéed in butter, poured over the mixture. Prepared primarily to provide refreshment on hot days, this soup was traditionally made using only bulgur and lentils. In contemporary practice, rice and cracked wheat may also be added according to preference.