Recipe
The noodles, traditionally prepared and cut collectively through the imece method, are dried prior to use. The noodles and green lentils are boiled separately. Strained yogurt is thinned with water and then combined with the cooked noodles and green lentils. Crushed garlic is added to the mixture. Separately, small pieces of dough (kıkırdak), prepared during the noodle-cutting process, are sautéed in oil and poured over the soup as a topping sauce.