Recipe
One cup of green lentils is boiled and drained. Hot water is then added, and the mixture is simmered for a short period. A handful of tutmaç dough—cut into small square pieces and dried—is added, and the soup is cooked for an additional five to ten minutes before being removed from the heat. After the soup has cooled slightly, a mixture prepared with carefully strained yogurt and two cloves of crushed garlic, blended in a medium-sized bowl, is added. Separately, a handful of tutmaç dough, locally referred to as “kıkırdak,” is sautéed in butter and incorporated into the soup at the time of serving. Finally, dried basil and red pepper sautéed in butter are added on top.