Ovmac Soup Recipe
Ovmaç soup is one of the soups that made me regret the most because I haven't tried it until now. There were two reasons why I delayed both trying and sharing the recipe this long. First of all, there are dozens of different recipes for ovmaç soup. While the part of kneading and rubbing a simple dough into small pieces is constant, the broth part can vary greatly. Some have tomato paste, some have yogurt, some have milk... Whoever you ask, it is the real ovmaç soup. I couldn't make a decision and kept postponing it.
The other reason I delayed the recipe for so long was that I thought it would take long time. On my first try, I was in shock when it took twenty minutes to prepare the dough and cook the soup. Yayla soup, which is another Turkish soup that is supposed to be easy to make, definitely takes longer to cook. Since the dough is fresh in Ovmaç soup, it cooks in a few minutes. It is the biggest competitor of tarhana soup in terms of speed.
The dough has very few ingredients. Flour, salt, egg and water. I have written many times before that the amount of flour in pastries can always change. Now I have to repeat. Because this is a dough as well. I normally mix the liquids in dough first and then add the flour little by little. But the dough prepared in ovmaç soup is not, and should not be, a solid dough as we know it. It should be granulated without turning into a single piece. For this reason, all of the flour is added at the very beginning and granulated without turning into dough. This is actually a recipe that explains why you shouldn't pour all the flour at once for cookies or other pastries.
Let's go back to the part where the amount of flour can change... Since the size of the eggs can vary greatly, the amount of flour you need to use will also change. For this reason, if you use a cup of flour in the first place and find that it is not enough during the rubbing phase, it would be better to add another tablespoon (or more if necessary).
I chose the yogurt version as a starter among the different types of ovmaç soup that I mentioned at the beginning of the article. When I think about it, I can say that yogurt soups are my favorite type of soup. But I will definitely share other versions in the future. Because it really is a delicious soup. Everyone should meet the ovmaç soup and it should be passed on from generation to generation.
There is only yoghurt and garlic in the yoghurt dressing. Because the starch of the prepared dough is enough to thicken the soup.
For the topping, I chose to heat mint and chili flakes together in butter. But instead of butter, you can use olive oil and just mint or just chili flakes (or paprika).
Enjoy the recipe...
- 6 cups of boiling water,
- 5 tablespoons of plain yogurt,
- 1 clove of garlic,
- 1 tablespoon of butter,
- 1 teaspoon of dried mint,
- 1 teaspoon of chilli flakes,
For the dough;
- 1 egg,
- 1 cup+1 tablespoon of flour,
- 2 tablespoons of water at room temperature,
- For the dough, take flour and salt in a bowl and mix,
- Open the middle and add the egg and water,
- First mix the water and egg among themselves, then with the flour, by rubbing,
- If it starts to become too doughy, add another tablespoon of flour and rub with both hands until it becomes grainy,
- Boil the water in a saucepan by adding a little salt,
- Add the dough to the boiling water, mix and cook, stirring, until the dough pieces start to float on the water,
- Whisk the yogurt and crushed garlic in a separate bowl,
- Add a ladle os boiling soup broth to yoghurt and whisk quickly,
- Do this a few times,
- Add the mixture to the soup pot and mix quickly,
- Bring it to a boil, stirring constantly, and turn off the heat,
- Melt the butter in a pan, add the mint and pepper flakes, mix, remove from the heat,
- Add the sauce to the soup and mix.
Enjoy your meal...