Tutmaç soup is one of the oldest Turkish dishes that have survived to the present day. Tutmaç soup, which is based on Seljukian cuisine, still continues to be one of the most popular tastes of Konya region. When the combination of green lentils and noodles come together with yoghurt dressing, it should not be difficult to guess the flavor.
Erişte and green lentils are actually a pair we are familiar with in Turkish cuisine. Green lentil dish with erişte is one of the most common dishes in many homes. If you like the green lentil dish with noodles, I can guarantee that you will love the tutmaç soup.
There is only one thing to consider in the tutmaç soup, which is the order of the ingredients and cooking time. Since lentils take longer to cook than erişte and in order not to darken the color of the soup, it is half cooked in advance. What you need to understand from this half cooked is; When you bite the lentil, it can be cut with your teeth, but it should be in the consistency you would say it would be better if it is cooked a little more. We add half boiled lentils and erişte to the soup at the same time. This means that the remaining time for the lentil to cook fully must be equal to the cooking time of the erişte. You do not need to include that the cooking time after you add the dressing it’s not that long.
Another small reminder to avoid ruining the taste of the soup. This is valid for all dishes that calls for onions. The smaller you chop the onion and the better you roast it, the less it feels grainy in the food and the better it gives the flavor to the food. So be patient while chopping or roasting onions.
Enjoy the recipe…
- 1 cup of green lentils,
- 1 cup erişte (Turkish noodles) or if not available orzo pasta,
- 1 onion,
- 1 clove of garlic,
- 4-5 tablespoons of olive oil,
- 4 tablespoons of plain yogurt,
- 1 egg yolk,
- 1/2 lemon juice,
- 2 tablespoons flour,
For topping sauce;
- 5-6 tablespoons of olive oil,
- 1 teaspoon of dried mint.
- Put the lentil in a saucepan, add enough water to pass over and simmer until half softened,
- In a separate pot, heat olive oil, add chopped onion and stir fry until soft,
- Add the grated garlic and mix,
- Add 6 cups of boiling water, eriste and drained lentils and cook until the lentils are tender,
- Whisk yogurt, egg yolk, lemon juice and flour in a separate bowl for dressing,
- Take a scoop of the soup’s water, add it to the dressing and whip it quickly,
- Add the dressing back to the soup pot and mix quickly,
- Cook, constantly stirring until set,
- Add salt, mix and remove from heat,
- For the sauce, heat the olive oil in a separate bowl, add the mint and mix and remove from the heat,
- Add the sauce to the soup and mix.