Tutmaç Soup – Yogurt Soup

The highlight: small pieces of dough on the soup

Decoration:

2 tablespoons butter half cup dried or fresh peppermint Preparation: in a baking bowl, mix juice of one lemon, flour, egg yolks, yogurt and milk, add the cooked beef broth to the mixture gradually. Add salt and stir over low heat for 15 minutes.

For the dough pieces, mix the egg with the flour and knead, roll out to 2 mm thick. Divide the dough into 1 cm squares, toast in oil.

To serve: Sprinkle the fried dough pieces on each unit of soup. Decorate with melted butter and dried or possibly fresh mint leaves.

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