• 3/4 cup short baked noodles
  • 1 tablespoon of lamb fat cartilage (brunuaz)
  • 1 cup of chickpeas (boiled)
  • 1 large onion
  • 1/2 cup yellow lentils
  • 1 cup of yogurt
  • 1 egg yolk 1/2 tablespoon of flour
  • 2 cloves of garlic (fine brunuaz)
  • 1,5 lt vegetable stock or chicken stock
  • 1 tablespoon of unsalted butter
  • 1-2 teaspoon of dried mint (for your choice)
  • 1-2 teaspoon of dried basil (for your choice)
  • chili pepper, sweet ground pepper, isot spice
  • vegetable oil (for saute)
  • kosher salt, fresh ground black pepper

for Spicey Butter on The Soup

  • 1.5 tablespoons of unsalted butter
  • 1 teaspoon of isot
  • 1 teaspoon of chili pepper
  • 2 teaspoons of sweet ground pepper

Tutmac Soup Recipe


  • Boil the lentils in a pot, drain the water after boiling,
  • In a separate saucepan, add the onions that you chopped for dinner and sauté them.
  • After 2 minutes, add the butter and garlic and continue to sauté.
  • Add vegetables and chicken broth and boiled chickpeas and cook for 15 minutes on low heat,
  • for Finishing mixture, combine yogurt, egg yolk and flour in a bowl and mix them with a wire whisk,
  • Temper by adding a scoop of hot soup to the finishing mixture,
  • Add 2-3 more spoons and mix until the dressing reaches the temperature of the soup,
  • Add mixture slowly to the soup so that the heated finishing mixture does not decomposition and stir constantly,
  • Add salt, ground pepper and other spices and noodles ass well. Cook for another 8-9 minutes,
  • Sauté the burnuaz lamb fat in a small pan and roast and dry them without burning,
  • Lamb fats must crust on surface and juicy inside,
  • Add red powdered pepper and hot pepper to the pan where you prepared the cartilage oil.
  • On serving, pour the oil mixture over the soup and serv
  • Enjoy your meal, Bon appétit

Tutmac Soup Recipe