Tutmac Calories

To make Tutmac soup, simmer noodles with cooked legumes until tender, then stir in a yogurt mixture that has been gradually warmed with hot broth. Keep the soup over low heat afterward so the yogurt stays smooth.

Tutmac soup is associated with Anatolian cooking and is made in different parts of Turkey. It does not have one universally agreed place of origin, and local versions differ in their noodles, legumes, and use of yogurt.

Tutmac soup commonly contains noodles, yogurt, and broth or water, with chickpeas or green lentils in many versions. Some recipes thicken the yogurt mixture with flour or egg, and dried mint is often used for seasoning.

No, not every version of Tutmac soup contains yogurt, although yogurt-based recipes are common. Some regional or household variations use a different souring ingredient or leave the yogurt out altogether.

To keep the yogurt smooth in Tutmac soup, whisk it with any flour or egg called for, then slowly whisk in hot broth to warm it. Stir the mixture into the pot and heat gently without bringing the soup to a boil.

Yes, Tutmac soup can be made with chickpeas, green lentils, or sometimes both. Cook the legumes before adding them to the soup, since the noodles usually need less time to become tender.

For homemade Tutmac noodles, knead flour with egg, water, and salt into a firm dough, roll it thin, and cut it into small pieces. Let the pieces dry before cooking if you want them to hold their shape better.

Serve Tutmac soup with bread and a simple salad for a fuller meal. Because many versions already include noodles, yogurt, and legumes, it can also be served as a meal on its own.

Tutmac soup keeps for about 2–3 days in a covered container in the refrigerator. The noodles absorb liquid as the soup stands, so add a little water or broth when reheating and warm it thoroughly.