Akyurt Tutmaç Vaccine

Akyurt Tutmaç Aşı is a soup native to the Akyurt district of Ankara, with roots stretching back to antiquity and holding a significant place in the regional culinary culture. The dough, made from wheat flour, egg, salt, and water, is cut into small squares, part of which are boiled with green lentils, then combined with dough pieces fried in butter and a strained yogurt sauce flavored with garlic. A sauce of melted butter seasoned with mint and red pepper flakes is drizzled on top, and the soup is served cold. Due to the local term “kıkırdak” for the fried dough pieces, the soup is also known as “kıkırdaklı çorba.” This soup is commonly consumed during the summer months and has a strong geographical association with Akyurt; it was officially registered as a geographical indication by the Akyurt Municipality on 2 March 2022.

History and Cultural Significance

Akyurt Tutmaç Aşı has been prepared and consumed for many years as an integral part of Akyurt’s traditional culinary culture. Particularly favored during the summer months, this soup is known for its nourishing and cooling properties. A staple in Akyurt’s culinary heritage, it frequently appears on both festive and everyday tables. The geographical indication registration formally recognizes and protects the soup’s deep connection to the Akyurt district.

Production Method

Preparation of Tutmaç Dough

The tutmaç dough is the fundamental component of Akyurt Tutmaç Aşı and is prepared as follows:

Ingredients (for 180 g of dough)

• 110 g wheat flour
• 1 egg
• 5 g salt
• 50 ml warm water

The flour, egg, salt, and warm water are mixed in a bowl and kneaded into a dough. The resulting dough is rolled out into a thin sheet using a rolling pin and lightly fried on a griddle to prevent moisture loss—a process locally known as “börtletme.” The fried sheet is then cut in half lengthwise, stacked, and sliced into quarter wedges. These wedges are further cut into strips 0.7–1 cm wide using a method called “tasmalama.” The strips are stacked again and cut into square pieces, known as “tutmaç,” which are then left to dry. The tutmaç pieces intended for frying may be cut smaller than those meant for boiling.

Preparation of Akyurt Tutmaç Aşı

Ingredients (serves 8)

• 100 g green lentils
• 2 litres water
• 180 g tutmaç dough (90 g for boiling, 90 g for frying)
• 50 g butter
• 250 g strained yogurt
• 2 garlic cloves
• 15 g salt
• Mint
• Red pepper flakes

Preparation Steps

1. Boiling the Lentils: The green lentils are washed and drained, then boiled in a pot with 800 ml of water for 25–30 minutes. After boiling, an additional 800 ml of water is added to the pot.
2. Adding the Tutmaç Dough: When the water comes to a boil, 90 g of tutmaç dough is added to the pot and boiled further. The foam that forms on the surface is skimmed off with a spoon. Salt is added, and the mixture is boiled for an additional 5 minutes before being removed from heat and left to cool.
3. Preparing the Garlic Yogurt: The 250 g of strained yogurt is mixed with 400 ml of water, 2 crushed garlic cloves, and 5 g of salt.
4. Preparing the Kıkırdak: In a pan, 30 g of butter is melted and the 90 g of tutmaç dough is fried until crisp. These fried dough pieces are called “kıkırdak.”
5. Preparing the Sauce: In a separate pan, 20 g of butter is melted, red pepper flakes are added to taste and lightly toasted, and mint is stirred in just before removing from heat.
6. Serving: The cooled lentil and boiled tutmaç mixture is combined with the garlic yogurt, followed by the fried kıkırdak. The mint and red pepper butter sauce is drizzled on top, and the soup is served cold.

Geographical Boundary and Production Conditions

Akyurt Tutmaç Aşı is a product whose entire production process must take place within the geographical boundaries of the Akyurt district of Ankara. Essential ingredients such as strained yogurt and tutmaç dough must be sourced from within this region. The methods and ingredients used in preparing the soup are unique to Akyurt and form part of its local culinary tradition, defining its distinctive characteristics.

Monitoring and Registration

Akyurt Tutmaç Aşı was submitted for geographical indication registration by the Akyurt Municipality on 30 January 2021 and officially registered on 2 March 2022. Annual inspections are conducted by a minimum three-member monitoring body coordinated by the Akyurt Municipality, including one expert each from the Akyurt District Directorate of Agriculture and Forestry and the Akyurt District Directorate of Health. Additional inspections may be carried out as needed or upon complaint. During inspections, compliance is verified regarding the geographical sourcing of ingredients, adherence to traditional production methods, and the correct use of the geographical indication label and logo.

Usage and Presentation

The designation “Akyurt Tutmaç Aşı” and the geographical indication logo appear on the product itself or its packaging. If this is not feasible, they must be displayed prominently within the production facility. The soup is distinguished by being served cold and is commonly found on Akyurt’s tables, especially during the summer months.