Çankırı Tutmaç Soup

Çankırı Tutmaç Soup is a traditional soup prepared by boiling tutmaç dough, rolled out in flat sheets and cut into small pieces, in hot water. The soup is made by combining the boiled tutmaç and green lentils with garlic yogurt. A sauce made of minced meat sautéed in butter, dried mint and ground red pepper is poured over the top before serving. This soup holds an important place in Çankırı’s culinary culture and is especially consumed during winter months. The tutmaç used in its preparation are made and dried during winter preparations and are also sold packaged within the geographical boundary. The use of sautéed minced meat in the sauce and its unique production method are characteristics that strengthen its link to the geographical area and require skilled craftsmanship. It was registered on 01.06.2021.

Product Characteristics

Çankırı Tutmaç Soup contains small square-shaped dried tutmaç dough and green lentils as its main ingredients. One of its distinguishing features is the addition of garlic yogurt to the hot mixture during preparation. The topping sauce, added just before serving, is prepared using butter, sautéed minced meat, dried mint and ground red pepper. The production of this soup involves steps that require a method specific to the geographical area and skilled craftsmanship. This product is particularly preferred during the winter season.

Production Method and Ingredients

In the production of Çankırı Tutmaç Soup, rock salt obtained preferably from Çankırı is used. Production consists of two main stages: preparation of the tutmaç and cooking of the soup.

The ingredients of Çankırı Tutmaç Soup are as follows:

• Wheat flour
• Eggs
• Rock salt

Preparation of Tutmaç

1. Wheat flour, eggs, rock salt and water at room temperature are mixed in a deep bowl.
2. Dough is kneaded by adding water as needed until it reaches a consistency that does not stick to the hands.
3. The dough is divided into four or five portions (pazı).
4. Each portion is rolled out to a thickness of 1 mm and left to rest for five minutes.
5. The rolled sheets are stacked on top of each other with flour sprinkled between them.
6. The dough is cut into strips 4 fingers wide.
7. The strips are stacked and cut into pieces 1–2 mm wide, resulting in small square-shaped dough pieces (tutmaç).
8. The resulting tutmaç are dried on clean sheets.

Preparation of the Soup

1. Green lentils are boiled in salted boiling water and then drained.
2. Fresh water is brought to a boil, the drained lentils and tutmaç are added and boiled together. After cooking, the soup is left to rest.
3. Garlic yogurt is prepared and mixed with a small amount of the soup’s broth to prevent curdling.
4. This garlic yogurt mixture is slowly added to the soup pot while stirring. Salt is added and stirred in.
5. In a separate pan, butter is melted. Dried mint, ground red pepper and sautéed minced meat are added and the sauce is simmered.
6. The soup is placed in serving bowls and the hot sauce is poured over the top before serving.

Geographical Boundary

The geographical boundary of Çankırı Tutmaç Soup is the province of Çankırı. Due to the product’s long historical tradition, the use of sautéed minced meat in the sauce and the skilled craftsmanship required for its unique production method, all stages of production must take place within the geographical boundary.

Monitoring

The monitoring authority for the product has been established under the coordination of Çankırı Municipality. The monitoring body consists of three experts: one each from Çankırı Municipality, Çankırı Provincial Directorate of Agriculture and Forestry, and Çankırı Coffeehouse and Restaurant Tradesmen’s Chamber. Monitoring is carried out annually as a routine procedure and additionally in cases of complaints or when deemed necessary. During inspections, the suitability of raw materials, compliance with the production method, whether the sauce is prepared with sautéed minced meat, and the proper use of the product label, logo and geographical indication emblem are verified. Çankırı Municipality is obligated to regularly submit inspection reports to the Turkish Patent and Trademark Office.