Konya Tutmaç Soup

Konya Tutmaç Çorbası is a soup produced using methods specific to the province of Konya and registered on 27.10.2021. The product, applied for under application number C2020/275 by the Konya Metropolitan Municipality, holds registration number 934. Its geographical indication type is designated as a traditional specialty. The dish’s origins trace back to Seljuk cuisine, and its reputation is intrinsically linked to its geographical origin.

Konya Tutmaç Çorbası is made with lamb meat, strained yogurt, and a dough known as “tutmaç.” The tutmaç dough consists of wheat flour, egg, salt, and water. During serving, small pieces of dough called “kakırdak,” prepared from wheat flour, egg, and salt and fried in butter, are sprinkled on top. Additionally, a sauce made with butter and mint or red pepper flakes is used in presentation.

The production method of Konya Tutmaç Çorbası consists of the following steps:

• Tutmaç Dough: The dough, made by mixing flour, egg, water, and salt, is rested for approximately 20 minutes. It is then rolled out to the thickness of a knife blade, cut into small squares, and left to rest for an additional half hour.
• Preparation of Meat: Cubed lamb is boiled in water. Once tender, salt is added and the meat is cooked for a short additional period.
• Kakırdak: A firm dough made from flour, egg, and salt is cut into lentil-sized pieces and fried in butter.
• Soup Preparation: Strained yogurt, egg, flour, water, and crushed garlic are mixed in a container. This mixture is gradually added to the boiling meat broth while stirring to prevent curdling, until it reaches a porridge-like consistency. The boiled lamb pieces are then added to the pot along with the yogurt mixture. Separately boiled and drained tutmaç dough pieces are also added, and the entire mixture is continuously stirred and brought to a boil.
• Sauce and Serving: Butter is heated and combined with mint or red pepper flakes to prepare the sauce. After the soup is portioned into serving bowls, the sauce is drizzled over the top and kakırdak pieces are sprinkled before serving.

The geographical boundary of the product is defined by the administrative borders of the province of Konya. Due to the dish’s reputational link to this region and the local craftsmanship required by its production method, all stages of production must be carried out within this geographical boundary.

Monitoring activities are coordinated by the Konya Metropolitan Municipality. The monitoring body consists of four experts, one each from the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Monitoring is conducted annually on a regular basis, and may also be carried out upon complaint or when deemed necessary. The following criteria are verified during inspections:

• Appropriateness of ingredients and quantities used in production,
• Compliance with the established production method,
• Correct use of the term "Konya Tutmaç Çorbası" and the traditional specialty emblem.