Türkische Nudelsuppe (Tutmaç Çorbası)
Tutmaç Çorbası Aussprache: TOOT-mach CHOR-bah-suh
Tutmaç Çorbası ist eine traditionelle türkische Suppe mit handgemachten quadratischen Nudeln, die in einer aromatischen, auf Joghurt basierenden Brühe köcheln. Beliebt in ganz Anatolien, besonders in Zentral- und Ostanatolien, ist sie ein tröstliches Grundnahrungsmittel, das oft im Winter oder während des Ramadan genossen wird. Die Suppe hat einen cremigen, säuerlichen Geschmack durch fermentierten Joghurt und wird mit einem duftenden Butter-Zwiebel-Minze-Guss abgeschlossen, der Tiefe und Aroma verleiht. Was sie besonders macht, ist die Kombination aus frischen hausgemachten Nudeln und der seidigen, leicht sauren Brühe, die sowohl rustikal als auch sättigend wirkt.
Türkische Nudelsuppe (Tutmaç Çorbası)
Tutmaç Çorbası
Aussprache TOOT-mach CHOR-bah-suh
- Für
- 4
- Vorbereitung
- 35 Min.
- Zubereitung
- 25 Min.
- Gesamt
- 1 Std.
- Schwierigkeit
- Mittel
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
For the topping
Zubereitung
Make the noodle dough. combine 1 1/4 cups (150 g) flour and 1/2 teaspoon salt in a bowl. Make a well, add the egg and mix until a firm dough forms, adding 1–2 tablespoons (15–30 ml) water only if needed. Knead 5 minutes until smooth, then cover and rest 20 minutes.
Roll the rested dough on a lightly floured surface into a thin sheet about 1/8 inch (3 mm) thick. Dust with flour, fold loosely, and cut into 1/4-inch (6 mm) squares. Spread the squares on a floured tray to dry slightly while you prepare the soup.
Bring the 5 cups (1.2 L) stock to a boil in a large pot. Add the noodle squares and simmer 8–10 minutes until the noodles are tender but still have a slight bite.
In a medium bowl, whisk together the yogurt, egg yolk, 2 tablespoons (15 g) flour, 1 teaspoon salt, and 1/4 teaspoon black pepper until completely smooth.
Reduce the heat under the soup to low. Temper the yogurt mixture by gradually whisking in 1 cup (240 ml) of the hot broth, then slowly pour the tempered yogurt back into the pot while stirring constantly.
Cook the soup gently for 4–5 minutes, stirring often, until it thickens slightly and reaches a creamy consistency. Do not let it boil or the yogurt may curdle. Taste and adjust salt.
Prepare the topping. melt the butter in a small skillet over medium heat. Add the diced onion and sauté until soft and just starting to turn golden, about 6 minutes.
Stir in the dried mint, Aleppo pepper, and a pinch of salt. Cook 30 seconds more until fragrant, then remove from heat.
Ladle the hot soup into bowls and spoon the butter-onion mixture generously over the top. Serve immediately.
Regionale Varianten
Some regional versions add chickpeas or small meatballs to the broth, while others finish the soup with a sprinkle of sumac or fresh dill instead of or alongside the mint butter.
Tipps des Kochs
- If the soup thickens too much on standing, thin it with a splash of hot stock or water when reheating.
- The handmade noodles can be replaced with fresh square pasta or even broken dried egg noodles in a pinch, though the texture will be less authentic.
- Use full-fat, preferably homemade or Greek-style yogurt for the creamiest result and best tang.
Dazu servieren
Crusty bread and a simple green salad or pickles.
Vorbereiten und Aufbewahren
The noodle squares can be made and dried up to 2 days ahead and stored in an airtight container. The finished soup is best eaten fresh but can be gently reheated on low heat with added stock to loosen.
