Çankırı bow-tie dough soup with garlic yogurt
Ingredients
- 200 gWheat flour
- 50 gEgg step 1
- 3 gSalt step 1
- 60 gWater step 1
- 2,000 gWater step 3
- 11 gSalt step 3
- 12.9 gSunflower oil
- 300 gYogurt
- 6 gGarlic
- 60 gButter step 5
- 50 gEgg step 5
- 30 gButter step 6
- 4 gPaprika
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water74%
- Yogurt11%
- Wheat flour7%
- Egg 4%
- Butter 3%
- Salt 1%
- Sunflower oil 0%
- Garlic 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, egg, salt and water in a bowl into a firm dough. Rest it for 5 minutes.
5 minRoll the dough out to 1 mm thick and cut into 2x2 cm squares. Pinch each square in the middle with both hands to make a bow-tie shape.
Bring the water to a boil and add the salt and sunflower oil. Drop in the bow-ties and cook for 10-12 minutes.
10 minTake the pot off the heat, rest for 5 minutes and pour away half the water. Whisk the yogurt with crushed garlic, mix in 100-120 ml of the hot cooking water so it does not curdle, and stir it into the pot.
5 minMelt 60 g butter in a pan, crack in the egg, break it into small pieces and add to the soup.
Melt 30 g butter in another pan and stir in the red pepper. Pour over the soup and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1128 (Çankırı)Accessed: November 2, 2026
Last changed: November 1, 2026