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Çankırı bow-tie dough soup with garlic yogurt

Serves 6Official

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.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water74%
  2. Yogurt11%
  3. Wheat flour7%
  4. Egg 4%
  5. Butter 3%
  6. Salt 1%
  7. Sunflower oil 0%
  8. Garlic 0%
  9. Paprika 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, egg, salt and water in a bowl into a firm dough. Rest it for 5 minutes.

    5 min

  2. Roll 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.

  3. 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 min

  4. Take 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 min

  5. Melt 60 g butter in a pan, crack in the egg, break it into small pieces and add to the soup.

  6. 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.

Last changed: November 1, 2026

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