Övelemeç (hand-rolled barley-shaped pasta soup, Mersin)
Ingredients
- 200 gWheat flour
- 250 gWater
- 100 gBlack-eyed peas (loğlaz)
- 75 gButter
- 5 gTomato paste
- 5 gPepper paste
- 5 gSalt
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
- Water39%
- Wheat flour31%
- Black-eyed peas (loğlaz)16%
- Butter12%
- Pepper paste 1%
- Salt 1%
- Tomato paste 1%
Ingredients by weight, heaviest at the bottom.
Method
Sprinkle flour over a little flour, as when tempering flatbread (the source text says flour, although its footnote describes sprinkling water).
Roll the pieces between thumb and forefinger (öveleme) into barley-shaped pasta grains.
Fry the butter and the pastes in a pot.
Add the boiled black-eyed peas and fry for a few minutes.
Pour in the boiled water and add the pasta grains you prepared.
Cook on low heat, turn off the stove, let it steep, then serve.
Where this recipe comes from
From a published work: quantities come from Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri; the method is written in our own words.
- Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel YemekleriAccessed: November 4, 2026
Last changed: November 1, 2026