Kesme Soup is a popular and tasty soup from Konya, Turkey. The main ingredient
of the soup is very thin slices of dough, which are first floured and dried,
then cooked in water. The soup is made by combining the cooked dough with
strained yogurt. To enhance the flavor of the soup, seeds are fried in butter
and added as a topping. This local dish is particularly enjoyed in cold weather
and is served with butter and garlic.
For the Dough:
2 cups of flour
1 tea glass of water
2 teaspoons of salt
For the Soup:
5 cups of water
1 cup of strained yoghurt (make sure it's sweet.)
4-5 cloves of garlic
2-3 butter to spread over the soup
First knead a hard dough like pasty dough with dough ingredients and let it rest for 10 minutes. Divide the dough into two parts and roll out one part into the thickness of the back of a knife. Cut out pieces at the size of the 1-2 cm from the dough you rolled out, and leave them to dry on a cloth by lightly spreading flouring. Roll the other dough into strips thinner than the finger and cut it into pieces of one cm each. Fry the 1 cm pieces of dough that you last cut in ghee or butter and put aside. Cook the dough that you cut first and left to dry by boiling 5 cups of water until it is tender. While the dough is cooking, take the strained yoghurt out of the boiling water, dilute it slowly and add the chopped garlic. When the dough boiling in the pot softens, take it off the stove and let it cool for a while. Slowly mix the dough cooked with garlic yoghurt, and add the salt. Add the butter to the soup in the serving plates and garnish them with the pastries you have fried.