Turkish cuisine · Soups & Stews

Oğmaç Soup

Rustic soup of hand-rubbed flour crumbs, toasted in butter and simmered in hot milk broth.

Ingredients · for 4 servings

• 200 g flour
• 60 g butter
• 800 ml rich vegetable broth
• 300 ml whole milk
• 1 egg
• 1 tbsp mint
• 1 tsp pul biber (Turkish red pepper flakes)
• Salt, pepper

Instructions

1. Put the flour in a wide bowl, drizzle over a total of 4 tbsp water spoon by spoon, and rub with your fingertips into coarse, rice-grain-sized crumbs.
2. Melt half the butter in a pot and toast the crumbs over medium heat, stirring, for 5–6 min. until light golden brown and nutty smelling.
3. Pour in the hot vegetable broth while stirring so the crumbs stay separate, and simmer over gentle heat for 8 min.
4. Add the milk and let simmer for another 5 min. until the soup thickens creamily; season with salt and pepper.
5. Whisk the egg, temper it with a ladle of hot soup, and stir in over the lowest heat – the soup turns velvety and must not boil after this.
6. Foam the remaining butter with mint and pul biber and drizzle over the plated bowls.