Tutmaç çorbası

This almost forgotten Turkish dish was described in an 11th-century lexicon as a soup made with noodles, lentils, and yogurt—a common combination in both Türkiye and Kazakhstan, a Turkish-speaking Asian country where this soup is called kespe.

Today, tutmaç çorbası is typically made using homemade, square-cut egg noodles and it is most often prepared with the addition of lamb or mutton, but sometimes also beef, or even horsemeat. The soup is traditionally served in special bowls and it is typically accompanied by katık, a type of Turkish sour yogurt.