Umaç Soup (Umaç çorbası)
Overview
Umaç çorbası is a thrifty soup built on little more than flour. Flour is sprinkled with water and rubbed between the palms until it forms tiny irregular crumbs called umaç, which are then simmered in a tomato and pepper broth until tender, like very small dumplings. Onion, mint and chilli give it flavour, and some cooks add lentils or vegetables. The texture is soft and slightly chewy. It is cheap, quick and filling, and remains a favourite home soup in many Anatolian regions.
History
Rubbed-dough soups such as umaç and ovmaç come from rural Anatolian kitchens, where flour was always at hand even when other ingredients were scarce. They are close relatives of other dough-crumb dishes found from the Balkans to Central Asia. Each region has its own name and method, and many people associate the soup with cooking by grandmothers.
Main ingredients
Flour crumbs (umaç), onion, tomato paste, pepper paste, dried mint, oil. The soup is built on water or stock and is usually served hot. Diet: vegan; not usually gluten-free.
Explore: Tomato soups · Mint soups · More soups from Türkiye
Recipe
Method
- 1
Sprinkle the flour with water and rub between your palms to form small crumbs; sift off loose flour.
- 2
Fry onion in oil, add the pastes, then the water, and bring to the boil.
- 310-15 min
Add the crumbs gradually, stirring, and simmer for 10-15 minutes.
- 4
Season and finish with mint and chilli.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
