Rubbed Noodle Soup
Sample Dishes from Turkish Cuisine
Rubbed
Noodle Soup (Oğmaç
Çorbası)
| Ingredients | Measure | Amount |
| Flour | 2/3 cup | 75 gr |
| Salt | 2 teaspoon | 12 gr |
| Egg | 1/2 piece | 25 gr |
| Parsley | 2/3 clove | 40 gr |
| Water | 5 cup | 1 kg |
| Butter or margarine | 4 tablespoon | 40 gr |
| Yogurt | 1 cup | 220 gr |
Preparation
Sift flour and
salt together in a large bowl. Make a hole in center. Place egg in hole. Blend
flour and egg with fingers while rubbing mixture and shaping into pearl-barley
like grains. Put water in a saucepan. Add margarine and salt. Bring to boil.
Stir in freshly made pearl-barley shaped noodles gradually, mixing well. Simmer
for 10 minutes. Combine minced parsley and yogurt. Beat slightly. Blend in simmering
soup gradually mixing well. Boil gently for 1 minute. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 119 cal |
| Protein | 3,2 g |
| Fat | 6,6 g |
| Carbohydrates | 11,6 g |
| Calcium | 55 mg |
| Iron | 0,39 mg |
| Phosphorus | 56 mg |
| Zinc | 1 mg |
| Sodium | 807 mg |
| Vitamin A | 460 iu |
| Thiamine | 0,03 mg |
| Riboflavin | 0,08 mg |
| Niacin | 0,21 mg |
| Vitamin C | 3 mg |
| Cholesterol | 23 mg |
Regional Characteristics:
The name of the
soup comes from the way of preparing the noodle by rubbing the dough. "Oğmaç"
means "Rubbed" between palms. It is prepared in Denizli, Burdur, Kütahya, Manisa
and Bolu provinces. In Burdur, it is called "Ömek soup" and tomato paste is
combined with melted butter and stirred in before removing from heat. In Manisa
and Kütahya provinces crushed mint is used instead of tomato paste.