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Tutmaç Çorbası is a traditional dish unique to Turkish cuisine, prepared by cooking small pieces of dough with meat or minced meat, then pouring yogurt over the top. The earliest and most detailed information about tutmaç is found in the 11th-century work Divânu Lügâti’t-Türk by Kaşgarlı Mahmud. According to Kaşgarlı, tutmaç has been known and consumed by Turkic peoples since the time of Zülkarneyn. The word “tutmaç” is derived from the phrase “bizi tutma aç,” meaning “do not leave yourself hung

Tutmaç Çorbası is a traditional dish of Turkish cuisine, prepared by cooking small pieces of dough with meat or minced meat and pouring yogurt over it. This dish is widely recognized across a broad geographical area stretching from Central Asia to Anatolia and is considered one of the national dishes of the Turks. The oldest and most detailed information about tutmaç is found in the 11th-century work Divânu Lügâti’t-Türk by Kaşgarlı Mahmud. According to Kaşgarlı, tutmaç has been known and consum