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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
This soup takes its name from the dough pieces cut into the size of small coins (mangir). Prepared with dried dough as a winter preparation in both rural and central Niğde, it is served with yogurt or tomato paste sauce. It differs from other dough soup variations in Türkiye due to its unique dough cutting style. Check the map page for location details.
Ingredients
- 1 cup of hand-rolled mangir dough
- 1 cup of strained yogurt
- 1 egg
- 1 tablespoon of butter
- 1 teaspoon of dried mint and salt
Preparation
- Knead a firm dough with flour, water, and salt, cut into small squares and dry them.
- Throw the mangir dough into boiling water and cook until tender.
- Whisk the yogurt and egg, temper with some hot soup water, and add to the pot.
- Pour butter heated with dried mint on top and serve hot.
Practical notes before you go
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37.9116° N, 34.6906° E