This regional soup from Erzurum is made by cooking small pieces of rolled dough in a yogurt-based soup with mint. Hearty and warming, it is a comforting winter meal.
Knead the flour, water, and salt into a firm dough. Cover and let it rest for 15 minutes.
Roll the dough out thinly and use a knife to cut it into small diamond shapes about 1.5 cm across.
Bring the meat stock to a boil in a pot. Add the dough pieces one at a time and cook over medium heat for 12 minutes, until they float to the surface and soften.
Whisk the yogurt, flour, and egg in a separate bowl. Temper the mixture with a ladleful of hot soup, then slowly stir it into the pot. Cook for 5 more minutes, stirring constantly, without letting the soup boil.
Melt the butter and stir in the dried mint. Drizzle it over the hot soup and serve.
Store covered in the refrigerator for up to 2 days. Reheat gently over low heat without boiling; the yogurt mixture may curdle if it boils.
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