Tutmac is a historic Turkish dish dating back to Seljuk tables. Hand-rolled whole-wheat noodles are cut into strips, pressure-cooked with red lentils and chickpeas, then served with dried mint butter and yogurt. Cutting the strips thinly and evenly by hand is key to a consistent texture.
Knead the whole-wheat flour with the egg, warm water, and salt to make a firm dough. Roll it into a thin sheet and cut it into narrow strips with a knife; cut the strips evenly so they cook consistently.
Put the cut strips, cooked chickpeas, red lentils, salt, and water in a pressure cooker. Close the lid and cook for 8 minutes after the cooker whistles.
Melt the butter in a small pan, add the dried mint, and cook for a few seconds. Remove from the heat immediately.
Mix the strained yogurt with the crushed garlic and spoon it over the cooked noodles. Drizzle with the mint butter and serve hot.
Cut the noodle strips to an even thickness so they cook at the same rate; uneven strips may be done at different times and have an inconsistent texture. Contains egg, wheat (gluten), and dairy.
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