Tutmaç is a historic Turkish dish tracing back to Seljuk tables, in which hand-cut whole-wheat noodles are simmered with red lentils and chickpeas in the pressure cooker, then finished with browned mint butter and a drizzle of yoghurt. Cutting the strips thin and even by hand is the real mastery behind a consistent texture.
Knead the whole-wheat flour with the egg, lukewarm water and salt into a firm dough, roll it out thin and cut it into narrow strips with a knife; cutting the strips to an even thickness keeps the cooking time consistent.
Put the cut strips in the pressure cooker with the boiled chickpeas, red lentils, salt and water, close the lid and cook for 8 minutes once it comes up to pressure.
Melt the butter in a small pan, stir in the dried mint and toast it for a few seconds, then take it off the heat right away.
Mix the strained yoghurt with crushed garlic and spoon it over the cooked noodles, then drizzle the mint butter on top and serve hot.
If the strips are not cut to an even thickness, some cook faster than others and the texture turns uneven; take care with how thin and consistent you cut them. Allergens: contains egg, wheat (gluten), milk and dairy.
Using green lentils instead of red requires extending the cooking time by 4 minutes, since green lentils take longer to soften.
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