3 Tbsp. (heaping) Ipek Wheat Flour

3 Tbsp. Flora sunflower oil

1 lt (4 cups) water or broth

4 Tbsp. Merve yogurt

1 egg

2 clove garlic, minced

juice of ½ lemon

2 Tbsp Muratbey Butter

1 tsp Botany Maras Pepper

1 link of Merve finger soudjuk (hot or mild), thinly sliced

In a large pot brown the flour in sunflower oil. Pour the liquid stirring constantly, so that there will be no lumps.

Combine the garlic and lemon juice to form a paste and add to the boiling soup.

In a small bowl beat the egg, add the yogurt and mix thoroughly, temper this mixture by adding some soup ( 1 tbsp at a time) and mixing so that the egg whites will not cook immediately. When the mixture becomes warm enough add it to the boiling soup.

In a small pan melt 1 tbsp of butter, remove from the heat, add the Maras pepper, pour it on the soup.

Fry the soudjuk slices in the same pan with the remaining 1 tbsp of butter, add to the soup, serve immediately while piping hot. Enjoy!