Rubbed Noodle Soup

Sample Dishes from Turkish Cuisine

Rubbed Noodle Soup (Oğmaç Çorbası)

Flour2/3 cup75 gr
Salt2 teaspoon12 gr
Egg1/2 piece25 gr
Parsley 2/3 clove40 gr
Water5 cup1 kg
Butter or margarine4 tablespoon40 gr
Yogurt1 cup220 gr


Sift flour and salt together in a large bowl. Make a hole in center. Place egg in hole. Blend flour and egg with fingers while rubbing mixture and shaping into pearl-barley like grains. Put water in a saucepan. Add margarine and salt. Bring to boil. Stir in freshly made pearl-barley shaped noodles gradually, mixing well. Simmer for 10 minutes. Combine minced parsley and yogurt. Beat slightly. Blend in simmering soup gradually mixing well. Boil gently for 1 minute. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy119 cal
Protein3,2 g
Fat6,6 g
Carbohydrates11,6 g
Calcium55 mg
Iron0,39 mg
Phosphorus56 mg
Zinc1 mg
Sodium807 mg
Vitamin A460 iu
Thiamine0,03 mg
Riboflavin0,08 mg
Niacin0,21 mg
Vitamin C3 mg
Cholesterol23 mg

Regional Characteristics:

The name of the soup comes from the way of preparing the noodle by rubbing the dough. "Oğmaç" means "Rubbed" between palms. It is prepared in Denizli, Burdur, Kütahya, Manisa and Bolu provinces. In Burdur, it is called "Ömek soup" and tomato paste is combined with melted butter and stirred in before removing from heat. In Manisa and Kütahya provinces crushed mint is used instead of tomato paste.