Recipe
Goyutmaç soup is traditionally prepared in highland areas using milk obtained from the second daily milking of sheep, locally referred to as “ikileme milk,” or from the naturally thickened milk of sheep and cows collected toward autumn. To prepare goyutmaç, milk is poured into a pot, and a small amount of flour or crumbled bread is added. The mixture is stirred continuously until it comes to a boil and is consumed hot. According to an alternative method, bread is crumbled into the milk and boiled; once cooled, the bread pieces are removed, and the dish is consumed with the addition of sugar.