The local dish of Tekirdağ, the çeneçarpan soup, with its interesting name and delicious consistency, leaves an unforgettable taste for many years. This flavor, which we can describe as milk dough soup, is also very popular in Rumeli and Thrace. 

Ingredients: Flour, water, egg, lemon, milk

Preparation: Eggs are seasoned with lemon. The dough is rolled out thickly with a rolling pin. Sprinkle flour inside and roll it into a rolling pin again. Using a rolling pin, the remaining dough is cut into pieces (in finger size). Milk and water are mixed and boiled. While the boiling continues, the dough, salt, seasoned lemon juice and eggs are put into this mixture. When the soup is cooked, it is served hot.