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a dumpling soup from Azerbaijan; Tibetan cooking includes tsamsuk, made from grains, butter, soya and cheese. An Iranian summer soup, mast-o khiar, is made with yoghurt, cucumber, and mint. Turkish kelle-paça is made from the meat from animal heads and feet. [[Tarhana]], one of the oldest traditional Turkish soups, is made by mixing and fermenting yoghurt, cereal flours and a variety of cooked vegetables, producing a soup with a sour and acidic tang and a yeasty flavour. Also from Turkey is Yayla çorbasi, a yoghurt

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