Arabaşı Soup (Local, Central Anatolian) Recipe


(For 6 People)

1 whole chicken
140 g flour
2 tbsp İçim Butter
75 ml lemon juice
2 tbsp tomato paste
1 liter of water
240 ml water
1 teaspoon salt
1 teaspoon paprika powder

For the dough
140 g flour
1.5 liters of water
A pinch of salt


For the dough, boil 1 liter of water in a large saucepan with a pinch of salt added. Mix the remaining water with the flour in a cold state and make a slurry. Starting to strain, quickly add to boiling water. Continue cooking, stirring, until thickened. Pour it on a flat tray and let it warm. Then let it rest in the refrigerator for at least 1 hour. Slice into pieces of dough before serving. For the soup, boil the whole chicken in a large saucepan. Add 1 tablespoon of tomato paste and half a teaspoon of ground red pepper by diluting it a little. Cook until the meat is tender, remove the chicken from the pot and cut into pieces. Let the chicken sit in the water in which you boiled it.

Melt the İçim Butter in a small pan and add the flour to it and start turning it quickly on the fire. Stir in the remaining tomato paste and red peppers. Roast for about 5 more minutes. Add this mixture to the hot chicken broth you have soaked. Add the chicken pieces on top. Cook until it boils once more. Divide the soup among serving bowls. Add the dough you have prepared on them and drizzle with lemon juice.