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Last updated:
Arabaşı Çorbası
Spicy chicken soup served with a separate plate of cool, softly set flour dough. Arabaşı belongs to several Central Anatolian food traditions. Serve small bites of the soft dough with the soup and chew normally; there is no need to swallow dough whole.
Whisk dough flour into one quarter of the cool dough water. Bring the remaining dough water and a pinch of salt to a boil. Whisk in the slurry and cook, stirring, for 8–10 minutes until smooth, thick and bubbling.
Pour into a shallow water-rinsed tray in a layer ⅜ inch deep. Let steam subside briefly, then refrigerate promptly for at least 4 hours until set. Do not leave it cooling on the counter for hours.
Bring chicken and soup water to a gentle simmer. Cook for 20 minutes until the thickest part reaches 165°F. Remove and shred the chicken. Strain the broth and top up with water to the original volume.
Melt butter, stir in soup flour for 2 minutes, then tomato paste and pul biber for 30 seconds. Gradually whisk in broth. Add chicken and salt; simmer 15 minutes.
Cut the chilled dough into small diamonds and serve separately beside the hot soup. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and reheat cooked leftovers to 165°F.
Cut the chilled dough into small diamonds and serve separately beside the hot soup. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and reheat cooked leftovers to 165°F.
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