Скачать или смотреть Legendary Turkish ARABASHI: The Ultimate Winter Soup & Traditional Dough | Yozgat/Kayseri Classic

Welcome to Culinary Compass! Today, we dive deep into the heart of Anatolian cuisine to master Arabashi (Arabaşı), a truly legendary and regional dish traditionally enjoyed in the Yozgat and Kayseri areas of Turkey. This is more than just a soup; it’s a ceremonial, hearty comfort food served with a unique, simple flour-based dough that elevates the entire experience. Follow along as we unlock the secrets to creating the rich, flavorful chicken broth and the perfect spicy soup base.

This recipe is a fantastic example of Culinary Education, requiring precise Professional Cooking Techniques, especially when preparing the cooked dough and perfecting the roux base for the soup. We emphasize authentic flavor, using a blend of butter, oil, flour, and traditional Turkish pastes to achieve that classic texture and warmth. If you are seeking Gourmet, authentic international recipes, look no further. We guide you through balancing the spices—especially the essential heat—to create a warming, nourishing meal perfect for cold weather. Don't forget the Food Science tip: moistening the mold before pouring the dough is crucial for easy unmolding!

If you enjoyed learning this piece of Turkish culinary heritage, please like this video and subscribe to the Culinary Compass channel for more authentic, high-value recipes that enhance your healthy living and Nutrition journey. Now, here is the full recipe details so you can replicate this classic in your own kitchen!

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ARABASHI SOUP AND DOUGH RECIPE (Yozgat/Kayseri Style)

I. CHICKEN BROTH & SOUP BASE
Ingredients:
1 Chicken Thigh (skin on)
1 Chicken Breast (skin on)
6 cups Water (for broth)
1 Bay Leaf
2 tbsp Butter
2/3 shot glass Vegetable Oil
2.5 tbsp All-Purpose Flour
1 heaping tbsp Spicy Pepper Paste
1 heaping tbsp Tomato Paste
2 cups Water (or extra chicken broth)
1 tsp Sweet Paprika
1 tsp Hot Red Pepper Flakes
Salt (approx. 1 tsp for boiling chicken + 1/4 tsp for soup, adjust to taste)

Instructions:
1. Boil chicken with 6 cups of water and bay leaf for 1 hour (or 20 mins in a pressure cooker), adding 1 tsp of salt. Skim foam if needed.
2. Remove chicken, shred finely, and reserve broth.
3. In a deep pot, melt butter and oil. Add 2.5 tbsp flour and sauté over low heat for 2-3 minutes until the raw smell is cooked off, but do not brown heavily.
4. Add pepper paste and tomato paste; sauté for 1-2 minutes.
5. Pour in chicken broth (6 cups) and remaining water (2 cups). Whisk vigorously until the soup thickens and boils (approx. 2-3 minutes).
6. Stir in salt, paprika, and hot pepper flakes.
7. Add shredded chicken back into the soup. Simmer for 8-10 minutes. Serve piping hot.

II. ARABASHI DOUGH
Ingredients:
1 cup All-Purpose Flour
1 cup Cold Water (for slurry)
12 cups Water (for boiling)
1 tsp Salt

Instructions:
1. Whisk 1 cup flour with 1 cup cold water until lump-free.
2. Heat 12 cups of water to near boiling in a large pot.
3. Pour the flour mixture through a sieve into the hot water, whisking continuously and vigorously until it thickens and boils furiously.
4. Stir in 1 tsp of salt.
5. Pour the dough into a pre-moistened glass baking dish. Spread evenly.
6. Let the dough rest and set in a cool spot for at least 2-3 hours before slicing and serving with the hot soup.