Arabaşı
Arabaşı is one of the prominent local flavors in Eskişehir cuisine. It reflects the character of the city cuisine with the ingredients and cooking method used in the local table culture.
Ingredients
- (For 6 People) For the Dough:
- wheat flour 1
- 7 liters of water
- For Salt Soup:
- chicken
- rooster or turkey meat 11
- r salt 3.5 l water 1/4 lemon juice
- dry hot pepper
Recipe
- 1
Place water in a pot and add flour slowly and stirring until the water boils.
- 2
Flour is added and mixed to prevent the formation of lumps called Çirdik in the dough and to obtain a dough with a homogeneous structure.
- 3
The mixture is cooked over high heat for 30 minutes with constant stirring, then salt is added and continued to be cooked over low heat for 15 minutes, stirring occasionally.
- 4
When a piece of the cooked dough is placed in a glass of water, if the dough does not disperse or does not dissolve in water, it means that it has reached the desired consistency.
- 5
Once the dough has reached its consistency, it is poured onto a tray moistened with cold water to prevent it from sticking.