Arabasi Corbasi (Chicken Soup with Batter)
Ingredients
- All-purpose flour 1 2/3 cups 200 g
- Chicken broth 1 2/3 cups 400 g
- Salt 2 teaspoons 12 g
- Chicken meat (cooked) 1 1/4 cups 175 g
- Water 1 2/3 cups 400 g
- Salt 2 teaspoons 12 g
- Water 2 1/2 cups 600 g
- Black pepper 1 teaspoon 2 g
- Butter or margarine 2 tablespoons 30 g
- Red pepper 1 1/2 teaspoons 3 g
- All-purpose flour 1/2 cup 60 g
- Lemon juice 2 tablespoons 30 g
- Water 1 2/3 cups 400 g
- Tomato paste 2 tablespoons 30 g
Directions
Sift flour in large saucepan. Add salt and 1 2/3 cups of water, blending well. Set aside. Put 2 1/2 of water in a saucepan. Bring to boil. Stir into flour-water mixture stirring constantly. Pour in a shallow pan 25 cm (1 inch) in diameter; cool. Cut into 2 cm (3/4 inch) cubes. Set aside. Melt margarine in a saucepan. Stir in flour blending well. Brown lightly for 5 minutes stirring occasionaly. Add 1 2/3 cups of water and tomato paste, mix well. Simmer gently for 5 minutes. Add chicken broth and diced chicken; stir. Season with salt and spices. Stir in lemon juice. Bring to boil and simmer gently for 5 minutes. Serve hot with cold batter.
6 servings
It is cooked usually in special days as New Year Eve in Central Anatolia Region. Turkey may be used intead of chicken in some areas. Soup is served very hot. A spoon full of cooked cold batter is taken along with each spoon of soup. The combination of cold batter and hot-spicy soup has a special taste.