Sample Dishes from Turkish Cuisine

Arabaşı Soup (

Flour2 1/3 cups260 gr.
Salt4 desert spoons24 gr.
Water 9 cups1800 gr.
Margarine3 table spoons30 gr.
Tomato Paste3 table spoons30 gr.
Chicken meat
(boiled and torn into pieces)
1 ¾ cup175 gr.
Chicken stock2 cups400 gr.
Black Pepper1 desert spoon2 gr.
Paprika1 desert spoon3 gr.
Lemon juice3 table spoons30 gr.


Place 2 cups of flour and 2 dessert spoon of salt in a sauce pan. Work in 2 cups of water. Add 3 cups of hot water to the sauce pan while rapidly stirring the flour paste. Cook for 15-20 minutes. Wet a service plate of 25-30 cm. diameter and pour the cooked dough. When cooled, cut into 2 cm. squares. Place the margarine in another sauce pan and add the remaining flour and stir fry for approximately 2-3 minutes until it turns yellow and add the tomato paste. Add the chicken meat, chicken stock, salt and the remaining hot water and stir until it comes to boil. Let boil for 5 minutes and sprinkle in the peppers, add the lemon juice and turn off the heat when it comes to boil once more. Serve with the side dish of previously made dough pastry.

Servings: 6

Nutritional Value
(in approximately one serving)

Protein14.6 g.
Fat12.2 g.
Carbohydrate33.8 g.
Calcium14 mg.
Fe0.96 mg.
Phosphorus120 mg.
Zinc1 mg.
Sodium1602 mg.
Vitamin A301 ju.
Thiamine0.07 mg.
Riboflavin0.11 mg.
Niacin3.99 mg.
Vitamine C2 mg.
Cholesterol44 mg.


This is a dish from the Central Anatolia region. It is a soup prepared on special occasions of the winter season (such as New Year's eve). In the villages the dough is served on a serving dish and the soup in a large bowl called "tas". People first help themselves to a piece of dough and later to the soup. The combination of the cold dough and the hot and peppery soup make for a very special taste.