Loved in Every Region: Arababaşı Soup

to-make-the-soup-dough-pour-1-liter-of-boiling-water-into-a-large-pot-and-turn-on-the-stove-add-1-teaspoon-of-salt-into-it-in-a-separate-bowl-add-1-teaspoon-of-salt-to-1-glass-of-water-then-slowly-add-1-glass-of-flour-into-the-water-while-mixing-it-with-a-whisk

slowly-add-the-mixture-which-reaches-a-homogeneous-crepe-consistency-into-the-boiling-water-you-put-on-the-stove-while-adding-it-do-not-forget-to-mix-it-quickly-with-a-whisk-so-that-it-does-not-form-lumps

continue-cooking-until-the-dough-mixture-boils-when-you-start-to-see-tiny-bubbles-on-it-turn-off-the-stove

wet-the-bottom-of-a-large-baking-tray-with-water-and-pour-the-dough-you-took-from-the-stove-into-it-let-this-dough-rest-until-it-reaches-room-temperature-then-leave-it-to-cool-in-the-refrigerator-for-at-least-4-5-hours

add-salt-to-the-chicken-legs-and-boil-them-in-a-pressure-cooker-in-15-liters-of-water-shred-the-thoroughly-boiled-chicken-into-small-pieces-set-the-remaining-water-aside-to-use-in-the-soup

for-the-soup-add-2-tablespoons-of-butter-and-1-tablespoon-of-olive-oil-to-a-large-pot-when-the-oil-is-completely-melted-add-the-flour-and-fry-for-1-2-minutes-until-the-flour-smell-disappears-when-the-flour-is-roasted-add-2-heaping-tablespoons-of-tomato-paste-1-tablespoon-of-pepper-paste-and-1-teaspoon-of-powdered-hot-pepper-and-fry-again

when-the-tomato-paste-is-roasted-add-the-cooled-chicken-broth-that-you-have-kept-aside-and-boil-it-for-5-6-minutes-when-the-water-boils-add-the-shredded-chickens-to-the-soup-boil-the-soup-with-the-chickens-for-another-1-2-minutes-and-it39s-ready-at-this-point-if-the-consistency-becomes-thick-you-can-add-normal-water

to-serve-slice-your-rested-and-cooled-dough-in-the-refrigerator-don39t-forget-to-add-lemon-juice-before-drinking-your-soup

arabasi-soup-is-ready-take-a-piece-of-dough-with-your-spoon-dip-it-into-the-soup-and-enjoy-enjoy-your-meal