Arabasi Çorbasi

(Arabasi Soup or Chicken Soup with Batter)




All-purpose flour 1 2/3 cups 200 g
Salt 2 teaspoons 12 g
Water 1 2/3 cups 400 g
Water 2 1/2 cups 600 g
Butter or margarine 2 tablespoons 30 g
All-purpose flour 1/2 cup 60 g
Water 1 2/3 cups 400 g
Tomato paste 2 tablespoons 30 g
Chicken broth 1 2/3 cups 400 g
Chicken meat (cooked) 1 1/4 cups 175 g
Salt 2 teaspoons 12 g
Black pepper 1 teaspoon 2 g
Red pepper 1 1/2 teaspoons 3 g
Lemon juice 2 tablespoons 30 g


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

Nutritive Value ( Approx. per serving):

Energy 308 cal
Protein 14.6 g
Fat 12.2 g
Carbohydrate 33.8 g
Calcium 14 mg
Iron 0.96 mg
Phosporus 120 mg
Zinc 1 mg
Sodium 1602 mg
Vitamin A 301 iu
Thiamin (B1) 0.07 mg
Riboflavin (B2) 0.13 mg
Niacin 3.99 mg
Vitamin C 5 mg
Cholesterol     44 mg

Regional Characteristics :

     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.     

Soups Meats Pilafs Chicken Vegetables Fishs Dolmas and Sarmas
Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks