Car

Mr. İbrahim joined our campaign with a local flavor. The health of your labor.

A CULTURAL VALUE: We did not eat this meal to be satiated. We did not cook to be satiated. This is probably the biggest difference from other dishes. However, it is a dish that requires effort, patience and effort as much as the preparation of the most difficult dish. This is neither our dinner nor our lunch. We kept it until the last hour of the night on cold winter evenings. When autumn came, we started to drop it in our kitchens. In the cities of the steppe, we do not know the cuisine where this dish is not cooked during the winter season. Until the cemre falls on our table. When spring comes, we forget this dish. We begin to miss the summer. By saying that we can cook even if it is winter. Don't look at the car in its name and think it came from Arabia. It is the trolley soup that brings a warm air to our cold winter nights. For some reason, it is not remembered much. He stays in a house every night in winter. Where does the name Carriage come from? Have you ever wondered? It is known that Arabs do not have such a vaccine… We all know. We will both taste it as the food of winter days, and we will say that it is the vaccine of Arabs living in warm countries. What will not happen… So what? “As it is known, Arabası is not the vaccine of Arabs first and foremost. How can an Arab drink hot soup with a boiling consistency, in the heat? ?The car has nothing to do with cooking. In other words, it is not an intermediate vaccine either… The name of this soup belongs to us again. Arabaşı has arisen from our unity and solidarity. You know, those of the same age group and friends come together at dinner parties from time to time, organize sira nights, and this invitation; We're going to have the soup tonight... They do it! So, in order to prevent the appearance of deficiency and excess on these tables, and to eliminate the distinction between the poor and the rich among those who attend the sira nights, it has been decided on the soup that can be easily eaten and drunk by everyone, and the soup has become drinkable. In these winter night meetings, which we call the queue, which is held once a week or with a certain ARA, soup has been started to be consumed instead of meals. Arabaşı soup is a local dish unique to the Central Anatolia region. It is a very well known and loved dish especially in Konya, Karaman Kayseri and Yozgat regions. Arabaşı is a soup that is cooked with chicken meat and prepared hot, poured into a tray and served with cooled dough. It is a cultural value that is lived and kept alive by immersing the dough in the soup and swallowing it. Those who have never eaten before may have difficulty swallowing their cart, yes, you heard it right, this food is swallowed, not chewed. Arabaşı has some different eating rules in and around Konya. The one who drops the dough into a bowl during dipping and removing the dough that is cut from the sine and taken into the spoon is deemed to have accepted to give the next cartridge party as a punishment.

Ingredients for Arabasi Recipe

Chicken or rooster meat, preferably rabbit, turkey and partridge meat makes the cart soup more attractive.
Half a kilo of butter.
Dried hot pepper about 10 pcs.
Depending on the preference, the hotness can be increased to 1 teaspoon of cayenne pepper or slightly.
Broth 10 cups,
This,
Limon
Un

How to Make Arabaşı Recipe?

Arabaşı soup has two parts, namely Arabasi and dough.

SOUP:

In a large skillet, melt the butter. Some of the flour is poured into the pan and roasted until it turns brown in color (in the form of meringue). This roasted flour is taken into a large pot. The chicken broth we boiled before is slowly mixed and poured into the pot. It is brought to the consistency of flour soup. Add dried hot pepper, salt and enough water. It is boiled for 45 minutes. Boiled chicken can be shredded and the meat can be boiled in this water, or it can be added later when the soup is placed on the table. When eaten in soup, lemon can be squeezed, chili peppers can be added and pickled gherkins can be eaten with it.

PASTRY:

In a bowl, flour is covered in warm water. Then this slurry is slowly poured into the boiling water in the pot, mixed, and cooked for a while. After it reaches a certain consistency, it is about 1,5 cm. thinly poured. The dough is left to cool. The dough taken with a wooden spoon is dipped into the cart soup placed in the bowl and the dough is swallowed without chewing with the soup water. It is good for stomach and intestinal laziness. We are waiting for those who are curious about the taste of this hot and spicy soup that leaves a unique taste on the palate, those who think about how to eat without chewing, those who want to enjoy this soup, which is drunk not for satiation, but for the purpose of snacking, in the province of Karaman, the capital of the Turkish language. Now to the winter of 2009, as the 2010 season is over.

Posted by ibrahim SAŞMA