Central Anatolia's "ara aşı" has evolved into today's "arabaşı," a distinctive Turkish soup. Unlike other soups, it is served with cold dough and combined with hot pepper, and meat
The dough and soup are combined with other ingredients such as browned flour, hot pepper, and meat (usually chicken, but sometimes goose or turkey). The cold dough is made with flour, water, and salt, then mixed into a batter and spread in a tray to cool. Once chilled, it is not chewed but swallowed directly with the soup. While chicken is the most common meat used in arabaşı, in rural areas, people sometimes use turkey, goose, partridge, or rabbit.
In a large saucepan, melt five tablespoons of butter and add five tablespoons of flour. Brown the mixture. Then, add two tablespoons of tomato paste and one tablespoon of red pepper paste, continuing to brown. Pour in chicken broth, water, and chicken meat pieces. Season with chili pepper, black pepper, and lemon juice. Pour a bowl of soup into the center of the dough tray and serve.
In a saucepan, bring three glasses of water and one teaspoon of salt to a boil. In a separate bowl, mix one glass of flour with two glasses of cold water. Once the water on the stove starts boiling, slowly add the flour mixture, stirring continuously for another five minutes. Transfer the dough to a wet tray and let it cool at room temperature for an hour. Then, allow it to rest in a cooler place for three to four hours.