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It is cooked usually in special days as New Year Eve in Central Anatolia Region. Turkey may be used instead 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.



  1. Sift flour in large saucepan.
  2. Add salt and 1⅔ cups of water, blending well.
  3. Set aside.
  4. Put 2½ of water in a saucepan.
  5. Bring to boil.
  6. Stir into flour-water mixture stirring constantly.
  7. Pour in a shallow pan 25 cm (1 inch) in diameter; cool.
  8. Cut into 2 cm (¾ inch) cubes.
  9. Set aside.
  10. Melt margarine in a saucepan.
  11. Stir in flour blending well.
  12. Brown lightly for 5 minutes stirring occasionally.
  13. Add 1⅔ cups of water and tomato paste, mix well.
  14. Simmer gently for 5 minutes.
  15. Add chicken broth and diced chicken; stir.
  16. Season with salt and spices.
  17. Stir in lemon juice.
  18. Bring to boil and simmer gently for 5 minutes.
  19. Serve hot with cold batter.