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.
- 200 g all-purpose flour
- 2 teaspoons (12 g) salt
- 3 cups water
- 2 tablespoons (30 g) butter or margarine
- 2 tablespoons (30 g) tomato paste
- 400 g chicken broth
- 175 g chicken meat (cooked)
- 1 teaspoon (2 g) black pepper
- 3 g red pepper
- 2 tablespoons (30 g) lemon juice
- Sift flour in large saucepan.
- Add salt and 1⅔ cups of water, blending well.
- Set aside.
- Put 2½ 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 (¾ inch) cubes.
- Set aside.
- Melt margarine in a saucepan.
- Stir in flour blending well.
- Brown lightly for 5 minutes stirring occasionally.
- Add 1⅔ 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.