English
TANITIM | ETKİNLİKLER | FESTİVALLER | SERGİ & FUAR | SİNEMA | TİYATRO | KONSER | GÖSTERİLER | HABERLER
 
 
6.07.2022 Çarşamba  
 
  ANA SAYFA  | SPONSORLAR  | ARŞİV  | ETKİNLİK MERKEZLERİ  | LİNKLER  | İLETİŞİM   
 
 

Ekle Çıkar  
 

 
ARA-BASI SOUP <<< Geri Dön  
 

NAME              :  ARA – BAŞI (serves 8)
CHAPTER        :  SOUPS
SOURCE          :  ÇOMAKLI – YEŞİL YAYLA
COURSE          :  AFTER THE EVENİNG MEAL
 
INGREDIENTS
 
Soup ingredients
 
1 whole cleaned chicken
2 tbs flour
1 tbs tomato puree
1 tsp hot red chilli flakes
2 tbs butter
1 tsp salt
 
Batter ingredients
 
350g flour
2 lt water
1 tsp salt
 
METHOD
 
Boiling the chicken
1)Place the whole chicken in a large saucepan. Fill with water till just covering and allow to simmer on a medium heat.
2)Remove the scum forming on the surface of the water before boiling. Simmer the chicken until the meat separates easily from the bone (about one hour) Leave to cool.
 
Preparing the batter
 
Place the flour in a saucepan and stir over a medium heat. Stirring constantly, slowly add water to the flour until a thick golden batter forms. After stirring in the salt, pour the batter onto a tray. It should be 1 – 1.5 finger widths thick. Leave to cool.
 
Preparing the soup
 
1. Remove the boiled chicken from the pan. Remove the skin and bones. Remove the
    meat and place in a bowl.
2. In a saucepan stir 2 spoonfuls of the flour over a medium heat. Stir in the butter. 
    Dilute the tomato puree, red pepper and salt in a small teaglass of water and add to
    the saucepan.  After a few stirs add  8 – 10 glasses of the chicken stock and bring to
    the boil.
            3.Add the shredded chicken to the soup and reduce the heat. Continue simmering for
                20 – 30 minutes until slightly thickened.  
How to serve
 
Pour the hot soup into a serving tureen.  Make a division in the cooled batter and place the tureen in the middle. Serve.
 
AUTHOR’S NOTE
 
1.The soup should be piping hot and the batter cold. With a spoon first scoop up some of the batter then dip into the soup. Eat both together.
2.Ara başı soup is enjoyed during the winter months between mealtimes with friends. It is the main snack between meals and that is why it is called “ara başı” soup (main between) This usuaşlly takes place in the mountain villages.
3.Turkey or wild fowel can be used instead of chicken. In days gone by only wild fowl would have been used in the preparation of this soup.
4.Sometimes a sprig of rosemary is added to the soup.
5.In downtown Antalya stock is used instead of water to prepare the dough which renders the dough softer.  And when serving the dough and meat are served separately from the soup.
 

 
 
COPYRIGHTS 2008 ANTALYA FESTIVALS Antalya Tanıtım Vakfına Aittir. (Tüm Hakları Saklıdır - All Rights Reserved)  
www.antalyafestivals.org internet sitesinde yer alan her türlü etkinlik veya aktivite için bilgiler, bu konularda hizmet alınan üçüncü kişi veya kuruluşlardan temin edilmiş olup, ATAV (Antalya Tanıtım Vakfı) tarafından herhangi bir maddi menfaat temin edilmeksizin genel anlamda bilgi vermek amacıyla hazırlanmıştır. Bu etkinlik veya aktivitelerde oluşan gecikme ve iptallerde ATAV sorumlu değildir.
Antalya Kadın Müzesi