Arabaşı soup dough (flour pudding served with the soup, Mersin)
Ingredients
- 250 gWheat flour
- 5 gSalt
- 250 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water50%
- Wheat flour50%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Bring the water to a boil in a pot.
Set aside half of the boiling water and wait until it is cool enough not to burn your hand; stir in the flour to make a thick batter.
Add the salt to the water still boiling in the pot and pour in the batter little by little, whisking all the time and watching out for lumps.
When the mixture reaches the thickness of a milk pudding, remove it from the heat, empty it onto a dampened tray and leave it to cool in a cool place, not in the refrigerator.
Once cool, turn the dough out onto another tray upside down without letting it fall apart, then cut it into diamond shapes and set them on a serving plate.
Where this recipe comes from
From a published work: quantities come from Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri; the method is written in our own words.
- Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel YemekleriAccessed: November 4, 2026
Last changed: November 1, 2026