Cook! Recipe Introduction

My roommate is a wonderful cook in part because she makes light, traditionally Turkish recipes with fresh ingredients and also because she loves the physical act of creating a meal (or so she says). She has prepared some of her mother’s famous recipes (divine stuffed vegetables known as dolmas- a day-long process), but mostly creates her own based on dishes she has tried in her life. I have begun writing down the recipes she makes, with her strict guidance and translation, to share them on this blog. Please note that she does not use a recipe herself, so the measurements are approximate- extra approximate because I convert them from grams into cup and spoon measures as she is speaking. Turkish food is wonderful and simple with a few basic ingredients prepared in creative ways to make a wide variety of dishes. If these recipes are your introduction to Turkish cooking, then Isanslar… bon appetite!

Arabasi Corbasi (Arabian Soup)

She cooked this hot and spicy chicken soup for guests and we were the only two who could finish our bowls. Add the red pepper according to your taste, but make it hot! This is an excellent soup for the winter to warm you up and make your nose run. Makes 8 large servings as a starter or 5 entrée-sized servings.

2 large boneless, skinless chicken breasts (tane avuk gogsu)

1 tbsp. tomato paste (domates salcasi)

1 tbsp. red pepper paste (biber salcasi- look for this in your local Middle Eastern or European market. If you can’t find it, substitute 1.5 tbsp. tomato paste and a generous spoonful of crushed red pepper)

Black pepper, to taste (kara biber)

Dried red pepper, to taste (kirkizi biber)

Salt, to taste

¾ cup flour (un)

2 tbsp. olive oil (zeytin yagi)

1.5 liters water or chicken broth (tavuk suyu)

1. Pour the water or broth into a pot and add the chicken breasts. Bring to a boil and boil until chicken is cooked through. Zeynep is vague about the time, but she advises to check after 20 minutes. When no pink remains in the middle of the chicken, remove it from water and let cool. Set chicken water aside.
2. Toast flour in a dry saucepan over medium heat until lightly browned. When all of the flour is the color of a perfectly toasted marshmallow, off the heat, transfer it to a separate bowl, and allow it to cool to room temperature.
3. Heat the olive oil in a large pot and add both pastes (or the tomato paste and crushed red pepper if using as a substitute), stirring with a wooden spoon until fragrant. Add ¼ cup water and stir until combined. Add the chicken water and bring to a boil, stirring to combine.
4. Meanwhile, shred chicken into very small pieces. Add to boiling soup.
5. Stir water into the toasted flour, 2 tablespoons at a time, until a very loose paste (the consistency of a melting milkshake) forms.
6. Slowly stir flour paste into soup. Add peppers and salt to taste.