Sivrihisar Arabasi Description and Distinguishing Features of the Product: Sivrihisar Arabaşı is a traditional soup made by cooking a dough prepared from wheat flour, water, and salt. The dough is spread onto a tray and cut into diamond-shaped pieces, resembling baklava slices. In the center of the tray, a bowl filled with broth made from chicken, turkey, or rooster meat is placed. Notably, Sivrihisar Arabaşı itself contains no meat and features a clear, golden-yellow appearance. The name "Arabaşı" refers to the time just before going to bed. This soup, traditionally consumed during the colder winter months to provide warmth before bedtime, boasts a rich history and is an important part of Sivrihisar’s culinary heritage. Its preparation method is unique to the region, linking its geographical origin to its distinguished reputation. Production Method: Below are the ingredients and preparation steps for making a 6-person portion of Sivrihisar Arabaşı: Ingredients for the Dough: - 200 g of special-purpose wheat flour - 1.7 liters of water - 16 g of salt Water is poured into a pot, and the flour is gradually added while stirring continuously until the water reaches boiling point. The flour is mixed carefully to avoid lumps, referred to as "çiğirdik" in the dough, ensuring a smooth and uniform mixture. The dough is cooked on high heat for 30 minutes with constant stirring. Afterwards, salt is incorporated, and cooking continues over low heat with occasional stirring for an additional 15 minutes. The dough reaches the ideal consistency when a small piece placed in a glass of water holds together without breaking or dissolving. This well-cooked dough is then poured into a tray moistened with cold water to prevent sticking. The tray is gently shaken side to side to spread the dough evenly and achieve a smooth surface. The dough is allowed to rest for about one hour at a temperature of 18-20°C. After cooling, the dough is sliced into diamond shapes approximately 2.5 cm by 2 cm in size. The pieces positioned in the center of the tray are moved aside to clear space for the soup bowl. For the broth, meat, salt, and water are placed in a pot and simmered gently over low heat for 45 minutes. Once cooking is complete, the meat and bones are removed, leaving a clear broth that is poured into the bowl placed in the middle of the tray. The broth served with Sivrihisar Arabaşı contains no meat or bones. When ready to serve, a sprinkle of dried red pepper and a splash of lemon juice are added on top.