Arabaşı is a traditional dish, especially popular in Türkiye’s Central Anatolia Region, where hot soup is consumed together with cold dough. Its historical origins date back to the 13th century, and it is particularly associated with communal dining culture during the winter months.

_{Arabasi - Anadolu Agency}

History

Arabaşı is a dish that originated in the Karamanid Beylik in the 13th century. It spread from the Karamanids to neighboring beyliks and today is commonly found in provinces such as Yozgat, Kayseri, Nevşehir, Konya, and Afyonkarahisar. The Ministry of Culture of Türkiye has officially registered Arabaşı as a dish belonging to the Karamanids. The tradition of Arabaşı was especially embraced by the Avshar clans of the Oghuz Turks and continues to exist today as a regional delicacy.

Name and Meaning

There are different opinions regarding the name of the dish. Its original name was "ara aşı" (literally meaning “intermediate meal”), which later evolved into "Arabaşı." Another theory suggests that the word comes from the Turkish term "arabaş," which refers to a time between night and morning. The name Arabaşı has no connection with Arabs, and its occasional mislabeling as "Arap aşı" in some sources is considered an incorrect designation.

Preparation

Arabaşı consists of two main components: soup and dough.

1. Soup

Traditionally, the soup is prepared with the meat of game animals such as partridge, quail, or rabbit. However, today it is more commonly made with chicken, turkey, or goose meat. Ingredients such as flour, tomato paste, butter, various spices, and lemon juice are used to achieve a thick consistency. The soup is served very hot, which is one of its most defining characteristics.

_{Arabasi - Anadolu Agency}

2. Dough

The dough is made by boiling a mixture of flour, water, and salt until it reaches a gelatinous consistency. It is then poured into a tray, cooled, and cut into diamond-shaped pieces. The unique feature of Arabaşı dough is that it is swallowed without chewing.

_{Arabasi dough - Yozgat Hakimiyet Gazetesi}

Consumption Method and Cultural Significance

Arabaşı is not only a dish but also a part of communal dining culture. It is traditionally prepared in winter. People at the table first take a piece of cold dough with a spoon, followed by hot soup, and swallow it. If someone drops their dough into the soup, it means they are responsible for hosting the next Arabaşı gathering.

Beyond being just a meal, Arabaşı is considered a social tradition that fosters conversation. Various folk rhymes and rituals are associated with this dish in Anatolia.

In the past, Arabaşı was mainly prepared with game meat, but today it is made with more accessible ingredients like chicken, turkey, and goose. In 2012, the Yozgat Municipality registered Arabaşı with the Turkish Standards Institute.

Nowadays, especially during winter, Arabaşı gatherings are organized by municipalities and associations in Yozgat and many parts of Central Anatolia to keep this tradition alive.