Sivrihisar Arabaşı

Sivrihisar arabaşı is a traditional soup dish unique to the Sivrihisar district of Eskişehir. The preparation begins with a dough made from wheat flour, water, and salt, which is cooked to a specific consistency, poured onto a tray, cooled, and cut into baklava-shaped pieces; a soup bowl containing hot broth made from chicken, rooster, or turkey meat is then placed in the center. The broth is clear and golden yellow in color, and contains no meat or bones.

Distinctive Features

Sivrihisar arabaşı is characterized by the preparation of a dough from wheat flour, water, and salt, cooked to a specific consistency, poured onto a tray, cooled, and cut into baklava-shaped pieces, then served with hot meat broth. The soup itself contains no meat or bones; it is made exclusively from the broth obtained by boiling poultry such as chicken, rooster, or turkey. The resulting broth is clear and golden yellow. This soup is traditionally consumed during winter months, especially just before going to bed, and its name derives from this custom—the term “arabaşı” refers to this time period. Sivrihisar arabaşı holds a deep-rooted place in the regional culinary culture, and its production method is unique to Sivrihisar alone.

Recipe/Production Method

The preparation of Sivrihisar arabaşı consists of two main components: dough and broth.

1. Dough Preparation

Ingredients for a six-serving portion:

• 200 g specialty wheat flour
• 1.7 liters water
• 16 g salt

Preparation process:

• Before the water in the pot begins to boil, the flour is slowly stirred in to prevent lumps from forming.
• The mixture is continuously stirred over high heat for approximately 30 minutes.
• After adding the salt, it is cooked for an additional 15 minutes over low heat, with occasional stirring.
• To test the consistency, a small piece of dough is dropped into a glass of cold water; if it does not disintegrate, the desired consistency has been achieved.
• The dough with the correct consistency is poured onto a tray previously moistened with cold water and smoothed to an even surface.
• The dough is rested at room temperature (18–20 °C) for about one hour, then cut into pieces measuring 2.5 x 2 cm in the shape of baklava slices.
• The central slices are removed from the tray, and a soup bowl is placed in the empty space to serve the broth.

2. Broth Preparation

Broth ingredients:

• 1 whole chicken, rooster, or turkey
• 3.5 liters water
• 11.2 g salt
• ¼ lemon juice
• 2 dried hot peppers

Preparation process:

• The meat is simmered with salt and water over low heat for approximately 45 minutes.
• After cooking, the meat and bones are removed; only the clear broth is retained.
• This broth is poured into the soup bowl placed in the center of the dough pieces.
• During serving, lemon juice and dried hot peppers are added to the broth in the bowl.
• The dough pieces are picked up by hand and dipped into the broth before consumption.

Geographical Boundaries and Reputation Link

The history of Sivrihisar arabaşı is rooted in a long-standing tradition passed down through generations among the local population. This soup, especially consumed during cold winter nights, holds a distinctive place in the culinary culture of the Sivrihisar district. Because the method and ingredients used in its production are unique to Sivrihisar, a strong reputation link exists between the product and its geographical origin. Therefore, all stages of production must take place exclusively within the Sivrihisar district.

Usage and Labeling

The product may be delivered directly to consumers or in packaged form. The label or packaging must bear the official “Sivrihisar Arabaşı” logo and certification mark. In cases where packaging is not feasible, these marks must be displayed prominently at the production site where they are easily visible to consumers.

Monitoring and Protection

Monitoring is carried out under the coordination of the Sivrihisar Municipality. The monitoring body consists of one expert representative each from the Sivrihisar Culture Tourism Promotion and Solidarity Association, the Sivrihisar Grape Leaf Producers Women’s Initiative Production and Business Cooperative, the Sivrihisar District Directorate of Agriculture and Forestry, and the Sivrihisar Municipality. Monitoring is conducted at least once a year and may be carried out at any time if necessary or upon complaint. During inspections, the product’s ingredients, production method, dough consistency, and compliance with logo and emblem usage are examined. Expert services may be obtained from public institutions or private sector specialists when deemed necessary. The registering institution holds the authority to carry out legal procedures for the protection of the product.