Yozgat Arabaşı

Yozgat arabaşısı is a traditional dish closely associated with the province of Yozgat and has a long-standing heritage. The dish consists of two main components: a specially prepared arabaşısı soup and a dough made from arabaşısı dough, which is swallowed without chewing. A defining feature that distinguishes this product from similar dishes is its consumption alongside the dough instead of bread, particularly during the winter months.

Product Characteristics

Yozgat arabaşısı is composed of two primary elements: soup and dough. The key distinction of the soup from other soups lies in its preparation using meat from chicken, goose, or turkey raised in natural environments or fed on natural forage in highland pastures. These meats provide the soup with its characteristic flavor and aroma. The dough is prepared to be swallowed without chewing, alongside the soup.

The flour used in the dough must have a high protein (gluten) content. This flour, known as type 2, must contain no more than 0.60% ash, no more than 0.20% crude cellulose, at least 9.0% dry gluten, and no more than 0.04% acidity by dry matter. Butter is used as the fat. The water must be of drinking quality, of medium hardness, and free from substances that impart odor, taste, or turbidity.

Production Method

The production of Yozgat arabaşısı involves separate preparation stages for the dough and the soup.

Preparation of Yozgat Arabaşısı Dough

• The water is divided into two parts: one portion is boiled while the other is kept cold.
• Flour is added to the cold water and mixed using a mixer to form a slurry.
• The resulting slurry is gradually stirred into the boiling water.
• The dough is continuously stirred with a wooden spoon until it begins to puff up like popcorn, then boiled for a short additional time.
• The cooked dough is evenly distributed onto wet cloths and left to cool.
• The cooled dough is cut into phyllo-like strips using a wet knife.
• The center of the serving tray is hollowed out to accommodate the soup bowl, which is then placed in position.
• The cut dough pieces are placed on a spoon and swallowed together with the soup without chewing.

Preparation of Yozgat Arabaşısı Soup

• The whole chicken, goose, or turkey is boiled with water and salt. The breast meat is then separated into small pieces.
• In a separate pot, fat-free flour is slowly roasted over the lowest heat while stirring continuously. The heat is turned off once the flour turns golden and develops its aroma (this is called meyane).
• Cold water is added to the cooled meyane to achieve a yogurt-like consistency.
• In the soup pot, butter and tomato paste are sautéed; then paprika and black pepper are added.
• The broth from the boiled meat is poured into the pot and brought to a boil.
• The yogurt-like meyane is gradually added to the boiling mixture.
• Finally, the small pieces of meat are added and the soup is boiled for a short additional time.
• Lemon juice may be added optionally at serving time.

Geographical Boundary and Oversight

The geographical boundary of Yozgat arabaşısı is Türkiye, and its origin is the province of Yozgat.

Oversight procedures for the product are carried out by a three-member commission established under the coordination of the Yozgat Municipal Mayorship. This commission consists of representatives from the Yozgat Provincial Directorate of Agriculture, the Yozgat Chamber of Industry and Commerce, and the Yozgat Provincial Directorate of Health.

The oversight commission verifies compliance with the production criteria specified for Yozgat arabaşısı, including the taste, aroma, and consistency of the soup; the texture of the dough (its ability to lift from the tray); the properties of the raw materials used; and the correctness of the production stages. It also conducts necessary monitoring regarding the proper use of the geographical indication.

Inspections are carried out at least once annually. In cases of unauthorized or non-compliant use, legal action is taken. Inspection reports are regularly submitted by the Yozgat Municipality to the Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office).