Topal Tavuk Aşı Tarifi – Konya Yöresinden Doyurucu ve Şifalı Çorba

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective.

Welcome to my channel. Today, I will share the recipe for Topal Tavuk Aşı, a delicious soup from the Konya region.

Place 2 chicken thighs in a pot and cook them slowly on low heat until they brown slightly, turning them occasionally.

Once the chicken releases its fat and juices, add 1.5 liters of water and cook until the chicken is tender.

For the dough, in a mixing bowl, add 5 cups of flour and some salt, then mix.

Add 2 eggs and gradually incorporate 1.5 cups of water to knead the dough.

The dough should be slightly softer than mantı dough, not too stiff.

Sprinkle some flour on the counter and transfer the dough there, shaping it slightly.

Divide the dough into small pieces, about the size of a mandarin, and place them on a floured tray, covering them.

Take one piece of dough and roll it into a long thin rope, avoiding excess flour.

Cut the ropes into thin pieces on a cutting board, sprinkling flour to prevent sticking.

Press the center of each piece with your finger to prevent them from sticking together, and sprinkle more flour on top.

I used a total of 13 pieces of dough for the soup, setting aside 5 for the freezer.

Spread the pieces out to prevent sticking as they rest.

In a separate pot, add finely chopped onion and a bit of oil, then sauté until the onions are translucent.

After the onions are sautéed, add 1 tablespoon of red pepper paste and 1 tablespoon of tomato paste, cooking them briefly.

Pour in 1 liter of chicken broth and 1.5 liters of regular water, stirring to combine.

Cover the pot and bring it to a boil.

Once boiling, add the prepared dough pieces into the soup, stirring occasionally to prevent sticking.

As the soup boils, the dough pieces will rise to the surface, indicating they are cooking.

Reduce the heat to low and let it simmer for 35 minutes, stirring occasionally.

If the water level decreases, have hot water ready to add as needed.

After 35 minutes, shred the cooked chicken and add it to the soup, stirring to combine.

Add 1/2 teaspoon of black pepper and 3 teaspoons of dried mint, and let it boil together for another 5 minutes.

The soup is ready to be served hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens