Sivrihisar Arabasi Description and Distinguishing Features of the Product: Sivrihisar Arabaşı is a soup prepared by cooking a dough made from wheat flour, water, and salt. The dough is poured into a tray, cut into diamond-shaped slices like baklava, and a bowl containing the broth of chicken, turkey, or rooster meat is placed in the center of the tray. Sivrihisar Arabaşı does not contain meat and has a clear and golden-yellow color. The term "Arabaşı" is used for the time just before bedtime. Sivrihisar Arabaşı, especially consumed in the winter months for the purpose of warming up just before bedtime, has a long history and holds a significant place in the culinary culture of Sivrihisar. It has a production method specific to the geographical region, hence creating a connection between its geographical origin and reputation. Production Method: Below are the components and the production method to make a 6-person serving of Sivrihisar Arabaşı: Ingredients for the Dough: - 200 g special-purpose wheat flour - 1.7 liters of water - 16 g salt Water is added to a pot, and the flour is slowly and gradually added while stirring until the water boils. The flour is stirred to prevent the formation of lumps, known as "çiğirdik" in the dough, and to obtain a homogeneous dough. The mixture is cooked over high heat for 30 minutes, constantly stirring. Then, salt is added, and the mixture is continued to be cooked over low heat, stirring occasionally, for another 15 minutes. When a piece of the cooked dough is placed in a cup of water and does not break or dissolve, the desired consistency is achieved. The dough, with the desired consistency, is poured into a tray that has been moistened with cold water to prevent sticking. The tray is gently shaken from both sides to evenly distribute the dough on the surface and ensure its smoothness. The dough is rested for approximately one hour at a temperature of 18-20°C. The cooled dough is cut into diamond-shaped slices, approximately 2.5 x 2 cm in size. The dough pieces in the center of the tray are removed and placed on the sides, leaving the center empty for the soup bowl. Meat, salt, and water are placed in a pot and cooked over low heat for 45 minutes. After completing the cooking process, the meat and bones are removed, and the meat broth is poured into the bowl in the center of the tray. The broth of Sivrihisar Arabaşı is made without meat and bones. When serving, a little dried red pepper and lemon juice are added on top.