Spicy chicken soup with dough cubes (Arabaşı çorbası)

1. Simmer the chicken thighs in 2 litres of salted water, covered, for 45 minutes, then take them out, pick the meat off the bones and shred it finely; strain the stock.

2. For the dough cubes, mix the flour and salt with 600 ml of cold water and cook, stirring constantly, until very thick and glossy (about 10 minutes).

3. Pour it 1.5-2 cm deep into a wet tray or dish, let it cool and chill for at least 2 hours until set like jelly; then cut into cubes.

4. For the soup, cook the flour in the butter, add the tomato purée, pepper paste and chilli flakes, fry for 1 minute, then whisk in the chicken stock until smooth.

5. Return the meat, simmer for 15 minutes, season and brighten with lemon juice; the soup should be thick and spicy.

6. To serve, dip the cold dough cubes into the hot soup and eat them together from the spoon.

Tip: A winter dish from central Anatolia for guests: the cold dough is eaten bite by bite with the hot spicy soup, swallowed rather than chewed. You can make the dough the day before.