Prep 10 mins
Cook 6 mins
From turkishcookbook.com. It is imperative to have the best and freshest ingredients for this dish. The recipe has been prepared twice now: first time with dried egg noodles from the local Mennonite community and second time using the noodle recipe posted below. Also, the noodles were made using a KitchenAid stand up mixer although I had to roll out the dough by hand (don't own a KA pasta attachment-yet). Pine nuts can replace walnuts if you prefer.
- 2 cups wide egg noodles (I used the entire uncooked batch)
- 1 bunch arugula, washed, drained, torn up with your hands (skipped the tearing up part)
- 2 tablespoons butter (I used 1 tablespoon of each) or 2 tablespoons extra virgin olive oil (I used 1 tablespoon of each)
- fresh crack black pepper
- 1⁄2 cup toasted walnuts, coarsely chopped (approximated amount)
- thick yogurt (whole milk Nancy's yogurt for us!)
- fresh parsley, minced (my addition-from the garden!)
Turkish egg noodles (eriste)
- 1 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 2 eggs, lightly beaten
- When you are ready to prepare your meal: Boil the egg noodles and drain (see Step #11). Melt some butter (and/or olive oil) in a saute pan. Add the noodles, salt and pepper and cook for a 3-4 minutes on medium heat.
- Add the arugula and stir; cooking just until slightly wilted; about 30-45 seconds. Remember that the arugula will continue to cook off heat.
- Arrange the noodles on a serving platter, (I added a light drizzle of olive oil), sprinkle of salt and cracked black pepper. Sprinkle all over with the walnuts.
- Add a dollop of thick plain yogurt to each serving; garnish with fresh parsley.
- How to make Turkish Noodles (Eriste) by hand: In a large bowl, sift flour with salt. Make a hole in the middle. Crack the eggs inside. Slowly mix the flour into the eggs with your fingers.
- Place the dough on a lightly floured counter, knead well until smooth (no more crumbles). While you are kneading, wet your hands 2-3 times so the dough is smooth.
- Give the dough a round shape and cover it with a clean towel. Set aside for about 30 minutes.
- Place some flour on the counter and the rolling pin. Cut the dough into 3 pieces (original recipe 2 pieces). Roll each piece out into a rectangle shape until you have very thin sheets.
- Leave the sheets for 1 hour on the floured counter or tray.
- For each sheet, first roll it, then cut the rolls into strips about 1 cm wide . Open up the rolls immediately (to avoid the dough sticking together) and place on parchment paper. Then cut the strips 2.5 cm in length. (For imperial measurements, I roughly gauged, cutting the rolls into a width of 1", then again into 3" lengths-give or take a half inch.).
- Boil water with salt in a large pot. Throw the noodles in, cover pot and immediately bring back to boil. Once water is boiling, remove lid and cook pasta for about 4-5 minutes. Taste to see if the noodles are cooked. Drain.
- For KitchenAid stand up mixer method: Add all ingredients to the bowl and using a dough hook, knead for approximately 5 minutes or until dough is smooth. You will need to stop the machine and coax the flour/egg mixture downward into the bowl. Proceed with recipe in Step #7.
- This next step I *did not* test: If you don't want to cook the pasta immediately, spread the noodles on parchment paper until they have all dried. Store the dried pasta in a Ziploc-type bag, an airtight jar, etc.
- Cooking time does not include preparing the egg noodles.
Wonderful. I made ours gluten free using a good brown rice pasta. I used baby arugula leaves as that is what I tend to have on hand, I did as you do and used half sweet butter (unsalted butter) & half unrefined extra virgin olive oil. I used sea salt, freshly cracked black pepper (using mortar & pestle), I toasted the chopped walnuts in a dry pan over medium high heat shaking often, Balkan (thick) yogurt, & fresh flat leaf parsley. Made for NA*ME Tag! Come play!!%u200F