Turkish Erişte Noodles

Turkish erişte noodles tossed with browned butter, yogurt and walnuts for a simple, comforting meal.

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Erişte are traditional Turkish egg noodles often dried for pantry storage. This easy preparation highlights their chewy texture with buttery, tangy toppings.

Ingredients

• 400 g Turkish erişte or wide egg noodles
• 250 g plain yogurt
• 1 garlic clove (finely grated, optional)
• 50 g unsalted butter
• 60 g walnuts (roughly chopped)
• 0.5 tsp paprika
• 0.5 tsp dried mint
• fine salt (for pasta water and to taste)
• 0.25 tsp black pepper

Step-by-step method

1. Bring a large pot of salted water to a boil and cook the erişte according to package instructions until tender but not mushy.
2. While the noodles cook, mix the yogurt with the garlic if using and a small pinch of salt. Let it sit at room temperature so it is not ice-cold on the noodles.
3. Toast the walnuts in a dry pan for 2–3 minutes until fragrant, then transfer to a plate.
4. Melt the butter in the same pan over medium heat and cook until the milk solids turn light golden and smell nutty.
5. Add the paprika and dried mint to the butter and immediately remove from the heat so the spices do not burn.
6. Drain the noodles, reserving a small cup of cooking water. Toss with a spoonful of the browned butter and enough pasta water to keep them loose.
7. Divide into bowls and spoon yogurt over the top.
8. Drizzle with the remaining spiced butter, scatter with walnuts and black pepper and serve immediately.