Erişte (Turkish Homemade Noodles)

About This Recipe

Erişte (pronounced er-ish-teh) are Turkish homemade noodles made from a simple dough of flour, eggs, and water, rolled flat and torn into irregular noodle shapes by hand. The noodles are served in a light broth or oil-based sauce, often topped with caramelized onions, yogurt, and fresh herbs. The dish is rustic and simple, letting the quality of the homemade noodles shine. Erişte is traditional home cooking throughout Turkey and is especially popular in Anatolia. Making erişte from scratch is time-intensive but the result — tender, irregular noodles with a different mouthfeel from dried or fresh store-bought noodles — is worth the effort. Many Turkish families make large batches and dry them for later use.

Ingredients

Serves 4

• 400 gall-purpose flour
• 2 largeeggs
• 100 mlwater (as needed)
• 1 tspsalt
• 1 literchicken or vegetable broth
• 3 tbspbutter (or olive oil)
• 2 largeonions, thinly sliced
• 200 gplain yogurt (for serving)
• 1 small bunchfresh mint (for garnish)
• 1 pinchsalt and pepper

Instructions

1. 1

   Make the dough

   Mix flour, eggs, salt, and water to form a soft dough. Knead for 5–10 minutes until smooth and elastic. Rest 30 minutes covered.

2. 2

   Roll the dough

   Roll the dough very thin on a floured surface (about 1–2 mm thick). It should be almost translucent. This is the most labor-intensive step.

3. 3

   Tear into noodles

   Let the rolled dough dry slightly (about 5 minutes) so it doesn't stick to itself. Using your hands, tear the dough into irregular noodle-sized pieces (about 2–3 cm). The pieces should be rustic and varied in size.

4. 4

   Caramelize onions

   In a large skillet, melt butter and cook sliced onions over medium-low heat until golden and caramelized (about 20 minutes). This is crucial for flavor.

5. 5

   Cook the erişte

   Bring broth to a rolling boil. Add the torn noodle pieces and cook for 8–10 minutes until tender but not mushy. The noodles should float and be completely cooked through.

6. 6

   Serve

   Pour into bowls. Top with a dollop of yogurt, the caramelized onions and butter, and fresh mint. Season with salt and pepper to taste.

Variations

• •

  With meat — add cooked, spiced ground lamb or beef to the onions.

• •

  In oil — serve in olive oil instead of broth for a drier preparation (erişte kızartması).

• •

  With different herbs — use fresh parsley or cilantro instead of mint.

• •

  Store-bought noodles — if making erişte from scratch seems daunting, some Turkish markets sell pre-made erişte noodles that just need cooking.

Storage

Homemade erişte can be dried and stored in an airtight container for 1+ month. Cook from dried as you would fresh, adding a minute or two to cooking time.

Frequently Asked Questions