didn’t know what erişte was, a recipe with ingredients like this would
attract my attention like a magnet.
|a bowl of delicious köy eriştesi/village egg noodles with sage, walnuts and white cheese|
our ever-growing interest in doğal or natural produce, simple yet
tasty dishes like this are appearing more and more on menus in Istanbul
admittedly with a sophisticated touch: in the village erişte is eaten with
recently in Assos, our Aegean village, so I asked Hatice if she made her
What a stupid question: of course she did! It seems that in the villages small
groups of women, often family members, work together to make this special kind
of Turkish noodle towards the end of summer/early autumn when it’s warm enough
to dry it out. It can be made at any time of the year so long as conditions ensure
the drying out process. The actual
making of it is not particularly difficult and the ingredients are everyday
ones: eggs, milk, flour, semolina and salt. Erişte (pron: erishteh) is actually a
Persian word meaning strips as this is the shape in which they are cut, flat
rather than round.
Here in the
erişte can be found in the local
street markets or in the kind of stores which specialize in traditional local
food items. Even larger supermarkets will offer their own particular brand. Some housewives make their own erişte
but to be quite frank, I don’t think I’ll be trying any time soon.
But it’s the making of the sauce with fresh
ingredients that’s so important. This particular one is very tasty: the smell of the garlic alone is tantalizing, and when it all comes together, it makes a perfect light lunch or supper dish.
Köy Eriştesi with Sage,
Walnut and White Cheese
celebration of the Aegean region’s local markets and produce’
By Didem Şenol
demet taze kekik
Freshly ground black pepper
the water and add a pinch of salt. Add
and let cook for 5-7 minutes with the lid off. Before draining it off, keep aside
a glass of the boiling water (this is to keep it moist instead of using extra
butter or olive oil).
|toasting the walnuts with the sage and garlic|
brown the chopped walnuts in butter over low heat. Add the sage leaves and
garlic and then the boiling water which was kept aside. Add the erişte
the thyme (I DIDN’T HAVE FRESH SO USED A LITTLE DRIED WITH ADDITIONAL PARSLEY)
and parsley finely. Crumble the white cheese and add it to the köy
eriştesi together with the thyme and parsley. Grind some black pepper
over the top.