Recipe
An egg is cracked into the well made in the center of the flour. After adding a small amount of salt, water is gradually incorporated and the dough is kneaded until it reaches a firm yet pliable consistency. The dough is rested for approximately 20 minutes, then divided into portions and rolled out slightly thicker than phyllo dough. The sheets are left to dry for a short time on a clean cloth and then cut into strips about 2 cm wide. The noodles are arranged on a baking tray and toasted in a tandoor or on the stovetop. Once they turn lightly golden brown, hot water is added, and they are cooked until the water is absorbed and the noodles become tender. In a separate pan, butter is melted until lightly browned and poured over the noodles. Cheese or curd cheese is added, and the dish is served. This meal can be prepared in any season, and its main ingredient, erişte (homemade noodles), can also be dried and stored for later use.