Turkish Noodles with Keş/Kurut/Sürk

(Keşli Erişte - Safranbolu)

1/2 cup Egg noodles (Eriste)
2 cups beef broth or bone broth
2-3 tbsp extra virgin olive oil

Topping:
1 tbsp butter
1/4 cup Keş*, grated
1/4 cup walnuts, crumbled

Bring to boil the bone or beef broth at medium heat. Then add in the egg noodles and olive oil, stir. Turn the heat down to low-medium. Cook until the noodles absorb all the water. Stir occasionally.

Meanwhile, prepare the topping; Lightly fry the grated Keş and crumbled walnuts in butter.

Place the noodles on a serving platter and top with the fried cheese and walnuts and serve.

1 serving.

* Kurut, Keş peyniri, Sürk, Taş Yoğurt, Kurutulmuş Yoğurt; whey-drained traditional dried yogurt buttermilk; goat's ewe's, cow's milk; used in soups and other food preparations, also crumbled and used as cheese. **According to The Oxford Companion to Food, the word “kurut” is derived from the Turkish kurumak, “to dry.”