Turkish Noodles with Sun-Dried Tomatoes

(Kurutulmus Domatesli Eriste)

Ingredients:
1⁄2 cup Egg noodles (Eriste)
2 cups vegetable broth or water
2-3 tbsp extra virgin olive oil
4-5 sun-dried tomatoes (in oil), sliced
1 garlic clove, minced

Topping:
Feta cheese, crumbled
2-3 Turkish black olives, pitted, chopped

Directions:
Saute the tomatoes and garlic with the olive oil at medium heat. When the smell of garlic comes out, pour in the vegetable broth. Bring to boil, then add the egg noodles, stir. Turn the heat down to low- medium. Cook until the noodles absorb all the water. Stir occasionally.

Serve the noodles topped with feta cheese and black olives.

Makes one serving.

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.”

Turkish Noodles with Artichoke-Ricotta Sauce

(Enginarlı Lorlu Erişte - Aegean Region)

Egg noodles (Eriste)
Extra virgin olive oil
Salt
Pepper

Artichoke-Ricotta Sauce:
Artichoke hearts, sliced
Red onion, sliced
Extra virgin olive oil
Ricotta cheese, whisk with some plain yogurt to give the sauce consistency
Zest of lemon
Salt
Pepper

Garnish:
Walnuts, crumbled

Boil the egg noodles and drain. Season with the olive oil, salt, pepper and toss.

Meanwhile, prepare the sauce; Saute the artichokes and onions with olive oil until they are tender at medium-low heat. Turn the heat to down and add the ricotta-yogurt mixture, toss. Season with zest of lemon, salt and pepper.

Place the noddles on a service plate and place the sauce over the tops. Garnish with walnuts and serve.

Turkish Noodles with Chicken & How To Roast The Whole Chicken

(Tavuklu Erişte)

2 servings of medium-size egg noodles
2 tbsp butter
Half of barbecued chicken*
Salt
Pepper
1/2 tsp lemon zest, optional

Remove the skin and bones of the chicken. Meanwhile, boil the egg noodles, drain. Melt the butter in a cooking pot. Add the noodles, chicken, salt, pepper, and toss. If there is some juice of the chicken in the plastic container, add it into the noddles for extra flavor:)

You can serve the Turkish Noodles with Chicken with Shepperd's Salad or Mixed Green Salad with Yogurt Dressing.

*You can buy ready, warm barbecued chicken sold in plastic containers. After a busy day at work, stop by a supermarket on the way back home. It is very convenient and you can easily prepare a delicious meal:)

** Or you can use the leftovers of turkey or chickens:)

How To Roast The Whole Chicken

Whole chicken, cleaned, washed, pat it dry with paper towel
1-2 tbsp olive oil
Salt
Pepper
Herbs, like thyme, oregano rosemary...

Preheat the oven to 425 F (220 C).

Drizzle the olive oil on it, rub. Season inside and out with salt and pepper. If you like, you can rub the inside of the chicken with herbs.

Place it in a roasting pan and cook for about 20 minutes. Reduce the temperature to 375°F (190 C) and continue roasting until the juices run clear for about an hour. Or pierce the chicken with a knife in the thick part of the breast to see if the juices run clear. If you bake it for too long, it becomes too dry and tasteless.

Remove the chicken from the oven and place on a cutting board. Let it rest for 15 to 20 minutes before serving.

Spinach Pasta with Walnuts

(Ispanaklı-Cevizli Makarna)

2 servings of fusilli
2-3 tbsp extra virgin olive oil
3 tbsp plain yogurt
1 tbsp tomato paste
1 tbsp red pepper paste

Half pkg (150 g) frozen chopped spinach (squeeze it with your hands to get rid of excess water)
1 small-size onion, sliced
2-3 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp red pepper, powder
Salt
Pepper

Garnish:
2-3 tbsp walnuts, crumbled
1/4 cup feta cheese, crumbled

Boil the pasta with salt water following the instructions on the package, drain. Toss the pasta with olive oil, yogurt, tomato and red pepper pastes.

Meanwhile, saute the onion with olive oil, salt and pepper for 3-4 minutes at medium heat in a large skillet. Stir the garlic until fragrant for about 30 seconds. Then, add the spinach and red pepper. Cook for 2-3 more minutes, turn the heat off.

Add the pasta and stir. Sprinkle some walnuts and feta cheese over the top. Serve immediately.

2 servings.

Chicken and Mushroom Pasta

(Tavuklu Mantarli Yogurtlu Makarna)

2 servings of bow tie pasta
1 tbsp olive oil
1/4 cup plain yogurt, at room temperature (take a few tablespoons of the boiling water of pasta, add in yogurt, whisk)

4 tbsp extra virgin olive oil
1 small onion, sliced
1-2 garlic cloves, minced
1 red or yellow pepper, sliced
10 brown mushrooms, cleaned, sliced
Salt
Pepper

Half of barbecued chicken* or less:), skin and bones are removed, pulled apart
1 tsp oregano
1/4 cup mozzarella cheese, grated

Boil the pasta with salty water following the instructions on the package, drain. Toss it with 1 tbsp extra virgin olive oil and diluted yogurt.

Meanwhile in a medium size pot, saute the onion with olive oil for a few minutes on medium heat. Add the garlic. When the smell of garlic comes out, add the pepper, mushrooms, salt and pepper. Saute for about 2-3 more minutes. Toss the chicken and pasta in it. Sprinkle some cheese and oregano over the top. Serve immediately.

*You can buy ready, still warm barbecued chicken sold in plastic containers. After a busy day at work, stop by a supermarket on the way back home. It is very convenient and you can easily prepare a delicious meal:)

2 servings.

Antep Style Chicken Pasta

(Antep Usulu Tavuklu Makarna - Gaziantep-Southeast Anatolia Region)

2 servings of bow tie pasta
1 tbsp butter

2 Chicken Drumsticks and Thighs, boneless, skinless, cut in bite size
4 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp red pepper paste
1 tsp red pepper paste, hot
~1/4 cup hot water
Salt
Pepper

Boil the pasta with salty water following the instructions on the package, drain. Toss it with butter.

Meanwhile in a medium size pot, saute the chicken cubes with olive oil for about 4-5 minutes while stirring. Then add 1/4 cup water, tomato and red pepper pastes, salt and pepper. Continue to cook. The chicken should be coated with the sauce well. Add the pasta in it, toss. Serve immediately.

2 servings.

Turkish Egg Noddles with Yogurt-Mint Sauce

(Eriste Borani - Eastern Anatolia Region)

2 servings of large egg noodles (Eriste)
2 tbsp butter
Salt
Pepper

Yogurt-Mint Sauce:
1 cup plain yogurt, at room temperature
1-2 garlic cloves, mashed with salt
Fresh mint leaves

1 tbsp butter

Boil the egg noodles and drain. Melt the butter in a cooking pot. Add the noodles, salt, pepper and toss.

Whisk the Yogurt-Mint Sauce in a bowl. Place the noddles on a service plate and place the sauce over the tops. Meanwhile, melt the butter in a small pan. When it starts bubbling, pour all over the tops. Serve immediately.

2 servings.

Spinach Noodle Casserole

(Firinda Ispanakli Eriste)

4 servings of large egg noodles, boiled and drained

Spinach filling:
1 bunch of spinach, washed and drained, chopped
3-4 tbsp extra virgin olive oil
1 small onion, sliced
1-2 garlic cloves, chopped
8-10 medium size mushrooms, cleaned, sliced
2 tbsp pine nuts, lightly roasted
4-5 tbsp half&half cream
1/2 tsp paprika
Salt
Pepper

White Sauce:
3 tbsp butter
1/4 cup flour, all purpose
1 cup milk, warm
2 eggs
1/2 tsp nutmeg
Salt
Pepper

Topping:
2/3 cup kashar or mozzarella cheese, grated

To prepare the filling; saute the onion and mushrooms with olive oil. Add in the garlic. When the smell of garlic comes out add the spinach. Continue to cook over high heat in a pan until all the water of spinach evaporates. Then add the remaining of the filling ingredients, stir. Turn the heat off.

Meanwhile prepare the white sauce; melt the butter, add the flour, stir and cook for 3-4 minutes in a medium size pot. Slowly pour in the warm milk while stirring constantly. The milk and flour should blend very well. Season with the nutmeg, salt and pepper. Turn the heat off. Let it cool down for 3-4 minutes. Then add the eggs one by one, mix very well.

Add the noodles into the sauce, toss. Place half of the noodles&white sauce mixture in a medium size casserole (or individual oven proof dishes). Place the spinach filling equally. Then cover them with the remaining noodles. Cover the pasta with grated cheese equally.

Preheat the oven to 400 F (200 C) and bake for about 30 minutes until the top takes a golden colour. Don't over bake it!

4 servings.

Noddles with Smoked Salmon and Fennel

(Fume Somonlu Rezeneli Eriste)

2 servings of medium sized egg noodles

1/2 small sized fennel bulb, trimmed and thinly sliced vertically - rinsed the fronds
~1/4 cup red onion, sliced
1-2 cloves garlic, minced
5 tbsp extra virgin olive oil
1/4 cup plain yogurt+2-3 tbsp milk or 1/3 cup cream 35%
70 g smoked salmon, cut in bite size
Salt
Pepper

Boil the noodles with salty water following the instructions on the package, drain.

Meanwhile, saute the fennel, onion, salt and pepper with olive oil for 3-4 minutes. Add the noodles and yogurt+milk mixture or cream, stir. Simmer for about a minute or two. Turn the heat off. Add the smoked salmon, stir.

Garnish with the fronds and serve.

2 servings.

Pasta with Ground Beef and Tomato

(Kiymali-Domatesli Makarna)

2 servings of mini bow tie pasta
1 tbsp extra virgin olive oil

~300 gr medium ground beef
1 onion, sliced
1 large tomato,peeled, diced
1 tbsp olive oil
Salt
Pepper

Garlic-Yogurt Sauce:
1/2 cup yogurt, room temperature
2 garlic cloves, smashed with salt

Red Pepper Sauce:
1 tbsp butter
Red pepper
Cayenne pepper

Boil the pasta with salty water following the instructions on the package, drain. Toss the pasta, olive oil and salt in a pot.

Meanwhile saute the onion with olive oil for about 2-3 minutes over medium heat. Add the ground beef, salt and pepper and cook on medium-low heat until all the water evaporates while stirring. Then add the tomato, cook over medium-low heat until the tomatoes are done while stirring.

Place pasta on a serving dish. Pour the cooked ground beef&tomato mixture all over it. Mix all the Yogurt Sauce ingredients and pour all over the ground beef. Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the dish.

Makes 2 servings.

Chickpeas Pasta

(Nohutlu Makarna)

2 servings of mini bow tie pasta

1/3 cup chickpeas, in can, rinsed
1 small onion, sliced
1 tomato, peeled, diced
5 tbsp extra virgin olive oil
2 tbsp crushed tomato, in can
1 tsp red pepper paste
1/2 tsp red pepper paste, hot
1/2 tsp cumin
Salt
Pepper

Boil the pasta with salty water following the instructions on the package, drain.

Meanwhile, saute the onion, salt and pepper for about 3-4 minutes. Add the rest of the ingredients. Cook until the pasta is boiled at medium-low heat and drain. Add the pasta into the pot, stir.

Serve the Chickpeas Pasta with Ayran or plain yogurt:)

Farm Noodles

(Ciftlik Eristesi)

2 servings of large egg noodles
1 tbsp butter

Vegetables:
1 small onion, finely chopped
4 tbsp olive oil
1/4 cup red lentil, rinsed
Half of Red Bell pepper, chopped
1 large tomato, grated
Salt
Pepper

Garnish:
Feta cheese, crumbled
Red Pepper flakes

Boil the egg noodles and drain. Toss the pasta with butter. Put it aside.

Meanwhile, saute the onion with olive oil for 3-4 minutes at medium heat in a pot. Then add the rest of the vegetables. Cover and cook until the vegetables are softened over low heat. Add the noodles in it, toss.

Sprinkle some crumbled feta cheese and red pepper flakes over the top and serve.

2 servings.

Vegetable Pasta

(Sebzeli Makarna)

2 servings of fusilli
2-3 tbsp extra virgin olive oil

1 medium size onion, sliced
2 tbsp extra virgin olive oil
1 medium sized carrot, grated
1 cubanelle pepper, julienne cut
1/2 red Bell pepper, julienne cut (I used the orange one)
3-4 tbsp sweet pea, frozen
Salt
Pepper

2-3 tbsp walnuts, crumbled

Garlic Yogurt Sauce:
1 cup Turkish yogurt, plain, room temperature
1-2 garlic cloves, mashed with yogurt

Boil the pasta with salty water following the instructions on the package, drain. Toss the pasta with olive oil.

Saute the onion with olive oil, salt and pepper for 3-4 minutes at medium heat. Add the rest of the ingredients. Cook for about 2-3 more minutes, turn the heat off.

Toss the pasta with vegetables. Place pasta on a service plate. Sprinkle some walnuts over the top. Serve with Yogurt Sauce immediately.

2 servings.

Turkish Eggplant Pasta

(Patlicanli Makarna)

2 servings of mini bow tie pasta
1 tbsp butter or extra virgin olive oil

1 medium eggplant
2 cups water with 1 tbsp salt
1/2 cup sunflower oil -for frying

Tomato Sauce:
3 garlic cloves, chopped
1 tbsp extra virgin olive oil
6 heaping tbsp of diced tomato
2 heaping tbsp of crushed tomato, canned
1/2 red Bell pepper, cut in bite size
Salt

Peel the eggplant in lengthwise strips. Cut into large chunks. Soak in 2 cups of water with salt for about 20 minutes. Place sunflower oil in a medium sized skillet. Squeeze the eggplants with your hand and dry them with paper towel. When the oil heats up, fry the eggplants on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.

Meanwhile, combine all the tomato sauce ingredients in a small pot. Cook on medium heat for about 10 minutes with the lid on. Make sure it doesn't dry out. Turn the heat off, throw the eggplants in it, stir.

Place in a serving dish. Pour the cooked tomato sauce all over. Serve it with Turkish Bread on the side.

Makes 2 servings.

Pasta with Salmon

(Somonlu Makarna)

2 servings of bow tie pasta
1 can flakes salmon or Tuna, in water, drained, squeeze some lemon
juice all over them, toss
1 tomato, grated or 2 tbsp crushed tomato, in can
2 tbsp extra virgin olive oil
2-3 pieces Roasted Red Pepper with Garlic
1 tbsp Olives with Garlic
Salt
Pepper

Garnish:
1 avocado, cut in cubes, squeeze some lemon juice all over them, toss
Few slice of red onion


Boil the pasta with salty water following the instructions on the package, drain. Toss it with 1 tbsp extra virgin olive oil, put aside.

Meanwhile in a medium size pot, saute crushed tomato with 1 tbsp olive oil for few minutes. Season it with salt and pepper. Toss the pasta, Roasted Red Peppers, Olives with Garlic and salmon or Tuna. Before serve sprinkle some parsley on top.

2 servings.

Pasta with Tomato Sauce

(Domatesli Makarna)

2 servings of mini bowtie pasta
1 1/2 tbsp butter
Salt

Tomato Sauce:
1 large tomato, peeled, cut in cubes
2 tbsp crushed tomato, canned
Salt
Pepper
1-2 garlic cloves, mashed with salt

Red Pepper Sauce:
1 tbsp butter
Red pepper
Cayenne pepper

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.

Meanwhile in a small pot, cook diced tomato, crushed tomato, salt and pepper. Do not over cook! Add the garlic two minutes before turn the heat off, stir.

Place pasta on a service plate. Pour the tomato sauce all over the pasta. Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the pasta.

I love having Pasta especially served with Turkish Bread. Please give it a try, you will like it:)

*If you like sprinkle some crumbled feta cheese over the top.

Makes 2 servings.

Turkish Lamb-Eggplant Pasta

(Kıymalı-Patlıcanlı Makarna)

2 servings of mini bow tie pasta

1 medium-sized eggplant- peel alternating strips of skin lengthwise, cut in medium-sized chunks and soak in 2 cups of water with salt for about 15 minutes, squeeze, and dry them with a paper towel
1 tbsp + 1 tbsp butter
~
1/2 cup sunflower oil for frying

~200g lean ground lamb
1 medium-sized onion, sliced
1 small-sized tomato, peeled, cut in small cubes
2-3 tbsp crushed tomatoes, canned
1 tsp fresh dill, chopped
1/2 tsp crushed red pepper (red pepper flakes)
Salt
Pepper

Yogurt Sauce:
1 cup Turkish yogurt, plain, room temperature
1-2 garlic cloves, mashed with yogurt

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.

Fry the eggplants until golden brown. Then, place on a paper towel to soak up any extra oil. Place them in an oven-proof dish.

Saute the onion with 1 tbsp butter, salt and pepper for 2-3 minutes at medium heat. Add the ground lamb and cook at medium-low heat until all the water evaporates while stirring. Add the tomato, crushed tomatoes, fried eggplants, crushed red pepper and dill, stir. Cook for about 2-3 more minutes, turn the heat off.

Place the noodles on a serving platter and top with the cooked ground lamb&eggplant mixture. Mix all the Yogurt Sauce ingredients and pour all over the ground lamb. Garnish with some parsley and serve immediately.

2 servings.

Pasta with Feta Cheese

(Beyaz Peynirli Makarna)

2 servings of bowtie pasta
3 tbsp butter
Salt
Pepper

Garnish:
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta, season with salt and pepper. Place the pasta on a serving dish. Mix the feta cheese and parsley and sprinkle all over it. Serve this delicious easy to make pasta with Tomato Salad with Onion .

2 servings.

Ground Beef Pasta Casserole

(Firinda Kiymali Makarna)

200 g large bead pasta

Ground Beef Ingredients:
200 g medium ground beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 medium carrot, peeled, finely grated
1/2 cup crushed tomato, canned
1/2 tsp paprika
1 tsp oregano
Salt
Pepper
1/2 cup parsley, chopped

Cover:
2/3 cup mozzarella or Halloumi Cheese*, grated
1 egg, lightly beaten

Boil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish.

Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally.

Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with Ayran and Tomato Salad.

Makes 4 servings.

*First soak Halloumi Cheese into the spring water for about 5 minutes, drain and dry with paper towel.