A Turkish egg noodle shaped by pinching small pieces of dough and serving them with browned butter and curd cheese.
32 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Unu tezgaha alın, ortasını açıp yumurta, suyun yarısı ve tuzu ekleyin.
Suyu azar azar katarak sertçe bir hamur yoğurun, üzerini kapatıp 15 dakika dinlendirin.
Hamuru iki bezeye ayırın, unlu zeminde orta incelikte açın.
Açılan hamuru küçük karelere kesin, her kareyi ortasından hafifçe cimdikleyerek kelebek formu verin.
Geniş tencerede tuzlu su kaynatın, cimcik erişteleri 7 dakika diri kalacak şekilde haşlayın.
Tereyağını tavada 4 dakika fındık kokusu gelene kadar kızdırın.
Süzülen erişteyi tereyağıyla karıştırın, lor peyniri ve kuru naneyle sıcak servis edin.
💡 Tip: Hamuru yaklaşık 2 mm açın; daha ince olursa cimcik parçaları haşlanırken formunu kaybeder.
🍽️ Serving suggestion: Cimcik erişteyi lor peyniri, kızdırılmış tereyağı ve isteğe bağlı kuru nane ile sıcak servis edin.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
16
g protein
60
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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