This Kocaeli dish folds shredded chicken and toasted hazelnuts through erişte, creating a Marmara main that balances tenderness and crunch.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the Kocaeli noodles in salted boiling water for 8 minutes and drain.
Cut the chicken into small pieces and salt it.
Cook the chicken in the butter for 5 minutes.
Add the noodles to the pan and turn for 3 minutes.
Add the hazelnuts and black pepper after removing from the heat so the hazelnuts do not turn bitter.
💡 Tip: Adding the hazelnuts at the final stage keeps their bite and prevents them from softening among the noodles.
🍽️ Serving suggestion: Serve hot, sprinkled with black pepper on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~304
kcal calories
21
g protein
24
g carbs
13
g fat
2.3g
Sugar
3.5g
Fiber
671.7mg
Sodium
4.7g
Saturated 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.
Strong satiety, counts as a main meal
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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