There is a specific kind of comfort food that exists only in Turkey and a handful of neighboring regions. It is called cevizli peynirli erişte. If you have never tried it, you are missing out. It sounds like a dessert. It looks like a dessert. But it is technically a savory pasta dish. The magic lies in the contrast. You get the crunch of walnuts. You get the saltiness of cheese. You get the buttery softness of noodles. It is simple. It is cheap. It is incredibly satisfying.
This is not a complex recipe. You do not need a culinary degree. You just need patience and the right ingredients. Let us break down how to make this dish properly.
The Right Ingredients Matter
You might think any pasta will work. It does not. Traditional erişte is a hand-rolled noodle. It is thicker and chewier than standard spaghetti. If you cannot find authentic erişte, you can use wide egg noodles. They are the closest substitute. Do not use angel hair. It will turn to mush.
Here is what you need for a standard serving for two to three people.
- 1 package of erişte (or wide egg noodles)
- 3 tablespoons of unsalted butter (more if you like it rich)
- A small splash of vegetable oil (prevents butter from burning)
- Salt to taste
- 1 cup of chopped walnuts (fresh is better)
- Cheese (see below for the best types)
- Fresh parsley or dill (optional but recommended)
The cheese choice is where people get stuck. Which cheese works best? You want something that melts but also holds its shape slightly. Beyaz peynir (Turkish feta) is the classic choice. It is salty and tangy. Kaşar cheese is another option. It is melty and mild. You can also mix them. Half feta for the salt kick. Half kaşar for the creaminess. Avoid pre-shredded cheese. It has anti-caking agents that stop it from melting smoothly. Buy a block. Shred it yourself.
How to Cook Erişte Without Making a Mess
Most people boil pasta wrong. They dump it in and walk away. This recipe requires a bit more attention. Start with a large pot of water. Bring it to a rolling boil. Add a generous pinch of salt. The water should taste like the sea.
“Add a splash of vegetable oil to the boiling water. This prevents the noodles from sticking together. It also stops the pot from boiling over.”
Drop the erişte in. Stir immediately. Cook according to the package directions. Usually, this is about 5 to 7 minutes. The noodles should be tender but still have a slight bite. Do not overcook them. They will soften more when you toss them in the butter.
Once they are done, drain the water. Here is the secret step. Pour a glass of cold water over the hot noodles. This shocks them. It stops the cooking process. It keeps them from clumping into a giant blob. Drain again. Set aside.
