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Erzurum noodles (erişte)

Whole recipeOfficial

Ingredients

  • 5,000 gWheat flour
  • 1,000 gWater
  • 48 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour83%
  2. Water17%
  3. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Mix the flour, water and salt in a bowl and knead into a soft dough. Let it rest.

    15 min

  2. Roll the dough out to about 0.5 cm thick and 60 cm across. Cut it with a knife or noodle cutter into strips 55-60 cm long and 0.3-0.4 cm wide.

  3. Dust the strips lightly with flour, hang them on strings and dry them away from direct sun.

    2 h

  4. Leave the noodles on the strings for one day. Then lay them on racks and dry in a 70-80 °C oven. Store without breaking them.

    1 h

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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