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Erzurum 'egg pilaf' (homemade egg noodle strips with butter)

Whole recipeOfficial

Ingredients

  • 1,000 gWheat flour
  • 40 gButter
  • 300 gEgg
  • 11 gSalt step 1
  • 2,000 gWater
  • 24 gSalt step 3

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. Water59%
  2. Wheat flour30%
  3. Egg9%
  4. Butter 1%
  5. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Whisk the eggs with 11 g salt in a deep bowl. Add the flour gradually and knead to a stiff dough. Cover with a damp cloth and rest 20 minutes.

    20 min

  2. Take small pieces of dough and roll 6 sheets 2 mm thick and about 65 cm across. Cut them into strips about 25 cm long and set them on a floured tray.

  3. Bring 2 litres of water to a boil, add 24 g salt and boil the dough strips in it.

  4. Drain the strips, plate them, pour over the melted butter and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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