Vegetable Erişte Recipe
Erişte is the traditional Turkish pasta/noodles. They are made with an eggy dough and prepared every fall as a preparation for winter. Erişte is one of my emergency meals. If it's time for dinner and there isn't nothing to eat at home, I trust myself first that I can prepare a hearty menu in a short time, and then the tarhana (another winter preparation) and erişte that I always have on hand. Both are easily prepared foods that can be prepared at the same time.
After I heat the oil of the erişte and add the water and noodles, I leave it to cook and immediately start making tarhana. Until the erişte is cooked, I prepare the tarhana soup and make it ready. Just because of the convenience they provide, you should definitely include erişte and tarhana among the winter preparations you will make or buy in the fall. How can you be practical in the kitchen? This is how it happens.
My favorite erişte recipe is the walnut and cheese erişte. For me, who is a cheese monster, it is both a good opportunity to consume cheese and the easiest form of erişte to prepare. But in the meantime, I don't stop trying different types of erişte dishes, especially if I have the time. Among my recipes, you can find many different erişte recipes such as red lentil soup with erişte and hanım ağa soup. Today I wanted to add a new one among these different recipes. When I first made the vegetable erişte it was more a runny dish. Over time, it turned into a different recipe with additions such as chickpeas and corn. it became more colorful, more satisfying and more nutritious. At some point I was convinced that I had nothing else to add to it and decided that the recipe was now ready to be shared.
Since the recipe is quite simple to make, there is nothing I would like to highlight in particular, but there is something I would like to point out about the recipe. You can make any changes you want to the ingredients with the confidence that the name of the recipe has a general name such as vegetable erişte. You can remove the ones you don't like or the ones you don't have at that moment and use other vegetables instead. But there are two things you need to pay attention to while doing this. The first is the compatibility of vegetables with each other. It actually largely depends on your taste. But if other people are going to eat it, it would be useful to think a little more general.
The second is the cooking time of vegetables. Normally, vegetables that take longer to cook in vegetable dishes are added first, and vegetables that are cooked in a short time are added later. But even though this dish is called a vegetable dish, it's not a vegetable dish, it's an erişte dish. That's why the ingredients should match the erişte, not the vegetables. Erişte does not take long to cook. Therefore, you should arrange the vegetables to cook during the cooking time of erişte. The easiest way to do this is to chop the vegetables in small sizes. The longer a vegetable takes to cook, the smaller you should chop it.
Enjoy the recipe...
- 1 cup of erişte,
- 1 onion, finely chopped,
- 1 clove of garlic, finely chopped,
- 1 carrot, finely chopped,
- 1 green pepper, finely chopped,
- 1 red pepper, finely chopped,
- 1 cup of boiled chickpeas,
- 1/2 cup of canned corn,
- 2.5 cups of water,
- 4-5 tablespoons of olive oil,
- Salt to taste.
- Heat the olive oil, add the chopped onion and stir fry until soft,
- Add the garlic and mix,
- Add the carrots and the peppers and stir fry until soften,
- Add water, erişte and salt and mix,
- Close the lid and cook on low-medium heat until almost all the water is absorbed,
- Add the chickpeas and canned corn, mix and cook until the water is completely absorbed.