• 1 package (250 gr.) Kral Eriste
• 2 liters (10 water glasses) of water
• 1 tbsp butter

Preparation:

1. Boil 2 liters of water.
2. Put 1 package of Kral Eriste in it and boil for 20 minutes.
3. Strain the boiled noodle.
4. After taking it on a serving plate, pour the mix prepared with butter, cheese and sauce on it.
5. Optionally, serve it with assorted spices.

Bon appetite…

• 1 package (250 gr.) Kral Eriste
• 4 chicken drumstick
• 1 table spoon of butter
• 1 table spoon of olive oil
• 1 water glass of crumbled walnut (in bigger pieces)
• 1 tea glass of tulum cheese
• 3 cloves of garlic
• Salt, dry mint, powdered red pepper

Preparation:

1. Seethe the chicken drumsticks and sieve them into another cooking pot.
2. Shred chicken drumsticks in tiny pieces.
3. Add salt to chicken broth and boil home made Turkish Noodle in it.
4. When it gets soft enough, sieve it.
5. Melt the butter and brown it with dry mint and powdered red pepper in olive oil.
6. Add walnut and shredded chicken meat, brown for a few minutes.
7. Add home made Turkish Noodle and stir all Ingredients.
8. Take the home made eriste onto the serving dish.
9. Spread tulum cheese over it and serve hot.

Bon appetite…

• 1 package (250 gr.) Kral Eriste
• 2 chicken breast
• 1 water glass of boiled chickpeas
• 1 bowl of yoghurt
• 2 table spoons of butter
• Water
• Salt
• Powdered red pepper

Preparation:

1. Seethe 2 chicken drumsticks and shred them.
2. Melt 1 table spoon of butter in a teflon pan.
3. Add ½ pack of home made Turkish Noodle and brown it.
4. When it gets brown, add chicken breasts and seethed chickpeas and continue browning.
5. Then add the remaining ½ pack of home made Turkish Noodle and stir once or twice.
6. Add water enough for home made Turkish Noodle to cook.
7. Add salt and wait for it to be cooked at medium heat.
8. Take your prepared home made Turkish Noodle with chicken into a glass container.
9. When it gets warmer, add yoghurt onto it (yoghurt may be with garlic).
10. Fry powdered red pepper in 1 table spoon of butter, then spread it over the mix. (Dry mint may be added at your discretion).

Bon appetite!

• 1 package (500 gr.) Kral Eriste
• 4 liters (10 water glasses) of water
• 1 tbsp butter

Preparation:

1. Boil 4 liters of water.
2. Put 1 package of Kral Noodle in it and boil for 20 minutes.
3. Strain the boiled noodle.
4. After taking it on a serving plate, pour the mix prepared with butter, cheese and sauce on it.
5. Optionally, serve it with assorted spices.

Bon appetite…

• 1 package (250 gr.) Kral Eriste
• 4 chicken drumstick
• 1 table spoon of butter
• 1 table spoon of olive oil
• 1 water glass of crumbled walnut (in bigger pieces)
• 1 tea glass of tulum cheese
• 3 cloves of garlic
• Salt, dry mint, powdered red pepper

Preparation:

1. Seethe the chicken drumsticks and sieve them into another cooking pot.
2. Shred chicken drumsticks in tiny pieces.
3. Add salt to chicken broth and boil home made Turkish Noodle in it.
4. When it gets soft enough, sieve it.
5. Melt the butter and brown it with dry mint and powdered red pepper in olive oil.
6. Add walnut and shredded chicken meat, brown for a few minutes.
7. Add home made Turkish Noodle and stir all Ingredients.
8. Take the home made eriste onto the serving dish.
9. Spread tulum cheese over it and serve hot.

Bon appetite…

• 1 package (250 gr.) Kral Eriste
• 2 chicken breast
• 1 water glass of boiled chickpeas
• 1 bowl of yoghurt
• 2 table spoons of butter
• Water
• Salt
• Powdered red pepper

Preparation:

1. Seethe 2 chicken drumsticks and shred them.
2. Melt 1 table spoon of butter in a teflon pan.
3. Add ½ pack of home made Turkish Noodle and brown it.
4. When it gets brown, add chicken breasts and seethed chickpeas and continue browning.
5. Then add the remaining ½ pack of home made Turkish Noodle and stir once or twice.
6. Add water enough for home made Turkish Noodle to cook.
7. Add salt and wait for it to be cooked at medium heat.
8. Take your prepared home made Turkish Noodle with chicken into a glass container.
9. When it gets warmer, add yoghurt onto it (yoghurt may be with garlic).
10. Fry powdered red pepper in 1 table spoon of butter, then spread it over the mix. (Dry mint may be added at your discretion).

Bon appetite!

• 200 gr. Mushroom
• 50 gr. Butter
• 100 ml. Chicken Broth
• 20 ml. Olive Oil
• 20 gr. Pinenuts
• 100 gr. Cheddar Cheese (grated)
• 150 ml. Cream
• 1 Egg

Preparation:

1. Toast the pine nuts until they turn golden brown.
2. In a skillet, sauté diced onion and two finely chopped garlic cloves in olive oil.
3. Add the finely chopped mushrooms to the skillet.
4. Pour in the chicken stock and cream, and let it cook for about 10 minutes.
5. Gradually add one beaten egg to the sauce, stirring constantly.
6. Add the toasted pine nuts, and season with salt and freshly ground black pepper to taste.

Bon appetite…

• 250 gr. mince
• 250 gr. tomatoes
• 1 red bell pepper
• 2 sweet green chili peppers
• 1 clove of garlic
• 5 egg-sized peeled tomatoes
• 1 tbsp of chili paste
• 2 medium onions
• Salt

Preparation:

1. Chop the peppers and garlic and onion as finely as possible.
2. Put the oil in a deep pan and heat it.
3. Then throw the onions into the hot oil, fry a little, then add the chopped pepper and minced garlic to the pan and fry them.
4. Then add the ground beef and fry it well.
5. Add the pepper paste to this mixture and fry it together, then add the finely chopped peeled tomatoes and add the salt.
6. Add a glass of water. Cook well.
7. If you pour the garlic yogurt on the cooked noodles before the sauce, it will be a more delicious sauce mixture.

Bon appetite…