Erishte (erishte, arishta) Azerbaijani

Category: Culinary recipes
Kitchen: azerbaijani
Erishte (erishte, arishta) Azerbaijani

Ingredients

water 100 ml.
egg 1 PC.
salt chips.
premium wheat flour 320-350 g.

Cooking method

Erishte (erishte, arishta) Azerbaijani
Knead a dense dough of all ingredients. The flour can go in different amounts. It all depends on its moisture capacity and the size of the egg. The dough may not be kneaded well. Put it in a bag.
Erishte (erishte, arishta) Azerbaijani
After the dough is in the bag for 20-30 minutes, it turns into a beautiful and smooth. Knead the dough, collect in a ball. Divide into 4-5 parts. Cover with foil.
Erishte (erishte, arishta) Azerbaijani
Roll each piece into a thin layer.
Erishte (erishte, arishta) Azerbaijani
Sprinkle lightly with flour and roll into a loose roll. Cut the roll into thin strips.
Erishte (erishte, arishta) Azerbaijani
Dry.
Erishte (erishte, arishta) Azerbaijani
In Azerbaijani cuisine, erishte, in contrast to Armenian cuisine, is used fried and not. If you fry, then put the dry erishta in a dry frying pan and fry until the desired degree of browning.
Erishte (erishte, arishta) Azerbaijani

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Erishte (erishte, arishta) are homemade noodles. How does it differ from the one we are used to? Nothing. The only difference is if it is fried.
Erishte is cooked only in water, but the addition of eggs is allowed. I did it with an egg. Recommend!

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