Entree: Turkey – Eastern Anatolia – Erişte Pilavı (Toasted egg-noodle pilaf cooked in savory broth with browned lamb and butter)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, cut into 1/2-inch (1.3 cm) cubes
- 3 tbsp (45 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 10 oz (285 g) erişte (flat egg noodles) or wide egg noodles
- 4 cups (960 ml) lamb or chicken broth, hot
- 1/4 cup (30 g) pine nuts, lightly toasted
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) dried mint (optional, for regional aroma)
- 1 tbsp (15 ml) lemon juice (optional, to finish)

Instructions

1. Season the lamb cubes with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the lamb in batches until well-colored on all sides, about 4–6 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter. Add the sliced onion and cook, stirring, until soft and golden, about 8–10 minutes.
3. Push the onions to one side, add the erişte to the pan and toast gently in the butter and oil, stirring frequently, until the noodles take on a light golden color, about 4–6 minutes.
4. Return the browned lamb (and any accumulated juices) to the pan with the toasted erişte and onions. Pour in the hot broth, scraping up any browned bits. Bring to a gentle simmer, cover, and cook until the noodles are tender and the lamb is cooked through, about 12–15 minutes. Stir once midway to ensure even cooking; add more hot broth or water if needed to reach desired consistency.
5. Meanwhile, in a small skillet, melt 1 tbsp (14 g) butter over medium heat and briefly toast the pine nuts until fragrant, about 1–2 minutes; watch carefully to avoid burning.
6. When the pilaf is done, stir in the toasted pine nuts, chopped parsley, remaining 1/2 tsp salt (adjust to taste), the remaining 1/4 tsp pepper, and dried mint if using. Finish with 1 tbsp (15 ml) lemon juice if desired to brighten flavors.
7. Transfer to a warmed serving dish, dot with any remaining butter, and serve hot.