Recipe
To prepare erişte, which is traditionally made in summer through communal cooperation (imece) for winter consumption, eggs are first cracked into the center of the flour. After adding salt, the mixture is combined, and water or milk is added gradually until a firm dough is obtained. Once kneading is complete, the dough is covered and left to rest. The rested dough is then divided into small portions and rolled out with a rolling pin to a moderate thinness. After being left to dry for a short time, the sheets are cut into strips. These strips are stacked lengthwise, finely sliced, spread onto trays, and left to dry completely. To prevent moisture absorption, the dried erişte is stored in cloth bags. There are various local recipes for its preparation. According to one recipe identified in the region, once water in a pot comes to a boil, the erişte is added. After cooking, it is drained and transferred to a plate, then served with garlic yogurt and drizzled with melted butter.