Turkish Egg Noddles with Yogurt-Mint Sauce
(Eriste Borani - Eastern Anatolia Region)
2 servings of large egg noodles (Eriste)
2 tbsp butter
1 cup plain yogurt, at room temperature
1-2 garlic cloves, mashed with salt
Fresh mint leaves
1 tbsp butter
Boil the egg noodles and drain. Melt the butter in a cooking pot. Add the noodles, salt, pepper and toss.
Whisk the Yogurt-Mint Sauce in a bowl. Place the noddles on a service plate and place the sauce over the tops. Meanwhile, melt the butter in a small pan. When it starts bubbling, pour all over the tops. Serve immediately.