• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Cevizli Erişte (Turkish Walnut Pasta) and Turkish Delights

23 March, 2017 by Tara 7 Comments

  • Facebook
  • Threads
  • Bluesky
Jump to Recipe - Print Recipe

Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea, written by John Gregory-Smith, features an incredible assortment of over 100 dishes from throughout Türkiye. A few highlights include Karides (Shrimp with Sun-dried Tomatoes and Butter), Revani (Semolina Lemon Cake), Şiş Tavuk (Chicken Shish), Arnavut Cigeri (Liver, Onions, and Sumac), and Blackened Cauliflower. I will also be sharing a recipe for Cevizli Erişte (Turkish Walnut Pasta) following the review.

Disclosure: I received this book from Kyle Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Cevizli Erişte (Turkish Walnut Pasta) in a bowl on a wooden board.

John Gregory-Smith

John Gregory-Smith is a chef and food writer with a focus on Turkish cuisine.

He is the founder of the online magazine, Eat Travel Live, and is also the author of Mighty Spice Cookbook and Mighty Spice Express Cookbook. He often hosts Turkish pop-ups and secret supper clubs in London.

Turkish Delights

Chapters in Turkish Delights are divided based on course: Breakfast, Meze, Pide and Köfte, Kebabs, Salads, Meat, Seafood, Vegetarian, and Desserts.

For those unfamiliar with the area, John includes an illustrated map with the different regions and cities of Türkiye highlighted. He discusses the history of the country and how it shaped the cuisine from the Ottoman empire to the beginning of Türkiye on October 29th, 1923.

I especially love the focus on the favorite foods and variety of ingredients among the regions: The Black Sea, Central Anatolia, Marmara, Southeastern Anatolia and East Anatolia, Aegean, and Mediterranean.

Notable spices, cured meats, fruit, vegetables, cheeses, yogurt, bread/rice/grains, tea and coffee, herbs, nuts, olives and olive oil, and pantry staples are listed in the Essential Ingredients section with descriptions, flavors, uses, and possible substitutes when available.

The beautiful photography is provided by Martin Poole with food styling by Rosie Reynolds and prop styling by Wei Tang. Many of the recipes include a full page photo of the finished dish. There is also some gorgeous scenery of Turkey scattered among the pages. 

The name of the dish is listed in English and occasionally Turkish. Every recipe includes a headnote with background information and tips. Measurements are provided in US Customary.

Cevizli Erişte

Aerial view of Cevizli Erişte (Turkish Walnut Pasta) in two bowls next to walnuts and mint.

Cevizli Erişte is a Walnut Pasta from Anatolia. In this region, fresh noodles are made from wheat during the summer and stored for the cold winter months.

The noodles are cooked until tender and tossed with butter, a stringy cheese, and walnuts. Turkish pepper flakes, dried mint, and black pepper are added for a little spice. It comes together easily for a comforting weeknight meal

The Cevizli Erişte recipe calls for 14 ounces of Tagliatelle. I made homemade pasta using a basic egg dough and rolled it out to the second thinnest setting on a pasta machine. I cut the dough into thick ribbons about 3 inches long and cooked them until just tender.

Traditionally a light, stringy cheese is tossed with the pasta. The exact type varies based on region and John recommends using a stringy mozzarella since it provides the right texture and a mild flavor.

Turkish pepper flakes (Pul Biber) are made from dried red peppers and have a smoky piquant taste. They can be found in Turkish grocery stores or online: Aleppo Turkish Chili Pepper. 

If unavailable, substitute with smoked paprika mixed with a little red pepper flakes or a spicy smoked paprika.

Other Dishes

Konya Pide, Fried Halloumi with Herby Salsa, Balli Mahmudiye (Lemon and Apricot Cinnamon Chicken), and Sac Arası (Phyllo Twirls with Walnuts and Cinnamon).

I also made the Konya Pide, Fried Halloumi with Herby Salsa, Balli Mahmudiye (Lemon and Apricot Cinnamon Chicken), and Sac Arası (Phyllo Twirls with Walnuts and Cinnamon).

The Pide is a boat-shaped pizza that is perfect for an afternoon snack or light dinner. I made the Konya Pide, named after the town in the central Anatolian region, that is filled with seasoned lamb, tomato, and butter. The pide dough was easy to make and stretch out into the desired long shape with lightly pinched sides over the filling.

The Fried Halloumi with Herby Salsa is a light and refreshing snack. Fried pieces of halloumi are served straight out of the pan with a topping of chopped tomatoes, herbs, olive oil, and pomegranate molasses. It was also very easy to make and took less than 30 minutes.

Balli Mahmudiye comes from the Ottoman capital of Bursa. It was named after Sultan Mahmud and was made for celebrations and opulent dinner parties. This version has been toned down from its historically long ingredient list, but still creates an incredibly flavorful meal. Orzo pasta is topped with herbs, chicken, apricots, almonds, and a light cinnamon-scented lemon sauce.

Sac Arası is a pastry made with phyllo wrapped around a sweetened walnut filling, formed into a spiral, and drenched in a sweet, sticky syrup. John’s version is a bit lightened with less sugar in the filling and topping. I loved the bright citrus flavor added to the top from the orange zest and the sprinkling of ground cinnamon.

Looking for more Turkish recipes?

Try my:

  • Künefe (Turkish Sweet Cheese Pastry)
  • Çılbır (Turkish Poached Eggs with Yogurt)
  • Kıymalı Tepsi Böreği (Turkish Phyllo Pastry with Beef)
Two bowls of Cevizli Erişte (Turkish Walnut Pasta) with mint and walnuts in the background.

Turkish Delights is a great pick for those interested in the cuisine of Turkey. Many of the recipes are traditional, but there are also a few adaptations to make the process/ingredients easier for the home cook outside of the region. There is a variety of mezes, salads, seafood, vegetarian, meat, and desserts, but no beverages.

A few ingredients may require the use of an international market featuring Turkish food or purchase online such as pomegranate molasses, tahini, sumac, Turkish pastrami, nigella seeds, samphire, sujuk, red pepper paste, freekeh, and semolina.

Cevizli Erişte (Turkish Walnut Pasta) Recipe

Excerpt from Turkish Delights

Print Pin
5 from 1 vote

Cevizli Erişte (Turkish Walnut Pasta)

A recipe for Cevizli Erişte (Turkish Walnut Pasta) from the cookbook, Turkish Delights. This pasta from Anatolia pairs noodles with butter, stringy cheese, and walnuts.
Course Main
Cuisine Turkish
Keyword butter, cheese, pasta, Turkey, Turkish, walnut
Prep Time 15 minutes minutes
Cook Time 8 minutes minutes
0 minutes minutes
Total Time 23 minutes minutes
Servings 4 Servings

Ingredients

  • 14 ounces Tagliatelle
  • 3/4 stick (6 tablespoons) butter
  • 1 cup grated mozzarella
  • 3/4 cup walnuts lightly crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Turkish pepper flakes
  • 1/2 teaspoon dried mint
  • Sea salt

Instructions

  • Cook the pasta in a large pan of salted boiling water according to package instructions. Drain and return to the pan.
  • Add the butter, cheese, walnuts, black pepper, Turkish pepper flakes, mint, and a good pinch of salt. Mix everything together thoroughly and serve immediately.
  • Facebook
  • Threads
  • Bluesky

Filed Under: Middle Eastern/African, Pasta, Rice, and Dumplings

Previous Post: « Fish Suruwa (Fijian Fish Curry)
Next Post: Arroz con Acelgas (Spanish Rice with Swiss Chard) and Spain: The Cookbook »

Reader Interactions

Comments

  1. Thanh | Eat, Little Bird

    23 March, 2017 at 7:58 am

    Sounds like a fantastic book! I absolutely love Turkish food but rarely cook it myself at home. I make a similar version of this walnut pasta, but I didn’t know that it was popular also in Turkish cuisine. Sounds like the book will be an interesting read!

    Reply
  2. Gillian Thompson

    23 March, 2017 at 8:26 am

    Gosh I could live off Turkish food, this food has my name all over it. Your photos are beautiful too.

    Reply
  3. Helen @ Fuss Free Flavours

    23 March, 2017 at 9:06 am

    A wonderful and very interesting book. I love trying out World recipes, all those different types of dishes and flavours. Opens your mind to all kinds of marvelous creations.

    Reply
  4. Sarah | Curious Cuisiniere

    23 March, 2017 at 9:10 am

    This sounds like a wonderful cookbook! The pasta dish looks so tasty and your homemade pasta looks perfect!

    Reply
  5. Brandi Crawford

    23 March, 2017 at 9:29 am

    Sounds like a cookbook I need to add to my collection! This dish looks awesome!

    Reply
  6. Amy

    21 September, 2022 at 1:52 pm

    5 stars
    This is one of my favourite cookbooks but I haven’t tried this recipe yet, need to give it a go ASAP!

    Reply
  7. Shareba @ InSearchOfYummyness.com

    21 September, 2022 at 1:55 pm

    I’ve never tried walnut pasta before, but it looks really good!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me .

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,163 other subscribers
  • Facebook
  • Instagram
  • Pinterest

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,163 other subscribers

Privacy Policy

Copyright © 2025 Tara's Multicultural Table on the Foodie Pro Theme