Main and Side
Buttered Noodles with Walnuts and Spinach Yogurt
Buttery Turkish noodles with walnuts beside garlicky spinach yogurt.
- Vegetarian
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Ingredients
How many servings?
- 2 l water
- 1½ tsp salt
- 300 g Turkish egg noodles
- 3 tbsp butter
- ½ cups (100 ml) walnuts
- 300 g spinach
- 1 tbsp olive oil
- 1 cup (200 ml) yogurt
- 1 clove garlic
Method
- Bring the water to the boil, add most of the salt and cook the noodles for the time on the packet; drain.
- Wash and chop the spinach. Cook in olive oil over medium heat for about 4 minutes, until wilted and the excess moisture has evaporated. Then let it cool slightly.
- Crush the garlic into the yogurt with the rest of the salt and stir in the cooled spinach.
- Melt the butter in a pan and toast the roughly broken walnuts for 2 minutes.
- Toss the noodles in the walnut butter and serve with the spinach yogurt.