A winter dish from Kars made by sautéing homemade noodles in goose fat. Simple but rich in flavor, it is a traditional accompaniment to the region’s goose kavurma.
Knead the flour, egg, water, and salt into a firm dough. Roll it out thinly and cut it into thin strips. Cover and let dry for 30 minutes.
Cook in salted boiling water over medium heat for 6–8 minutes, then drain.
Cook the onion in goose fat over medium heat for 8 minutes, until golden.
Add the cooked noodles to the sautéed onion and cook together for 4–5 minutes.
Serve hot.
Store the dried noodles at room temperature for 1 week. Store cooked noodles in the refrigerator for 2 days.
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