Erishte Ashi (Əriştə Aşı) — Azerbaijani Homemade Noodle Soup

• 300 gall-purpose flour (plus 20 g extra for dusting)
• 1egg (large, about 50 g without shell)
• 80 mlwater (room temperature)
• 3 gfine salt (about 1/2 tsp)
• 20 gunsalted butter
• 200 gonion (finely diced)
• 120 gcarrot (small dice)
• 60 gcelery (small dice)
• 240 gchickpeas, cooked (drained; equivalent to about 150 g cooked from dry)
• 1 leafbay leaf
• 1 tspground turmeric
• 0.5 tspblack pepper (freshly ground)
• 15 gfresh dill (finely chopped)
• 10 gfresh cilantro (finely chopped)
• 5 gfresh mint (finely chopped)
• 15 mllemon juice (about 1 tbsp)

Instructions

1. 1

   Make the noodle dough: combine 300 g flour and 3 g salt in a bowl and form a well. Add the egg and 80 ml water, then mix until a shaggy dough forms and knead 8–10 minutes until smooth and firm; add up to 10 ml extra water only if it will not come together.

2. 2

   Rest and roll: cover the dough and let it rest 20 minutes so the gluten relaxes for easier rolling. Dust the counter with a portion of the extra flour, roll the dough into a thin sheet about 1 mm thick, and let the sheet air-dry 5 minutes so it cuts cleanly.

3. 3

   Cut the erishte: loosely roll the sheet into a cylinder and slice into 2–3 mm ribbons, then gently shake the strands apart with a little flour to prevent sticking. Spread the noodles on a tray and let them dry while you start the soup, at least 10 minutes for better texture in the broth.

4. 4

   Build the base: melt 20 g butter in a soup pot over medium heat, then add onion, carrot, and celery. Cook 8–10 minutes, stirring often, until the onion turns translucent and sweet but not browned.

5. 5

   Season and simmer: stir in 1 tsp turmeric and 0.5 tsp black pepper for 30 seconds to bloom the spices, then add 1700 ml water, the bay leaf, chickpeas, and 10 g salt. Bring to a boil, reduce to a steady simmer, and cook 15 minutes so the vegetables soften and the broth becomes fragrant.

6. 6

   Cook the noodles: bring the soup back to a lively simmer and add the homemade noodles in a steady stream while stirring so they do not clump. Simmer 6–8 minutes until the noodles are tender but still pleasantly springy; skim any foam and remove the bay leaf.

7. 7

   Finish with herbs and brightness: turn off the heat and stir in dill, cilantro, and mint so their aroma stays fresh. Add 15 ml lemon juice, cover the pot for 3 minutes, then taste and adjust with an additional 1 g salt if needed before serving hot.