@alexandramborland: Eggplant, Lamb & Beef Erişte Turkish Red Pepper Paste, Stracciatella & Fresh Herbs Erişte 260 g flour 1 large egg (50g) 65 g water 5 g salt Put 260 g flour on your counter and make a large well Crack 1 egg into the well. Add 65 g water and 5 g salt. Using a fork, slowly mix the flour from the inside edges of the well into the egg mixture. Keep pulling in flour until a rough dough starts to form. Use your hands to bring the remaining flour into the dough. Knead for 10 minutes, until the dough is smooth and firm. Cover the dough let rest for 30 mins Divide the dough into 2 Roll each piece into a sheet, about 1–1.5 mm thick. Heat a dry pan over medium-low heat. Place one dough sheet into the pan and cook for about 30 seconds. Flip the sheet and cook the other side for another 30 seconds. don't brown or crisp it. Remove the sheet and let it cool Cut the sheets into noodles about ¼ inch wide. Spread the noodles out on a clean surface to dry Sauce 1 eggplant, cut into cubes ½ lb ground lamb ½ lb ground beef 1 onion, chopped 1 cup baby tomatoes sliced 1 red bell pepper, chopped 5 cloves garlic, sliced 2 tbsp biber salçası 1 tbsp tomato paste 1 tsp Aleppo pepper 1 tsp cumin Salt/pepper 2 tbsp butter 1 cup pasta water Fresh mint, dill Stracciatella In pan on medium-high heat Add lamb and beef. Season with salt, pepper, cumin, Aleppo pepper. Cook for 7 mins, breaking the meat. Let it get browned with some crispy bits. Add onion, pepper and tomato garlic. Cook for 5 mins, stirring until soft Cook the eggplant with pinch for 10–15 minutes. When the eggplant is soft add, biber salçası, tomato paste, butter. Stir everything together, pastes become slightly darker Add pasta to boiling water Cook about 3-5 minutes scoop at least 1 cup of pasta water add to sauce Drain the pasta add to sauce toss everything together Add more pasta water a few splashes at a time Taste and add salt, black pepper, Aleppo pepper, Plate, spoon stracciatella on top with chopped mint/ parsley/dill

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