This is a ridiculously easy dish that is actually extremely tasty. A Turkish friend taught me this recipe many years ago and I have never looked back. It’s one that is just great if you come back late from a day at the beach or even in winter time. This şehriye pasta dish can be whipped up in minutes.
When looking for this pasta outside of Turkey, you are wanting to use a short cut type of pasta like Vermicelli (meaning little worm) or a similar pasta that is often used in making chicken soup or similar.
A SOUP OR PASTA DISH – YOU CHOOSE
You can make it more like a pasta dish or more as a thick soup just by regulating the amount of stock you pour in.
IT’S MORE LIKE A PASTA RISOTTO
This şehriye pasta dish cannot be compared to any kind of Italian pasta that is served ‘al dente’. It is a completely different kind of meal, very tasty and filling and could possibly be considered a kind of pasta risotto.
As we enjoy spicy food, we are generous with the pul biber but you do not need to include any spice at all. Also, depending on your taste, you can have sweet or spicy green peppers in the dish.
It’s truly hard to believe you can make something so tasty with so few ingredients!
Some time try adding extra stock or water and eating it in a near-soup state. It’s really very delicious.
- 2 chopped tomatoes
- 3 green peppers chopped
- 2 Tbsp oil
- 2 tsp pul biber (optional)
- 1½ beef or chicken stock cube
- 700 - 800ml boiling water
- 135g Tel Şehriye or short noodles such as Vermicelli
- 1 spring onion finely chopped
- 2 Tbsp chopped parsley
- Fry tomatoes and peppers for 4 minutes in the oil
- Add hot water and stock powder to vegies
- Add Şehriye and boil for a minute
- Cover with lid, turn off heat
- Stir pot after 7 minutes and replace lid.
- Leave another 7 minutes then serve into bowls
- Sprinkle spring onion and parsley on each bowl