Walnut Noodles (Dios Metelt)

May 08, 2023May 8, 20230 1

Walnut Noodles (Dios Metelt) recipe for a unique taste and crunch

by The Chefin Pasta

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

663

Sugar

24g

Fat

46g

Walnut Noodles (Dios Metelt) is a classic Armenian dish that combines buttery noodles with ground walnuts for a unique and flavorful meal. This dish is often enjoyed during the Christmas season, but it's also a great option for a cozy dinner on a cold winter's night. The dish is easy to prepare and boasts a combination of crunchy textures and rich flavors.

Instructions

1.	Bring 3 quarts of water to a boil in a large pot.
2.	Add fettuccine noodles and cook until al dente, following package instructions.
3.	Drain the noodles and set aside.
4.	In a blender or food processor, grind walnuts into a coarse powder.
5.	Melt butter in a large skillet over medium heat.
6.	Add the ground walnuts and sugar. Cook, stirring frequently, until the mixture forms a thick paste, about 10 minutes.
7.	Add cooked noodles to the skillet and toss until noodles are evenly coated with walnut mixture.
8.	Serve immediately, garnished with additional ground walnuts if desired.

PROS

Walnut noodles are a unique and flavorful twist on traditional pasta dishes.

The walnuts add a satisfying crunch to every bite.

CONS

This dish is high in calories and fat due to the use of butter and sugar.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Walnuts are a rich source of heart-healthy monounsaturated and polyunsaturated fats, as well as fiber, protein, and various vitamins and minerals.
They may help improve cholesterol levels and reduce the risk of heart disease when consumed as part of a healthy diet.
However, this dish also contains added sugar and butter, which should be consumed in moderation for optimal health.

	1 lb fettuccine noodles , preferably made with egg
	1/2 cup sugar
	1 lb walnuts
	3 tablespoons butter
	3 quarts water