Kesme
Traditional egg noodles found in various Turkic cuisines
A bowl of kesme soup
|
|
Alternative names | Reshte, Reshteh |
---|---|
Type | Noodle |
Place of origin | Turkic countries. |
Region or state | Central Asia |
Main ingredients | Flour , water , salt , an egg |
This article
needs additional citations for
verification
.
Please help
improve this article
by
adding citations to reliable sources
. Unsourced material may be challenged and removed.
Find sources: "Kesme" – news · newspapers · books · scholar · JSTOR ( July 2009 ) ( Learn how and when to remove this template message ) |
Kesme or erişte is a type of egg noodle found in various Central Asian countries. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish . [1] The word itself is a nominalisation of the verb to cut or to slice , referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés . In Turkey , kesme is also known as "erişte", and eaten generally in winter. [2] It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day. [3]
Kesme preparation
The dough for kesme usually consists of flour , water , salt , and an egg . The dough is rolled out into a large thin circle, and left to dry for a while. It is then lightly floured, folded over several times accordion-style, and sliced into strips, which are then separated. The process has been illustrated, step by step. [4] The kesme may be boiled immediately in a broth often containing ingredients such as potatoes , meat , carrots , peppers , and tomatoes , or left to harden and stored. Kesme is often made in a kazan .
Reshteh
Reshteh ( Persian : رشته ) or reshte are Persian whole wheat noodles , traditionally the noodle would be a homemade item. The reshteh used in the Iranian cuisine can be a thicker, whole wheat noodle used in reshteh polow (rice and noodle pilaf dish) and in ash reshteh (noodle soup). " Reshteh " was the only word for noodles in Arab cookbooks of the 13th and 14th centuries. A recipe substitution for reshteh noodles, is often linguine or whole-wheat noodles. [5]
Reshteh polow
Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur; the noodles or "reins" of one's life are to be taken in hand. A traditional dish in Iran is reshteh polow , which is served during the Persian new year with the noodles representing the threads of life and family intertwined. [6] Noodles are used for special occasion dishes in giving thanks and for journeys especially to Mecca . In reshteh polow the noodles are broken into parts, fried or grilled brown, and then added to rice.
Mass production
In Turkey, the pasta is mass-produced as erişte .
Gallery
-
A bowl of kesme in broth
-
Kesme noodles, laid out to dry
-
Kesme dough being cut into noodles
See also
- Beshbarmak - A similar Central Asia noodle dish, associated with the traditionally sedentary Kazakh and Kyrgyz .
- Pasta
- Noodle
- Chinese noodles
- Cup noodles
- Frozen noodles
- Instant noodles
- Japanese noodles
- Korean noodles
- Philippine noodles (pancit)
- Shirataki noodles
- Tibetan noodles
- Vietnamese noodles
References
- ↑ "Erişte hamuru ve çorbası nasıl yapılır?" . Retrieved 2018-07-16 .
- ↑ "Kars'ta erişte günleri (Noodles in Kars)" . www.kha.com.tr (in Turkish). Caucasus New Agency. 2011-10-18. Archived from the original on 2019-10-19 . Retrieved 2017-06-12 .
- ↑ Tekinalp, Sevgi (2010-09-23). "Kışlık Erişte Yapımı... (Winter Noodle Making...)" . Sevgiden Esintiler (in Turkish) . Retrieved 2017-06-12 .
- ↑ Turkish Egg Noodle / Erişte
- ↑ "Ash-e reshteh" . The Boston Globe . 2011-03-11 . Retrieved 2017-06-12 .
- ↑ "Reshteh (Persian Noodle) | رشته" . Noghlemey . 2017-01-15 . Retrieved 2017-06-12 .
Davidson, Alan. Oxford Companion to Food (1999), "Reshteh", pp. 659–660.
Variants |
|
||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Dishes |
|
||||||||||||||||||||||||||||
Instant noodle
brands |
|||||||||||||||||||||||||||||
List articles | |||||||||||||||||||||||||||||
See also | |||||||||||||||||||||||||||||
Turkish
pasta
|
|
---|---|
Types | |
Dishes | |
Turkish pasta companies |
|