Kesme, also known as erişte, is a type of egg noodle found across various Central Asian countries and in Turkish cuisine, where it is called erişte or kesme in modern standard Turkish. The name comes from the verb meaning to cut or slice, referring to how the dough is sliced into noodles. Kesme is traditionally a homemade dish rather than one found at restaurants or cafes, and in Turkey it is generally eaten in winter; it is made from flour, egg, water, salt, and milk worked into a dough that is rolled out, cut, and dried.
Facts
Classification
Dietary Suitability Origin Region Connections
Expresses Tradition
In Cuisine
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Wikipedia, Kesme
Infobox, region
Central Asia
https://en.wikipedia.org/wiki/Kesme (dietary-suitability)
Kesme or erişte is a type of egg noodle found in various Central Asian countries.
- In Cuisine: Afghan Cuisine, Wikipedia category list
- In Cuisine: Turkish Cuisine, Wikipedia category list
- Uses Ingredient: Salt, Infobox main_ingredient field: Flour, water, salt, an egg
- Uses Ingredient: Egg, Infobox main_ingredient field: Flour, water, salt, an egg
- Uses Ingredient: Flour, Infobox main_ingredient field: Flour, water, salt, an egg
Expresses Tradition: New Year Feast Traditions, Article body
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.
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