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]
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 (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 polowedit
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.
Davidson, Alan. Oxford Companion to Food (1999), "Reshteh", pp. 659–660.
April 25, 2024
kesme, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, july, 2009, learn, w. 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 eriste is a type of egg noodle found in various Central Asian countries It is also found in Turkish cuisine and is called eriste 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 cafes In Turkey kesme is also known as eriste 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 KesmeA bowl of kesme soupAlternative namesReshte ReshtehTypeNoodlePlace of originTurkic countries Region or stateCentral AsiaMain ingredientsFlour water salt an egg Media Kesme Kesme Contents 1 Kesme preparation 2 Reshteh 2 1 Reshteh polow 3 Mass production 4 Gallery 5 See also 6 ReferencesKesme preparation editThe 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 editSee also Ash 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 edit 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 editIn Turkey the pasta is mass produced as eriste Gallery edit nbsp A bowl of kesme in broth nbsp Kesme noodles laid out to dry nbsp Faloodeh a traditional Shiraz dessert nbsp Kesme dough being cut into noodlesSee also editBeshbarmak 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 noodlesReferences edit Eriste hamuru ve corbasi nasil yapilir Retrieved 2018 07 16 Kars ta eriste gunleri 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 Kislik Eriste Yapimi Winter Noodle Making Sevgiden Esintiler in Turkish Retrieved 2017 06 12 Turkish Egg Noodle Eriste 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 Retrieved from https en wikipedia org w index php title Kesme amp oldid 1176280286, wikipedia, wiki, book, books, library,
