Kesme
|
A bowl of kesme in broth | |
| Alternative names | Kespe |
|---|---|
| Type | Noodle |
| Main ingredients | Flour, water, salt, an egg |
 Cookbook: Kesme  Media: Kesme | |
Kesme (Kyrgyz: кесме, [kesmé]) or kespe (Kazakh: кеспе, [ki̯ɘspi̯ɘ́]), Azerbaijani: əriştə, Persian: رشته, Turkish: erişte or kesme[1]) is a traditional Central Asian egg noodle made by the Kyrgyz and the Kazakhs and found in Turkish cuisine. 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 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. The term "Reshteh" was the only word used to denote 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. Typical preparation is for the noodles in reshteh polow are to broken into parts, fried or grilled brown and then added to rice.
Gallery
A bowl of kesme in broth
Kesme noodles, laid out to dry
Kesme dough being cut into noodles
See also
- Lagman - A similar Central Asia noodle dish, made by stretching the dough instead of cutting it, associated with the traditionally sedentary Uyghurs and Uzbeks.
- Pasta
- Noodle
- Chinese noodles
- Cup noodles
- Frozen noodles
- Instant noodles
- Japanese noodles
- Korean noodles
- Philippine noodles (pancit)
- Shirataki noodles
- Tibetan noodles
- Vietnamese noodles
References
- ↑ "Kars Kesme Aşı - Nefis Yemek Tarifleri". Nefis Yemek Tarifleri (in Turkish). 2014-07-16. Retrieved 2017-06-12.
- ↑ "Kars’ta erişte günleri (Noodles in Kars)". www.kha.com.tr (in Turkish). Caucasus New Agency. 2011-10-18. 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.
