 | This articleneeds additional citations forverification. Please helpimprove this article byadding 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 message) |
 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, anegg |
Kesme orerişte is a type of eggnoodle found in various Central Asian countries. It is also found inTurkish cuisine and is callederişte and “kesme” inmodern standard Turkish.[1] The word itself is anominalisation of the verbto cut orto slice, referring to the slicing of thedough 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 atrestaurants orcafés. InTurkey, 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]
Thedough for kesme usually consists offlour,water,salt, and anegg. 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 abroth often containing ingredients such aspotatoes,meat,carrots,peppers, andtomatoes, or left to harden and stored. Kesme is often made in akazan.
Reshteh (Persian:رشته) orreshte are Persian whole wheatnoodles, traditionally the noodle would be a homemade item. The reshteh used in theIranian cuisine can be a thicker, whole wheat noodle used inreshteh polow (rice and noodle pilaf dish) and inash reshteh (noodle soup). "Reshteh" was the only word for noodles inArab cookbooks of the 13th and 14th centuries. A recipe substitution for reshteh noodles, is oftenlinguine or whole-wheat noodles.[5]
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 inIran isreshteh polow, which is served during thePersian 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 toMecca. Inreshteh polow the noodles are broken into parts, fried or grilled brown, and then added to rice.
In Turkey, the pasta is mass-produced aserişte.
Davidson, Alan. Oxford Companion to Food (1999), "Reshteh", pp. 659–660.
| Variants |
| ||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dishes |
| ||||||||||||||||||||||||||||
| Instant noodle brands | |||||||||||||||||||||||||||||
| List articles | |||||||||||||||||||||||||||||
| See also | |||||||||||||||||||||||||||||
