Kesme: Basic Information
Kesme: Origin and Region
Kesme: Ingredients and Preparation
Main Cooking Method
Kesme: A Deep Dive
Popular Similar Dishes
- Ash reshteh
Popular Dining Area
Kesme is a type of Central Asian and Turkish noodle made from flour, water, salt, eggs, and milk (optional). In Central Asia, kesme is mainly known in Turkic countries like Kazakhstan, Kyrgyzstan, Uzbekistan, and Turkmenistan.
The name “kesme” means “to cut” or “to slice” in local tongues, referring to how a flat, slightly dried dough sheet is sliced into strips and noodle strands in making kesme. Kesme is usually sun-dried or dehydrated in the oven if made for long-term storage.
The most popular way to prepare kesme is to cook it in a broth with meat and vegetables, like tomatoes, potatoes, carrots, garlic, and pepper.
Locals usually cook them in a kazan (a traditional wok-like cauldron in Central Asia). The finished noodle soup pairs well with yogurt, fresh herbs, or regional condiments.
Kesme noodle soup is a rich and hearty homemade comfort food that isn’t widely available in commercial eateries. In Turkey, people usually prepare the noodle soup in winter.
Read on, and I will give you insights into the pros and cons of this traditional noodle, as well as the questions people usually ask about this type of noodle.
Pros and Cons of Eating Kesme
Kesme has several upsides and downsides, which will be discussed in the table below.
Besides the advantages and disadvantages of kesme, I have other facts about this egg noodle variety to show you; let’s move on to the most common inquiries.