Kesme: A Comprehensive Overview

Fact: Kesme means “to cut” or “to slice,” signifying the preparation method.

#12 in Kyrgyzstan

#16 in Kazakhstan

#31 in Turkmenistan

#45 in Uzbekistan

Kesme: Basic Information

Pronunciation

/kehz-meh/

Alternative Name(s)

Erişte

Dish Type

Noodle soups

Course

Main Course

Mealtime

Lunch, Dinner

Popular Variations

Kesme: Origin and Region

Origin

Turkmenistan, Uzbekistan, Kazakhstan, Kyrgyzstan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Kesme: Ingredients and Preparation

Main Ingredients

Flour, salt, and eggs

Main Cooking Method

Boiling

Preparation Process

Making the dough, rolling it out, slightly drying it, cutting it into strips and strands, then cooking on a broth.

Kesme: A Deep Dive

Cultural Significance

Traditional homemade dish that isn’t often found in restaurants or cafes

Taste

Savory

Texture

Noodle-like

Aroma

Noodle-like

Color

Yellow

Serving Style

In a broth with ingredients like meat and vegetables

Serving Temperature

Hot

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round, especially in the winter

Special Diets

Non diet-specific

Calories

215 calories, according to data of MyFitnessPal, for one serving (200 grams)

Popularity

Turkey, Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan

Popular Similar Dishes

Ash reshteh
Beshbarmak
Laghman

Popular Dining Area

Local households

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.

Key Points

Kesme is a popular type of egg noodle in Central Asia and Turkey.
People usually cook kesme in broth with meat and vegetables at home.
Kesme means “to cut” or “to slice,” as the noodle strands are hand-cut from the dough.

Kesme Images

Pros and Cons of Eating Kesme

Kesme has several upsides and downsides, which will be discussed in the table below.

Pros

Simple Ingredients: Kesme consists of easy-to-find ingredients like flour, water, and salt.
Texture: Kesme is usually sliced by hand and has a different texture from machine-made noodles.
Comforting Flavor: Locals often cook kesme in a rich broth with meat and vegetables, creating a nutritious dish.

Cons

Skill Required: Perfecting the technique of rolling and cutting kesme takes time and practice.
Limited Availability: As kesme is mainly used in home-cooked meals, finding it at dining venues can be challenging.

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.

Kesme FAQs

Yes, kesme is halal as long as the eggs used in it come from halal animals, such as chicken, ostrich, or turkey.

Yes, kesme is considered a type of pasta because of the similarities in the ingredients and preparation process.

Fresh kesme can be refrigerated for several days or frozen for several months as long as you keep it in an air-tight container. Meanwhile, dried kesme can last for months or years at room temperature if kept in a dark, cool place.

Kesme ice cream, or kesme dondurma, is a type of Turkish ice cream with an incredibly tough and sticky texture. The word “kesme” has nothing to do with the egg noodles but rather means that the ice cream can be cut or sliced with a knife.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.