Şehriye

Şehriye is a type of pasta that is popular in Turkey and various parts of the Middle East and the Balkans. It is made from wheat flour and water, sometimes with the addition of salt and eggs. Şehriye comes in various shapes and sizes, including small grains similar to rice, tiny balls, or thin strands similar to angel hair pasta. It is a versatile ingredient used in a wide range of dishes, from soups and salads to main courses.

Types of Şehriye

There are several types of şehriye, each suited to different dishes:

• Arpa Şehriye: Also known as pearl şehriye, these are small, round pasta pieces that resemble barley grains. They are often used in soups and pilafs.
• Tel Şehriye: This variety is thin and strand-like, similar to angel hair pasta or vermicelli. It is commonly used in soups and as a garnish for dishes.
• Erişte: A type of homemade pasta, erişte is wider and flatter than tel şehriye. It is often dried and stored for use in soups and stews.

Culinary Uses

Şehriye is highly versatile and can be cooked in various ways. It is commonly used in:

• Soups: Small şehriye varieties, such as arpa şehriye and tel şehriye, are popular additions to vegetable and meat soups, providing texture and substance.
• Pilafs: Şehriye can be toasted and then cooked with rice or on its own with broth, onion, and spices to make a flavorful pilaf.
• Salads: Cooked and cooled şehriye can be mixed with vegetables, herbs, and a dressing to create refreshing salads.

Preparation Tips

When preparing şehriye, especially for pilafs, it is common to sauté the pasta in butter or oil until golden brown before adding liquid. This process enhances the flavor and prevents the grains from sticking together. The liquid-to-şehriye ratio and cooking time may vary depending on the type of şehriye and the desired dish.

Cultural Significance

Şehriye holds a place in the culinary traditions of Turkey and neighboring regions. It is often associated with home cooking and comfort food. During the month of Ramadan, şehriye soup is a popular item to break the fast, as it is light yet nourishing.

See Also

• Pasta
• Cuisine of Turkey
• Middle Eastern cuisine
• Balkan cuisine