Kesme

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Kesme

Bowl of kesme

Drying kesme noodles

Faloodeh

Kesme being cut

Kesme is a traditional dish originating from the diverse culinary regions of Central Asia and Turkey. It is a hearty, comforting food that typically consists of handmade, flat, and wide wheat noodles, cooked in a rich broth with various meats and vegetables. The dish is known by several names across different cultures, reflecting its widespread popularity and the variations in its preparation.

Ingredients and Preparation

The basic ingredients of Kesme include wheat flour, water, and salt, which are combined to form a dough. This dough is then rolled out thinly and cut into strips, giving Kesme its characteristic noodle shape. The thickness and width of the noodles can vary according to regional preferences or family traditions.

The broth for Kesme is usually made from meat such as beef, lamb, or chicken, and is flavored with a variety of spices and vegetables. Common additions include onions, carrots, potatoes, and sometimes tomatoes or bell peppers. The spices used can range from simple salt and pepper to more complex blends including paprika, cumin, and coriander, depending on the region and the cook's personal taste.

Cultural Significance

Kesme holds a special place in the culinary traditions of the regions where it is popular. It is often prepared for large family gatherings, celebrations, and during festive periods. The dish is not only appreciated for its nourishing and flavorful qualities but also for the communal effort often involved in its preparation, bringing families and communities together.

Regional Variations

While the basic concept of Kesme remains the same, there are numerous regional variations that reflect the local ingredients, tastes, and culinary practices. For example, in some parts of Turkey, Kesme is served with a tomato-based sauce, while in Central Asian countries, it might be served in a clear broth or with a dollop of sour cream on top.

In addition to variations in the broth and serving style, the ingredients used in Kesme can also vary widely. Some versions include legumes such as chickpeas or lentils, while others might feature different types of meat or even a vegetarian option using mushrooms or other vegetables.

See Also

• Central Asian cuisine
• Turkish cuisine
• Noodle soup
• Hand-pulled noodles

External Links

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