Çorbalık kesme, corbalık kesme erişte or kare erişte are a traditional Turkish

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

made from

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

, and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to

kesme Kesme or erişte is a type of egg noodle found in various Turkic countries, Iran and Afghanistan. It is also found in Turkish cuisine and is called ''erişte'' and “kesme” in modern standard Turkish. The word itself is a nominalisation of t ...

. Some common dishes made with çorbalık kesme are chicken noodle soups, kayseri kesme çorbası, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese.

Notes

Turkish cuisine Turkish pasta Types of pasta Noodles {{Turkey-cuisine-stub

See also

Notes