Kesme

Lore & Background

Kesme aşı is a cornerstone of Azerbaijani cuisine, a hearty soup featuring hand-cut noodles simmered in a rich broth with meat and vegetables. The word 'kesme' derives from the verb 'to cut,' reflecting the technique of slicing the dough into thin strips. Unlike the Turkish erişte, which is a dried noodle often eaten in winter, Azerbaijani kesme is a fresh noodle soup enjoyed all year, from family kitchens to restaurant menus.

Reader's Guide

Kesme is a traditional egg noodle with roots in Central Asian and Turkish cuisine. Its name derives from the cutting process used in its preparation. The dough typically consists of flour, water, salt, and an egg, sometimes with milk, and is rolled out, dried, folded, and sliced into strips. The noodles can be boiled immediately in a broth containing ingredients such as potatoes, meat, carrots, peppers, and tomatoes, or left to harden and stored. Kesme is traditionally homemade and not commonly served in restaurants or cafés. In Turkey, it is mass-produced as erişte. The dish is especially associated with winter consumption. Its preparation often involves a kazan, a large cooking pot. The significance of kesme lies in its role as a staple homemade comfort food, reflecting traditional culinary practices of noodle-making across the region.

Did You Know?

• The word 'kesme' comes from the Azerbaijani verb 'to cut,' referring to the hand-cutting of the noodle dough.
• Kesme aşı is a well-known soup in Azerbaijani cuisine, commonly served in both homes and restaurants.
• Unlike Turkish erişte, Azerbaijani kesme is a fresh noodle soup, not a dried noodle, and is eaten throughout the year.
• The soup typically includes a flavorful broth with meat, potatoes, carrots, and fresh herbs.