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Best Kesme in London
“Made from flour, egg, water, salt and milk—then dried in sun or oven. A winter staple of Turkish and Central Asian home cooking.”
What the real thing tastes like
Kesme or erişte is a type of egg noodle found in various Central Asian countries. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after drying for a day.
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Kesme is a Central Asian egg noodle that takes its name from the verb 'to cut'—a direct reference to how the dough is sliced into thin strands. In Turkish kitchens, it's called erişte and appears most often in winter meals, made from the simplest pantry: flour, egg, water, salt, and milk. The dough is rolled, cut, then dried in sun or oven, a process that transforms fresh ingredients into shelf-stable noodles. This is fundamentally a home cook's dish, rarely served outside the family kitchen.
Order it here when it has
- simple ingredient list
- shelf-stable when dried
- winter staple
- Central Asian heritage
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