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Best Çorbalık kesme in New York
“Traditional Turkish pasta made from flour, eggs, milk and salt—squares or strips that anchor soups and baked dishes alike.”
What the real thing tastes like
Çorbalık kesme, corbalık kesme erişte or kare erişte is a traditional Turkish pasta made from flour, eggs, milk and salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to kesme. 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.
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Çorbalık kesme is a traditional Turkish pasta built from the simplest pantry—flour, eggs, milk, salt—shaped into small squares or thin strips depending on regional preference. It's a workhorse pasta, equally at home swimming in chicken noodle soup, layered into baked chicken dishes with red sauce, or dressed plain with oil and cheese. The versatility is the point: this is pasta that adapts to whatever pot it lands in.
Order it here when it has
- versatile in dishes
- traditional preparation
- simple ingredients
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