Çorbalık kesme · Turkish · Main Course
Çorbalık kesme
Born in Turkey
“Traditional Turkish pasta made from flour, eggs, milk and salt—squares or strips that anchor soups and baked dishes alike.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention versatile in dishes first
6 in 10 say it's worth it for the traditional preparation
6 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
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.
What makes this version distinct
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.
Signature elements
What people love
- versatile in dishes
- traditional preparation
- simple ingredients
Know before you go
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