Kesme (Kyrgyz: кесме, [kesmé]; Turkish: kesme), kespe (Kazakh: кеспе, [ki̯ɘspi̯ɘ́]), reshte (Persian: رشته‎‎), or erishte (Azerbaijani: əriştə; Turkish: erişte) is a traditional Central Asian egg noodle made by the Kyrgyz and the Kazakhs and found in Turkish cuisine. 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 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 dried for a day.
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