Çorbalık kesme

Çorbalık kesme is a traditional type of pasta commonly used in Turkish cuisine. It is specifically designed for use in soups, providing a hearty and filling component to various dishes. The name "çorbalık kesme" translates to "soup cutting" in English, indicating its primary use in soup preparations.

Preparation

Çorbalık kesme is typically made from a simple dough consisting of flour, water, and salt. The dough is rolled out into thin sheets and then cut into small, square or rectangular pieces. These pieces are then dried and stored for later use. The drying process helps preserve the pasta and enhances its texture when cooked in soups.

Culinary Uses

In Turkish cuisine, çorbalık kesme is often added to broth-based soups, where it absorbs the flavors of the soup and adds a satisfying texture. It is commonly used in traditional Turkish soups such as tarhana soup and yayla çorbası.

Cultural Significance

Traditional Turkish kesme pasta

Çorbalık kesme holds a special place in Turkish culinary traditions. It is often made at home, especially in rural areas, where families prepare large batches to last through the winter months. The process of making çorbalık kesme is sometimes a communal activity, bringing together family members and neighbors.

Related Pages

• Turkish cuisine
• Pasta
• Soup
• Tarhana
• Yayla çorbası