A simple soup of hand-cut egg noodles in lamb broth with vegetables. A lighter alternative to laghman, popular as an everyday meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Mix flour, eggs, water, and salt into firm dough; rest 15 minutes.
-
2
Roll dough very thin and cut into narrow strips.
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3
Bring lamb broth to a boil, add lamb pieces.
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4
Cook 10 minutes, add potatoes, carrots, and onion.
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5
Add noodles and cook 5 minutes until tender.
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6
Season with salt and pepper.
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7
Serve with fresh dill.
Did You Know?
The name kesme comes from the Kyrgyz word for 'cut,' referring to the hand-cutting technique. Experienced cooks can cut noodles so uniformly that they appear machine-made.
Chef's Notes
Equipment Tips
- rolling pin
- large pot
- sharp knife
The Story Behind Kesme
Kesme is the everyday noodle soup of Kyrgyz households, simpler and quicker than the more elaborate laghman. The hand-cut noodles have a slightly rough texture that catches broth beautifully.
Unlike laghman which requires the theatrical skill of hand-pulling, kesme relies on rolling and cutting, making it accessible to any home cook. It is often the first dish Kyrgyz children learn to make.
The soup reflects the Kyrgyz preference for simple, nourishing food that can be prepared quickly with pantry staples, making it the ultimate comfort food of the Kyrgyz kitchen.
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