🇰🇬 Kyrgyz Cuisine

Kesme

Hand-Cut Noodle Soup

Prep Time 45 min

Servings 4

Difficulty Easy

Calories 330 kcal

A simple soup of hand-cut egg noodles in lamb broth with vegetables. A lighter alternative to laghman, popular as an everyday meal.

Ingredients

300g flour
2 eggs
100ml water
1 teaspoon salt
300g lamb, diced small
2 potatoes, diced
1 carrot, diced
1 onion, diced
1 liter lamb broth
Fresh dill

Instructions

1 Mix flour, eggs, water, and salt into firm dough; rest 15 minutes.
2 Roll dough very thin and cut into narrow strips.
3 Bring lamb broth to a boil, add lamb pieces.
4 Cook 10 minutes, add potatoes, carrots, and onion.
5 Add noodles and cook 5 minutes until tender.
6 Season with salt and pepper.
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.