Çorbalık kesme

Çorbalık kesme is a traditional Turkish dish, specifically a type of soup that is popular in various regions of Turkey. The name 'çorbalık kesme' translates to 'soup cut' in English, referring to the method of preparation which involves cutting ingredients into small pieces.

Ingredients and Preparation

The main ingredients of çorbalık kesme are wheat or barley flour, water, and salt. The flour is mixed with water and salt to form a dough, which is then rolled out and cut into small pieces. These pieces are dried and stored for later use. When preparing the soup, the dried pieces are boiled in water or broth, often with added vegetables or meat.

Variations

There are many variations of çorbalık kesme, depending on the region and personal preference. Some versions may include additional ingredients such as onion, garlic, tomato, or spices. The soup can also be made with different types of broth, such as chicken broth, beef broth, or vegetable broth.

Cultural Significance

Çorbalık kesme is a staple in many Turkish households, especially during the colder months. It is often served as a starter or a main course, and is a common dish during Ramadan. The soup is also popular for its simplicity and versatility, as it can be easily adapted to suit different tastes and dietary needs.

See Also

• Turkish cuisine
• Soup
• Ramadan