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Kesme

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40 min
Prep
50 min
Cook

Ingredients

  • 300 g (2 1/2 cups) plain flour
  • 1 egg
  • 120 ml (1/2 cup) water
  • 1/2 tsp salt
  • 300 g (10.5 oz) beef or lamb, cubed
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1.5 litres (6 cups) water or stock
  • 2 tbsp vegetable oil
  • 1 tsp ground black pepper
  • Fresh dill or parsley, chopped, to serve

Method

  1. Make the noodle dough by combining flour, egg, water, and salt into a firm dough; knead for 8 minutes, then rest for 30 minutes.
  2. Roll the dough out thinly and cut into wide ribbons; set aside to dry slightly while you make the broth.
  3. Heat oil in a large pot over medium-high heat, add the meat, and brown on all sides, about 5 minutes.
  4. Add the onion and cook for 3 minutes, then add carrots, potatoes, and water or stock.
  5. Bring to the boil, then reduce heat and simmer for 40 minutes, or until the meat is tender.
  6. Add the cut noodles to the pot and cook for a further 5-6 minutes until they float and are tender.
  7. Season with black pepper and salt to taste, and serve hot, garnished with fresh dill or parsley.

Introduction: Kesme refers to hand-cut noodles simmered in a clear, savoury lamb or beef broth with vegetables, a simpler, more soup-like cousin of lagman.

Cultural Background: Kesme refers to hand-cut noodles simmered in a clear, savoury lamb or beef broth with vegetables, a simpler, more soup-like cousin of lagman. The word itself means 'cut' in reference to the way the dough is sliced into ribbons, and the dish is a common household lunch, often made when a quick, comforting noodle soup is needed rather than a stir-fried version.

Tips: Dust the cut noodles lightly with flour so they don't stick together before going into the pot.

Variations: A vegetarian version uses vegetable stock and mushrooms in place of meat, kept hearty with extra root vegetables.

Storage: Refrigerate in an airtight container for up to 2 days; noodles will soften further in the broth over time.

Reheating: Reheat gently on the stovetop over low heat, adding a little extra water or stock if the broth has thickened too much.

FAQs:

Q: Can I use store-bought noodles?

A: Yes, wide egg noodles or tagliatelle make a convenient substitute for homemade kesme.

Q: What cut of meat works best?

A: Beef chuck or lamb shoulder are ideal, as their connective tissue breaks down into tender, flavourful meat during the long simmer.

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