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- Kesme abstract "Kesme (Kyrgyz: кесме, [kesmé]) or kespe (Kazakh: кеспе, [ki̯ɘspi̯ɘ́]), Azerbaijani: Əriştə, Persian: رشته, Turkish: erişte); refers to a traditional Central Asian noodle dish made by the Kyrgyz or the Kazakhs. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is primarily a home-made dish, and not often found at restaurants or cafés.Reshte are Persian style noodles used in soups, mixed with rice or with deserts (Faloodeh).Reshteh (Persian: رشته), from the Persian word for thread or string, refers to a very fine noodle, similar to capellini (angel hair pasta). However, it generally means a fresh (as opposed to dry) ribbon shaped egg noodle. Traditionally the noodle would be a homemade and cut item. Reshteh was the only word used to denote noodles in Arab cookbooks of the 13th and 14th centuries. Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur; the noodles or "reins" of one's life are to be taken in hand. A traditional dish in Iran is reshteh polow or pilaf, which is served during the Persian new year with the noodles representing the threads of life and family intertwined. Noodles are used for special occasion dishes in giving thanks and for journeys especially to Mecca. Typical preparation is for the noodles to broken into parts, fried or grilled brown and then added to rice.The reshteh used currently in the Iranian cuisine is actually a thicker type of noodle, used in reshteh polow and also a type of ash, called Ash Reshteh.In Turkey, kesme is known as "Erişte", and eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.".
- Kesme alias "Kespe".
- Kesme ingredient Egg_(food).
- Kesme ingredient Flour.
- Kesme ingredient Salt.
- Kesme ingredient Water.
- Kesme thumbnail Bowl_of_kesme_2.jpg?width=300.
- Kesme wikiPageID "23768283".
- Kesme wikiPageRevisionID "641371940".
- Kesme alternateName "Kespe".
- Kesme caption "A bowl of kesme in broth".
- Kesme hasPhotoCollection Kesme.
- Kesme mainIngredient "Flour, water, salt, an egg".
- Kesme name "Kesme".
- Kesme type Noodle.
- Kesme subject Category:Azerbaijani_cuisine.
- Kesme subject Category:Central_Asian_cuisine.
- Kesme subject Category:Iranian_cuisine.
- Kesme subject Category:Kazakhstani_cuisine.
- Kesme subject Category:Kyrgyz_cuisine.
- Kesme subject Category:Noodle_dishes.
- Kesme subject Category:Turkish_cuisine.
- Kesme type Food107555863.
- Kesme type Matter100020827.
- Kesme type Noodle107699584.
- Kesme type Noodles.
- Kesme type Pasta107698915.
- Kesme type PhysicalEntity100001930.
- Kesme type Solid115046900.
- Kesme type Food.
- Kesme type FunctionalSubstance.
- Kesme type Thing.
- Kesme type Q2095.
- Kesme comment "Kesme (Kyrgyz: кесме, [kesmé]) or kespe (Kazakh: кеспе, [ki̯ɘspi̯ɘ́]), Azerbaijani: Əriştə, Persian: رشته, Turkish: erişte); refers to a traditional Central Asian noodle dish made by the Kyrgyz or the Kazakhs. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them.".
- Kesme label "Erişte".
- Kesme label "Kesme".
- Kesme label "Reshteh".
- Kesme sameAs Reshteh.
- Kesme sameAs m.06zs2yk.
- Kesme sameAs Q3668413.
- Kesme sameAs Q3668413.
- Kesme sameAs Kesme.
- Kesme wasDerivedFrom Kesme?oldid=641371940.
- Kesme depiction Bowl_of_kesme_2.jpg.
- Kesme isPrimaryTopicOf Kesme.
- Kesme name "Kesme".