Women in Konya have begun making "Erişte" (Kesme or Erişte is a type of egg noodle) in preparation for the winter season. Erişte is a traditional dish that is hand-cut by women.
Women in Konya, who live in the city and in surrounding villages, have begun making Erişte for the winter. They work together in their homes to make the Erişte by rolling out the dough, cutting it into strips, and then drying it.
The dough for Erişte is made from a mixture of flour, water, and milk. The prepared dough is rolled out thinly and cut into strips, then left to dry. The dried Erişte is eaten during the winter months with soups, wraps, and meat dishes.
Fatma Yılmaz, one of the women who make Erişte, said, "We are making Erişte in preparation for the winter. We are cutting the Erişte by hand, which is a traditional taste of ours. Erişte is indispensable to our tables."
Making Erişte is a tradition that has been going on in Konya for many years. Women share the Erişte they make with their families.
Tips for making Erişte
- The dough used for Erişte should not be too hard or too soft. The dough should not stick to your hands.
- The Erişte should be cut to an even thickness. Otherwise, the cooking times may vary.
- The Erişte should be dried in a sunny place.
- The Erişte should be stored in an airtight container after drying.
