Kespe With Meat is Kazakh noodle soup with lamb. Homemade noodles make this soup unique and delicious.

Kesme (Kyrgyz: Cesme, [kesmé]) or kesme (Kazakh: kespe, [ki̯ɘspi̯ɘ]), Azerbaijan: Əriştə, Persian: رشته, Turkish: erişte or kesme); 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 in pilaf or made into desserts like 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.

Ingredients for preparing Kespe With Meat:

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.

  • 1 kg lamb.
  • 2 ea carrots.
  • 1 ea onion.
  • 2 ea bay leaves.
  • green dill.
  • salt.
  • pepper.


  • 1 c flour.
  • 2 ea eggs.
  • 50 g water.
  • salt.


  • Slice lamb, pour over cold water and cook on low heat for 1-1,5 hour.
  • At meantime make dough from flour, eggs and salted water, knead thoroughly.
  • Roll out finely and cur thin stripes.
  • Chop finely carrot and onion and blanch.
  • 20 before finishing put in noodles, fried carrot and onion, season to taste and cook until done.
  • Serve in deep plates, sprinkled with chopped greens.