 | This article needs additional citations for
verification. (May 2021) |
 | |
| Type | Pasta |
|---|---|
| Place of origin | Turkey |
| Associated cuisine | Turkish cuisine |
| Main ingredients | hard wheat flour, eggs, milk, salt |
| Variations | kesme, çorbalık kesme |
Şehriye is a variety of pasta or kesme consisting of tiny pieces of pasta, typically of a round (irregular) shape with a diameter of about one-sixteenth of an inch. It is the smallest type of pasta produced. It is made of wheat flour and may also include egg.
Şehriye is used in many different ways in Turkish cuisine, [1] including as an ingredient of soup, desserts, infant food and also, alone, as a distinct and unique pasta dish.
References
- ^ Türk folkloru (in Turkish). Türk Folkloru. 1984.
| This article needs additional citations for
verification. (May 2021) |
|
| |
| Type | Pasta |
|---|---|
| Place of origin | Turkey |
| Associated cuisine | Turkish cuisine |
| Main ingredients | hard wheat flour, eggs, milk, salt |
| Variations | kesme, çorbalık kesme |
Şehriye is a variety of pasta or kesme consisting of tiny pieces of pasta, typically of a round (irregular) shape with a diameter of about one-sixteenth of an inch. It is the smallest type of pasta produced. It is made of wheat flour and may also include egg.
Şehriye is used in many different ways in Turkish cuisine, [1] including as an ingredient of soup, desserts, infant food and also, alone, as a distinct and unique pasta dish.
References
- ^ Türk folkloru (in Turkish). Türk Folkloru. 1984.