How to make homemade Reshteh (a kind of noodle) in the traditional way

in GEMS4 years ago

Hello friends, I hope you are well
Today I want to show you how to prepare Reshteh
Reshteh is similar to noodles used in some traditional dishes in our country and other countries such as Turkey, Iran and Afghanistan.

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In our country, Reshteh is used to make ash (various models of soups)


Reshteh (Persian: رشته‎) or reshte are Persian whole wheat noodles, traditionally the noodle would be a homemade item. The reshteh used in the Iranian cuisine can be a thicker, whole wheat noodle used in reshteh polow (rice and noodle pilaf dish) and in ash reshteh (noodle soup). "Reshteh" was the only word for noodles in Arab cookbooks of the 13th and 14th centuries. A recipe substitution for reshteh noodles, is often linguine or whole-wheat noodles.[5]. https://en.wikipedia.org/wiki/Kesme#Reshteh


In some Reshteh recipes, there are eggs and in some there are not

You can see one of the uses of Reshteh in this post:
https://hive.blog/hive-148441/@machan/ash-reshteh-recipe-or-a-local-and-traditional-food


Ingredients for making homemade Reshteh (a kind of noodle):



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1-2 cups flour
1 teaspoon salt
Lukewarm water as needed


How to prepare:



Step 1: Prepare the dough
First, pour the flour into the bowl and add the salt and sift it twice to lighten the flour. Then, gradually, we start adding the flour so that it gathers like dough in the middle of the bowl.

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Step 2: Rest the dough
Start kneading the dough after it is formed
To knead, bring it to the board and knead well
The dough should be soft and fluffy
Then place in a bowl and cover the dish and leave for 1 hour at room temperature to let the dough rest.

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Step 3: Prepare Reshteh
Open the dough and put it in the pan for 1-2 minutes, then remove from the heat.
Place the dough on a clean, floured surface and roll out very thinly with a rolling pin
Then make very thin cuts with a knife

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Our Reshteh is ready

In some cities or villages, preparing Reshteh at home is a traditional way and is one of the customs and traditions.

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Key points in preparing Reshteh:

  • You can dry Reshteh then use it or dry the excess and keep it in a dry place.
  • Reshteh has a high durability.
  • The thickness of Reshteh depends on your cuts.
  • If the dough loosens, you can add a tablespoon of flour.
  • Use a wooden spoon to stir the dough.

Thank you for Your attention to my blog. I #appreciate Your vote, feedback and comment.
Yours sincerely:
@Machan

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