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Şehriye
Pasta used in soups and pilafs in Turkish cuisine / From Wikipedia, the free encyclopedia
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.
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Quick Facts Type, Place of origin ...
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Type | Pasta |
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Place of origin | Turkey |
Associated cuisine | Turkish cuisine |
Main ingredients | hard wheat flour, eggs, milk, salt |
Variations | kesme, çorbalık kesme |
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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.