Arishta

Arishta ( Armenian արիշտա ) is a peculiar kind of homemade noodles ^[1] , pilaf is made of it ^[2] , used to fill the soup. Meets the writing of Rsht ^[3] . The name comes from the Persian reshte ( Pers. رشته ), which means "thread" or "strip" ^[4] . Unlike noodles, Iranian cuisine is not as thin as a Capellini . Noodles with a close recipe exist in many cuisines ^[5] , and with a similar name in Turkish ( Turkish kesme, erişte ) ^[6] cesme, erishte and Azerbaijani ( Azeri riştə ) eriste ^[7] cuisines, but unlike the latter ^{[ 8]} in preparing the dough for Arishta milk is not used.

It can also be produced industrially ^[9] . Arishta is prepared with flour, water and salt, and you need to get a rather steep dough ^[10] . Roll out each piece with a thickness of 1.5 mm, like pita bread, roll up a roll, which is then cut into thin strips (perhaps with a special rolling pin ^[11] ) and dried ^[12] . Dried Arishta browns in a dry frying pan to a pinkish-golden hue. Option without eggs is also used as a dish of lean cuisine ^[13] . The classic gravy for Arishte is ghee , matsun and garlic ^[14] .

There are two types of Arishta: for lunch and for dessert. Halva is made from sweet Arishta ^[15] .