Köprüçays

Köprüçays are a type of Turkish noodle or pasta. The name "köprüçayı" literally translates to "bridge tea" in Turkish, a moniker that may allude to their shape or a traditional way of serving them. They are typically made from durum wheat flour, water, and sometimes eggs, similar to many other pasta varieties. The dough is kneaded, rolled out thinly, and then cut into specific shapes. Common forms include small, flat, and somewhat rectangular pieces, or sometimes slightly curved or ridged shapes.

Köprüçays are a versatile ingredient and are used in a variety of Turkish dishes. They can be boiled and served as a side dish, often accompanied by butter, cheese, or yogurt. They are also frequently incorporated into soups, where their small size and texture absorb the broth well. In some regional cuisines, köprüçays might be baked into casseroles or served with savory sauces. Their mild flavor allows them to complement a wide range of ingredients, making them a staple in many Turkish households. The preparation and consumption of köprüçays are deeply rooted in Turkish culinary traditions, reflecting a long history of noodle-making in the region.