Cuisine of Kazakhstan: some recipes
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Food and traditions of Kazakhstan through an American eye
Kespe (Noodles) a la Kazakh
Ingredients: 130 g beef or mutton (brisket), 64 g vegetable oil, 120 g onion, 3 g garlic, 1 g ground red pepper, 240 g wheat flour, 6 eggs, 50 g water and 1 g salt.
Prepare thick dough and let it sit for 30 to 40 minutes. Roll out the dough into small sheets 1.5 mm thick, dry them a little, roll them up and slice them into thin strips (noodles). Cut meat into 23 mm cubes, fry in vegetable oil, add salt, pepper and bouillon and cook until done. Boil noodles, then serve them with meat, and sprinkle the mixture with greens.
Serves four.


(Here is just a "taste")
Pumpkin Samsa
Ingredients: 300 g wheat flour, 140 g water, 2 g salt, 400 g pumpkin, 80 g fat of sheep's tail, 100 g onion and 10 g ground pepper.
Cut pumpkin and fat into small cubes, add some chopped onion, salt and pepper, and mix everything. Bake for 25 to 30 minutes at a temperature of 200-220 degrees Centigrade.
The pumpkin samsa can be served hot or cold.
Serves four.
Kazakhstan Salad
Ingredients: 96 g beef (shoulder) or 90 g mutton (ham or shoulder), 4 eggs, 20 g milk, 10 g butter or margarine, 60 g potato, 40 g pickled cucumber, 40 g carrot and 20 g canned peas.
Slice boiled meat, potatoes, carrots and cucumbers; sprinkle with salt and pepper; mix it all together and add 40 g sour cream. Serve on a plate, decorating with peas, slices of meat and greens or pickled vegetables.
Serves four.
Fish a la Irtysh
Ingredients: 120 g fish (perch or sheat), 160 g potato, 100 g fresh or pickled cucumber, 60 g tomato, 4 boiled eggs and 80 g mayonnaise.
Fillet the fish and fry it lightly on both sides. Then cool and slice it. Chop cucumbers and potatoes and mix with fish and mayonnaise. Arrange the salad in a pyramid and decorate with slices offish, tomatoes and eggs.
Pour mayonnaise on top.
Serves four.