Chef-tested recipe
A Kazakh celebratory dish of tender boiled meat, broad noodles, onion and rich broth.
Recipe at a glance
- Servings
- 8 servings
- Best Served With
- Hot broth and fresh herbs
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 1,500 g lamb or beef on the bone
- 3 litres water
- 400 g onions, sliced
- 12 g salt, adjusted to taste paid link
- 4 g black pepper
- 500 g plain flour paid link
- 2 eggs, about 100 g
- 180 ml water, approximately, for noodle dough
- 5 g salt, for dough paid link
Method
Cover meat with cold water, bring slowly to a simmer, skim and cook gently for about 2 hours until very tender.
Mix flour, eggs, water and dough salt into a firm dough. Rest 30 minutes, roll thin and cut into broad squares or diamonds.
Lift meat from the broth and keep warm. Simmer half the onions in a little broth until soft.
Cook the noodles in strained broth until tender.
Arrange noodles on a platter, top with sliced meat and softened onions, season with pepper and serve broth alongside.
Beginner Technique Notes
A clear, well-skimmed broth is part of the dish. Keep the meat at a gentle simmer so it stays tender.
Substitutions
Use all lamb, all beef or a mixture. Ready-made broad egg noodles can be used for convenience.
Storage
Refrigerate meat, broth and noodles separately for up to 3 days. Reheat thoroughly before assembling.
Allergen Notes
Contains wheat and egg.
Always Cook with Heart. Always!
