Kazakh Meat

by Editorial Staff

A delicious Sunday lunch for the whole family to keep in mind. The recipe is proven. The dish is designed for 4 servings.

Cook: 1 hour 40 mins

Servings: 4

Ingredients

  • Beef, lamb or horse meat – 1250 g
  • Onions – 250 g
  • Salt – 1 tbsp (to taste)
  • Black peppercorns – 6-8 pcs.
  • Ground pepper – 0.25 teaspoon (to taste)
  • Finely chopped greens – 1-2 tbsp
    Dough:
  • Wheat flour – 320 g
  • Eggs – 1 pc.
  • Salt – 0.25 teaspoon (to taste)
  • Water – 1-2 tbsp

Directions

  1. Products for meat in Kazakh style.
  2. Wash the meat, put in a saucepan. Pour cold water over the meat so that it only covers it. Boil.
  3. Remove foam from broth, add peppercorns and salt.
  4. Cook the meat over low heat, covered, until tender (60-90 minutes). Add a little hot water from time to time.
  5. Sift flour. Drive in an egg.
  6. Dissolve salt in water. Pour water into the flour. Mix.
  7. Knead a hard dough from flour, eggs and a small amount of salted water. Cover with a towel.
  8. The meat is ready. Take it out of the broth, do not pour out the broth. Then let the meat cool, cut it into thin strips.
  9. Peel the onion, wash, cut into rings.
  10. Put the prepared meat in a saucepan, pour a small amount of broth (100 ml).
  11. Put onion sliced ​​into rings on top, sprinkle with ground pepper and simmer this dish again for 5 minutes.
  12. Roll out the dough into a layer (like for dumplings) and cut into rhombuses or squares (8X8 cm).
  13. Boil the remaining broth. Dip the prepared pieces of dough into the boiling broth and let it boil (2-3 minutes).
  14. Put the finished dough in a deep plate.
  15. Put meat, onion rings on the dough and sprinkle with herbs on top. Serve the broth separately in small cups or bowls. The Kazakh meat is ready. Enjoy your meal!

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