Difference between revisions of "Kespe with Meat"
m ((Minor) Code cleanup. Report a problem) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (6 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
| Line 8: | Line 8: | ||
* For noodles: a piala of [[flour]], 2 [[egg]]s, 50 g of [[water]], a pinch of [[salt]]. | * For noodles: a piala of [[flour]], 2 [[egg]]s, 50 g of [[water]], a pinch of [[salt]]. | ||
| − | == | + | == Procedures == |
# Mutton is cut in pieces 40-50 g each, washed, put in a pan, covered with cold [[water]] and put on fire. After [[water]] begins to boil scum is removed and the meat is boiled for 1-1,5 hours on slow fire. While meat is boiling dough is made. [[egg]]s are put in screened [[flour]], salted [[water]] is poured in and all this is thoroughly mixed. The dough is left for 30–40 minutes, then thinly rolled, slightly dried up and cut in thin strips. 20 minutes before readiness the thinly cut noodles, slightly lied [[Onion]] and [[carrot]] are put in the broth and boiled to readiness. | # Mutton is cut in pieces 40-50 g each, washed, put in a pan, covered with cold [[water]] and put on fire. After [[water]] begins to boil scum is removed and the meat is boiled for 1-1,5 hours on slow fire. While meat is boiling dough is made. [[egg]]s are put in screened [[flour]], salted [[water]] is poured in and all this is thoroughly mixed. The dough is left for 30–40 minutes, then thinly rolled, slightly dried up and cut in thin strips. 20 minutes before readiness the thinly cut noodles, slightly lied [[Onion]] and [[carrot]] are put in the broth and boiled to readiness. | ||
| Line 14: | Line 14: | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
| − | [[Category:Kazakh | + | [[Category:Kazakh cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
| − | [[Category: | + | [[Category:Kazakh cuisine]] |
Latest revision as of 13:56, 15 July 2012
Description
Ingredients
- For broth: 1 kg of mutton or Beef, 2 carrots, an Onion, 2 laurel leaves, 2 table-spoons of melted fat, 0,5 of a piala of katyk, dill, salt and pepper to taste.
- For noodles: a piala of flour, 2 eggs, 50 g of water, a pinch of salt.
Procedures
- Mutton is cut in pieces 40-50 g each, washed, put in a pan, covered with cold water and put on fire. After water begins to boil scum is removed and the meat is boiled for 1-1,5 hours on slow fire. While meat is boiling dough is made. eggs are put in screened flour, salted water is poured in and all this is thoroughly mixed. The dough is left for 30–40 minutes, then thinly rolled, slightly dried up and cut in thin strips. 20 minutes before readiness the thinly cut noodles, slightly lied Onion and carrot are put in the broth and boiled to readiness.
- Before serving the table the noodle soup is poured out in soup-plates or kese, at wish seasoned with katyk and strewed with greens.
