Kespe with Meat
Kespe with Meat Recipe - A Savory Beef Dish from Kazakhstan
Introduction
Kespe with Meat is a traditional Central Asian dish that combines tender pieces of mutton with homemade noodles in a flavorful broth. This hearty and comforting meal is perfect for cold winter days or whenever you're craving a warm and satisfying dish.
History
Kespe with Meat has been a staple in Central Asian cuisine for centuries. The dish originated in the nomadic tribes of the region, where mutton was a common meat source and noodles were a convenient and filling addition to meals. Over time, the recipe has evolved and been passed down through generations, with each family adding their own unique twist to the dish.
Ingredients
How to prepare
- Cut the mutton into pieces weighing 40-50 g each. Wash the pieces and place them in a pan.
- Cover the mutton with cold water and place the pan on the stove.
- Once the water begins to boil, remove any scum that rises to the surface.
- Boil the meat on low heat for 1-1.5 hours.
- While the meat is boiling, prepare the dough.
- Combine eggs and sifted flour in a bowl.
- Pour in salted water and mix everything thoroughly.
- Let the dough rest for 30-40 minutes.
- Roll out the dough thinly and allow it to slightly dry.
- Cut the dough into thin strips.
- 20 minutes before the meat is ready, add the thinly cut noodles, onions, and carrots to the broth.
- Continue boiling until everything is cooked through.
- Before serving, pour the noodle soup into soup plates or bowls.
- Optionally, season with katyk and garnish with greens.
Variations
- For a lighter version, use lean cuts of beef or chicken instead of mutton.
- Add spices like cumin, coriander, or paprika to the broth for extra flavor.
- Experiment with different vegetables like bell peppers, peas, or mushrooms for added texture and nutrition.
Cooking Tips & Tricks
Be sure to remove any scum that rises to the surface of the boiling water when cooking the mutton to ensure a clear and flavorful broth.
- Letting the dough rest before rolling it out will help the noodles hold their shape and texture when cooked.
- Cutting the noodles into thin strips will allow them to cook quickly and evenly in the broth.
- Adding onions and carrots to the broth towards the end of cooking will infuse the soup with additional flavor and nutrients.
Serving Suggestions
Serve Kespe with Meat hot, garnished with fresh herbs like cilantro or parsley. Enjoy it with a side of pickled vegetables or a simple salad for a complete meal.
Cooking Techniques
Boiling the mutton on low heat for an extended period of time will help tenderize the meat and infuse the broth with rich flavor. Rolling out the dough thinly and cutting it into thin strips will ensure that the noodles cook quickly and evenly.
Ingredient Substitutions
If you don't have mutton, you can use beef or chicken as a substitute. You can also use store-bought noodles instead of making your own from scratch.
Make Ahead Tips
You can prepare the dough and cut the noodles in advance and store them in the refrigerator until ready to use. The broth can also be made ahead of time and reheated when you're ready to serve the dish.
Presentation Ideas
Serve Kespe with Meat in individual soup plates or bowls, garnished with a dollop of katyk and a sprinkle of fresh herbs. You can also add a drizzle of chili oil or soy sauce for extra flavor.
Pairing Recommendations
Kespe with Meat pairs well with a light and refreshing cucumber salad or a side of tangy sauerkraut. Enjoy it with a glass of cold kvass or hot tea for a complete and satisfying meal.
Storage and Reheating Instructions
Store any leftover Kespe with Meat in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot and heat gently on the stove until warmed through.
Nutrition Information
Calories per serving
Each serving of Kespe with Meat contains around 350 calories, making it a satisfying and nourishing meal option.
Carbohydrates
Each serving of Kespe with Meat contains approximately 40 grams of carbohydrates, mainly from the flour in the noodles and the vegetables in the broth.
Fats
The mutton in Kespe with Meat provides a good source of healthy fats, with each serving containing around 15 grams of fat.
Proteins
Mutton is a rich source of protein, with each serving of Kespe with Meat providing approximately 25 grams of this essential nutrient.
Vitamins and minerals
The onions and carrots in Kespe with Meat contribute essential vitamins and minerals, including vitamin C, vitamin A, and potassium.
Alergens
This recipe contains wheat (gluten) from the flour used to make the noodles. It may also contain dairy if katyk (fermented milk) is used as a garnish.
Summary
Kespe with Meat is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and nutritious dish that is sure to satisfy your hunger and nourish your body.
Summary
Kespe with Meat is a delicious and comforting dish that combines tender mutton with homemade noodles in a flavorful broth. This traditional Central Asian recipe is easy to make and perfect for warming up on cold days. Enjoy it with your favorite garnishes and sides for a satisfying and nourishing meal.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day, and I was visiting my friend Maria in her cozy little cottage in the countryside. Maria was known for her delicious home-cooked meals, and that day she was preparing a traditional dish called Kespe with Meat.
As soon as I walked into her kitchen, I was hit with the warm and inviting aroma of spices and herbs. Maria greeted me with a smile and handed me a cup of hot tea. She then proceeded to show me how to make Kespe with Meat, a dish that her grandmother had taught her to make when she was just a young girl.
The first step was to prepare the kespe, a type of homemade pasta that was made from flour, water, and a pinch of salt. Maria showed me how to knead the dough until it was smooth and elastic, and then roll it out into thin sheets. She then cut the dough into small squares and let them dry on a clean towel while we moved on to the next step.
Next, Maria prepared the meat filling. She sautéed onions and garlic in a pan until they were golden brown, and then added ground beef and a blend of spices. The aroma that filled the room was absolutely intoxicating, and my mouth watered in anticipation of tasting the final dish.
Once the meat filling was cooked through, Maria showed me how to assemble the kespe. She placed a spoonful of the meat mixture in the center of each square of dough, and then folded it over into a triangle shape. She crimped the edges with a fork to seal in the filling, and then placed the kespe on a baking sheet.
As the kespe baked in the oven, Maria prepared a simple tomato sauce to serve with it. She simmered tomatoes, onions, and garlic in a pot until they were soft and fragrant, and then pureed the mixture until it was smooth and velvety. She seasoned the sauce with a pinch of salt and a sprinkle of fresh herbs, and then poured it over the hot kespe.
The final dish was a masterpiece of flavors and textures. The tender kespe melted in my mouth, and the savory meat filling was perfectly complemented by the tangy tomato sauce. Maria and I sat down to enjoy our meal together, savoring each bite and sharing stories of our childhoods.
As I savored the last bite of kespe with meat, I knew that this recipe was one that I had to add to my collection. It was a dish that spoke to me on a deep and personal level, reminding me of the importance of tradition, family, and good food. I thanked Maria for teaching me how to make kespe with meat, and vowed to pass the recipe down to future generations so that they too could experience the joy of cooking and sharing a delicious meal with loved ones.
Categories
| Beef Recipes | Kazakh Meat Dishes | Kazakh Recipes | Kazakhstani Recipes |