Kazakh Noodles

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When it comes to classic Russian pasta dishes, this Kazakh Noodles recipe is amongst the finest.

Kazakh Noodles Recipe-

For the Noodles-
  • 1-1/2 lb. all-purpose flour
  • 3 cups water
  • ½ tsp. baking powder
  • 1 tbsp. freshly ground fine sea salt
  • 3 tbsp. vegetable oil
For the Tuzduk (sauce)-
  • 1 lb. boneless sirloin roast cut of lamb
  • ½ red bell pepper, chopped fine
  • 1 small carrot, peeled and thin sliced, lengthwise, then crosscut into 1-1/2 to 2” long pieces
  • 4 tbsp. vegetable oil
  • 2 dozen pearl onions, peeled and left whole
  • 4 large cloves garlic, chopped finely
  • 4 tbsp. ketchup
  • 1 quart beef broth
  • Freshly ground coarse sea salt and red peppercorns
To Make the Noodles-
  1. Blend all the ingredients in a large mixing bowl thoroughly, and stir into a doughy consistency.
  2. Allow the dough to set for 2-1/2 to 3 hours in a cool place.
  3. Roll out half of the dough on a floured flat kneading surface, until about ½” thick. Cut into ½” cubes
  4. Roll out the other half of the dough until 1/8” thick, then slice into 1/8” narrow strips, then crosscut the strips into 2” to 3” long pieces, and roll each piece until they are long, very thin, and cylindrical, like thick round noodles.
  5. Next, place the dough cubes and noodles in a mixing bowl, and pour the vegetable oil over them, toss and stir so each piece is coated with oil, then set aside for half an hour.
  6. Now take the pasta shaped pieces and pull on them from both ends, making them longer and thinner.
  7. Boil the cubed pasta and the pulled noodles separately (the cubes will take longer) in boiling salted water and then strain off the water in a colander.
To Make the Tuzduk (sauce)-
  1. Chop the lamb into bite sized pieces; sauté in the vegetable oil until nicely browned on all sides, with the pearl onions, bell pepper, carrot, and garlic, and also grind in some salt and red pepper, to taste.
  2. Add in the broth and ketchup, bring to rolling boil, then lower the heat and cook at just a lively simmer until the meat is well tenderized.
  3. Do a taste test, and adjust salt and pepper as necessary.
  4. To serve your Kazakh Noodles, put a generous helping of the noodles in a serving bowl or plates with deep sides, and ladle the Tuzduk over the noodles, and serve immediately while still nice and hot.