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Kurgak Kesme
Kurgak Kesme is a hearty and comforting noodle dish originating from the Issyk-Kul region of Kyrgyzstan. It features handmade dry noodles served with tender fried meat, potatoes, and onions, creating a flavorful one-plate meal that embodies Kyrgyz family heritage.
đ§ Ingredienser
- 800 g Lamb ribs or stewing lamb(cut into bite-sized pieces)
- 5 medium Potatoes(peeled and diced)
- 2 large Onions(finely chopped)
- 2 medium Tomatoes(chopped)
- 2 cloves Garlic(minced)
- 100 ml Vegetable oil
- 2 tbsp Salt(or to taste)
- 1 tsp Ground black pepper(or to taste)
- 600 g Flour(for the dough, plus extra for dusting)
- 1 large Egg(for the dough)
- 200 ml Water(lukewarm, for the dough)
đšâđł Instruktioner
- 1
Prepare the gravy: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic and chopped tomatoes, and cook for another 5 minutes until tomatoes begin to break down.
- 3
Return the browned lamb to the pot. Add the diced potatoes, salt, and black pepper. Pour in enough water to cover the ingredients (about 1-1.5 liters). Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the lamb and potatoes are tender.
- 4
Prepare the dough for the noodles: While the gravy simmers, combine flour, egg, and lukewarm water in a bowl. Mix until a firm, non-sticky dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth. Cover the dough and let it rest for at least 30 minutes.
- 5
Roll out the dough thinly (about 2-3 mm thick) on a floured surface. Cut the dough into thin strips, about 0.5 cm wide. You can also cut it into small diamond or square shapes if preferred.
- 6
Once the gravy is ready and the lamb/potatoes are tender, add the cut noodles to the simmering gravy. Cook for about 5-7 minutes, or until the noodles are cooked through and tender. Stir gently to prevent sticking.
- 7
Taste and adjust seasoning if necessary. Serve hot in deep bowls.
đĄ Proffstips
- âFor a richer flavor, you can use lamb ribs or meat with bones for the gravy.
- âEnsure the dough is not too sticky; add more flour if needed. Conversely, if it's too dry, add a tiny bit more water.
- âThe noodles can be cut into various shapes, but thin strips are traditional for Kurgak Kesme.
- âThis dish is often described as a 'one-plate meal' because it combines noodles, meat, and vegetables.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes suggest using a mix of meat and vegetables like carrots or radishes in the gravy.
- For a quicker version, you can use store-bought noodles, though handmade noodles are traditional.