For years, Kazakh people have been known as a hospitable lot.  They love entertaining and more so sharing their food with those around them, be it strangers or family.  In fact, being invited to a Kazakh’s house or yurt for dinner can last all night so don’t make any plans for later.  Horse meat is a local favourite and no surprise since Kazakhstan is surrounded by the dear animals.  As us Cypriots and Turks, the Kazakhs are partial to a nice bit of sheep’s head which is normally first served to the guest of honour.  In fact, every part of the sheep is divided according to your ranking in the family and guest order, hence dainty pieces of meat to the guests, shin and brisket to the elderly and so on. 

I won’t be recommending any recipes involving horse meat or sheep’s head here though, as I don’t think British rules would take too kindly to horse deemed as tasty fodder and let’s face it, sheep’s head isn’t always that easy to find.  However, I do recommend Kespe with Meat.  This is simple and tasty meat broth with noodles and seems to be a Kazakh staple.  This can be made with any meat such as lamb or beef, chicken and even fish.  Afiyet olsun.

You will need:

1 kg of mutton or beef, chopped into medium pieces (larger than shish)

2 carrots, peels and thickly sliced

1 large onion, roughly chopped or sliced

2 bay leaves

2 tbsps of butter

Dill/Parsley/Coriander, salt and pepper to taste

Half a pack of thin noodles or vermicelli

Preparation:

Put the meat, bay leaves in a pan, covered with cold water and place over a medium heat on the stove.  As the water begins to boil scum will appear on the surface, remove this with a spoon.  Keep skimming as you go and allow the meat to boil for between one and one and a half hours over a low heat.  20 minutes before the end of cooking add the onion and carrots.  Then 5 minutes before the end of cooking add your thin noodles and salt and pepper to taste.  Once the noodles are cooked take the broth off the heat.  Stir in the melted butter.