#174: Kazakhstan

So it’s been a minute since we posted, but that’s not due to any food related vacation we took. Au contraire, we have cooked two countries since my last official posting. For those catching up, this soccer girl post Cinco De Maggie (Maggie’s cinco de mayo birthday celebration) spent some time in the ER for a pretty serious hematoma. All’s well that ends well, but four weeks removed I have had the hematoma turned abscess drained and am almost done with my antibiotics for the ensuing staph infection. It’s getting back to normal around here finally and we took a little time to kick back this memorial day weekend and relax.

THE DINNER: We ventured to Kazakhstan in search of some traditional beef with dumpling noodles. This dish is called Kazakh Beshbarmak which means “five fingers”. Maybe because that’s how many are in a high five? I see what you’re getting at Kazakhstan. This dish of boiled meat is the country’s most popular dish. It’s also traditionally made with mutton or horse meat, so I feel a little deviation coming on 😉

Kazakh Beshbarmak Recipe:  https://www.internationalcuisine.com/kazakh-beshbarmak/http://carpeseason.com/traditional-kazakh-beef-pilaf/ 



Ease of prep and cooking: 5 STARS out of 5 STARS for this meal!
Okayyyy guys. Hold on to your horse meat! This one is going to be tricky, but it’s also going to be well worth the effort– such is the story of life right? This was a conversion from metric, dumpling noodles made from scratch, long time for cooking messy Sunday endevour. All that aside, it’s more labor of love than anything else.

Best dish of all time scale: 5 STARS out of 5 for this meal!! 
It was spectacular! The homemade noodle dumplings were magical and chewy, while the bone in meat made the brother super dense and flavor packed. The little bit of flour from the dumplings made the broth thicken just a little and added to the overall texture of the background. This was amazing. Sorry to disappoint, but no horse meat here. This is Bronco’s country. That shit is illegal here. The best part was the earthy kick from the homegrown chives that garnished. A little tang and crisp from the onions all played really nice with the succulent spare ribs. Well played, Kazakh.

Tipping over the memorial day weekend and into June we will travel to the #175 country of Samoa! Now I know what you’re thinking, but no, we aren’t making cookies next week. Nice try.

Happy Memorial Day! 
– L & K

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