A simple, comforting soup of hand-cut egg noodles in a clear lamb broth, garnished with fresh herbs and onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh dill, parsley, black pepper
Accompaniments: flatbread
Instructions
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1
Make noodle dough: mix flour, eggs, water, and salt. Knead 5 min until smooth. Rest 20 min.
-
2
Roll dough thin (about 2mm), dust with flour, fold loosely, and cut into thin strips.
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3
Bring lamb broth to a boil. Add diced onion and cook 3 min.
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4
Add noodles to the boiling broth. Cook 5-7 min until tender.
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5
Add sliced boiled lamb to heat through.
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6
Serve in bowls, garnished with fresh dill, parsley, and black pepper.
Did You Know?
The width of kespe noodles varies by region — southern Kazakhs cut them wide, while northern cooks prefer them thin, sparking friendly culinary debates.
Chef's Notes
Equipment Tips
- rolling pin
- sharp knife
- large pot
Garnishing
fresh dill, parsley, black pepper
Accompaniments
flatbread
The Story Behind Kespe
Kespe is the everyday noodle soup of Kazakh homes, humbler than beshbarmak but no less beloved. While beshbarmak is reserved for guests and celebrations, kespe is the quick, weeknight comfort meal that fills stomachs and warms hearts. The hand-cut noodles are a point of pride for home cooks, and the process of rolling and cutting dough is often one of the first cooking skills taught to Kazakh children.
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