🇰🇿 Kazakh Cuisine

Kespe

Homemade Noodle Soup

Prep Time 30 min

Servings 4

Difficulty Easy

Calories 331 kcal

A simple, comforting soup of hand-cut egg noodles in a clear lamb broth, garnished with fresh herbs and onions.

Ingredients

300g all-purpose flour
2 eggs
50ml water
1 tsp salt
1L lamb broth
200g boiled lamb, sliced
1 onion, diced
Fresh dill and parsley
Black pepper

Instructions

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.
3 Bring lamb broth to a boil. Add diced onion and cook 3 min.
4 Add noodles to the boiling broth. Cook 5-7 min until tender.
5 Add sliced boiled lamb to heat through.
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.