Chak-Chak

Ingredients

For dough:

2,5 cups of flour

2 eggs

1-2 tbs of sour cream or milk

a pinch of salt

1 tsp sugar
2 tsp butter 

For syrup:

1 cup honey

2-4 tbs sugar

For frying:

1 cup melted butter or oil

Preparation

Mix well eggs, sugar and butter.  Add salt, milk or water, pour in flour and knead in a stiff dough. Leave to rest for 40 minutes, then roll in a thin layer about 4 mm thick. Cut in strips 15 mm long and 4 mm thick.  Fry the noodles (chak-chak_in boiling butter until golden and remove from the pan and set aside.

Boil honey with sugar until a drop of honey dropped into water does not dissolve but hardens in the form of a bead. Drop the chak-chak in this syrup until they are thoroughly mixed, and lay on a plate in the shape of a hillock.

Chak-chak can be adorned with kernels of walnuts or fruit drops.

Kazakh Lemon Chicken

Ingredients

1 tb Olive oil

2 Whole chickens (3-lbs each)

2 ts Ground ginger

1 t Paprika

3 Cloves garlic minced

1 Large onion chopped

1/4 ts Saffron

1/2 ts Nutmeg

2 ts Salt

2 tb Black pepper Fresh grnd.

2 c Chicken stock

1 c Green olives chopped - without pimientos

4 tb Lemon rinds minced  

Preparation

Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl.  Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway.  Cook on high heat until boiling.  Remove pan from heat and place in 400 degree F. oven.  Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to low & simmer 5 minutes. Spoon sauce over chickens & serve.

Kespe with Meat

Ingredients

1 kg lamb

2 carrots

1onion

2 bay leaves

green dill

salt. pepper 

For the Noodles

1 c flour

2 eggs

50 g water

salt

Preparation

Slice lamb, pour over cold water and cook on low heat for 1-1,5 hour. Meanwhile make dough from flour, eggs and salted water, knead thoroughly. Roll out finely and cur thin stripes. Chop finely carrot and onion and fry them. .

20 mins. before finishing add the noodles, fried carrots and onions, season to taste and cook until done. Serve in soup bowls, sprinkled with chopped greens.