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Passport & Plate - Kazakh salangani

Kazakhstan | Saturday, March 15, 2014 | 5 photos

Ingredients
- Minced mutton or lamb - 250 g.,
- Salangani – 6 spirals,
- Onion – 1 spc.,
- Tomatoes – 3 spc,
- Carrots – 2 spc,
- Paprika – 1 spc,
- Garlic – 1 clove,
- Egg – 1spc,
- Mutton bullion – 0,5 l.
- Flavoring ( with sage),
- Some salt, pepper, parsley, dill and sunflower-seed oil for frying.

 

How to prepare this recipe
Salem! It is “hello” in Kazakh. Let me be your Kazakh chief for today. I want to teach you how to cook a dish that is very popular in western part of Kazakhstan.
The dish is salangani stuffed with mutton. Salangani itself is a type of noodles of spiral shape. And mutton can be met in any Kazakh dish.
So we take the following products to cook the dish for two guests:
- Minced mutton or lamb - 250 g.,
- Salangani – 6 spirals,
- Onion – 1 spc.,
- Tomatoes – 3 spc,
- Carrots – 2 spc,
- Paprika – 1 spc,
- Garlic – 1 clove,
- Egg – 1spc,
- Mutton bullion – 0,5 l.
- Flavoring (I like flavoring with sage),
- Some salt, pepper, parsley, dill and sunflower-seed oil for frying.

Step 1. Prepare the stuffing.
Take the minced mutton, add the egg, salt, pepper, flavoring, sliced paprika, onion and garlic. Mix the ingredients thoroughly.

Step 2. Prepare the vegetables.
Cut the onion into little pieces, grate the carrots, and slice the paprika. Fry the mix until the union turns gold-colored.

Step 3. Salangani okus pocus.
And now see the trick with salangani. I take the spiral and pull it prudently. The noodles’s length increases two-times.

Step 4. Salangani stuffing.
Take some stuffing and put it inside the salangani with fingers. Each spiral can contain two table-spoons of stuffing.

Step 5.
Take a cauldron. If you don’t have one, take a saucepan. Take a half of the fried vegetables and put them into the saucepan. Take the stuffed salangani and put them onto the vegetables. Let some space between the spirals, because they will enlarge. Pour the bullion, close the saucepan. Make the fire strong until the bullion begins to boil. Then turn the fire down and boil the spirals for 30 minutes. Then put the fire off and stew the dish for 5 minutes.

Step 6. Serving.
Serve the spirals hot. Garnish them with the fried vegetables. Add some parsley and dill to decorate the dish.

As bolsyn! Bon appétit, my dear guests!

 

The story behind this recipe
Some years ago I travelled to Kazakhstan. It is a very big country of very bleak climate and very strong people. The country is full of steppes. Summertime you are fried under the sun, winter time you have to face with strong icy wind. Once you are alone in rural area you have little chances to survive. Fortunately if you meet a local man, be sure that you will not be hungry.
The same happened to me. I travelled to Kazakhstan by car. Then something happened to the motor. So I had to walk along the road. It was October, there was no one from horizon to horizon. Once I lose the hope to find a house I saw a man riding a horse. He approached to me and asked something in Kazakh. I understood nothing. Fortunately he knew Russian. I told him the story. He proposed me to stay at his place for the night. We ridded for an hour. When we came to the house of Azamat, he started to cook. Kazakhs are Muslims, they don't eat pork. But life in such climate demands lots of energy. So locals eat mostly mutton. Azamat had a flock of muttons and asked me if I had eaten mutton beat before. I answered: "Actually. yes". And he said: "I will cook my favorite dish". And he prepared salangani with mutton. Now the dish is my favorite as well. I want to share it with you. Taste the dish and visit the country of cold winters and warm souls.