This simple sauce is served alongside beshbarmak at Kazakh tables. Onion softens in meat stock before tomato is added to thicken it slightly. Quick to make with few ingredients, it stands out for its heart-friendly ingredients.
Add the thinly sliced onion to lukewarm water and cook over low heat for 10 minutes until translucent.
Add the grated tomato, black pepper and salt. Boil for another 8 minutes to thicken slightly.
Remove from the heat and rest for 5 minutes to let the flavors settle.
Add the onion while the stock is lukewarm, not boiling. Dropping it straight into boiling liquid softens the outside while leaving the center firm.
Soğanı tarifte yazan 10 dakika yerine tam 18 dakika pişirdim çünkü dilimlerim kalın kalmıştı, yarı saydam hâle gelmesi benim ocağımda gerçekten çok daha uzun sürdü.
Soğanı et suyuyla değil sade suyla pişirdim çünkü elimde et suyu yoktu, sonuç yine de güzeldi ama biraz daha hafif kaldı, evdekiler yine de çok beğendi.
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