A simple dough of flour, water and salt is rolled thin and hand-cut into long strips, then boiled in vegetable broth. This hands-on Kazakh recipe is made without any dairy.
Mix the flour with the salt and gradually add the water, kneading into a firm, smooth dough.
Cover the dough and rest it for 12 minutes so the gluten relaxes and it rolls out thin.
Roll the dough out until almost translucent and hand-cut it into long strips.
Boil the strips in the simmering vegetable broth for 3 minutes, then garnish with spring onion and serve.
Dust with plenty of flour while rolling to stop it sticking — rolling it thin takes practice but gets easier with time. Allergens: contains wheat (gluten).
Hamuru 12 dakika yerine biraz daha uzun dinlendirsem açması daha mı kolay olur, yoksa fazla dinlendirmek hamuru gevşetip yırtılmaya mı sebep olur? Sebze suyu yerine tavuk suyu kullanmak lezzeti nasıl değiştirir merak ediyorum.
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