Kazakh recipes

In the north of Irad the land flattens out into steppe, and the cooking there is the most Kazakh in the country: meat in big pieces over broad noodles, a bowl of broth to finish, and tea with milk and a pinch of salt. My Kazakh friends in Chicago and I could always agree on one thing, that nobody should leave the table hungry.

Like the Kyrgyz, Kazakh families love horsemeat, and we don’t eat it. Everything here is lamb, mutton or beef, and the dishes taste every bit as generous.