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Kespe

Name: Kespe
Total time: 80 min
Yield: Serves 4
Cuisine: Kazakhstan
Ingredients: 250g Bread flour; 1 Egg; 80ml Water; 1 tsp Salt; 300g Beef; 1 Onion; 1 Carrot; 1 Potato; 1 Beef Bouillon; A pinch Black Pepper; A pinch Parsley

Noodles

⏱ 80 min

👥 Serves 4

Difficulty ⭐⭐

Thin hand-cut noodles simmered in meat broth — a humble Kazakh home noodle dish.

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📖 The Story Behind This Dish

Kespe is a traditional Kazakh hand-cut noodle: egg dough is rolled thin, cut into strips, and simmered in meat or vegetable broth. Where beshbarmak noodles are flat diamonds, kespe are long and thin. It's a home taste made on cold days or when someone is unwell.

🌆 Where it's eaten: At midday in cold winter, a mother cuts dough into thin strips on a flour-dusted kitchen table and gently drops them into steaming broth.

🥕 Ingredients (serves 4)

Bread flour 250g
Egg 1
Water 80ml
Salt 1 tsp
Beef 300g
Onion 1
Carrot 1
Potato 1
Beef Bouillon 1
Black Pepper A pinch
Parsley A pinch

👩‍🍳 Instructions

Knead the bread flour, egg, water, and salt and rest 30 minutes.
Cut the beef small and simmer 40 minutes in 1.2L water with the beef bouillon.
Roll the dough thin and cut into thin strips, dusting with flour.
Add diced carrot, potato, and onion to the broth and simmer 10 minutes.
Add the noodles and simmer 5–6 minutes.
Season with salt and pepper and scatter with parsley.

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