Ethnographers revive ancient recipes of Kazakh cuisine. Qazaq TV News

Combine flour, yeast, salt, and sugar in a large bowl.

Gradually add warm water and vegetable oil, mixing until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Cover the dough with a cloth and let it rise in a warm place for 1 hour.

Meanwhile, cook beef in a skillet over medium heat until browned, about 5-7 minutes.

Add chopped onion and minced garlic to the beef, cooking until softened, about 3-4 minutes.

Season the mixture with black pepper and caraway seeds, then remove from heat.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/4 inch thick.

Cut the dough into circles and place a spoonful of the beef mixture in the center.

Fold the dough over to create a pocket and seal the edges tightly.

Place the pockets on a baking sheet lined with parchment paper.

Brush the tops with a mixture of egg and milk for a golden finish.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and brush with melted butter.

Serve warm, garnished with parsley and a dollop of sour cream.

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