Kazakh cuisine khangal and rose biscuits

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and is versatile.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides more protein and creaminess.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life.

Mix flour, salt, and water in a bowl until a dough forms.

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

Cover the dough with a cloth and let it rest for 30 minutes.

Roll out the dough into thin sheets, about 1/8 inch thick.

Cut the rolled dough into squares or circles.

Boil water in a large pot and add the dough pieces, cooking until they float, about 3-4 minutes.

Remove the cooked dough and drain.

In a skillet, melt butter over medium heat and sauté chopped onions until translucent, about 5 minutes.

Add diced lamb to the skillet and cook until browned, about 7-10 minutes.

Stir in rice, chickpeas, and spices, mixing well.

Add water and bring to a simmer, cover, and cook until rice is tender, about 15-20 minutes.

Serve the lamb and rice mixture over the boiled dough, garnished with fresh herbs.

Cooking Techniques

Spice Level:

Allergens