![\"Flag](\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/c\/c7\/Flag_of_Kyrgyzstan.svg\/1920px-Flag_of_Kyrgyzstan.svg.png\")
<\/p>\nAs we come to the end of the “K”s, we reach the country which is the unofficial mascot of the quiz website “Sporcle,” probably by virtue of it being SERIOUSLY challenging to spell correctly: Kyrgyzstan.<\/p>\n
Kyrgyzstan is a central Asian country and former Soviet Republic sandwiched between China and Kazakhstan. The name comes from a Turkic word meaning “We are forty,” referring to forty historical clans in the region.\u00a0 In reference to this, the flag has a forty-pointed star on it.<\/p>\n
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If you search for the national dish of Kyrgyzstan, you get\u00a0beshbarmak.\u00a0<\/em>Now, where have we heard of that before?\u00a0 Oh right, it’s the national dish of Kazakhstan, and we’ve already made it.\u00a0 OK, Kyrgyzstan – what else you got?<\/p>\n Turns out we have oromo<\/em>, a type of rolled dumpling.\u00a0 Sounds great, lets do it!<\/p>\n Now, oromo<\/em> is a general style of food, but the fillings can be a wide range of things.\u00a0 The most authentic looking recipe that we found had a filling made of egg and Chinese chives.\u00a0 But I don’t particularly LIKE scrambled eggs, and every source said that lamb was a pretty typical filling.\u00a0 So we used the authentic recipe, but we replaced the eggs with lamb.<\/p>\n OK, how do you make these things?<\/p>\n First you make a basic egg dough.<\/p>\n And here is where I went wrong right off the bat. When the provided proportions of flour and water didn’t come together, I opted to add just enough water, and then knead the dough for quite a bit.\u00a0 Although you can get a MILLION contradictory opinions on this when you search online, I suspect I overdeveloped the gluten, because I had a HELL of a time getting it to roll out as thinly as I wanted.<\/p>\n I managed to get it thinner than the WAY too thick dough we made for our Kazakh meal, but it still wasn’t great. It may be time to buy a pasta roller.<\/p>\n What about the filling?\u00a0 Well, first you chop some onions, because of COURSE you chop some onions.<\/p>\n Also shown is a big batch of Chinese chives. Together with the onions, those get saut\u00e9ed for a bit to soften and\/or wilt.\u00a0 Since the recipe for the lamb version of the filling said to put it in raw, that’s what we did.\u00a0 We also generously seasoned the mixture with salt and pepper.<\/p>\n Finally, the filling gets spread onto the dough and rolled up.<\/p>\n Once it’s fully rolled up, you coil it into a circle and somehow fasten the two ends together. I was not good at this part. But here they are, ready for steaming.<\/p>\n And that’s it – you steam them for 15 minutes, and then bring them to the table.\u00a0 Here’s one of the finished products, along with a cross section of a slice.<\/p>\n Nothing fancy here – dough, lamb, salt, pepper, onions.\u00a0 But you know what?\u00a0 It was super tasty.\u00a0 Clotted cream would have been authentic here, but we topped it with yogurt, and the mix of tangy, salty, meaty, and… onion-y? was delicious.\u00a0 Would absolutely eat again.<\/p>\n This was not our most elaborate meal, but it was definitely delicious, and the leftovers did not linger in the fridge.<\/p>\n Next up, we move on to the “L”s!<\/p>\n Recipes: As we come to the end of the “K”s, we reach the country which is the unofficial mascot of the quiz website “Sporcle,” probably by virtue of it being SERIOUSLY challenging to spell correctly: Kyrgyzstan. Kyrgyzstan is a central Asian … Continue reading ![\"Egg](\"https:\/\/fnerk.com\/wp-content\/uploads\/2024\/05\/20240520_182016.jpg\")
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\nOromo – the authentic seeming one<\/a>
\nOromo – the one with the lamb<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"