Nauryz Noodles

21 March 2022

Happy Nauryz – the day of the Spring Equinox that marks the start of the new year in some parts of Asia. it’s a big celebration in Central Asia with a focus on things coming back to life after the long winter months. This year we’ve made some green noodles inspired by shivit oshi – dill noodles from Khiva, Uzbekistan, to mark the coming of spring.

As you may recall, here on KCC we’re not huge fans of dill, aka the devil’s weed, so we replaced it with spinach to give our noodles their distinctive green colour. We served our noodles with an orange and green stir fry made from pumpkin, carrots, spring onions, beansprouts and broccoli.

We washed our Nauryz noodles down with some Turan Tiger beer as a nod to the year of the tiger.

Ingredients (makes four servings)

For the noodles

  • 300 g plain flour
  • 100 ml water
  • 40 ml olive oil
  • 120 g spinach

For the stir fry

  • 100 g spring onion
  • 300 g pumpkin
  • 200 g carrot
  • 300 g broccoli
  • 200 g beansprouts
  • 50 ml olive oil
  • 20 ml soy sauce
  • Two teaspoons cumin seeds

Method

For the noodles

  • Pour boiling hot water over the washed spinach leaves and leave for one minute. Drain and then cover with cold water. Drain again and put in a blender with the water and blend to a smooth paste.
  • Stir the oil into the flour and then add the blended spinach. Mix well and knead the dough. Make sure it is neither too sticky (add more flour if so) or too crumbly (add more liquid if so). Cover with cling film and leave in the fridge until you are ready to use it.
  • Roll the dough to 1 mm thickness on a lightly floured surface. Fold the dough over three or four times and then cut off 2 mm slices and pull out the noodles by hand.
  • Cook in a pot of boiling water for five minutes – taste to check that the noodles have the texture that you prefer (e.g. al dente or softer). Drain and serve immediately.

For the stir fry

  • Heat the oil in a heavy-based pan and add the cumin seeds. When the seed begin to pop, add the chopped spring onions and stir fry over a medium heat. Add the pumpkin, cut into 1 cm cubes and stir fry for five minutes. 
  • Next add the broccoli and stir fry for another five minutes over a medium heat. Add the grated carrot and beansprouts along with the soy sauce and cook for a few more minutes. Serve on a bed of noodles.

KCC’s October Squashfest

1 October 2020

With the temperatures tumbling in the second half of September, thoughts turned to the opening of the pumpkin season, which traditionally starts on 1 October in the world of Knidos Cookery Club.

There’s a definite chill in the air and we’ve even got the heating coming on two weeks ahead of schedule here in Almaty, Kazakhstan. So, it’s certainly time for some autumn comfort food.

We’ve combined the first butternut squash of the season with the summer’s last stand of courgettes and tomatoes and some minty halloumi cheese to come up with a roast that conjures up the pale green, orange and red hues of the falling leaves synonymous with this time of year.

Ingredients (serves 3-4 people)

  • 300 g Butternut squash 
  • 300 g Courgettes (Zuchinni)
  • Three plum (Roma) tomatoes
  • 200 g halloumi
  • One teaspoon cumin seeds
  • 50 ml olive oil

Method

  • Cut the butternut squash into 2 cm cubes – you can peel the butternut or leave the skin on if you wish. Cut the courgette into 1 cm slices and cut in half to make semi-circles.
  • Put them in an ovenproof dish, sprinkle the cumin seeds and pour the olive oil over the vegetables and mix well. Cover the dish with tin foil and cook in the oven at 150 c for one hour. Give the veggies a stir after 30 minutes
  • Remove the foil and stir well. Add the tomatoes, sliced into six wedges and the halloumi, cut into 2 cm cubes. Place these on top of the squash and courgettes and bake at 150 c for another 30 minutes or until the cheese starts to look charred.
  • Serve with a flat bread such as pita or chapati. You can bake some jacket potatoes in the oven with the roast veggies to make the meal more substantial or serve with pasta, rice, bulgur wheat or pearl barley.