Kazakh Freeze-Dried Corn Beshbarmak

Chef took freeze-dried corn and invented Beshbarmak made with it. Regular Beshbarmak is made with boiled meat and noodles. But this one was interesting because she put freeze-dried corn inside. So basically, Beshbarmak became a sweet popcorn. It was very delicious and crunchy.

Ingredients:

1 cup freeze-dried corn

500g beef or lamb, cut into chunks

400g flat noodles

2 onions, thinly sliced

2 cloves garlic, minced

1 liter beef or lamb broth

Salt and pepper to taste

Fresh dill and parsley, chopped for garnish

Preparation:

Step 1: Rehydrate the Corn

First, you reconstitute the freeze-dried corn in hot water for 5 minutes, then drain well and set aside.

Step 2: Cook the Meat

Meanwhile, in a big saucepan, heat the broth to a boil and add the chunks of meat. Set the heat to low and simmer until tender, about 1-2 hours (depending on the cut).

Step 3: Prepare the Noodles

In the meantime, cook the noodles in a large pot of salted, boiling water until al dente. Drain, reserving half a cup of the cooking liquid, and allow to cool slightly.

Step 4: Sauté the Onions and Corn

Heat a little oil in a frying pan over a medium heat. Add the onion and garlic, and cook until the onions become golden and soft. Add the rehydrated corn and cook for a further 2-3 minutes until everything is well mixed.

Step 5: Combine and Serve

When the meat is tender, remove it from the pot to a cutting board and slice it thin across the grain. Place the cooked noodles onto a large platter, and then place the meat, onions and corn mixture on top of the noodles. Ladle some of the hot broth over the top of the noodles to moisten them.

Season with salt and pepper, and garnish with chopped dill and parsley.

This Kazakh freeze-dried corn Beshbarmak is a delicious blend of the classic and the radical, comforting and satisfying, and mindful of the historic Kazakh culinary heritage on the one hand, but at the same time innovative and fresh on the other.