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In a sunlit home kitchen, a young cook with rolled sleeves stirs a tall steaming pot on the stove while Aqqus, the yellow parrot, perches on the wooden spoon. Carrots, bay leaves, and peppercorns float in the bubbling broth.
“Hello, friends!” . “Today we’ll cook Kazakh beshbarmak!”
Under warm afternoon light in the same kitchen, Aqqus flutters above a floured table as a young cook with rolled sleeves kneads shiny dough. Cut diamond-shaped noodles lie in neat rows beside a waiting pot of clear broth.
“Time for noodles!” squawked Aqqus. We mixed eggs, water, and salt. “Knead, knead!” he cheered. After resting, we rolled thin sheets, cut shiny diamonds, and boiled them in clear broth.
Evening lamplight glows over the kitchen table where a platter of broad noodles topped with tender beef rests before Aqqus and a young cook with rolled sleeves. Nearby, a saucepan of simmering onion sauce and small sorpa bowls steam invitingly.
“Onion time!” Aqqus fluffed. We sliced rings, poured hot broth, and simmered gently. Salted to taste. Noodles on a platter, tender meat on top, warm onion sauce glistening. “Sorpa bowls ready!”
Morning sunlight pours into the kitchen as Aqqus hovers cheerfully above a sink of foamy dishes beside a young cook with rolled sleeves. Nearby, plates of zhent, honey cream, kurt, sary may, bakurysak, and kuyrdak await tasting.
“We did it!” chirped Aqqus. “Next, let’s try zhent and honey cream.” He flapped happily. “We’ll taste kurt, sary may, bakurysak, and kuyrdak.” Together, we wash dishes and plan recipes.