Ingredients:
2-1/2 pounds Meat (mutton, lamb or beef)
4 Onions sliced into rings
8 cups of water
1/2 tsp Black Pepper
1 package (1 lb) Linguine noodles
1 cup fresh dill or scallions (chopped)

Preparation:

1. Boil the meat and half the onions in about 8 cups of water for about 2 hours, until it’s soft. Keep the broth, but remove the meat and chop it into small pea-sized pieces (across the fiber).
2. Cook the linguine noodles in the boiling meat broth, about 10 minutes.
3. Remove noodles from the broth and mix them with the meat.
4. Add remaining onions to the boiling broth and cook for 10 minutes.
5. Remove onions with a slotted spoon and put on top of the meat and noodles, along with some of the floating fat and broth (called “chyk”). Garnish with scallions or fresh dill.
6. Serve remaining broth in small bowls with greens, such as chopped dill or scallions.
7. Add black pepper to taste.

Recipes and photos adapted from the following cookbooks:
Ancient Kyrgyz Cuisine, by Venera Tageava
Kyrgyz Cooking, by Martha E. Weeks