Famous Kazakh flour dish, not losing popularity in modern times. For its preparation as nnogo use:
- water;
- Yeast;
- flour;
- Milk;
- Eggs;
- Margarine;
- Sour dough.
Specially cooked dough is divided into long strands, which are cut the length of three or four centimeters. From the resulting harnesses manufactured balls, which must be left closed for 25minutes. Then the pan is taken, brought to a boil and fry oil to get the ball.