Beshbarmak
Boiled lamb served over hand-cut flat noodles with an onion broth poured over the top — the national dish of both Kazakhstan and Kyrgyzstan, reflecting the two nations' shared nomadic steppe heritage that predates their modern borders. Its name means 'five fingers,' since it's traditionally eaten by hand.
Meat
⚠ Contains: Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 lbs lamb, bone-in, cut into pieces
- 2 onions, one whole and one thinly sliced
- 8 cups water
- 3 cups all-purpose flour
- 1 egg
- 1/2 cup water, for the dough
- Salt, to taste
- Fresh dill and parsley, for garnish
Steps
- Simmer the lamb with the whole onion and salt in the water for about 2 hours, until very tender. Strain and reserve the broth.
- Knead the flour, egg, water, and a pinch of salt into a firm, smooth dough. Rest for 20 minutes.
- Roll the dough out thin and cut into wide, flat rectangles or diamonds.
- Boil the noodles in the reserved broth for 4-5 minutes until tender, then drain.
- Simmer the sliced onion in a little of the broth until softened, to make the onion sauce.
- Arrange the noodles on a large platter, top with the pieces of lamb, and pour the onion sauce over everything.
- Serve the remaining broth separately in cups, garnished with dill and parsley.