National Dish of Kazakhstan Beshbarmak
|lamb / beef (with bones)||2 ½ lbs.|
|large onion (peeled and cut into rings)||1|
|plain flour (sifted)||4 cups / 600g|
|water||¾ - 1 cup|
|Finely sliced chives (garnish)|
Beshbarmak is boiled meat with noodles. Traditionally, horse or sheep meat was used. The dish was first prepared by Kazakh nomads. The name of the dish translates to ‘five fingers’ which refers to the fact that no cutlery is used to partake in Beshbarmak and the meal is therefore eaten with the hand.
Directions for Preparing Beshbarmak
- Place the meat in a deep pot with water and half of the onion rings.
- Bring to a boil, continuously removing the scum from the surface.
- Reduce the heat, cover the pot and allow it to simmer for two hours and thirty minutes (2:30) or until the meat is soft and easily falls off the bone.
- Prepare the noodles by combining the whisked eggs with the flour in a large bowl.
- Add the salt and gradually pour in the water to form a dough.
- Knead the dough well, then roll into a ball and cover with plastic wrap.
- Allow the dough to sit for about twenty-five (0:25) minutes.
- Divide the dough into several small balls.
- Roll each ball into a thin layer, then trim into 10×10 cm noodle squares.
- Set them aside separate from each other to avoid sticking.
- Five minutes before the meat is done, add the remaining onion rings together with salt and pepper.
- Use a slotted spoon to remove the meat, bones, and onions.
- Separate the soft meat, chop into bite-sized pieces and discard the bones.
- Bring the stock to a boil and let it boil for about seven (0:07) minutes, then add the noodles and allow it to cook for about eight (0:08) minutes.
- Arrange the noodles around the serving platter.
- Lay the meat in the center of the platter.
- Pour a little of the broth/stock over the meat.
- Garnish with finely sliced chives and serve.
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