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Boiled lamb and wide hand-cut noodles with onion sauce — Kyrgyzstan's national dish and the star of every feast.
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Beshbarmak means 'five fingers,' from the way nomads once ate it by hand, and it's a national dish across Central Asia. Bone-in lamb or horse meat is simmered for hours, and wide hand-cut noodles made with the broth are piled on a big platter with the meat. A warm onion sauce is poured over, and it's shared by hand with family and guests — essential at weddings and celebrations.
Put the lamb in a big pot with plenty of water, bay leaf, and black pepper and simmer on low for 2+ hours until tender.
Knead bread flour, egg, salt, and a little broth into a smooth dough and rest 30 minutes.
Roll thin, cut into large squares or diamonds, and boil briefly in the broth.
Slice onions and pour hot broth over them to soften, making the sauce.
Spread the noodles on a platter, top with pulled lamb, pour over the onion sauce, and scatter with parsley.