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Kazakh Beshbarmak

Name: Kazakh Beshbarmak
Total time: 180 min
Yield: Serves 6
Cuisine: Kazakhstan
Ingredients: 1kg (bone-in) Lamb; 300g Bread flour; 1 Egg; 100ml Water; 2 Onion; 1 tsp Black Pepper; 2 Bay leaf; 2 tsp Salt; A pinch Parsley

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

Boiled meat and flat hand-cut noodles on a big platter with onion sauce, eaten by hand — Kazakhstan's national dish.

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📖 The Story Behind This Dish

Beshbarmak means 'five fingers,' from the old custom of eating it by hand, and it's Kazakhstan's national dish. Horse meat or lamb is boiled for a long time, thin flat hand-cut noodles are cooked in that broth and spread on a big platter, and the meat and onion sauce go on top. When hosting guests there's detailed etiquette, such as serving the sheep's head to the guest of honor.

🌆 Where it's eaten: Inside a yurt on the steppe, family and guests gather around a big platter of beshbarmak and share the meat, starting with the eldest.

🥕 Ingredients (serves 6)

Lamb 1kg (bone-in)
Bread flour 300g
Egg 1
Water 100ml
Onion 2
Black Pepper 1 tsp
Bay leaf 2
Salt 2 tsp
Parsley A pinch

👩‍🍳 Instructions

Boil the lamb in plenty of water with bay leaves for 2 hours, skimming.
Knead the bread flour, egg, water, and salt, rest 30 minutes, roll thin, and cut into 7cm diamonds.
Slice the onions into rings and simmer 5 minutes with a little of the meat broth and black pepper to make the sauce.
Remove the meat and cut into bite-size pieces.
Boil the noodles in the meat broth for 5–6 minutes.
Spread the noodles on a big platter, top with the meat, pour over the onion sauce, and serve the broth in separate bowls.

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