Beshbarmak
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The Tale of Beshbarmak
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Beshbarmak, meaning "five fingers" for how it's traditionally eaten by hand, is considered Kazakhstan's national dish, rooted in nomadic Kazakh culinary tradition of boiled meat and flat noodles reflecting centuries of pastoral, herding life on the steppe. It remains central to Kazakh hospitality and celebratory meals.
Ingredients
Scale:· 6 servings
- 3 lbs lamb or horse meat, bone-in
- 1 lb wide egg noodles or fresh pasta sheets, cut into squares
- 3 onions, thinly sliced
- 2 bay leaves
- 1 tbsp black peppercorns
- Fresh dill and parsley, chopped
- Salt, to taste
Instructions
- 1Place the meat in a large pot, cover with water, and bring to a boil, skimming off foam.
- 2Add bay leaves and peppercorns, then simmer covered for 2 hours until the meat is very tender.
- 3Remove the meat, strain and reserve the broth, and shred or slice the meat.
- 4Boil the noodle squares in the reserved broth until tender, then drain.
- 5Simmer the sliced onions briefly in a ladle of hot broth to soften and mellow their bite.
- 6Arrange the noodles on a large platter, top with the meat and softened onions, and pour a little broth over.
- 7Garnish with fresh dill and parsley, and serve the remaining broth in bowls on the side.
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