- Eastern Europe and Central Asia, Kazakhstan
- 2 hours 45 minutes
This is the most popular Kazakh dish, which every Peace Corps Volunteer here in Kazakhstan tries in almost every home. This is beshbarmak.
The name of this dish defines a way of eating it. "Besh barmak" means "five fingers." This dish combines homemade noodles, horse meat, kazi (highly spiced horse meat sausage), and a meat broth served separately. The non-Kazakhi population of Kazakhstan prefers a lamb version of beshbarmak.
Materials & Procedures
- 2 kg lamb with bones (ribs with meat and some fat are okay)
- 2.5 liter water
- 500 g flour
- 2 eggs
- 250 ml water 1 tsp. salt
- 3-4 onions
- 1 cup minced chives
- 3 T minced parsley
- 1 tsp ground black pepper
- 1 onion
- 1 carrot
- 3 T oil
- Make a rich broth of the lamb by cooking it on slow heat for 2.5 hours under a lid, until the meat is easily separated from the bones.
- Cook noodle circles in the broth.
- While lamb is cooking, make dough by rolling it into circles 30 cm in diameter and 2 mm in width.
- When lamb is ready, take it out of the broth, remove the bones, and cut the meat into bite-sized slices.
- Chop one onion and one carrot and fry in a skillet together with sliced meat for a few minutes, until onions become golden. (This is not a part of an ancient recipe, but people sometimes prefer it in this way.)
- Put lamb in the middle of a big serving plate. Place one layer of noodles around. Sprinkle lamb and noodles with black pepper and onions cut into thin rings.
- Broth is served separately in pialas, which are Chinese-style cups without handles. Sprinkle broth with chopped chives and parsley.