Beshbarmak (Kazakh Boiled Meat with Noodles)
Local name: бешбармақ
In short: Tender boiled lamb on broad noodle sheets with onions simmered in broth, served with a bowl of clear meat broth, the Kazakh guest dish. It takes about 3 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h 30 min
- Resting
- 30 min
- Total
- 3 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 570 kcal
Beshbarmak, meaning five fingers, is the dish Kazakhs serve to honored guests. Large pieces of boiled lamb or beef are laid over broad squares of thin noodle dough, covered with onions simmered in the broth, and served with a bowl of clear broth on the side. Traditionally it was eaten by hand from a shared platter, which gives the dish its name. The work is mostly waiting, and the broth is the real prize.
Instructions
- Rinse the lamb and put it in a large pot with the cold water. Bring slowly to a boil and skim off the foam for the first 10 minutes.
- Add the halved onion, carrot, bay leaves, peppercorns and salt. Lower the heat and simmer, partly covered, for 1 1/2 to 2 hours, until the meat is tender and pulls easily from the bone.
- Meanwhile, mix the flour, eggs, salt and water into a firm dough. Knead for 8 minutes, cover and rest for 30 minutes.
- Roll the dough as thin as you can, about 1.5 mm (1/16 in). Cut into 6 cm (2 1/2 in) diamonds or squares and spread them on a floured tray.
- Lift the meat out and keep it warm under foil. Strain the broth. Ladle 250 ml (1 cup) of hot broth into a pan, add the sliced onions and pepper and simmer for 8 minutes until soft and translucent.
- Boil the noodle pieces in a separate pot of salted water for 3 to 4 minutes, until tender. Drain and toss with a ladle of broth so they do not stick.
- Cut the meat from the bones in large chunks. Spread the noodles on a big platter, lay the meat on top and cover with the onions and a little of their liquid. Scatter with dill and parsley.
- Serve hot with bowls of the remaining hot broth, topped with chopped dill.
Tips
- Beef shank or a mix of lamb and beef also works. Beef shank needs 2 1/2 to 3 hours. In Kazakhstan, horse meat is traditional.
- Cook the noodles in salted water rather than in the broth, which keeps the broth clear and the noodles from turning gluey.
Questions and answers
Why is it called beshbarmak?
The name means five fingers, because the dish was traditionally eaten by hand from a shared platter.
Can I make the broth ahead of time?
Yes. Cook the meat and broth up to 2 days ahead, refrigerate and lift off the fat. Reheat gently and cook the noodles fresh.
What meat is traditional?
Horse meat and lamb are the classic choices, and beef is common in home kitchens. Sometimes a mix is used.
How long does it take to make Beshbarmak (Kazakh Boiled Meat with Noodles)?
About 3 h 10 min in total: 40 min of preparation and 2 h 30 min of cooking.
How many calories are in Beshbarmak (Kazakh Boiled Meat with Noodles)?
About 570 kcal per serving, with 38 g of protein, 50 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 50 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
