National Dishes of the World

EN PL

Beshbarmak
Photo: Pannet, CC BY-SA 4.0, Wikimedia Commons

main dish

Beshbarmak

бешбармақ (beshbarmaq)

Boiled meat on sheets of thin noodles with an onion sauce, served with a bowl of hot broth.

Eaten in: Kazakhstan, Kyrgyzstan

Prep
40 min
Cooking
3 h
Resting
30 min
Total
4 h 10 min
Servings
6

Jump to recipe

About the dish

Beshbarmak is a feast of the steppe on a single platter. Large pieces of mutton, beef or horse meat are simmered for hours, and squares or diamonds of thinly rolled dough are then cooked in the resulting broth. The noodles are spread on a big platter, covered with sliced meat and topped with onions braised in the rich broth, while the broth itself, called sorpa, is drunk from bowls. The name means “five fingers”, as it was traditionally eaten by hand. It is a dish for guests and occasions, served at weddings, funerals and large family gatherings.

Main ingredients

  • mutton, beef or horse meat
  • wheat flour
  • eggs
  • onions
  • broth

Kazakhstan: In Kazakhstan often made with horse meat and kazy (horse sausage); regarded as the national dish.

Kyrgyzstan: In Kyrgyzstan: бешбармак (beshbarmak), served at every important family celebration.

More: Wikipedia (en)

Recipe

Beshbarmak

https://foodmap.ominuvo.com/dish/beshbarmak

Ingredients

6 servings

6 servings

Method

  1. Cover the meat with cold water, bring to the boil and skim. Add the bay leaves and peppercorns and simmer gently for 2.5–3 hours, salting towards the end.

  2. Knead the flour, eggs, water and a pinch of salt into a smooth, firm dough and leave it covered for 30 minutes.

  3. Roll the dough out very thinly and cut it into squares or diamonds about 7 cm across. Let them dry briefly on the worktop.

  4. Slice the onions into half-moons, pour over a ladle of the hot fatty broth, sprinkle with pepper and braise for a few minutes until soft.

  5. Lift out the meat, take it off the bone and slice it thinly. Cook the dough sheets in batches in some of the broth for 3–4 minutes.

  6. Spread the noodles on a large platter, cover with the meat and onions and sprinkle with herbs. Serve the rest of the broth in bowls alongside.

From the same kitchen