Kazakh Beshbarmak (Kazakhstan)
Beshbarmak, meaning “five fingers” in Kazakh, is the national dish of Kazakhstan and a symbol of the country’s nomadic heritage. Traditionally eaten with the hands, this hearty dish consists of boiled meat—usually lamb or beef—served over flat, wide noodles, with an onion broth poured generously on top. It’s typically accompanied by fermented mare’s milk (kumis) or tea, with the rich broth helping to balance the tender meat and pasta. This is definitely one of the more unique dishes I’ve prepared. The fresh noodles and high-quality meat make a huge difference! It’s fascinating to see how different countries blend various cuisines to create something entirely their own.
Ingredients
- 1kg lamb or beef with bone
- 1 large onion peeled and sliced into rings divided
- 1 bay leaf
- ground pepper
- Water to cover
- 300g lasagna sheets (as an alternative to making the noodles from scratch)
- Chives to serve
Step 1
Place the meat and half of the onion in a deep dish, ensuring there's enough room to cover it with cold water while leaving space at the top to prevent it from boiling over.
Step 2
Bring to a boil, skimming off the foam as it forms. Once boiling, reduce the heat to a simmer and cover the dish.
Step 3
Cook for approximately 2 1/2 hours, or until the meat is tender and falling off the bone.
Step 4
Remove the meat and bones, separating them, as only the tender cooked meat will be served. Bring the stock to a boil and let it simmer for about 7 minutes.
Step 5
Cut into lasagna squares (10x10cm).
Step 6
Cook the noodles in batches in the same stock for about 7-8 minutes.
Step 7
Strain the noodles onto a large plate, leaving space in the center for the meat.
Step 8
Chop the meat into bite-sized pieces and place them in the center of the dish. Pour some broth over the meat, then garnish with a sprinkle of chives.
Step 9
Strain the broth and serve it in bowls as shorpa, alongside the platter of Beshbarmak.