Beshbarmak

Boiled meat over wide noodles with onion broth — the national dish.

Ingredients

• 1.5 kg Lamb
• 4 cups Flour
• 2 Eggs
• 1 cup Water
• 4 Onions
• 2 Bay leaves
• 1 tbsp Black pepper
• ¼ cup Parsley
• 2 tbsp Salt

Method

1. Boil the meat — Simmer the lamb with bay and salt for 2½ hours, skimming carefully, and keep the broth.
2. Make the dough — Knead the flour, eggs, water and salt into a firm dough and rest 30 minutes.
3. Roll and cut — Roll very thin and cut into wide squares about 8 cm across.
4. Cook the noodles — Boil the squares in the skimmed meat broth for 5 minutes.
5. Make the onion sauce — Simmer thinly sliced onion in a ladle of hot broth with pepper for 5 minutes.
6. Beshbarmak is ready — Lay the noodles on a platter, top with sliced meat and the onions, and serve the broth separately in bowls.

More Kazakhstan recipes

• Kazy
• Baursak