Beshbarmak Kazakh
8 servings
180 minutes
Beshbarmak is the soul of Kazakh cuisine and a true embodiment of steppe hospitality. The name of the dish translates to 'five fingers' as it is traditionally eaten with hands. It is a hearty and aromatic dish made from boiled horse meat, lamb, and traditional noodles soaked in rich broth. Tender slices of meat are combined with soft layers of dough, while fresh herbs and onions add zest. The origins of beshbarmak date back to ancient times when nomads prepared it during large gatherings and celebrations. Today it is served at family feasts and ceremonial events, symbolizing unity and hospitality. The rich flavor of the meat broth warms the soul, while the delicate texture of the noodles and meat provides true enjoyment. Beshbarmak is not just food; it is a ritual, a tradition, and a symbol of Kazakh heritage.
1
Take 1.5 kg of horse meat (preferably the loin part) and cover it with an equal weight of boiling water, then simmer on low heat under a tightly closed lid for 2.5 hours, constantly skimming the fat from the broth into a separate container.
- Horse meat: 1.5 kg
- Water: 2.5 l
2
Remove the cooked meat, cut the flesh, slice it into thin but wide pieces across the fibers (about 4x4 cm), pour in a quarter of the broth, add finely chopped 3 onions, pepper, 2/3 of the chopped greens, and simmer for 5-7 minutes. Keep the broth.
- Onion: 4 heads
- Black peppercorns: 1 teaspoon
- Wild garlic greens: 200 g
3
While the meat is boiling, prepare the noodles. For this, knead a firm dough from flour, eggs, water, and salt, roll it out to a thickness of 2 mm, cut it into large squares of 6x6 cm, and boil in the broth obtained from boiling the meat, adding half an onion and 1 tablespoon of parsley. Also, save the broth.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Water: 2.5 l
- Salt: 1 teaspoon
- Onion: 4 heads
- Chopped parsley: 3 tablespoons
4
Place the cooked noodles in deep plates, pour heated fat taken during broth cooking over them, sprinkle with pepper, parsley, and wild garlic, place the prepared meat on top in a mound, and pour a small amount of broth over everything.
- Black peppercorns: 1 teaspoon
- Chopped parsley: 3 tablespoons
- Wild garlic greens: 200 g
5
Combine the remaining broth in which the meat was simmered with the broth in which the noodles were boiled, heat it, and serve separately in bowls, garnished with leftover green onions and parsley.
- Wild garlic greens: 200 g
- Chopped parsley: 3 tablespoons