Besbarmak in Kazakh
12 servings
150 minutes
Beshbarmak is the soul of Kazakh cuisine, a dish symbolizing hospitality and the traditions of the steppe people. Its name translates to 'five fingers', reflecting how it is eaten — by hand, among family and friends. The base consists of tender horse meat slow-cooked in aromatic broth and thinly rolled dough sheets infused with meat flavor. Onions added at the end provide zest, while herbs add freshness. Beshbarmak is not just food; it is a ceremonial dish served at festive events and celebrations. It nourishes the body and warms the soul, reminding one of the endless steppes of Kazakhstan and ancestral traditions.
1
First, cut the meat into large pieces and place it in a pot, adding 2.5–3 liters of water. Put it on the heat, removing the foam that forms during boiling. Cook the meat for at least two hours — this is the only way it will become soft enough, and the broth will be rich. Season with salt and pepper to taste.
- Horse meat: 2 kg
- Salt: to taste
- Ground black pepper: to taste
2
During this time, the dough needs to be prepared. In Central Asian countries, the necessary dough preparations (sachni) are sold in stores and markets, while in the European region, they are hard to find, and homemade dough is always tastier.
3
Start preparing the pastries about an hour and a half after the broth has thickened. The dough is kneaded stiff, like for dumplings. Take flour, eggs, and add a little broth. Knead and let it rest for about 15 minutes. Then roll out the dough carefully — it should be rolled as thin as possible, ideally no more than 2 mm thick. After that, cut the dough into medium diamonds, but squares are also fine.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
4
Meanwhile, the broth is ready. Carefully remove the meat, place it on a plate, and start adding the dumplings to the boiling broth. The dumplings, like pelmeni, cook until they float. In the meantime, you can slice the onion into half rings and pour broth over it. You can also finely chop garlic, but that's a matter of personal preference. When the dough starts to float, take it out and carefully place it on a plate, sprinkling it with onion on top.
- Onion: 4 heads
- Ground black pepper: to taste
- Salt: to taste
5
It's time to cut the meat. Never cut it with a knife. This juicy meat should be separated by hand, along the fibers. Place the meat on the dough with onions, then add more dough and onions on top. You can get creative here, sprinkle with herbs to taste, but don't overdo it, don't overpower the taste of real beshbarmak.
- Horse meat: 2 kg
- Onion: 4 heads
- Green: 2 bunchs
6
The remaining broth is poured into a bowl or, if unavailable, into a mug.
- Bay leaf: 10 g