Beshbarmak in Uyghur
6 servings
150 minutes
Beshbarmak is a delicious dish of Kazakh cuisine that combines the rich flavor of juicy lamb, tender noodles, and the aroma of fresh vegetables. The origins of this dish trace back to nomadic traditions where meat was cooked with minimal water to preserve its rich taste. Fried meat on the bone, stewed in its own juice with onions, tomatoes, and sweet peppers acquires a deep aroma, while garlic and spices add zest. The broth-soaked noodles become the perfect complement, making the dish especially hearty and comforting. Beshbarmak is served on large flat dishes, traditionally gathering the family around one table. It is eaten by hand, enjoying each bite that carries the warmth of the hospitable steppe and the culinary heritage of a great people.
1
Cut fresh meat (ribs) into rectangular pieces of 10x15 cm and rinse with cold water.
2
Place the meat in the pot without water. Add a handful of salt. Cover with a lid. After boiling, simmer on maximum heat for about 1 minute.
- Coarse salt: to taste
3
Reduce the heat by half and simmer with the lid on until the juice/water evaporates. About 40-60 minutes. Cool the pot of water (will be needed later). Slice the onion into rings. Chop the tomatoes.
- Onion: 1 head
- Tomatoes: 5 piece
4
When there is no liquid left in the meat, fry it in a cauldron, stirring. Without a lid. About 2-3 minutes. Add onion, stirring. Stew with a closed lid for 5 minutes.
- Onion: 1 head
5
Add tomatoes. Simmer with the lid open for 8 minutes. 10. Increase the heat, close the lid, and simmer for 10 minutes. Pour cold water into the pot to completely cover the meat. At the same time, quickly collect the fat that has floated to the top.
- Tomatoes: 5 piece
- Lamb on the bone: 1.5 kg
6
Bring to a boil. Add salt, pepper, and bay leaf. Cover and reduce heat. Simmer for about 40 minutes until most of the water evaporates. Cut the bell pepper and garlic. Crush the cloves with the flat side of a knife before cutting to release the juice.
- Ground black pepper: to taste
- Bay leaf: 3 pieces
- Sweet pepper: 2 pieces
- Garlic: 3 cloves
7
Pour cold water into a separate pot, bring to a boil, add salt and noodles while stirring. Reduce heat and cook for 10 minutes. Add pepper to the pot and stir. Simmer for 5 minutes. Add garlic. Simmer for 3 minutes. Drain the water from the noodles. Place the noodles in a large flat dish. Add a ladle of broth from the pot and stir.
- Wide noodles: 500 g
- Sweet pepper: 2 pieces
- Garlic: 3 cloves