Beshbarmak with lamb
6 servings
90 minutes
Beshbarmak with lamb is a hearty and soulful dish rooted in the ancient traditions of Central Asian nomads. In Kyrgyz, 'beshbarmak' means 'five fingers', as it is traditionally eaten by hand. Tender pieces of lamb boiled to softness in aromatic broth harmoniously combine with thin layers of homemade dough. Onions soaked in rich broth complement the flavor composition, adding a light spiciness to the dish. Beshbarmak is not just food but a symbol of hospitality that brings families and friends together at one table. It is served with hot broth in bowls that warms and satisfies. This dish embodies the simplicity and richness of nomadic cuisine, making it perfect for leisurely gatherings with loved ones.
1
Wash the lamb, cover it with cold water, bring to a boil, remove the foam, add bay leaf, pepper, one onion (you can add roots or other spices) and cook for about an hour.
- Bone-in lamb: 700 g
- Bay leaf: to taste
- Fresh bell pepper: to taste
- Onion: 3 heads
2
While the meat is boiling, prepare the dough. Add an egg, a pinch of salt, and cold water (50 milliliters) to the sifted flour. The dough should be slightly softer than for dumplings. It needs to be kneaded well.
- Wheat flour: 2 glasss
- Chicken egg: 2 pieces
- Salt: to taste
3
Roll out the dough into a thin layer and cut into squares of 5-7 cm sides. Sprinkle with flour and leave on the table to dry slightly.
4
Remove the lamb from the pot, separate from the bone, and chop finely. Strain the broth.
- Bone-in lamb: 700 g
5
Cut the remaining onions into 4 pieces, add to the broth, bring to a boil again, add salt and ground pepper.
- Onion: 3 heads
- Salt: to taste
- Fresh bell pepper: to taste
6
Drop pieces of dough into boiling broth and cook until done.
- Wheat flour: 2 glasss
7
Serve the beshbarmak on a large plate: first the squares of dough, then the meat, and top with onions. Pour with broth and sprinkle with herbs to taste. The broth can also be served in separate bowls.
- Bone-in lamb: 700 g
- Onion: 3 heads
- Salt: to taste
