Beshbarmak (boiled meat with noodles) (Kazakhstan)

Name: Beshbarmak (boiled meat with noodles) (Kazakhstan)
Total time: 1800 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 1 –1.2 kg lamb, beef, or horse meat (bone-in pieces preferred); 1 onion, sliced into thin rings; 2 bay leaves; 1 tsp whole black peppercorns; Salt to taste; 2 cups all-purpose flour; 1 egg; 1/2 cup water; 1/2 tsp salt

Eva Saida @EvaButterfly

World

A classic Kazakh national dish of tender boiled meat served over wide homemade noodles and topped with onions in rich broth

Eva Saida @EvaButterfly

World

A classic Kazakh national dish of tender boiled meat served over wide homemade noodles and topped with onions in rich broth

Saved

Ingredients

30 min prep / 2–2½ hr cook

4-5 people

1–1.2 kg lamb, beef, or horse meat (bone-in pieces preferred)
1onion, sliced into thin rings
2bay leaves
1 tspwhole black peppercorns
Salt to taste
For the noodles (or use about 400 g flat pasta):
2 cupsall-purpose flour
1egg
1/2 cupwater
1/2 tspsalt

Saved

Steps

30 min prep / 2–2½ hr cook

1

Cook the meat: Place meat in a large pot and cover with cold water. Bring to a boil, skim off foam, add salt, bay leaves, and peppercorns, then simmer for 2–2½ hours until very tender.
2

Prepare the dough: Mix flour, egg, salt, and water to form a firm dough. Knead for 5–7 minutes until smooth, then rest for 15 minutes.
3

Roll and cut noodles: Roll dough thin and cut into large squares or rectangles (about 5–7 cm wide)
4

Cook the noodles: Remove the cooked meat from the broth. Boil the noodles in the same broth for 3–5 minutes until tender.
5

Prepare onion topping: Place sliced onions in a bowl, pour a ladle of hot broth over them, and let soften for a few minutes.
6

Assemble: Arrange noodles on a large serving platter, place sliced meat on top, and cover with the softened onions. Serve with bowls of hot broth on the side.