Beshbarmak
Beshbarmak, from above
Non vegKazakhstan

Beshbarmak

Boiled meat, wide noodles and onion sauce, eaten with five fingers. The name says so.

180 minTime
35 gProtein each
mildSpice
Five fingers2 chapters · 1 min read

Make it your way

Grandma's wayHorse or lamb, hand cut noodles, onion broth.
The original
632kcalsame
35 gproteinsame
2 gfibresame
180minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)1 kg on the bone (or horse or beef)
Water3 litres
Onion3 medium, sliced in rings
Maida (all-purpose flour, plain flour)2½ cups
Egg1
Saltto taste
Black pepper1 tsp
Coriander leaves (cilantro)to garnish

Method

5 steps
  1. 1Simmer the meat in salted water, skimming, until very tender.
  2. 2Make a stiff dough with flour, egg, salt and water. Rest, roll very thin and cut into 8 cm squares.
  3. 3Simmer the onion rings in a ladle of fatty broth with pepper until soft.
  4. 4Boil the noodle squares in some broth until tender.
  5. 5Lay noodles on a platter, cover with sliced meat and onion sauce. Serve the broth in cups.
Serve it like this

Serve on a big shared platter, noodles below and meat and onions on top. Broth in bowls alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Beshbarmak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Obi non120 min
Bread or rice Methi thepla40 min
On the side Achichuk10 min
On the side Jeera aloo30 min
To drink Sweet lassi10 min
Something sweet Chak chak70 min
Sign up to send it to your cook