Kazakh Beshbarmak (Hand Noodles with Lamb)

About This Recipe

Beshbarmak (literally 'five fingers') is Kazakhstan's most important ceremonial dish, eaten at weddings, funerals, and celebrations. Wide, flat pasta squares are boiled in fragrant lamb broth, topped with generous pieces of slowly boiled lamb, and served with a rich onion broth (tuzdyk) on top. The name refers to the traditional way of eating — with all five fingers. It's the most intimate and communal of Central Asian dishes.

Ingredients

Serves 8

• 2 kgbone-in lamb (shoulder or ribs)
• 2 largeonions — one whole, one sliced
• 2 mediumcarrots
• 1 tspblack pepper
• 1 tspsalt
• 2 cupsall-purpose flour
• 2 largeeggs
• 1/2 cupwater (for dough)
• 1/2 tspsalt (for dough)
• 3 tbspbutter
• fresh dill and cilantroto garnish

Instructions

1. 1

   Cook the lamb

   Place lamb in a large pot with 3 liters water. Bring to a boil. Skim foam. Add whole onion, carrots, salt, and pepper. Simmer 2–2.5 hours until very tender.

2. 2

   Make the noodle dough

   Combine flour, eggs, salt, and water. Knead 8 minutes until smooth. Rest 30 minutes.

3. 3

   Roll and cut the noodles

   Roll dough thin (2–3mm). Cut into rough squares or rectangles (8×8cm).

4. 4

   Make the tuzdyk

   Sauté sliced onion in butter until soft. Add 2 ladles of the lamb broth. Simmer 5 minutes. Season.

5. 5

   Cook noodles and serve

   Boil noodles in the lamb broth for 3–4 minutes. Remove lamb from bones. Arrange noodles on a large platter. Top with pieces of lamb. Pour tuzdyk (onion broth) over everything. Garnish with dill and cilantro. Serve with remaining broth in bowls.

Variations

• •

  Use horse meat (kazy) for the most traditional version

• •

  Make with beef for a more accessible version

• •

  Add small cubes of fat (kazy) alongside the lamb

Storage

Refrigerate components separately for 4 days.

Frequently Asked Questions