📝 About This Recipe
Beshbarmak, which literally translates to 'Five Fingers,' is the quintessential national dish of Kazakhstan and a crown jewel of Central Asian nomadic hospitality. This soul-warming meal features succulent, slow-boiled meat served over wide, silky hand-rolled pasta, all brought together by a rich onion gravy known as Chyk. It is a communal masterpiece designed to be shared, embodying the spirit of the Silk Road through its minimalist yet deeply savory flavor profile.
🥗 Ingredients
The Meat and Broth
- 1.5 kg Lamb or Beef Chuck (on the bone for maximum flavor)
- 4 liters Water (cold)
- 1 piece Onion (peeled and left whole)
- 1 piece Carrot (peeled and halved)
- 10 pieces Black Peppercorns (whole)
- 3 pieces Bay Leaves
- 2 tablespoons Salt (adjust to taste)
Handmade Noodles (Kespel)
- 500 grams All-purpose Flour (plus extra for dusting)
- 2 pieces Eggs (large)
- 150 ml Meat Broth (cooled slightly)
- 1 teaspoon Salt
The Onion Sauce (Chyk)
- 3 pieces Onions (sliced into thin half-moons)
- 1/2 cup Fresh Parsley or Dill (finely chopped)
- 1 teaspoon Black Pepper (freshly cracked)
- 2-3 ladles Fat from Broth (skimmed from the top of the pot)
👨🍳 Instructions
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1
Place the meat in a large heavy-bottomed pot and cover with 4 liters of cold water. Bring to a boil over high heat.
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2
As the water boils, carefully skim off all the gray foam that rises to the surface. This is crucial for a crystal-clear, clean-tasting broth.
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3
Once skimmed, add the whole onion, carrot, peppercorns, and bay leaves. Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until the meat is fork-tender and falling off the bone.
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4
While the meat simmers, prepare the dough. In a large bowl, whisk the eggs with 150ml of the warm broth and salt. Gradually add flour, kneading until a very stiff, smooth dough forms.
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5
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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6
On a floured surface, roll the dough out into a very thin sheet (about 1-2mm thick). It should be almost translucent.
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7
Cut the dough into large squares or diamonds (roughly 10cm x 10cm). Spread them out on a floured tray and let them air-dry slightly for 20 minutes.
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8
Once the meat is cooked, remove it from the pot. Discard the boiled vegetables. Shred the meat into large, bite-sized chunks, removing any bones or gristle. Keep the meat warm.
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9
Strain the broth. Reserve 2 cups of the hot broth in a small saucepan for the 'Chyk' sauce. Skim the yellow fat from the top of the main pot and add it to the small saucepan.
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10
To make the Chyk: Add the sliced onions and plenty of black pepper to the small saucepan with the reserved broth. Simmer for 5-7 minutes until the onions are soft but still hold their shape.
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11
Bring the remaining large pot of broth back to a rolling boil. Taste and add more salt if necessary. Drop the dough diamonds in batches, boiling for 3-5 minutes until they float and are tender.
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12
Using a slotted spoon, arrange the cooked noodles in a wide, shallow communal platter (tabak), coating them with a little of the oily broth to prevent sticking.
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13
Place the shredded meat in the center of the noodles. Pour the hot onion sauce (Chyk) over the meat and noodles.
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14
Garnish generously with fresh parsley or dill and a final dusting of black pepper.
💡 Chef's Tips
For the most authentic flavor, use a mix of lamb and beef, ensuring you have some fatty cuts. Never skip the skimming process; the clarity of the broth is a sign of a skilled chef. If the dough is too soft, the noodles will be mushy; ensure the dough is quite firm before resting. Rolling the dough paper-thin is the hardest part but yields the best texture—use a long rolling pin (oklo) if available. Serve the leftover broth in small bowls (piala) on the side to sip while eating.
🍽️ Serving Suggestions
Serve with 'Shorpa' (the strained meat broth) in individual bowls on the side. Pair with a side of 'Baursak' (fried dough puffs) for a complete Kazakh experience. A side of cold, sliced radishes or a simple tomato and onion salad (Achichuk) cuts through the richness. Traditional black tea with milk or 'Kumys' (fermented mare's milk) are the most authentic beverage pairings. Encourage guests to eat in the traditional style—using their hands to wrap the noodles around the meat.