Beshbarmak
By: Sheri Wetherell
Published: Thursday, January 28, 2010 - 5:36pm

Ingredients




For the broth:
4 1/2 pounds lamb with bones
10 1/2 cups water
For the noodles:
4 1/2 cups flour
2 eggs
1 cup water
1 teaspoon salt
For the vegetable portion:
1 onion, chopped
1 carrot, chopped
3 tablespoons oil, for sautéing
Garnish:
3 onions, cut into thin rings
1 cup chives, minced
3 tablespoons parsley, minced
1 teaspoon ground black pepper

Preparation

1 Cook the lamb in the 10.5 cups water over medium-low heat. Cover and simmer for 2.5 hours until meat is easily separated from the bones. 2 While lamb is cooking make a dough with the 4.5 cups flour, 2 eggs. Mix well and roll into 12-inch circles about 1/2 - 3/4-inch thick. 3 When the lamb is ready remove from the broth. Remove the meat from the bones and cut into chunks. 4 In a saute pan, add the one chopped onion, chopped carrot and the lamb meat and saute until the onions are golden. 5 Bring the lamb broth back to a boil and add the noodle circles. Cook until cooked through. 6 To serve, place the lamb in the middle of a large serving dish. Place one layer of noodles around the lamb. Sprinkle the lamb and noodles with black pepper and onions that were cut into thin rings. Serve the broth separately in small individual bowls and sprinkle with chopped chives and parsley.

About


Beshbarmak is a national dish of Kasakhstan. It is traditionally made of horse or mutton meat, but also commonly made with lamb. Its name means "five fingers" (besh = five and barmak = fingers) as it is typically eaten with one's hands. The broth is typically served in Chinese-style cups without handles called pialas.

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Sheri Wetherell

This photo is by Flickr user: peretz p