Beshbarmak (Meat and Pasta Dish) is a traditional Kazakh (from Kazakhstan) recipe for a classic layered dish of noodles topped with meat and finished with onion chyk sauce and fresh herbs. The full recipe is presented here and I hope you enjoy this classic Kazakh version of: Meat and Pasta Dish (Beshbarmak).
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Beshbarmak (Kyrgyz: бешбармак, romanized: beşbarmak; Bashkir: бишбармаҡ, romanized: bişbarmaq; lit. 'five fingers') is a dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, as kullama in Bashkortostan and Tatarstan. It is one of the main national dishes of Kazakhstan and is traditionally called 'et' or more recently known as 'beshbarmaq'.
Beshbarmak is usually made from finely chopped or sliced boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce. It is typically served on large communal platters, shared between several people,[3] after shorpo, which is a first course of mutton broth served in bowls called kese.
In Kazakhstan this is traditionally made with horse meat or mutton.
Ingredients:
For the Noodles:
600g Flour
½ tsp Salt
1 Large egg or 2 small eggs
120ml Water
1kg mutton (or substitute Lamb or beef), Cut into large chunks
2 Onions Sliced into rings
1 bay leaf
Salt and freshly-ground black pepper, to taste
2l Water
Fresh dill, parsley, or coriander leaves For garnish
Method:
Begin with the noodles: Sift together the flour and salt into a large bowl. Form a well in the centre and add the egg and water. Mix the flour into the liquids until a dough forms.
Knead the dough on a floured work surface for about 5 minutes or until smooth and elastic. Cover with a towel to avoid light penetration, and allow to rest for 30 minutes.
At the end of this time, dust a work surface with flour, roll out the dough until thin (a few millimetres) then cut the dough into squares or rectangles, about 5×5cm in size.
Cook the noodles in the boiling stock for 3-4 minutes or until tender.
Remove the noodles with a spoon and put them on a serving platter.
In the meantime, prepare the meat: Combine the meat and 1 onion in a large pan and pour over the water. Bring to a boil then reduce to a simmer and cook for about 90 to 120 minutes, or until the meat is fully tender, skimming off any foam that rises to the surface during this time.
Now add in the remaining onion along with the bay leaf. Season to taste with salt and freshly-ground black pepper. Bring to a boil and cook over low heat for 10 minutes.
When the meat is fully tender remove from the pan with a slotted spoon and set aside. Allow the meat to cool slightly then strip the meat from the bones. You can chop the meat at this point or leave as chunks.
To serve, arrange the cooked noodles on a large serving dish or individual plates. Arrange the cooked meat on top of the noodles. You can either shred the meat into smaller pieces or leave them as they are, depending on your preference.
Pour some hot stock over the meat and noodles (reserve 500ml for preparing chyk sauce), and moisten the dish evenly. Doing this adds some flavour to the dish and keeps it warm.
Garnish the Beshbarmak with fresh herbs and place the chyk sauce on top.
This is traditionally served in the centre of the table and guests eat with their hands, taking a piece of the pasta and filling with meat and herbs before eating.
Accompany the dish with traditional Kazakh side dishes or salads, such as pickled vegetables or a simple tomato and cucumber salad, to make your table colourful.
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