Beshbarmak is a traditional Turkmen (from Turkmenistan) recipe for a classic dish of noodles served topped with meat, vegetables and finely-chopped herbs. The full recipe is presented here and I hope you enjoy this classic Turkmen version of: Beshbarmak.
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Beshbarmak is a traditional dish from Turkmenistan, celebrated for its uncomplicated preparation and its rich, savoury flavour. The name translates literally as “five fingers”, since it is traditionally eaten with the hands. It is most often served at festive occasions and family celebrations, and it holds a special place in Turkmen culture. Beshbarmak, is a national dish of Turkmenistan. This hearty plate brings together tender simmered meat, wide handmade noodles and a fragrant broth that has warmed nomad tables for generations. Its name means “five fingers”, a nod to the tradition of eating it by hand, and it remains the centrepiece of festive gatherings and family feasts
Ingredients:
300g lamb or beef
150g wheat noodles (tagliatelle style)
1 onion, peeled and sliced into rings
2–3 potatoes, peeled and cut into large pieces
2–3 carrots, scraped and cut into large chunks
Salt and freshly-ground black pepper, to taste
Fresh herbs (finely chopped), to garnish (e.g. parsley)
Method:
Cut the meat into generous-sized chunks then set in a large pan and cover generously with water. Bring to a boil over medium heat then reduce to a simmer, cover and cook gently for about 60 to 90 minutes, or until the meat is fully tender.
After and hour's cooking add the onions, potatoes, and carrots.
Cook the noodles in a separate pan of salted water according to the package instructions.
Once the meat and vegetables are tender, lift the meat from the pan then set aside on a plate.
Arrange the noodles on a large serving platter then arrange the meat and vegetables on top.
Garnish with finely-chopped fresh herbs and serve.
