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Beshbarmak with noodles, rich meat dish served with fine fried onions
Traditional beshbarmak with noodles, rich flavours

Traditional beshbarmak with homemade noodles

Author: Flavelo
Recipes Main Courses Side Dishes
Beshbarmak means 'five fingers', as this majestic Kazakh national dish is traditionally eaten by hand. It is the pinnacle of nomadic cuisine: simple but nourishing. The essence lies in fresh pasta cooked in meat broth, absorbing all the flavour and fat of the meat. This isn't a light pasta dish, but a filling feast symbolising respect and hospitality.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Asian (Kazakh)

Ingredients

Equipment Needed

  • Large pot (min. 5 litres)
  • Rolling board and rolling pin
  • Slotted spoon
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Place the meat in cold water, bring to the boil, then skim off the foam. Simmer on very low heat for 1.5-2 hours until the meat falls off the bone. Season with salt.

Tip: Starting with cold water helps the slow extraction of proteins and flavours from the meat into the soup.
2 ✓

Meanwhile, knead a dough from the flour, a little salt, and enough water to get a hard, elastic dough. Rest for 30 minutes wrapped in foil.

Tip: During resting, the gluten strands relax, making it easier to roll the dough out thinly.
3 ✓

Roll out the dough very thinly (approx. 2 mm) and cut into large, palm-sized squares. Let them dry a little.

Tip: Drying helps preventing the pasta sticking together during cooking.
4 ✓

Slice the onions into half-moons. Skim the fat from the soup (if any) and sauté the onions in it (or a little oil) until soft but not brown. Season with pepper.

5 ✓

Remove the cooked meat and chop it up. Cook the pasta sheets in the boiling meat broth (approx. 5-7 minutes).

6 ✓

Drain the pasta, pile onto a large platter, top with the meat and the sautéed onions. Drizzle with a little broth.

Recipe FAQ

Why cook the noodles in the broth?
So the pasta doesn't taste watery, but takes on the aromas of the meat, and the starch from the pasta thickens the soup slightly, acting as a sauce.

Ingredients

  • 500 g Lamb (on the bone, fatty cuts)
  • 2 l Water
  • 400 g Plain flour (for noodles)
  • 2 Onions
  • 4 cloves Garlic
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 tbsp Oil