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Beshbarmak with horse meat, served with fresh parsley and spring onions
Traditional beshbarmak with horse meat and pasta

Traditional beshbarmak with horse meat (or beef)

Author: Flavelo
Recipes Main Courses
Beshbarmak is the nomadic heritage of the Central Asian steppes, the national pride of Kazakhstan. The name means 'five fingers', referring to the fact that this substantial dish was traditionally eaten by hand by family members gathered in the yurt. The soul of the meal is pasta cooked in meat broth, which absorbs all the flavour and fat of the meat. Although horse meat is a rarity for us, in nomadic culture it is a symbol of respect and strength; clean, lean and sweet meat that is a matchless experience cooked until tender.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Asian, Kazakh

Ingredients

Equipment Needed

  • Large pot for the broth
  • Slotted spoon
  • Small saucepan for the onion sauce (tuzdyk)
  • Rolling pin (if making pasta yourself)
  • Large serving platter

Allergen Information

⚠️ Gluten
⚠️ Eggs

Instructions

1 ✓

Put the meat in a large pot, cover with cold water, and bring to the boil. Skim off the foam thoroughly.

Tip: Removing the foam is important so the broth (sorpa) remains clean and clear.
2 ✓

Add the cleaned carrot, one whole onion, the peppercorns and salt. Simmer covered on low heat for 1.5-2 hours until the meat is butter-soft and falls off the bone (if any).

Tip: Long, slow cooking (collagen breakdown) makes the meat tender.
3 ✓

Remove the meat, let cool slightly, then shred by hand or cut into bite-sized pieces. Strain the broth.

Tip: Don't let the meat dry out, cover with foil or keep in a little broth.
4 ✓

Prepare the 'tuzdyk' (onion sauce): Slice the remaining two onions into half-rings, put in a small saucepan, sprinkle generously with pepper, and ladle enough of the fattiest top layer of the broth over to cover. Simmer for 5 minutes.

Tip: The onion shouldn't dissolve, it should remain slightly crunchy (al dente) to add texture.
5 ✓

Cook the pasta sheets in the remaining boiling meat broth.

Tip: The pasta thus absorbs the flavour of the broth and the fat floating on the surface, making it tasty and slippery.
6 ✓

Serving: Spread the cooked pasta on a large platter, pile the meat in the centre, and drizzle generously with the onion sauce. Sprinkle with parsley.

Recipe FAQ

Can I use other meat?
Of course. Although horse meat is authentic, it works excellently with beef (especially fattier cuts like brisket) or lamb.
What pasta should I buy?
If you don't knead your own, large lasagne sheets or wide tagliatelle are the best substitute. The point is to have large surface area pasta.

Ingredients

  • 800 g Horse meat (or mature beef)
  • 3 pc Onions
  • 300 g Wide egg noodles or Lasagne sheets
  • 1 pc Carrot
  • 1 tsp Whole black peppercorns
  • 1 tsp Salt
  • 1 bunch Fresh parsley (for serving)