Beshbarmak Recipe – Kyrgyzstan's Hearty Dish

Name: Beshbarmak
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 4-6 servings
Cuisine: Kyrgyz
Ingredients: For the Meat and Broth:; 2 pounds (900 g) lamb or beef on the bone, cut into large chunks; 1 large onion, halved; 2 bay leaves; 1 teaspoon black peppercorns; 1 teaspoon salt (adjust to taste); For the Noodles:; 2 cups (250 g) all-purpose flour; 1 egg; 1/2 teaspoon salt; 1/2 cup water (or as needed); For the Onion Sauce (Chyk):; 3 large onions, thinly sliced into rings; 2-3 tablespoons fat skimmed from the broth; 1 cup hot broth; 1/2 teaspoon ground black pepper; To Finish:; 1/2 cup chopped fresh parsley or green onions

Beshbarmak is a beloved traditional dish in Kyrgyzstan, typically made with boiled meat and served over thin hand-cut boiled noodles. It holds significant cultural importance, often enjoyed during celebrations and gatherings, symbolizing hospitality and community. This hearty meal is not just food, but a way to bring people together.

⚡ Medium 🔥 ~600 kcal / serving

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Ingredients

For the Meat and Broth:
2 pounds (900 g) lamb or beef on the bone, cut into large chunks
1 large onion, halved
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon salt (adjust to taste)
For the Noodles:
2 cups (250 g) all-purpose flour
1 egg
1/2 teaspoon salt
1/2 cup water (or as needed)
For the Onion Sauce (Chyk):
3 large onions, thinly sliced into rings
2-3 tablespoons fat skimmed from the broth
1 cup hot broth
1/2 teaspoon ground black pepper
To Finish:
1/2 cup chopped fresh parsley or green onions

Instructions

Cook the Meat

Put the meat in a large pot, cover with cold water and bring to a boil. Skim off the foam, then add the halved onion, bay leaves, peppercorns and salt.

Cover partly and simmer gently for 2 hours, until the meat is falling off the bone. Skim 2-3 tablespoons of fat from the surface and set aside for the onions.

Make the Noodles

While the meat simmers, mix the flour, egg and salt, then add water little by little and knead into a firm, smooth dough. Cover and rest for 30 minutes.

Roll the dough out very thin on a floured surface, about 1-2 mm, and cut it into squares or diamonds of about 7-8 cm.

Make the Onion Sauce

Put the sliced onions in a bowl, pour over the reserved fat, 1 cup of hot broth and the ground pepper. Cover and leave to soften while you finish the rest.

Cook the Noodles

Lift the meat out of the pot and keep it warm. Strain the broth and bring it back to a boil. Drop in the noodle squares a few at a time and cook for 3-4 minutes, until tender. Lift them out with a slotted spoon onto a large platter.

Assemble

Cut or tear the meat into small pieces and pile it on the noodles. Spoon the onions and their juices over the top and scatter with parsley or green onions.