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Beshbarmak, Kyrgyz Style

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40 min
Prep
2.5 hr
Cook

Ingredients

  • 1 kg (2.2 lb) lamb or beef, bone-in, cut into large pieces
  • 2 litres (8 cups) water
  • 2 onions, one whole and one thinly sliced
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 400 g (3 1/4 cups) plain flour, for noodle dough
  • 2 eggs
  • 150 ml (2/3 cup) water, for dough
  • 1/2 tsp salt, for dough
  • 200 g (7 oz) chuchuk sausage, sliced (see Chuchuk recipe)
  • Fresh dill and parsley, chopped, to serve
  • Salt and black pepper, to taste

Method

  1. Place the meat, whole onion, peppercorns, and bay leaves in a large pot, cover with water, and bring to the boil, skimming off foam.
  2. Reduce to a gentle simmer and cook for 2-2.5 hours, until the meat is very tender and falling from the bone.
  3. While the meat cooks, make the dough by combining flour, eggs, water, and salt into a firm dough; knead well and rest for 30 minutes.
  4. Roll the dough out thinly and cut into large squares or diamond shapes, about 8 cm (3 in) across.
  5. Remove the meat from the pot and set aside, keeping the broth at a simmer. Strain the broth if needed for clarity.
  6. Cook the dough pieces in the simmering broth for 5-6 minutes until tender, then remove with a slotted spoon.
  7. Shred or slice the cooked meat. Toss the cooked dough sheets with the sliced raw onion and a ladleful of hot broth to soften the onion.
  8. Arrange the dough on a large platter, top with the meat and sliced chuchuk sausage, and garnish with fresh dill and parsley.
  9. Serve the remaining hot broth in cups alongside the platter, to be sipped between bites.

Introduction: Beshbarmak, meaning 'five fingers' for the traditional way it is eaten by hand, is the national dish of Kyrgyzstan: wide sheets of boiled dough tossed with tender, slow-cooked meat and onion broth, served on a large communal platter.

Cultural Background: Beshbarmak, meaning 'five fingers' for the traditional way it is eaten by hand, is the national dish of Kyrgyzstan: wide sheets of boiled dough tossed with tender, slow-cooked meat and onion broth, served on a large communal platter. In the Kyrgyz tradition, it is served with chuchuk sausage and kuurdak-style fried meat on top, and the meat is portioned out by the host according to guests' status, making it as much a ceremony of hospitality as a meal.

Tips: Ladling hot broth over the raw sliced onion softens its sharpness and adds moisture to the dish; don't skip this step.

Variations: Some households add a layer of kuurdak (fried meat and onion) on top of the meat for extra richness. A horse meat version is considered especially festive.

Storage: Refrigerate components separately in airtight containers for up to 2 days.

Reheating: Reheat the meat and dough gently in a splash of the reserved broth over low heat until warmed through.

FAQs:

Q: Why is it called 'five fingers'?

A: The dish is traditionally eaten by hand, without cutlery, which is where the name 'beshbarmak', meaning five fingers, comes from.

Q: What's the difference between Kyrgyz and Kazakh beshbarmak?

A: The Kyrgyz version is typically served with sliced chuchuk sausage and sometimes kuurdak on top, and the broth is traditionally sipped from a separate cup rather than poured directly over the dish.

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