How to Make Authentic Kazakh Beshbarmak with Lamb and Hand-Rolled Noodles

Simple Summary

Beshbarmak is a beloved Kazakh dish featuring tender boiled meat served atop homemade noodles, creating a hearty and flavorful meal that's perfect for gatherings.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 3 hours
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs boneless lamb shoulder, cut into large chunks
• 1 large onion, sliced
• 2 bay leaves
• 4 cloves garlic, minced
• Salt and black pepper to taste
• 3 cups all-purpose flour
• 1 egg
• 1/2 cup water
• 1/4 cup milk
• 1 tbsp vegetable oil
• 2 onions, thinly sliced (for serving)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, place the lamb chunks, sliced onion, bay leaves, and garlic. Cover with cold water and bring to a boil.

2. Reduce heat to low, skim off any foam, and simmer for 1.5-2 hours until the meat is tender. Season with salt and pepper.

3. While the meat is cooking, prepare the noodles. In a large bowl, mix flour with a pinch of salt. Make a well in the center.

4. In a separate bowl, whisk together the egg, water, milk, and oil. Pour into the flour well.

5. Mix to form a dough, then knead on a floured surface for 5-7 minutes until smooth.

6. Cover the dough with a damp cloth and let rest for 30 minutes.

7. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 2x2 inch squares.

8. When the meat is tender, remove it from the broth and keep warm.

9. Bring the broth back to a boil and cook the noodles in batches for 3-4 minutes until they float. Remove with a slotted spoon.

10. Slice the cooked meat thinly against the grain.

11. To serve, layer noodles on a large platter, top with sliced meat, and garnish with raw sliced onions, dill, and parsley.

12. Serve hot, with some of the cooking broth on the side as a soup.

Chef's Notes

• For an authentic touch, serve the Beshbarmak on a large communal platter.
• The broth can be seasoned with additional spices like black peppercorns or coriander seeds for extra flavor.
• If lamb is not available, you can substitute with beef chuck or even chicken for a lighter version.
• The noodles can be made ahead and stored in the refrigerator for up to 24 hours before cooking.

Nutritional Info

Per serving: Approximately 550 calories. This dish is high in protein from the lamb, and provides essential B vitamins and minerals like iron and zinc. The noodles offer complex carbohydrates for sustained energy.

Serving Suggestions

Serve Beshbarmak with a side of pickled vegetables or a fresh cucumber and tomato salad to balance the richness of the dish. Traditionally, it's accompanied by kymyz (fermented mare's milk) or black tea. For a modern twist, pair it with a robust red wine like Cabernet Sauvignon. Present the dish on a large, decorative platter for a stunning centerpiece at your next dinner gathering.