Beshbarmak Supreme

About Beshbarmak

Beshbarmak is a traditional dish commonly enjoyed in Central Asian countries such as Kazakhstan, Kyrgyzstan, Tatarstan, and Bashkortostan. The name "beshbarmak" translates to "five fingers" because the dish is traditionally eaten with the hands. It consists of boiled meat and pasta squares, typically served with a rich broth and onions. Beshbarmak holds cultural significance and is often associated with hospitality and special occasions.

Historical Background

The origins of beshbarmak date back to the times of the nomadic Turkic tribes. It was a practical and hearty meal suited to the harsh environments and long journeys of the steppes. Over time, it has evolved and been adapted by various cultures in Central Asia, each adding their unique touch to the dish.

Ingredients

To make authentic beshbarmak, you will need the following ingredients:

• Lamb - 1.5 kg
• Onions - 4 large
• Flour - 500 g
• Eggs - 2
• Water - as needed
• Salt - to taste
• Black Pepper - to taste
• Bay Leaves - 2

Preparation

The preparation of beshbarmak involves several key steps: preparing the broth, making the dough, and cooking the elements together. While it may seem labor-intensive, the satisfaction of enjoying this traditional dish is well worth the effort.

Step 1: Preparing the Broth

1. Rinse the lamb thoroughly under cold water.
2. Place the lamb in a large pot and cover with cold water.
3. Add salt, bay leaves, and whole onions to the pot.
4. Bring the mixture to a boil over medium heat, skimming off any foam that forms on the surface.
5. Once boiling, reduce the heat to low and simmer for approximately 2 to 3 hours, or until the lamb is tender and can be easily pulled apart with a fork.

Step 2: Making the Dough

1. In a large mixing bowl, combine flour and a pinch of salt.
2. Make a well in the center and add the eggs.
3. Gradually mix and knead the ingredients together, adding water a little at a time until a smooth dough forms.
4. Cover the dough with a cloth and let it rest for at least 30 minutes.

Step 3: Preparing the Pasta Squares

1. Roll the dough out into a thin sheet on a floured surface.
2. Cut the dough into squares, approximately 5x5 cm in size.
3. Allow the squares to dry slightly on a clean cloth.

Cooking Process

With your ingredients prepped, it’s time to bring the dish together. The following steps ensure a harmonious blend of flavors and textures.

1. Remove the lamb from the broth and shred it into bite-sized pieces, discarding any bones and fat.
2. Strain the broth and keep it warm.
3. In a pan, sauté the slices of onions until golden brown.
4. Bring a large pot of water to a boil, add a pinch of salt, and cook the dough squares for 3-5 minutes until tender yet firm.
5. Drain the pasta squares and immediately toss them with a few spoons of the warm broth to prevent sticking.
6. On a large serving platter, arrange the pasta squares, top with the shredded lamb, and garnished with sautéed onions.
7. Drizzle the warm broth over the dish and season with black pepper to taste.

Enjoying Beshbarmak

Beshbarmak is best enjoyed fresh and hot. It's considered a communal meal, often shared among family and friends during festive occasions. Pair it with traditional naan bread and a fresh green salad to balance the rich flavors. Don't forget to serve it with a glass of fermented mare's milk, known as Kumis, for a truly authentic experience.