Beshbarmak

How to Make Beshbarmak

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1. Put the lamb, beef, water, halved onions, bay leaf, peppercorns and salt in a large pot. Bring to a boil, skim thoroughly, then simmer gently for 90 minutes until very tender. Lift out the meat and strain the broth.

   Mark done Start 90 min timer

2. Mix the flour, eggs, water and salt to a firm dough. Knead for 5 minutes and rest for 20 minutes. Roll out thin and cut into 5 cm diamonds.

   Mark done Start 5 min timer

3. Simmer the sliced onions in a ladleful of broth for 5 minutes until soft. Add the pepper.

   Mark done Start 5 min timer

4. Bring the strained broth to a boil and cook the noodles for 4 minutes. Lift out and drain.

   Mark done Start 4 min timer

5. Layer the noodles on a platter, top with the meat cut into pieces, and spoon over the onions and dill. Serve the hot broth in bowls.

   Mark done

Related guide: Prep, cook and total time.

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Small Things That Help

• Skim the broth well for a clear result.
• Roll the noodles thin.
• Serve with plenty of hot broth.

Serving Suggestions

• Hot broth in bowls
• Fresh herbs
• Pickled vegetables
• Black tea

Sides from the same cuisine on this site: Vinegret.

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat the meat and noodles in broth.

Beshbarmak: Questions and Answers

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

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