Beshbarmak Recipe: A Central Asian Culinary Gem

Hi, friends! I’m happy to bring you a classic recipe for one of the most popular traditional dishes of Central Asia and the national dish of Kazakhstan and Kyrgyzstan.

What is Beshbarmak?

Beshbarmak is a traditional Central Asian dish that consists of boiled meat (usually lamb or beef) served over homemade noodles and topped with a tasty onion sauce. The dish is often eaten with hands in communal dining, from where the name is derived from. The history of Beshbarmak goes back to the nomadic life of the peoples of Central Asia when they often had meals together with their families and friends.

Beshbarmak Recipe

Traditional Beshbarmak is Kazakhstan's national dish, made with tender boiled meat, homemade noodles, potatoes, and a flavorful onion sauce served with rich broth.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 3

Course: Dinner, Main Course

Cuisine: Central Asian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the Meat

• 1 g lamb or beef
• water enough to cover
• 1 large onion sliced into rings
• 6 medium potatoes peeled

Homemade Noodles

• 1 egg
• 240 ml water
• 1 tsp salt
• 350 g plain flour approximately
• lasagna sheets optional shortcut

Onion Sauce

• 2 cups meat broth reserved from cooking
• 1 large onion thinly sliced

Equipment

• 1 Large stock pot for boiling meat
• 1 mixing bowl
• 1 Rolling Pin
• 1 Sharp knife
• 1 Cutting board
• 1 Large frying pan for onion sauce
• 1 slotted spoon
• 1 Large serving platter

Method

 

Step 1: Cook the Meat

1. Place the meat into a large stock pot and cover completely with cold water.
2. Bring to a boil, removing all foam that rises to the surface for a clear broth.
3. Simmer gently for about 2 hours until the meat becomes very tender.

Step 2: Make the Dough

1. In a bowl, whisk together the egg, water and salt.
2. Gradually add the flour until a firm dough forms.
3. Knead for about 8–10 minutes until smooth and elastic.
4. Cover and let the dough rest for 20 minutes.

Step 3: Roll and Cut the Noodles

1. Dust the work surface with flour.
2. Roll the dough into a thin sheet.
3. Cut into medium squares or diamonds.
4. Sprinkle lightly with flour so they don't stick together.

Step 4: Cook the Potatoes

1. About 30 minutes before the meat finishes cooking, add the onion rings to the broth.
2. Add the potatoes and cook until tender.
3. Remove the potatoes and set aside.

Step 5: Prepare the Onion Sauce

1. Pour 2 cups of hot broth into a frying pan.
2. Add the sliced onion.
3. Simmer for about 7 minutes until the onions become soft.

Step 6: Cook the Noodles

1. Cook the noodle squares in the meat broth in batches.
2. Simmer for about 6–7 minutes until tender.
3. Remove with a slotted spoon.

Step 7: Assemble the Dish

1. Arrange the cooked noodles on a large serving platter.
2. Slice or shred the cooked meat into bite-sized pieces and place over the noodles.
3. Arrange the potatoes around the meat.
4. Spoon the onion sauce over everything.
5. Serve immediately with bowls of hot broth.

Notes

Traditionally, Beshbarmak is eaten by hand, which is where its name comes from—"Beshbarmak" means "five fingers."

Lamb is the traditional meat, but beef is commonly used and equally delicious.

For an authentic Central Asian experience, serve with hot sorpa (the cooking broth), ayran, or kymyz.

Homemade noodles provide the best texture, but lasagna sheets can be used for a quicker version.

Leftovers can be refrigerated for up to 3 days.