Beshbarmak – Traditional Kazakh Meat & Noodle Dish

Here is a detailed traditional recipe for Beshbarmak, the national dish of Kazakhstan, also popular in Kyrgyzstan and other Central Asian countries. The name Beshbarmak means “five fingers” in Turkic languages, because it was traditionally eaten by hand.

Beshbarmak – Traditional Kazakh Meat & Noodle Dish

Preparation Time: 30 minutes.

Cooking Time: 2.5–3 hours

Total Time: 3.5 hours approx.

Ingredients

For the Meat and Broth:

• 1.5–2 kg bone-in lamb or beef (brisket, ribs, or shank)
• 2 large onions (peeled and halved)
• 2–3 bay leaves
• 10–12 black peppercorns
• Salt to taste
• Water (enough to fully cover the meat)

For the Noodles (Homemade Beshbarmak Pasta):

• 3 cups all-purpose flour
• 2 eggs
• ½ teaspoon salt
• About ½ cup water (adjust as needed)

Onion Sauce (To Serve):

• 2 large onions, thinly sliced into rings
• 1–2 cups meat broth
• Salt and pepper to taste
• melted lamb fat or butter(Optional)
  

Instructions

Cook the Meat

·         Place the lamb or beef into a large pot.

·         Cover with cold water (about 3–4 litters).

·         Bring to a boil. Skim off any foam.

·         Add halved onions, bay leaves, peppercorns, and salt.

·         Lower the heat and simmer gently for 2–3 hours, or until the meat is very tender and falling off the bone.

·         Once cooked, remove the meat and set aside.

·         Strain and reserve the broth.

Prepare the Dough (for noodles)

·         In a large bowl, combine flour and salt.

·         Make a well in the centre, add eggs and gradually mix in water to form a stiff dough.

·         Knead the dough for 7–10 minutes until smooth and elastic.

·         Cover with a damp cloth and let it rest for 30 minutes.

Roll and Cut the Noodles

·         Roll out the dough into a very thin sheet (1–2 mm thick) on a floured surface.

·         Cut into large squares or diamonds (about 7–10 cm each side).

·         Let them dry slightly for 10–15 minutes.

Prepare the Onion Sauce

·         In a pan, bring 1–2 cups of the reserved broth to a simmer.

·         Add thinly sliced onions and simmer until soft and translucent (about 10–15 minutes).

·         Add salt, pepper, and optional melted lamb fat or butter.

Cook the Noodles

·         In a separate pot, bring some of the reserved broth to a boil.

·         Drop in the noodle pieces and cook for 3–5 minutes until soft.

·         Remove and drain well.

Assembling & Serving

·         On a large platter, lay out the cooked noodles.

·         Arrange the boiled meat pieces over the noodles.

·         Pour the onion sauce generously over the meat and noodles.

·         Serve with hot broth in bowls on the side (traditionally called sorpa).

·         Garnish with chopped parsley or dill if desired.

Tips & Notes

• You can mix lamb and beef for a richer flavor.
• For a traditional experience, serve with kumis (fermented mare’s milk) or strong tea.
• If you're pressed for time, pre-made lasagna sheets (boiled) can substitute the noodles—but fresh dough gives an authentic texture.