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.

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Traditional Recipe of Jordan, Mansaf

 

Mansaf (Jordanian Lamb and Jameed Rice Feast)

Ingredients

For the Lamb:

• 1.5 to 2 kg bone-in lamb shoulder or leg, cut into large chunks
• 2 tablespoons ghee or clarified butter
• 1 onion, quartered
• 2-3 bay leaves
• 5-6 green cardamom pods
• 5-6 whole black peppercorns
• 1 small piece cinnamon stick
• Salt to taste
• Water (enough to cover the meat)

For the Jameed Sauce:

• 1 large piece of jameed (fermented dried yogurt)
• (if jameed is unavailable) Substitute: 2 cups Greek yogurt. 1/2 cup labneh. 1 teaspoon salt. 1 tablespoon cornstarch
• 1-2 cups meat broth (from cooking lamb)
• 1 tablespoon ghee or butter
• 1/4 teaspoon white pepper

For the Rice:

• 2 cups long-grain rice (such as basmati), rinsed and soaked for 30 minutes
• 1 tablespoon ghee or butter
• 1/2 teaspoon turmeric (optional, for colour)
• 1/2 teaspoon salt
• 3.5 to 4 cups meat broth or water

For Serving:

• 2-3 shrak or mar kook bread (thin Bedouin flatbread) or pita bread
• 1/2 cup slivered almonds, fried or toasted
• 1/4 cup pine nuts, fried or toasted
• Fresh parsley, finely chopped (for garnish)
  

Instructions

 Prepare the Jameed (if using dried form)

• Soak the jameed overnight in warm water.
• Next day, blend it with water until smooth and thick, like a yogurt sauce.
• If using fresh yogurt substitute, blend Greek yogurt and labneh with a pinch of salt and cornstarch until smooth.

Cook the Lamb

• In a deep pot, heat ghee, then add lamb pieces. Sear on all sides until browned.
• Add onion, spices (cardamom, bay leaves, cinnamon, peppercorns), and salt.
• Cover the lamb with water, bring to a boil, then skim off any foam.
• Reduce heat, cover, and simmer for about 1.5 to 2 hours, or until meat is very tender.
• Reserve the broth for rice and sauce.

Make the Jameed Sauce

• In another pot, pour the blended jameed or yogurt mix.
• Gradually add a few ladles of hot lamb broth while stirring.
• Bring to a gentle simmer (not a boil!), stirring continuously to prevent curdling.
• Add the lamb pieces to the jameed sauce and simmer together for 15–20 minutes.
• Add ghee and a touch of white pepper.

 Cook the Rice

• In a saucepan, melt ghee, then stir in the soaked rice.
• Add turmeric (for colour), salt, and the appropriate amount of lamb broth or water.
• Bring to a boil, then lower heat, cover, and simmer for about 15–20 minutes or until the rice is fluffy and cooked.

Toast the Nuts

• In a small pan, heat a bit of ghee or oil.
• Toast slivered almonds and pine nuts until golden brown.
• Set aside on paper towel.

Assemble the Mansaf

·         Lay shrak bread or flatbread on a large serving tray.

·         Spoon the rice generously over the bread.

·         Arrange the lamb pieces on top of the rice.

·         Pour a generous amount of the warm jameed sauce over the lamb and rice.

·         Sprinkle with toasted almonds, pine nuts, and chopped parsley.

·         Serve the remaining jameed sauce on the side for guests to ladle more.

Serving Tip

Traditionally, Mansaf is eaten communally from a large platter using the right hand (without utensils).

It's a dish that symbolizes generosity, hospitality, and celebration—often served at weddings, Eid, and gatherings.

Notes

• Jameed gives Mansaf its unique flavor.
• Authentic Mansaf has a tangy, salty, earthy profile.
• If jameed is unavailable, Greek yogurt + labneh + salt is a decent approximation.

Some versions include clarified butter poured on top just before serving for extra richness.

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Japanese Curry Rice Recipe (Kare Raisu)

 

Here's a classic Japanese Curry Rice (カレーライス, Kare Raisu) recipe — warm, hearty, and full of comforting flavors.

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Japanese Curry Rice Recipe (Kare Raisu)

Ingredients:

For the Curry:

• 1 lb (450g) beef, chicken, or pork (bite-sized pieces)
• 1 large onion, sliced
• 2 carrots, sliced into rounds or chunks
• 2 medium potatoes, peeled and chopped
• 1 apple, grated (optional but adds sweetness)
• 2 tablespoons oil (vegetable or canola)

For the Curry Sauce:

• 1 package (100–120g) Japanese curry roux (store-bought, like Golden Curry, Vermont Curry, etc.) OR use homemade roux (see below)
• 3 cups (700 ml) water
• 1 tablespoon soy sauce (optional, for depth)
• 1 tablespoon Worcestershire sauce (optional)
• Salt and pepper to taste

For Serving:

• Steamed Japanese rice (short-grain white rice)
• Optional garnish: pickled red ginger (beni shoga) or fukujinzuke

Instructions:

Sauté the Meat:

• Heat oil in a large pot over medium heat.
• Add meat and cook until browned on all sides. Remove and set aside.

Cook the Vegetables:

• In the same pot, sauté onions until soft and golden.
• Add carrots and potatoes. Cook for 2–3 minutes.
• Add grated apple (optional) and mix in.

Simmer:

• Return the meat to the pot.
• Pour in water and bring to a boil. Skim off any scum.
• Reduce heat and simmer uncovered for 15–20 minutes, or until vegetables are tender.

Add the Curry Roux:

• Break curry roux blocks into smaller pieces and stir them into the pot.
• Stir well until completely dissolved.
• Add soy sauce and Worcestershire sauce if using.
• Simmer gently for another 10–15 minutes, stirring often to prevent sticking.

Taste & Adjust:

• Taste the curry. Add salt, pepper, or more curry roux if needed to thicken.

Serve:

• Serve hot over a mound of steamed white rice.

Garnish with pickled ginger or fukujinzuke if desired.

 Optional: Homemade Curry Roux (Instead of Store-bought)

Ingredients:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tbsp curry powder
• ½ tsp garam Masala
• 1 tsp paprika

Instructions:

1. In a small pan, melt butter over low heat.
2. Add flour and stir constantly to make a roux, cooking for 10–15 minutes until light brown.
3. Add spices and stir for 1–2 more minutes.

Add to your curry as a substitute for curry blocks.

Tips:

• Curry tastes even better the next day.
• You can also add mushrooms, peas, or bell peppers.
• Adjust spice level by choosing mild, medium, or hot curry roux.

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