Entree: Kyrgyzstan – National Cuisine – бешбармак Beshbarmak (Boiled meat with wide noodles)

Serving Size: 6

Approximate Time

Prep 1 hr 5 min

Cook 15 min

Additional 30 min

Total 2 hrs

Ingredients

- 3 lb (1.4 kg) bone-in lamb shanks and neck pieces (or a mix of lamb and beef for balance)
- 12 cups (2.9 L) water
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1/2 cup (120 ml) water (for dough; adjust as needed)
- 1 tbsp (15 ml) vegetable oil
- 2 large onions, thinly sliced into rings — about 10 oz (280 g)
- 1/4 cup (60 ml) hot meat broth (for softening onions)
- 2 tbsp (10 g) chopped fresh dill or parsley for garnish
- Fresh ground black pepper, to serve

Instructions

1. Rinse the meat and place the bone-in lamb pieces into a large stockpot. Cover with 12 cups (2.9 L) water, bring to a boil, then skim any foam that forms.
2. Add the bay leaf, peppercorns, and 2 tsp (10 g) salt. Reduce heat to a gentle simmer and cook uncovered until the meat is very tender and falling from the bone, about 2 to 2½ hours.
3. While the meat cooks, make the noodle dough: combine the flour and a pinch of salt in a large bowl. Whisk the eggs with 1/2 cup (120 ml) water and 1 tbsp (15 ml) oil, then add to the flour. Mix and knead until a smooth, elastic dough forms, about 8–10 minutes. Cover and let rest 20–30 minutes.
4. When the meat is tender, remove the pieces from the pot and set aside to cool slightly. Reserve the broth; strain if desired and return to a simmer. Remove bones and roughly chop the meat into large bite-sized pieces; keep warm in some strained broth.
5. On a floured surface, roll the rested dough thin (about 1/16–1/8 inch / 1.5–3 mm). Cut into wide squares or diamond-shaped pieces roughly 2–3 inches (5–7.5 cm) across.
6. Bring the reserved broth to a gentle boil. Add the noodle pieces in batches and cook until they rise and are tender, about 3–5 minutes per batch. Remove with a slotted spoon and spread on a platter to drain.
7. Make the onion sauce: place the sliced onions in a bowl and pour 1/4 cup (60 ml) hot broth over them to soften; season with a pinch of salt and set aside.
8. To assemble, place a layer of boiled noodles on a large serving platter, top with the chopped meat pieces, and drizzle hot strained broth over everything so noodles and meat soak slightly.
9. Scatter the softened onion rings over the top, garnish with chopped dill or parsley, and serve immediately with additional black pepper and extra broth on the side.