Entree: Kyrgyzstan – Northern Culinary Region – Бешбармак ➤ Beshbarmak (Boiled meat and hand-cut flat noodles served with a seasoned onion broth)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs 30 min

Additional 20 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) lamb neck and shank pieces with bone for broth and meat
- 1 tbsp (15 ml) whole black peppercorns
- 2 bay leaves
- 2 carrots, halved
- 12 cups (2.8 L) cold water
- 1 tbsp (15 g) salt, plus more to taste
- For the noodles dough: 4 cups (500 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) warm water
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil
- For the onion sauce: 3 large onions, very thinly sliced
- 3 tbsp (45 g) butter
- 2 tbsp (30 ml) white vinegar or lemon juice
- 1/2 tsp (2.5 g) ground black pepper
- Fresh dill or parsley for garnish

Instructions

1. Place the lamb pieces in a large stockpot and add the cold water, whole peppercorns, bay leaves, carrots, and 1 tbsp salt. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 2 to 2½ hours until meat is very tender.
2. Carefully remove the meat from the broth. Strain the broth through a fine sieve into another pot, discard solids, and skim excess fat. Keep the hot broth on very low heat.
3. When the meat is cool enough to handle, separate from bones and slice thinly across the grain into bite-size pieces. Reserve.
4. Make the noodle dough by combining the flour and 1 tsp salt in a bowl. Whisk eggs with 1 cup warm water and 2 tbsp oil; pour into the flour and mix until a firm dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Cover and rest 20 minutes.
5. Roll the dough very thin (about 1/16 inch / 1.5 mm) and cut into wide squares or rectangles roughly 2–3 inches (5–7.5 cm) across. Dust lightly with flour to prevent sticking.
6. Bring the reserved strained broth to a simmer. Cook the noodles in batches directly in the hot broth until tender, 2–4 minutes depending on thickness. Lift out with a slotted spoon and keep warm.
7. For the onion sauce, melt the butter in a skillet over medium heat, add the thinly sliced onions and sauté until soft and translucent but not browned, about 6–8 minutes. Add the vinegar or lemon juice and 1/2 tsp pepper, then stir in 1/2 cup (120 ml) of hot meat broth to loosen; season with additional salt to taste.
8. To serve traditionally, spread the cooked noodles on a large platter, arrange the sliced meat over the noodles, ladle some hot broth around and over the meat and noodles, then spoon the warm onion sauce on top. Garnish with fresh dill or parsley and serve extra broth on the side for sipping.