Entree: Kyrgyzstan – Southern Culinary Region – бешбармак ➤ beshbarmak (Boiled meat served over wide hand-rolled noodles with a clear onion broth)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 2 hrs 15 min

Additional 40 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.4 kg) bone-in lamb shoulder or beef shank
- 10 cups (2.4 L) water
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 large egg
- 3/4 cup (180 ml) water (for dough), adjusted as needed
- 1 tsp (6 g) salt (for dough)
- 2 tbsp (30 ml) vegetable oil (for dough)
- 3 large onions, thinly sliced
- 1/2 cup (120 ml) reserved hot broth (for softening onions)
- 2 tbsp (30 g) butter or 2 tbsp (30 ml) oil for finishing
- Chopped fresh parsley or dill for garnish
- Optional: 1 tbsp (15 ml) white vinegar for pickling raw onions

Instructions

1. Place the bone-in meat in a large stockpot and cover with 10 cups (2.4 L) water. Add bay leaves, peppercorns, and 2 tsp (10 g) salt. Bring to a gentle boil, skimming foam, then reduce heat to a simmer. Simmer until meat is very tender, about 2 to 3 hours.
2. While the meat cooks, prepare the noodle dough: in a bowl combine 3 cups (360 g) flour and 1 tsp (6 g) salt. Make a well, add 1 large egg, 3/4 cup (180 ml) water and 2 tbsp (30 ml) vegetable oil. Mix to form a firm dough, add more water or flour if needed, and knead until smooth, about 8–10 minutes. Cover and rest for 30 minutes.
3. When the meat is tender, remove it from the pot. Reserve and strain the cooking broth; keep about 3–4 cups (720–960 ml) for serving and to finish the onion sauce. Allow the meat to cool slightly, then remove bones and slice the meat into thin, bite-sized pieces.
4. Roll the rested dough on a floured surface to about 1/16–1/8 inch (1.5–3 mm) thickness. Cut into wide ribbons about 1.5–2 inches (3.8–5 cm) wide. Dust with flour to prevent sticking.
5. Bring a large pot of salted water to a boil. Cook the noodles in batches until al dente, about 3–5 minutes depending on thickness. Drain and toss with 2 tbsp (30 g) butter or oil to prevent sticking.
6. Prepare the onion topping: place the thinly sliced onions in a bowl, sprinkle with a little salt and optional 1 tbsp (15 ml) vinegar. Pour 1/2 cup (120 ml) of the reserved hot broth over the onions to soften them slightly, then set aside to marinate 5–10 minutes.
7. To serve, spread a layer of cooked noodles on a large platter, arrange sliced meat over the noodles, and spoon the softened onions on top. Warm the remaining broth and serve alongside or ladled over portions so each serving has hot broth.
8. Garnish with chopped fresh parsley or dill and additional black pepper if desired.