Entree: Kazakhstan – Southern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat and wide flat noodles served with an onion broth and herbs)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs

Additional 20 min

Total 3 hrs 10 min

Ingredients

- 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into large pieces
- 10 cups (2.4 L) water
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) whole black peppercorns
- 2 bay leaves
- 4 large onions (about 600 g total), divided: 2 quartered for the broth, 2 thinly sliced for the onion sauce
- 3 cups (360 g) all-purpose flour
- 2 large eggs
- 1/2 tsp (3 g) salt (for dough)
- 1/3 cup (80 ml) water (for dough), plus extra for rolling
- 1 tbsp (15 ml) vegetable oil (for dough)
- 2 tbsp (30 ml) vegetable oil or butter (for sautéing the sliced onions)
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- Freshly ground black pepper, to taste

Instructions

1. Place the lamb, 10 cups (2.4 L) water, 2 quartered onions, 2 tsp (10 g) salt, peppercorns, and bay leaves in a large pot. Bring to a boil, skim foam, then reduce heat and simmer gently, partially covered, until the meat is tender and falling from the bone, about 1.5–2 hours.
2. While the meat cooks, make the noodle dough: combine 3 cups (360 g) flour and 1/2 tsp (3 g) salt in a bowl. Whisk 2 eggs with 1/3 cup (80 ml) water and 1 tbsp (15 ml) oil, then add to the flour. Mix and knead until smooth and elastic, about 6–8 minutes. Cover and rest 20–30 minutes.
3. Divide the rested dough into 4 pieces. On a lightly floured surface roll each piece very thin (about 1–2 mm). Cut into wide noodles 1.5–2 inches (4–5 cm) wide. Toss the cut noodles lightly with a little flour to prevent sticking.
4. When the lamb is tender, remove meat to a tray and strain the broth into another pot, discarding solids. Reserve the bones briefly to pick remaining meat, then discard bones. Shred or cut the meat into bite-size pieces.
5. Bring the strained broth to a simmer and add the hand-cut noodles. Cook until the noodles are tender, about 4–6 minutes depending on thickness. Remove noodles with a slotted spoon and transfer to a warm serving platter.
6. Meanwhile, heat 2 tbsp (30 ml) vegetable oil or butter in a skillet over medium heat. Add the 2 thinly sliced onions and sauté until soft and translucent, about 6–8 minutes. Add a ladle of hot strained broth (about 1/2 cup / 120 ml) to the onions and simmer 1–2 minutes to make the onion broth sauce. Season with salt to taste.
7. To assemble, spread the cooked noodles on a large platter, top with shredded lamb, then spoon the hot onion-broth sauce over the meat and noodles so it soaks through. Garnish with chopped parsley and freshly ground black pepper.
8. Serve family-style with extra hot broth on the side for ladling and raw sliced onions or extra herbs if desired.