Entree: Ukraine – Crimean Tatar Cuisine – Beshbarmak (Boiled lamb served over wide flat noodles with meat broth and a simple onion sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 10 min

Additional 20 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) lamb shoulder or neck, bone-in, cut into large pieces
- 10 cups (2.4 L) water
- 2 tsp (10 g) salt, plus more to taste
- 2 bay leaves
- 10 whole black peppercorns
- 1 large carrot, peeled and halved
- 1 medium onion, peeled and halved (for the broth)
- 3 large onions, thinly sliced (for the onion sauce)
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/2 tsp (3 g) salt (for dough)
- 1/2 cup (120 ml) water (for dough), plus extra as needed
- Fresh parsley, chopped, for garnish
- Freshly ground black pepper, to serve

Instructions

1. Combine the lamb pieces, 10 cups (2.4 L) water, 1 large halved onion, 1 large carrot, 2 bay leaves, 10 peppercorns, and 2 tsp (10 g) salt in a large stockpot. Bring to a gentle boil over high heat, skimming any foam, then reduce to a simmer. Cover partially and simmer until meat is very tender, about 1.5–2 hours.
2. While the meat simmers, make the noodle dough. In a bowl combine 3 cups (360 g) flour and 1/2 tsp (3 g) salt. Make a well, add 2 large eggs and 1/2 cup (120 ml) water, and mix to form a stiff dough. Knead on a lightly floured surface until smooth, about 5–7 minutes. Cover and let rest 20 minutes.
3. Roll the dough out thin (about 1/8 inch / 3 mm) and cut into wide squares or diamonds roughly 2–3 inches (5–7 cm) across. Dust pieces lightly with flour to keep them separate.
4. When the lamb is tender, remove the meat pieces to a platter and keep warm. Strain the broth into another pot and keep hot (adjust seasoning with additional salt if needed).
5. Bring the strained broth to a gentle boil and cook the prepared noodles in batches until just tender, about 3–5 minutes per batch. Remove with a slotted spoon and transfer to a warm serving platter.
6. While noodles cook, slice the cooked lamb into bite-size pieces. Place meat over the bed of cooked noodles.
7. Make the onion sauce: heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 ml) butter in a skillet over medium heat. Add the 3 large thinly sliced onions and cook slowly, stirring occasionally, until deeply golden and soft, about 20–25 minutes. Season with a pinch of salt and a grind of black pepper.
8. Arrange the caramelized onions over the meat and noodles. Serve immediately with hot strained broth on the side for ladling. Garnish with chopped fresh parsley and additional black pepper to taste.