Entree: Kazakhstan – Western Steppe Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat served over wide hand-cut noodles with a clear onion broth)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs

Additional 10 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into large chunks
- 1 lb (450 g) beef shank or brisket, bone-in, cut into large chunks
- 12 cups (2.8 L) water
- 2 large onions, halved (for simmering)
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 2 bay leaves
- 4 cups (500 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 tbsp (15 ml) vegetable oil
- 2 large onions, thinly sliced (for serving)
- 2 tbsp (30 g) butter or 2 tbsp (30 ml) rendered lamb fat (optional, for finishing)
- Fresh parsley or dill for garnish
- Ground black pepper for serving

Instructions

1. Make the broth: Put lamb, beef, halved onions, peppercorns, bay leaves, 2 tsp salt, and 12 cups water in a large pot. Bring to a gentle boil, skim foam, then reduce heat and simmer, partially covered, until meats are very tender, about 1.5–2 hours.
2. Strain and reserve broth: Remove meats and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot; keep broth hot and adjust seasoning with salt if needed.
3. Prepare the noodles: While meat simmers, make dough. In a bowl combine 4 cups flour and a pinch of salt. Whisk eggs with 1/2 cup warm water and 1 tbsp oil, then mix into flour to form a firm dough. Knead until smooth (about 8–10 minutes). Cover and rest 30 minutes.
4. Roll and cut noodles: On a lightly floured surface roll dough thin (about 1/8 inch / 3 mm). Cut into wide squares or diamond shapes roughly 2–3 inches (5–7 cm) across. Keep pieces lightly dusted with flour.
5. Cook noodles: Bring a large pot of salted water to a boil. Cook noodles in batches until tender, about 3–5 minutes. Remove and drain.
6. Shred the meat: Remove bones from the cooled meats, shred the flesh into bite-sized pieces, discarding excess fat and gristle.
7. Prepare onion topping: Place thinly sliced onions in a bowl and pour 1–2 cups (240–480 ml) of the hot strained broth over them to soften; season lightly with a pinch of salt.
8. Assemble and serve: On a large platter or individual bowls, arrange a layer of boiled noodles, top with shredded meat, spoon softened onions over the meat, and ladle hot clear broth around or over as preferred. Dot with butter or rendered fat if using, sprinkle ground black pepper, and garnish with parsley or dill. Serve immediately so noodles absorb the hot broth.