Entree: Uzbekistan – Samarkand – Beshbarmak (Boiled stewed meat served over hand-cut flat noodles with onion broth and sauce)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into large chunks
- 1 lb (450 g) beef shank or chuck, bone-in, cut into large chunks
- 10 cups (2.4 L) water
- 2 tsp (8 g) salt for the broth, plus more to taste
- 1 tsp (2 g) black peppercorns
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil or butter for finishing noodles
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 1 1/4 cups (300 ml) warm water (for dough)
- 1 tsp (6 g) salt for dough
- 4 large onions, thinly sliced for sauce
- 2 tbsp (30 ml) white vinegar or lemon juice (for onion sauce)
- 1/2 tsp (1 g) ground black pepper (for onion sauce)
- 3 tbsp (45 ml) vegetable oil or butter (for onion sauce)
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Place the lamb and beef pieces in a large stockpot and cover with 10 cups (2.4 L) of cold water. Bring to a gentle boil, skimming foam as it rises. Add 2 tsp (8 g) salt, peppercorns, and bay leaves. Reduce heat to low and simmer, partially covered, until meats are very tender, about 2 to 2 1/2 hours.
2. While the meat cooks, make the noodle dough: combine 4 cups (480 g) flour and 1 tsp (6 g) salt in a bowl. Gradually add 1 1/4 cups (300 ml) warm water, mixing until a firm dough forms. Knead briefly until smooth, cover, and let rest 20–30 minutes.
3. After resting, roll the dough on a floured surface into a thin sheet about 1/8 inch (3 mm) thick. Fold or roll the sheet and cut into wide strips 1 to 1.5 inches (2.5–4 cm) wide; unfold strips into broad flat noodles.
4. Bring a separate large pot of salted water to a boil. Cook the noodles in boiling water until al dente, 3–5 minutes depending on thickness. Drain and toss with 1 tbsp (15 ml) vegetable oil or butter to prevent sticking.
5. Prepare the onion sauce: heat 3 tbsp (45 ml) oil or butter in a skillet over medium heat. Add the thinly sliced onions and cook, stirring, until softened but not deeply browned, about 8–10 minutes. Stir in 2 tbsp (30 ml) vinegar or lemon juice and 1/2 tsp (1 g) ground black pepper; adjust salt to taste. Keep warm.
6. Remove the cooked meats from the broth. Strain and reserve the clear broth. Separate meat from bones and slice or shred into bite-size pieces.
7. To serve traditionally: arrange a large platter with a layer of boiled noodles, top with sliced meat, and spoon warm strained broth over the platter so diners can ladle into bowls. Serve the onion sauce on the side and garnish with chopped cilantro or parsley.