Beshbarmak
Beshbarmak is a traditional Kazakh dish featuring tender boiled meat served over wide flat noodles with a savory onion broth.
Contents (2 sections)▾
Ingredients
- 1 kg lamb or beef (or horse meat), cut into large pieces
- 2 liters water
- 2 teaspoons salt
- 400 g wide flat noodles (kespe)
- 2 large onions, sliced
- 1 teaspoon black peppercorns
- 2 bay leaves
- Fresh parsley, for garnish (to taste)
Steps
In a large pot, combine the meat, water, salt, black peppercorns, and bay leaves. Bring to a boil over high heat, then reduce to low and simmer for about 2 hours until the meat is tender.
Once the meat is cooked, remove it and let it rest. Strain the broth and return it to the pot, keeping it warm.
In a separate pot, cook the wide flat noodles in boiling salted water according to package instructions, typically about 5-7 minutes, then drain.
Slice the rested meat into serving pieces. Divide the noodles among plates, top with the sliced meat, and ladle the warm onion broth over the dish.
Garnish with fresh parsley and serve immediately. Enjoy your traditional beshbarmak!
Why this works
The essence of beshbarmak lies in the long-simmered meat, which allows the flavors to develop fully while ensuring tenderness. This technique transforms tough cuts into melt-in-your-mouth bites, as the slow cooking breaks down connective tissues. The simplicity of boiling the meat in salted water ensures that the inherent flavors are preserved, creating a rich broth that is poured over the dish. If the meat seems too tough after simmering, ensure the simmering temperature is low enough; too high a temperature can toughen the meat. If the noodles are overcooked, they may become mushy, so watch the cooking time closely. This dish's balance of savory broth and hearty meat paired with the noodles makes it a comforting meal, perfect for gatherings.
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