Kazakh Beshbarmak Recipe

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 500g (1.1 lb) all-purpose flour 500g (1.1 lb) all-purpose flour
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt to taste Salt to taste
• Fresh herbs (dill or parsley) for garnish Fresh herbs (dill or parsley) for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 45g (Sugars: 2g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the lamb chunks. Cook for about 1 hour or until the meat is tender.
2. 2.
   While the meat is cooking, prepare the noodles. In a mixing bowl, combine the all-purpose flour with a pinch of salt. Gradually add water and knead until a smooth dough forms.
3. 3.
   Divide the dough into small portions and roll each portion into a thin sheet. Cut the sheets into long, thin noodles.
4. 4.
   In a separate pot, bring water to a boil and add the noodles. Cook for about 5 minutes or until the noodles are tender. Drain and set aside.
5. 5.
   In a large skillet, heat vegetable oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
6. 6.
   Add the cooked lamb to the skillet with onions and garlic. Sprinkle with black pepper, cumin, paprika, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   To serve, place a portion of noodles on a plate and top with the lamb and onion mixture. Garnish with fresh herbs.

Treat your ingredients with care...

• Lamb — For the most tender meat, choose cuts from the shoulder or leg. Trim any excess fat before cooking.
• All-purpose flour — Make sure to measure the flour accurately to achieve the right consistency for the noodles. Adjust the amount of water as needed to form a smooth dough.

Tips & Tricks

• To enhance the flavor of the broth, you can add a bay leaf or a few whole peppercorns while cooking the meat.
• If you prefer a spicier dish, you can increase the amount of black pepper or add a pinch of chili flakes.
• Beshbarmak is traditionally eaten with hands, so feel free to enjoy it in the traditional way for a more authentic experience.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent drying out.

Serving advice

Serve Beshbarmak hot, family-style, on a large platter. Encourage guests to help themselves and enjoy the communal experience of sharing the meal.

Presentation advice

For an appealing presentation, arrange the noodles on the platter first, followed by the tender lamb and onions. Garnish with a generous amount of fresh herbs, such as dill or parsley, to add a pop of color.