Beshbarmak
Beshbarmak means "five fingers" in Kyrgyz — a reference to eating it by hand, the traditional way. It is the centrepiece of every celebration, from weddings to the feast held on the fortieth day after a death.
Ingredients
Serves 6
- 1.5 kg bone-in lamb (or beef) — shoulder or ribs work well
- 3 litres cold water
- 2 medium onions, one halved for the broth, one thinly sliced for the sauce
- 1 tsp whole black peppercorns
- 2 bay leaves
- Salt to taste
For the noodles (chelpek):
- 300 g plain flour, plus extra for dusting
- 1 egg
- 100 ml warm water
- ½ tsp salt
Method
- Cook the meat. Place the lamb in a large pot with the cold water, halved onion, peppercorns, bay leaves, and 1 tsp salt. Bring slowly to a boil, skim any foam, then simmer uncovered for 1.5–2 hours until the meat is very tender and falling off the bone.
- Strain the broth. Lift out the meat and set aside. Strain the broth and return it to the pot. Taste for salt. Pull the meat into large chunks, discarding bones.
- Make the noodles. Mix flour, egg, water, and salt into a firm dough. Rest for 20 minutes under a damp cloth. Roll very thin (2 mm) on a floured surface and cut into roughly 8 × 5 cm rectangles. Boil directly in the strained broth for 3–4 minutes until just cooked, then lift out with a slotted spoon.
- Make the onion sauce (chyk). Sauté the sliced onion in a little fat skimmed from the broth until softened and golden, about 8 minutes. Pour over a ladleful of hot broth and simmer for 2 minutes. Season generously with black pepper.
- Assemble. Arrange the noodles on a large flat platter. Lay the meat on top. Spoon the onion sauce over everything. Serve with small bowls of hot broth on the side for sipping.
Tips
- Traditionally horse meat is used for the most festive occasions; lamb is the everyday substitute.
- The broth (sorpo) is considered the most nourishing part — never discard it.
- Leftovers reheat well; just add a splash of broth to loosen the noodles.