A thick hand pulled noodle dish topped with stewed beef or even horse if you're a little adventurous
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"Food is not just sustenance; it's a connection to our roots, a celebration of our culture, and a way to bring people together." - Kurmanjan Datka
Beshbarmak is a dish made with boiled meat, usually horse, lamb or beef, served on a bed of flat noodles and topped with onion sauce. It is a dish that has been enjoyed by generations of Kyrgyz and Kazahk people and is often served during special occasions, celebrations, and gatherings. Beshbarmak is not only a delicious culinary creation but also a cultural symbol that reflects Kyrgyzstan's history and way of life.
Beshbarmak has ancient roots in the nomadic lifestyle of the Kyrgyz people. Historically, the Kyrgyz were pastoralists who relied heavily on livestock, particularly sheep and horses, for their sustenance.
Beshbarmak was a dish that exemplified their resourcefulness and the efficient use of every part of the animals they raised.
The dish's name, "beshbarmak," reflects the Kyrgyz tradition of eating with their hands, using all five fingers. In traditional settings, the boiled meat and noodles were placed on a large communal dish, and people gathered around to enjoy the meal together.
Beshbarmak's cultural significance goes beyond its ingredients. Sharing beshbarmak symbolizes hospitality, unity, and community bonding. It's a way to bring people together, celebrate special occasions, and honor guests. The dish often makes an appearance at weddings, festivals, and other important gatherings, serving as a reminder of Kyrgyz traditions and values.
While beshbarmak has a rich history, it remains relevant in modern Kyrgyz cuisine. Restaurants and homes continue to prepare and serve this iconic dish, preserving its cultural importance. As Kyrgyzstan evolves and modernizes, beshbarmak serves as a link to the country's heritage, allowing both locals and visitors to experience a taste of Kyrgyz history and tradition.
Kyrgyz Beshbarmak
Prep time 45 mins | Cook time 3 hours | Serves 3-5
Ingredients:
For the meat and broth:
1 kg lamb or beef, cut into chunks, Horse can be used and is traditional in the region
1-2 beef bones
2 pieces beef or horse sausage
2 onions, peeled and halved
3-4 cloves of garlic, peeled
1-2 tablespoons Vegeta or one beef broth cube
1 tablespoon black pepper
Salt to taste
Water
For the noodles:
500g all-purpose flour
1 egg
Water
For the onion sauce:
3-4 onions, thinly sliced
Vegetable oil or lamb fat
1 tablespoon cumin seeds
Salt and pepper to taste
Dill over top
Instructions:
1. Prepare the Meat and Broth:
Place the meat chunks, bones halved onions, garlic, and a pinch of salt in a large pot.
Cover with water and bring to a boil. Skim off any foam that rises to the surface.
Reduce the heat to a simmer and let the meat cook until it's tender and easily falls apart, about 1.5 to 2 hours.
2. Make the Noodles:
In a mixing bowl, combine the flour and a pinch of salt.
Beat the egg and add it to the flour. Gradually add water while kneading to form a smooth dough.
Let dough sit for 20 mins in plastic wrap.
Roll out the dough into a thin sheet and cut it into diamond-shaped or square piece, about 3inch in diameter.
3. Cook the Noodles:
Bring a pot of salted water to a boil.
Drop the diamond-shaped dough pieces into the boiling water and cook until they float to the surface. Remove them with a slotted spoon and set aside. Should take 2-4 minutues.
4. Prepare the Onion Sauce:
Heat vegetable oil or lamb fat in a pan and sauté the sliced onions until they are golden and caramelized. Add cumin seeds
Season with salt and pepper to taste.
Add two-3 spoons of your broth from your boiled meat.
let cook for 5 more minutes.
5. Assemble the Beshbarmak:
Remove cooked meat, sausage from pot.
arrange noodles on bottom of plate, top them up with meat, sausage and garnish with raw chopped onions and parsley.
6. Serve:
Drizzle half of the caramelized onion sauce over the noodles and meat.
Pour the rest in a bowl to be eaten with the meal.
Beshbarmak is traditionally served family-style, with everyone eating from the same large platter using their hands. It's called "five fingers" for a reason. Get in there with your hands!
This dish is also a staple in all the countries of central Asia including Kazahkstan, Tajikistan and Turkmenistan. These tribes were nomadic and often spread their cuisine and influence over large swaths of land.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you like the flavors of central Asia you'll also enjoy these recipes:
Asia
Burmese Fish Curry - A light and aromatic white fish curry.
Cambodian Lok Lak - A dangerously delicious and peppery stir fry.
Filipino Chicken Adobo - Soy and sugar braised chicken
Laotian Larb - A pork salad accented with tons of fresh herbs
North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.
South Korean Galbijjim - A rich soy braised beef short rib
Thai Pad Ka Prow - A spicy ground pork and holy basil dish.
Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.
Central Asia
Kazakh Manti - Tasty Central Asian Dumplings with a beefy center.
Kyrgyz Beshbarmak - Homemade noodles topped with a stewed beef and onion topping.
Uzbek Plov - A thick rice pilaf dish with stewed lamb.
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