COPPER🇰🇬 Kyrgyzstan
Beshbarmak recipe
Savor the rich flavors of Kyrgyzstan with Beshbarmak!
Ingredients
- 800 g lamb
- 2 onions
- 500 g flour
- 300 ml water
- 1 tbsp salt
- 1 tsp black pepper
- 20 g parsley
How to make Beshbarmak
- Boil 1 kg of lamb in salted water in a large pot over medium heat for about 1.5 hours until tender.
- Carefully remove the tender lamb from the pot. Strain the broth through a fine sieve into a bowl.
- Chop the lamb into bite-sized pieces, setting it aside for serving later.
- In a mixing bowl, combine 500 g of flour with 1 teaspoon of salt. Gradually add water to form a soft dough.
- Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
- Roll the rested dough out to about 0.5 cm thickness using a rolling pin.
- Cut the rolled dough into 10 cm squares, ensuring even shapes for uniform cooking.
- Bring the strained broth back to a boil over high heat in the pot.
- Add the dough squares to the boiling broth and cook for 5-7 minutes until they float and are cooked through.
- To serve, place the boiled dough on a plate, top with lamb pieces, and garnish with fried onions and chopped parsley.
- Drizzle with warm broth just before serving.
What is Beshbarmak?
Beshbarmak is a traditional dish from Kyrgyzstan, cooked in a pan, and takes about 120 minutes from start to finish. It is built around lamb, flour and parsley. The recipe below uses 7 ingredients and is written out step by step.
How long does Beshbarmak take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on lamb. The method runs to 11 steps, the longest being 5 minutes.
Any tips for making Beshbarmak?
Make sure to cook the dough until it floats for the perfect texture.
Copper documents Kyrgyzstan alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.