Beshbarmak recipe

Kazakh platter of slow-boiled meat over broad hand-cut sheets of dough, dressed with onions softened in the broth rather than fried.

3 hours and 20 minutesmedium9 ingredients

Ingredients

• 1500 g lamb on the bone
• 300 g horse meat sausage kazy
• 500 g flour
• 2 eggs
• 3 onions
• 1 tsp black pepper
• 2 tsp salt
• 3000 ml water
• 1 bunch parsley

How to make Beshbarmak

1. Put 1.5 kg of lamb on the bone into 3 L of cold water, bring it slowly to the boil, skim the grey foam and simmer uncovered for 2.5 to 3 hours.
2. Add 300 g of kazy, the horse meat sausage, for the last 40 minutes; if you cannot find it the dish still works, but kazy is the festive version.
3. Knead 500 g of flour, 2 eggs, about 3000 ml of water and 2 tsp of salt into a firm dough and rest it 40 minutes under a cloth.
4. Roll the dough 1 to 2 mm thin and cut broad squares of about 10 cm; these zhaima sheets are meant to be large, not soup noodles.
5. Lift out the meat, strain the broth (sorpa) and skim off most of the fat, keeping a few spoonfuls.
6. Slice 3 onions into thin rings, put them in a bowl and pour the hot skimmed fat and a ladle of broth over them with 1 tsp of black pepper. Do not fry them: tuzdyk is onion softened by the broth.
7. Boil the dough squares in the broth in batches for 4 to 5 minutes.
8. Pull the meat off the bone into flat pieces and slice the kazy.
9. Layer the dough on a warm platter, the meat over it, the onion tuzdyk on top, scatter parsley and serve bowls of hot sorpa alongside.

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