COPPER🇰🇿 Kazakhstan
Beshbarmak recipe
Savor the rich flavors of Kazakhstan with Beshbarmak!
Ingredients
- 800 g lamb meat
- 400 g beef meat
- 2 onions
- 500 g flour
- 250 ml water
- 2 tsp salt
- 1 tsp black pepper
- 50 g parsley
How to make Beshbarmak
- In a large pot, bring 2 liters of salted water to a rolling boil over high heat.
- Add 1 kg of lamb and 1 kg of beef to the boiling water and boil for about 2 hours, until the meat is tender.
- Remove the cooked meat from the pot and strain the broth, reserving 2 liters for later use.
- Chop the meat into bite-sized pieces and set them aside in a bowl for later.
- In a mixing bowl, combine 500 g of flour with enough water to form a smooth dough.
- Roll out the dough into thin sheets, about 2 mm thick, on a floured surface.
- Cut the rolled-out dough into squares of approximately 5 cm each.
- Bring the reserved broth back to a boil and gently place the dough squares in, cooking for about 5 minutes, or until they float to the top.
- In a frying pan over medium heat, sauté 2 chopped onions in a small amount of oil until they become translucent and slightly golden.
- To serve, place the cooked meat on top of the pasta squares, drizzle with the sautéed onions, and garnish with chopped parsley.
What is Beshbarmak?
Beshbarmak is a traditional dish from Kazakhstan, cooked in a pan, and takes about 120 minutes from start to finish. It is built around lamb meat, flour and beef meat. The recipe below uses 8 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. The method runs to 10 steps, the longest being 5 minutes.
Any tips for making Beshbarmak?
Use fresh parsley to enhance the flavor of the dish.
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