Beshbarmak is a celebratory Kazakh meal of boiled meat, broad noodles, onions, and broth served communally.
Gentle simmering keeps the lamb and beef tender while a firm egg dough makes sturdy hand-cut noodles.
Slice the meat across the grain and cook the noodles only until tender.
Serving Suggestions
Bring the platter to the table with clear broth in small bowls and a crisp salad alongside.
Recipe Notes
The meat and broth can be prepared one day ahead; cook the noodles shortly before serving.
Kazakh Beshbarmak
Kazakh boiled lamb and beef served over broad homemade noodles with onion broth.
Ingredients
Equipment
Method
Cook the Meat:
- Cover the lamb and beef with the water. Bring just to a boil, skim, then add peppercorns and 1 1/2 teaspoons salt.
- Simmer gently for 2 to 2 1/4 hours until tender. Lift out the meat, strain the broth, and slice the meat across the grain.
Make the Noodles:
- Mix flour and salt with eggs and enough water to form a firm dough. Knead until smooth, cover, and rest 30 minutes.
- Roll thin and cut into broad uneven diamonds. Cook in simmering strained broth for 4 to 6 minutes.
Finish:
- Poach the onions in 2 cups of broth for 8 minutes. Arrange noodles on a platter, add meat and onions, and serve extra broth alongside.
Nutrition
Notes
- Keep the broth at a gentle simmer for clear flavor and natural meat texture.
- Refrigerate meat, noodles, and broth separately for up to three days.
