Beshbarmak

Beshbarmak (Kazakh Lamb and Wide Noodles)

Kazakhstan's national dish: tender boiled lamb layered over wide hand-cut noodles and sweated onions, all moistened with the rich meat broth. Traditionally eaten by hand, hence the name 'besh barmak' (five fingers).

Prep

30 min

Cook

180 min

Total

210 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3 lb) lamb shoulder or shank, bone-in, bone-in is essential for broth richness
• •2 L (8½ cups) cold water, for the broth
• •1 whole large onion, for the broth pot
• •2 whole bay leaves
• •10 whole black peppercorns
• •20 g (¾ oz) salt, plus more to taste
• •300 g (10½ oz) all-purpose flour
• •1 whole large egg
• •125 ml (½ cup) water (or lamb broth), plus more if needed; using broth adds flavor
• •salt, ½, for the dough
• •2 whole large yellow onions, thinly sliced into half-rings, for the topping
• •30 g (2 Tbsp) butter or lamb fat, to sweat the onions
• •ground black pepper, to taste

Steps

1. 1 Place the lamb in a large heavy pot. Add 2 L cold water, 1 whole peeled onion, bay leaves, peppercorns and 20 g salt. Bring slowly to a boil, skimming any grey foam that rises. Once boiling, reduce to a bare simmer.
2. 2 Simmer the lamb gently, partially covered, for about 2 to 2½ hours, until a skewer slides easily into the meat and the internal temperature reads at least 85°C / 185°F on an instant-read thermometer. Do not let the broth boil hard or the meat will toughen.
3. 3 Strain the broth into a clean pot and reserve. Return the meat to the bone to keep warm. You should have about 1 L / 4 cups of broth.
4. 4 Make the dough while the lamb cooks: in a bowl, mix flour, egg, ½ tsp salt and 125 ml water (or warm broth). Knead for 8 to 10 minutes until smooth and firm. Cover and rest 20 minutes.
5. 5 Roll the dough out about 2 mm / ¹⁄₁₆ inch thick on a lightly floured surface. Cut into rough diamonds or rectangles about 7 cm / 2¾ inches across.
6. 6 Bring a wide pot of lightly salted water to a boil and cook the noodles in batches for 4 to 5 minutes, until tender but still firm to the bite. Lift out with a slotted spoon, drain briefly and toss with a little of the hot lamb broth so they don't stick.
7. 7 Sweat the sliced onions: melt the butter or lamb fat in a skillet over medium-low heat, add the onion rings with a pinch of salt, and cook gently for 8 to 10 minutes until soft, translucent and just turning golden. Stir in a generous grind of black pepper.
8. 8 Pull the lamb off the bone and tear it into bite-sized pieces by hand (traditional) or cut with a knife. Discard bones and excess fat.
9. 9 To assemble and serve: spread the hot noodles on a large warm platter. Layer the lamb pieces over the noodles, then pile the sweated onions on top. Ladle about 200 ml / ¾ cup of the hot lamb broth over everything just before bringing it to the table so the dish steams.
10. 10 Serve the remaining broth in small bowls on the side for guests to spoon over their portions. Eat traditionally by hand, pinching up bites of noodle, meat and onion.
11. 11 Doneness cues: lamb should be tender enough to pull apart easily with two forks, and register at least 85°C / 185°F internally. Noodles should be just tender; if they turn gummy, they have been overcooked.