Kyrgyz Beshbarmak

Beshbarmak is the national dish of Kyrgyzstan, known for its rich, flavorful broth and hand-cut noodles. The name Beshbarmak means "Five Fingers," as it is traditionally eaten by hand.

This dish is a symbol of hospitality, often served at large family gatherings and celebrations. Some say the secret to the best Beshbarmak lies in slowly simmering the meat until it's fall-apart tender.

Ingredients

For the Meat & Broth:

• 2 lbs lamb or beef (bone-in for extra flavor)
• 1 large onion, sliced into rings
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp salt (adjust to taste)
• 8 cups water

For the Noodles:

• 3 cups all-purpose flour
• 1 cup water
• 1 tsp salt
• 1 egg (optional, for richer dough)

Recipe Instructions

Preparing the Meat & Broth:

1. Place the meat in a large pot and cover with water.
2. Add bay leaves, black peppercorns, and salt.
3. Simmer over low heat for 2-3 hours, skimming any foam from the surface.
4. Once the meat is tender, remove it from the broth and let it rest.
5. Strain the broth and keep it warm.

Making the Noodles:

1. In a bowl, mix flour, salt, and water to form a soft dough.
2. Let the dough rest for 30 minutes.
3. Roll it out thinly and cut into wide strips or diamond shapes.
4. Boil the noodles in the broth for about 3-5 minutes until tender.

Assembling the Dish:

1. Slice the cooked meat into thin strips.
2. Arrange the boiled noodles on a large serving platter.
3. Place the sliced meat on top of the noodles.
4. Pour some hot broth over the dish.
5. Top with sliced onions and fresh herbs (optional).

Serving:

Beshbarmak is best enjoyed family-style, gathered around a communal table. Serve with extra broth on the side and enjoy the Kyrgyz way—eaten with your hands!