Beshbarmak (Five Fingers — Kazakh Boiled Meat with Silk Noodles) 🐎

Name: Beshbarmak (Five Fingers — Kazakh Boiled Meat with Silk Noodles)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 2-4 servings
Cuisine: Kazakh
Ingredients: 800 g horse meat or lamb on the bone (traditionally kazi or kazy sausage to add); 1 onion halved, 1 carrot, salt; Noodles: 300 g flour, 2 eggs, 1 tsp salt, ~100 ml meat broth, worked into a firm dough; 3 large onions for the topping, sliced into thick rings; 1 tsp black pepper; Shorpa (broth) for soaking, plus garlic vinegar or narshab (vinegar with herbs) to serve; Optional: a piece of kazi sausage sliced and warmed through

The national dish of the steppe, named for the five fingers you are meant to eat it with: horse or mutton boiled until the broth turns milky and golden, shredded over wide, thin silk noodles, and crowned with rings of onion drowned in shorpa — the enriched cooking liquor. Beshbarmak is served at weddings, births and any guest worth honouring; the best cuts go to the honoured guest of the table. In Astana it bridges centuries: shepherds' food on marble restaurant plates, always with the head on the platter for the eldest to carve.

Akmola Region Kazakh ⏱ 150 min Média

Modo de preparo

1

Cover the meat with 2.5 L cold water, bring slowly to a boil, skim thoroughly; add halved onion and carrot, salt lightly, and simmer 2–2.5 h until the meat falls from the bone and the broth is rich and slightly milky. Strain and keep the shorpa.
2

Roll the noodle dough paper-thin and cut wide rectangles (5×10 cm); cook in salted boiling water or thin broth for 3–4 min, drain, and pile onto a warm platter with a knob of cold butter tossed through.
3

Separate meat from bone, cut or shred into bite pieces, and spread over the noodles.
4

Simmer the onion rings in a shallow pan of shorpa with pepper until translucent and sweet, then lift them on top of the meat and pour some of that onion liquor over everything.
5

Serve the rest of the shorpa in small bowls alongside, and let everyone eat with their hands — five fingers is the recipe's whole name.

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