This is part of the cultural ritual: "besh-barmak" = "five fingers". On Kazakh and Uzbek holidays, meat is taken with your hands from a common dish. In modern conditions, it is permissible to eat a fork.
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Beshbarmak
Beshbarmak is a Kazakh-Uzbek dish: boiled lamb or horse meat with wide noodles and onion broth. Served on a large dish, eaten by hand.
- Preparation
- 30 min
- Cooking.
- 120 min
- Totally.
- 150 min
- portion
- 8
Beshbarmak (literally "five fingers" - because they eat with their hands) is a traditional dish of Kazakh and Uzbek cuisine. This is boiled lamb or horse meat with wide fresh noodles and onion sauce, served on a large flat dish. They eat it not with a fork, but with the fingers of their right hand - tearing off a piece of noodles and wrapping meat in it. Beshbarmak is a festive dish, it is prepared for celebrations and large companies.
Instructions
- 1
Step 1. Pour the lamb with cold water, bring to a boil, remove the foam.
- 2
Step 2. Put the bulbs and carrots whole, pepper, laurel; cook for 2 hours on a quiet fire.
- 3
Step 3. In parallel, knead the noodle dough; cover and leave for 30 minutes.
- 4
Step 4. Roll the dough into a thin layer (1 mm); cut into large squares 10×10 cm.
- 5
Step 5. Dry the squares on the board for 20 minutes.
- 6
Step 6. Onions for the sauce cut half rings; pour 300 ml of hot broth, add black pepper.
- 7
Step 7. When the meat is ready, take it out on the board; cut it big.
- 8
Step 8. In boiling broth, boil noodle squares for 4-5 minutes in batches.
- 9
Step 9. On a large dish lay out in layers: noodles, meat, onion sauce.
- 10
Step 10. Flow on top with a spoonful of broth; serve with bowls of broth separately.
Technological tips
- Meat should be cooked long and quiet - this gives softness and rich broth.
- Noodles should be thin and wide; do not confuse with lagmanna - it is thinner and wider.
- Onion and broth sauce is an essential element; without it, the dish is incomplete.
- Serving on one large dish is part of the Beshbarmak culture; everyone eats from the common.
FAQ
Beshbarmak - frequent questions
In Kazakhstan - horse meat (jay, kazy), in Uzbekistan - lamb. Beef is an acceptable replacement for those who do not eat horse meat or lamb.
Wide egg noodles are possible; but homemade fresh noodles give the correct texture and absorb broth better.
In the classical beshbarmak spices are few: salt, black pepper, laurel. Zera and coriander are not used - here the emphasis is on the pure taste of meat.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.