Kazakh Kitchen

Beshbarmak is Kazakhstan's most iconic dish. A whole piece of lamb (or sometimes beef or horse) is simmered low and slow until fall-apart tender, then served over wide hand-rolled noodles called zhaiма with a ladle of the fragrant cooking broth poured on top.

Ingredients

• 1.5 kg bone-in lamb shoulder or ribs
• 3 litres cold water
• 2 large onions, one halved, one thinly sliced into rings
• 1 bay leaf, 5 black peppercorns, 1 tsp salt
• Noodles: 300 g plain flour, 1 egg, pinch of salt, ~100 ml cold water
• Fresh dill or parsley to garnish (optional)

Method

1. Place the lamb in a large pot with the cold water. Bring slowly to a boil and skim any foam that rises.
2. Add the halved onion, bay leaf, peppercorns and salt. Reduce heat to a gentle simmer and cook uncovered for 2 hours until the meat is very tender.
3. While the meat cooks, make the noodle dough: mix flour, egg, salt and enough cold water to form a stiff dough. Knead for 5 minutes, wrap and rest 30 minutes.
4. Roll the dough out thinly (about 2 mm) and cut into large diamonds or squares roughly 6 cm across.
5. Lift the cooked meat from the broth and set aside. Keep the broth at a low simmer.
6. Ladle some hot broth into a separate small pan. Add the sliced onion rings and simmer 5 minutes until soft and translucent. Season to taste.
7. Drop the noodle pieces into the simmering main broth and cook 4–5 minutes until tender. Remove with a slotted spoon.
8. Pull the meat from the bone into large pieces.
9. To serve: spread noodles on a large platter, lay meat on top, spoon the onion sauce over everything, then ladle a cup of clear broth (the sorpa) into small bowls on the side.