Beshbarmak

Method

1. 1

   Step 1

   Put the meat in a large pot with the cold water. Bring slowly to the boil and skim off all the grey foam as it rises.

   • 15 min
   • medium-high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw meat.

2. 2

   Step 2

   Add the whole onion (opens in a new tab), bay leaves (opens in a new tab) and pepper (opens in a new tab), lower the heat and simmer very gently, partly covered, until the meat is tender enough to pull apart. Add the salt for the last 30 minutes.

   • 140 min
   • low heat
3. 3

   Step 3

   Meanwhile mix the flour, egg (opens in a new tab), water and salt into a firm dough, knead until smooth, cover and rest for 20 minutes.

   • 10 min

   

4. 4

   Step 4

   Roll the dough very thin (1–2 mm) on a floured surface and cut into 7–8 cm squares or diamonds. Let them dry slightly while the meat finishes.

   • 15 min
   • Rolling pin (opens in a new tab)
5. 5

   Step 5

   Lift out the meat and cut it into thin slices; keep warm. Ladle about 300 ml of broth into a small pan, add the sliced onions (opens in a new tab) and pepper (opens in a new tab) and simmer until the onions are soft.

   • 8 min
   • medium heat
   • Saucepan (opens in a new tab)
6. 6

   Step 6

   Bring the rest of the broth back to a boil and cook the noodle sheets in batches for 3–4 minutes until tender. Lift them onto a large platter.

   • 10 min
   • high heat
7. 7

   Step 7

   Pile the sliced meat over the noodles, spoon over the onions (opens in a new tab) with their broth and scatter with dill (opens in a new tab). Serve the remaining hot broth (sorpa) in bowls alongside.

   • 3 min