Beshbarmak: the Main Dish of the Kazakh Table

Beshbarmak is the best-known dish of Kazakh cuisine. The name means "five fingers": traditionally it is eaten with the hands. In Kazakh it is also called "et", which means "meat". The basis of beshbarmak is boiled meat on the bone (lamb, horse meat or beef), thin unleavened dough and an onion sauce. How it is cooked: 1. Cover the meat and bone with cold water, bring to a boil and skim off the foam. Add a bay leaf and pepper and cook over low heat for about 2 hours. 2. Knead a stiff dough from flour, egg and salt and leave it for 30 minutes. 3. Slice the onion into thin half rings, pour a few spoonfuls of hot broth over it, then add salt and pepper. 4. Roll the dough out thin, cut it into diamonds and boil in the simmering broth for 5–7 minutes. 5. Put the dough on a large platter, top with the meat and potatoes and pour the onion sauce over. The broth is served separately in bowls. Tip: serve beshbarmak right away: cooled dough sticks together. The festive version traditionally includes kazy, a horse-meat sausage. Sources: Википедия — «Бешбармак»: https://ru.wikipedia.org/wiki/Бешбармак nur.kz — «Бешбармак рецепт классический»: https://www.nur.kz/food/recipes/1604632-beshbarmak-recept-klassicheskiy/ ВкусВилл — «Бешбармак»: https://vkusvill.ru/media/recipes/beshbarmak.html