Ingredients

1kg of beef (or lamb, cut into large pieces); 2 onions (peeled and halved); salt to taste; 3-4 cups of flour; 2 eggs; water as needed; 5 medium potatoes (peeled and quartered); 2 carrots (peeled and chopped).

Preparation and Cooking

• Place the meat in a clay pot, add the onions, cover with water and season with salt. Then simmer it for 1.5-2 hours at 170-190^oC until the meat is tender.
• In a bowl, mix the flour, eggs, a pinch of salt, and enough water to make a firm dough. Knead it well, then let it rest for about 30 Min. Then roll out the dough into a thin layer and cut it into small squares or rectangles.
• Add the potatoes and carrots to the pot and cook 30 min until they are soft
• Cook the pasta squares in boiling salted water until they are al dente and drain.
• For serving, place some pasta squares in a plate and cover them with some meat and vegetables. Traditionally the broth is served in a separate bowl on the side.

Hints and Comments

• “Beshbarmak” means “five fingers”, because the dish is typically eaten with one’s hands. It is often made with lamb or beef, and sometimes horse meat.
• Note that although the cusines of Kazakhstan, Kyrgystan and Uzbekistan are similar due to the common historical cultures, different dishes have been included here to meet on the wood fired oven platform that has also been practiced widely.