Beshbarmak

The national dish of Kyrgyzstan — "five fingers"

Beshbarmak is the centrepiece of every Kyrgyz celebration. A whole bone-in leg or shoulder of lamb is simmered for hours until the meat falls apart, then served over wide flat noodles called zhalpak, with sliced onion braised in the cooking broth poured over everything. Guests eat from a shared plate, traditionally with their hands.

Ingredients

For the lamb & broth

• 1.5 kg bone-in lamb shoulder or leg
• 3 litres cold water
• 1 large onion, halved
• 1 whole head of garlic, halved crosswise
• 2 bay leaves
• 8 black peppercorns
• 1 tsp salt (more to taste)

For the noodles

• 300 g plain (all-purpose) flour
• 1 large egg
• 120 ml warm water
• 1/2 tsp salt

For the onion sauce

• 2 medium onions, sliced into rings
• 300 ml reserved lamb broth
• Salt & black pepper
• Fresh parsley or dill, to serve

Method

1. Simmer the lamb. Place the lamb in a large pot, cover with cold water, and bring to a boil over high heat. Skim off any foam thoroughly. Add the halved onion, garlic, bay leaves, peppercorns, and 1 tsp salt. Reduce heat to a gentle simmer, cover, and cook for 2–2.5 hours until the meat is very tender and pulls easily from the bone.
2. Make the noodle dough. While the lamb simmers, mix flour, egg, salt, and warm water into a firm, smooth dough. Knead for 8 minutes, then wrap and rest for 30 minutes at room temperature.
3. Roll and cut. Divide the dough into four pieces. Roll each piece very thin (about 2 mm). Cut into rough rectangles or diamonds roughly 6×8 cm. Lay on a floured surface and let dry slightly.
4. Prepare the onion sauce. Ladle 300 ml of hot broth into a small pan. Add the sliced onions, bring to a simmer, and cook gently for 5–7 minutes until the onions are soft and translucent. Season with salt and pepper.
5. Cook the noodles. Bring the remaining broth back to a boil. Cook the noodle pieces in batches for 3–4 minutes until just tender. Remove with a slotted spoon.
6. Assemble. Arrange the noodles on a large platter. Slice or shred the lamb off the bone and lay it over the noodles. Spoon the onion sauce generously over the top. Scatter fresh herbs and serve immediately, with bowls of clear broth on the side.

Tips

• The richer and more carefully skimmed your broth, the better the dish.
• Noodles can be made up to a day ahead and dried completely before cooking.
• Traditionally the meat is presented whole on the bone and carved at the table.