Know-How Beshbarmak: Traditional Kazakh Dish Made Easy!

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

noodles

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta adds fiber, while rice is often less expensive.

broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth can lower sodium, and water is cost-effective.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a similar flavor, while paprika is often cheaper.

In a large pot of water, place Shuzhyk, Kazy, horsemeat, and Karta.

Bring to a boil over medium heat.

Take off the foam.

Puncture the meat in several places.

Add salt to taste.

Reduce heat to low and simmer for about 2.5 to 3 hours.

For the dough, combine flour and eggs in a bowl.

Add broth to the mixture and knead a firm and smooth dough.

Cover the dough with towels for 30 minutes.

Roll out the dough into 1 - 2 mm thick sheets and allow to dry on a towel.

Pull the cooked meat out and cover for a few minutes.

Strain the broth.

Cook the whole potatoes in the broth for 30 minutes.

For the onion sauce, cook the sliced onion with salt and black pepper over low heat for about 5 minutes until soft.

Drop the dough into the boiling broth in batches and cook for about 2-3 minutes until tender.

Place the cooked dough on a large platter.

Place the sliced meats on top of the dough and the cooked potatoes next to it.

Pour hot sorpa and onions over the dish.

Serve the dish hot with Kurt koje.

Cooking Techniques

Equipment Needed

Spice Level: