Beshbarmak | Kazakh Meat Dish

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.

Start by boiling 500 grams to 2 kilograms of meat in water on medium to medium-high heat.

Peel and cut 2-3 large potatoes into medium-sized pieces and place them in water to prevent browning.

Once the meat starts boiling, reduce the heat to medium-low and remove any foam from the surface.

For the pasta, mix 2 cups of all-purpose flour with 1/2 teaspoon of salt, 1 egg, and about 1/2 cup of water.

Knead the dough, adding more flour if it is too sticky, until it is soft and not sticking to your hands.

Divide the dough into two pieces, form into disks, and cover them to rest.

Add 1 tablespoon of salt to the meat while cooking, adjusting based on the amount of water and meat.

Simmer the meat for about two hours, checking for doneness.

Cut 1/2 of a large onion into strips or rings and set aside, covering it with a plate.

Roll out one disk of pasta into a large circle, about 1-2 millimeters thick, and let it rest for 10-20 minutes.

Boil the potatoes in the meat broth until soft, about 20 minutes.

Remove the meat and potatoes from the broth and cut the meat into bite-sized pieces.

Cut the pasta sheet into palm-sized pieces and cook them in the boiling broth for 10-12 minutes, ensuring they don't stick together.

Assemble the dish by placing the pasta on a plate, topping it with meat, then potatoes, and finishing with the onions.

Cooking Techniques

Equipment Needed

Spice Level: