Beshbarmak. Five fingers. Video recipe. Nomad cuisine. Бешбармак.

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 with a big pot of cold water and place the beef and lamb inside.

Bring the water to a boil and remove the foam to have a clear broth.

Add 1.5 tablespoons of salt, peppercorn, and bay leaves once boiling.

Reduce heat to medium and let it slow boil for 2 hours.

In the meantime, prepare the dough with 0.5 kg of flour, 1 teaspoon of salt, 1 egg, 2 tablespoons of sunflower oil, and 200-225 ml of water.

Mix the ingredients to form a dough and let it rest for 30 minutes.

Roll out the dough and cut it into palm-sized pieces.

Chop the onions into half rings and finely chop parsley and dill.

After 2 hours, remove the meat from the pot and set aside.

Take some broth and bring it to boil, then add the chopped onions and fresh ground pepper for 1 minute.

Remove the bones from the meat and chop it into small pieces.

Bring the main broth to a boil and add the rolled dough pieces for 2-3 minutes.

Use a colander to take the dough out and place it on a big plate, spreading it out.

Cooking Techniques

Equipment Needed

Spice Level: