Kazakhstan Beshbarmak Recipe / Traditional Horse Meat Noodles Step by Step

horse meat

🥗Healthier: beef

💰Cheaper: chicken

Beef is more readily available, while chicken is a budget-friendly alternative.

broth

🥗Healthier: vegetable stock

💰Cheaper: water

Vegetable stock adds flavor without meat.

Rinse the horse meat under cold water.

Place the meat in a large pot and cover with 3 L of cold water.

Bring to a boil slowly over medium heat, skimming off any foam that rises to the surface.

Add 1 large onion (cut in half), 2 bay leaves, 1 tablespoon black peppercorns, and 2 teaspoons salt once boiling.

Reduce heat to low, cover, and let simmer for 2 to 3 hours.

In a large bowl, combine 500 g all-purpose flour and 0.5 teaspoon salt.

Make a well in the center and crack in 2 large eggs and add 1 tablespoon vegetable oil.

Mix together and gradually add 150 ml water until the dough comes together.

Knead the dough for 8 to 10 minutes until smooth and elastic.

Cover the dough and let it rest for 20 to 30 minutes.

Remove the meat from the pot and cover with foil to keep warm.

Strain the broth through a fine mesh sieve and keep warm over low heat.

Divide the rested noodle dough into 2 or 3 portions and roll out thin (1 to 2 mm thick).

Cut the rolled dough into large squares or rectangles (8 to 10 cm).

Slice 3 medium onions into rings and place in a saucepan.

Ladle in 2 to 3 scoops of hot broth over the onions and simmer over low heat for 10 minutes.

Season the onion sauce with 1 teaspoon freshly ground black pepper and a pinch of salt.

Bring the strained broth back to a boil and cook the noodles in it for 3 to 4 minutes until tender but still with a slight bite.

Using a slotted spoon, lift the cooked noodles out and arrange on a large serving platter.

Arrange the warm, tender meat on top of the noodles.

Spoon the onion sauce over the meat and noodles, distributing the onion rings evenly.

Ladle more hot broth around the platter and garnish with chopped parsley or dill if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens