Beshbarmak food: The Best Kazakh Recipe to Try When Visiting Central Asia ǀ #shorts ǀ #beshbarmak

Rub the horse intestine with salt, rinse in cool and then warm water, and repeat 3–4 times.

Rub large pieces of horse meat with its fat with salt, black pepper, and cumin. Cover with gauze and leave to marinate in a cool, dark place for 2–3 hours.

Stuff the marinated meat into the intestine and put it back in a cool place to prepare the semi-finished kazy.

Place a large cauldron with water on the stove and immerse the semi-finished kazy, a couple of carrots, potatoes, an onion, cumin, and salt to taste.

Bring to a boil, pierce the sausage in several places with a needle, and cook until done.

While the kazy is cooking, knead the dough, roll it into a thin layer (1-2 mm thick), and cut into rectangles.

Fish out the finished sausage and let it sit for a while.

Dip the dough into the broth (where the kazy was cooked), cook it for 2 minutes, and fish it out.

Cut the kazy into pieces. Place the dough and kazy on a plate in a circle; top with thinly sliced onions and black pepper.

Serve the broth in a separate cup if desired.

Equipment Needed

Allergens