Simple dough recipe (noodles) for beshbarmak.

Cut the lamb and beef into large chunks.

Place the meat in a large pot and cover with water.

Add bay leaves, black pepper, and salt to the pot.

Bring to a boil over high heat, then reduce to a simmer.

Cook the meat for 1.5 to 2 hours until tender.

Remove the meat and set aside, reserving the broth.

Strain the broth and return it to the pot.

Peel and chop the onions, carrots, and potatoes.

Add the onions and carrots to the broth and simmer for 15 minutes.

Add the potatoes and cook until tender, about 10-15 minutes.

While the vegetables are cooking, prepare the flatbread.

Roll out the flatbread and cook on a hot griddle until lightly browned.

Slice the cooked meat into thin pieces.

Layer the flatbread on a large serving platter.

Top with the meat and then the vegetables.

Pour some of the broth over the dish before serving.

Garnish with chopped parsley, garlic, and dill.

Allergens