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Ingredients:

1 medium sheep or 3 kilograms of horse meat
1 kilogram onions
4 cups of flour
1 egg

Directions:

Put the meat in a large pot along with onions and boil for two hours. While the meat is cooking prepare the noodles (store bought noodles can be substituted). Make a pile with the flour. Beat the egg and add it to the flour, then mix in warm salt water (1-2 teaspoon salt) until it holds together but is not so sticky. Knead well and then let stand for 10 minutes. When meat is done it is removed from the water and the noodles are then boiled in the same water to give the noodles a meaty flavor - noodles only need to cook for 5 minutes or less.

Beshbarmak is the traditional food of the nomadic tribes who lived on the territory of the Central Asia, mainly kazakhs and kyrgyzs.

The translation of the word Besbarmak is "five fingers". In the kazakh cuisine this dish is mainly made from the horse meat. However, nowadays people adapted the dish to their own tastes using all other types of meat as well as camel meat, chicken and even fish. They add certain types of spices that originally did not exist in the local cuisine.

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