How to make BESHBARMAK. Very tasty and unusual! Recipe by Always Yummy!

Traditional Beshbarmak Delight

Dive into the rich flavors of Beshbarmak, a beloved traditional dish from Central Asia. With succulent lamb, tender handmade noodles, and aromatic onions, this dish is a celebration of simplicity and depth, traditionally enjoyed using your hands.

Ingredients

🐑 1.5 kg / 3.3 lb of lamb (no specific brand)
🧅 3 onions 14 oz / 400 g total
🥕 1 carrot 3 oz / 100 g
🧂 1 tbsp salt for broth
🧂 1 tsp salt for dough
🧂 1/2 tsp salt for stewed onions
🐙 1/2 tsp salt for dough broth
💧 2 liters / 8 cups water for broth
🌶️ 10 peppercorns
🌶️ 1/4 tsp ground pepper for stewed onions
🌶️ 1/4 tsp ground pepper for dough broth
🥚 1 egg
🌾 500 g / 1.1 lb of flour
💧 200 ml / 7 fl oz water for dough
🌿 1/4 cup chopped spring onion for garnish

Instructions

1- Prepare the Broth:

• In a large stock pot, combine lamb, 1 whole onion, and 1 carrot. Cover with 2 liters of water and add peppercorns.
• Bring to a boil, skimming froth with a slotted skimmer.
• Reduce heat, cover, and simmer for 2-3 hours until lamb is tender.

2- Prepare the Dough:

• Sieve flour into the bowl of a stand mixer. Add 1 egg, 1 tsp salt, and 200 ml water.
• Using the dough hook, knead for at least 10 minutes until the dough is stiff and elastic.
• Form dough into a ball, wrap in plastic, and rest for 30 minutes.

3- Roll and Cut the Dough:

• Divide dough into 3 parts. Roll each into a thin layer (1-1.5 mm thick) on a floured surface.
• Cut into rectangles or rhomb shapes (~5-7 cm). Let dry for 20 minutes.

4- Cook the Lamb and Onions:

• Remove lamb from broth. Discard cooked onion and carrot.
• De-bone and cut lamb into pieces.
• Slice remaining onions into half-rings. Simmer in 0.5 liters broth for 2 minutes with salt and pepper, then remove from heat.

5- Cook the Dough:

• Dilute remaining broth with ~1.5 liters water (total ~3 liters). Boil with salt and pepper to taste.
• Boil dough shapes in batches for 2 minutes. Use a skimmer to remove and arrange on a serving platter.

6- Assemble the Dish:

• Place lamb pieces over boiled dough, top with stewed onions, and garnish with spring onion.
• Serve immediately with individual bowls of hot broth on the side.

Prep Time: 40 minutes
Cook Time: 3-4 hours
Total Time: 3-4 hours
Servings: Approximately 6
Equipment:

• Large Stock Pot (stainless steel, brand not specified)
• Slotted Skimmer (stainless steel)
• Stand Mixer (no visible brand)
• Wooden Cutting Board, Knife, Rolling Pin (no brands specified)
• Large Serving Platter (no visible brand)

Cooking Tips

• For Clear Broth: Skim froth diligently.
• Dough Texture: Knead thoroughly and let rest to ease rolling.
• Noodle Separation: Dry dough before cooking to prevent sticking.

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#alwaysyummy

Traditional Beshbarmak Delight