Beshbarmak

Ingredients

• Meat 1½ kg
• Onion 4 heads
• Carrot 1 piece
• Allspice berries 5 pieces
• Bay leaf 1 piece
• Wheat Flour 20 oz
• Chicken Egg 2 pieces
• Salt to taste

Step-by-Step Guide

Step 1

Cut the meat into several large pieces, place them in a pot with cold water, and bring to a boil.

Step 2

Reduce the heat. Add the onion, carrot, bay leaf, and pepper. Cover with a lid and simmer for 3–4 hours. Occasionally skim the fat from the surface into a separate container, as it will be needed later.

Step 3

Pour about one and a half cups of the broth into a separate container and let it cool.

Step 4

In the sifted flour, add the eggs, a pinch of salt, and gradually pour in the broth, kneading until you have a smooth and elastic dough. Cover it with plastic wrap and let it rest for 30 to 40 minutes.

Step 5

Cover it with plastic wrap and let it sit for 30–40 minutes.

Step 6

Remove the meat from the broth, let it cool slightly, and tear it into small pieces, discarding the bones.

Step 7

Slice the onion into half-rings, place it in a saucepan, pour in the fat from the broth, and simmer it on low heat until soft.

Step 8

Roll out the dough thinly and cut it into diamonds. Pour three cups of broth into a clean pot, dilute it with water, and bring it to a boil.

Step 9

Add salt to the boiling broth and toss in the noodles, cooking for 2–3 minutes. Drain the cooked noodles in a colander.

Step 10

Place the noodles on a large flat plate, then arrange the pieces of meat on top, and finish with the onions that have been slowly cooked in fat.

Step 11

Strain the broth left over from boiling the meat and serve it in individual bowls.