Entree: Kyrgyzstan – National Cuisine – бешбармак Beshbarmak (Boiled meat with wide noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr 5 min

Cook 15 min

Additional 30 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Bone-in lamb shanks and neck pieces, 3 lb 1 3/8 oz (1.4 kg) gross (estimated 1 lb 6 7/8 oz (650 g) cooked edible meat; estimate assumes lamb only, with bones removed after cooking)
Water, 12 1/8 cups (2.9 L)
Bay leaf, 1 leaf (about 0.0071 oz (0.2 g))
Black peppercorns, 0.18 oz (5 g)
Salt, 0.35 oz (10 g), plus more to taste
All-purpose flour, 13 1/4 oz (375 g), plus extra for dusting
Egg, 3 1/2 oz (100 g) edible portion
Water for dough, 1/2 cup (120 ml), plus adjustment as needed
Vegetable oil, 1 tbsp (15 ml) (about 1/2 oz (14 g))
Onion, 9 7/8 oz (280 g), thinly sliced into rings
Meat broth, 4 tbsp (60 ml) (estimated edible portion: 2 1/8 oz (60 g))
Fresh dill, chopped, 0.35 oz (10 g)
Ground black pepper, about 0.035 oz (1 g), to serve

Show original ingredient measurements

Bone-in lamb shanks and neck pieces, 1.4 kg gross (estimated 650 g cooked edible meat; estimate assumes lamb only, with bones removed after cooking)
Water, 2.9 L
Bay leaf, 1 leaf (about 0.2 g)
Black peppercorns, 5 g
Salt, 10 g, plus more to taste
All-purpose flour, 375 g, plus extra for dusting
Egg, 100 g edible portion
Water for dough, 120 ml, plus adjustment as needed
Vegetable oil, 15 ml (about 14 g)
Onion, 280 g, thinly sliced into rings
Meat broth, 60 ml (estimated edible portion: 60 g)
Fresh dill, chopped, 10 g
Ground black pepper, about 1 g, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Put the bone-in lamb shanks and neck pieces in a large stockpot with 12 1/8 cups (2.9 L) water. Bring to a boil and skim off foam.
2. Add the bay leaf, peppercorns, and 0.35 oz (10 g) salt. Reduce to a gentle simmer and cook uncovered for 2 to 2½ hours, until the lamb is very tender and comes away from the bones.
3. While the lamb cooks, combine the flour with a pinch of salt. Whisk the eggs with 1/2 cup (120 ml) water and the vegetable oil, then add to the flour. Mix and knead for 8–10 minutes, until smooth and elastic. Cover and rest for 20–30 minutes.
4. Remove the lamb from the pot and let it cool slightly. Reserve the broth and strain it if desired. Remove the bones, roughly chop the meat, and keep it warm in some broth.
5. Roll the dough on a floured surface to 0.0591 to 0.118 in (1.5–3 mm) thick. Cut it into wide squares or diamonds about 1.97 to 2.95 in (5–7.5 cm) across.
6. Bring the reserved broth to a gentle boil. Cook the noodle pieces in batches for 3–5 minutes, until tender. Remove with a slotted spoon and drain.
7. Put the sliced onions in a bowl. Pour 4 tbsp (60 ml) hot meat broth over them, add a pinch of salt, and set aside to soften.
8. Arrange the boiled noodles on a serving platter and top with the chopped lamb. Drizzle hot strained broth over the noodles and meat.
9. Scatter the softened onions and chopped dill over the platter. Serve immediately with ground black pepper and extra broth on the side.

1. Put the bone-in lamb shanks and neck pieces in a large stockpot with 2.9 L water. Bring to a boil and skim off foam.
2. Add the bay leaf, peppercorns, and 10 g salt. Reduce to a gentle simmer and cook uncovered for 2 to 2½ hours, until the lamb is very tender and comes away from the bones.
3. While the lamb cooks, combine the flour with a pinch of salt. Whisk the eggs with 120 ml water and the vegetable oil, then add to the flour. Mix and knead for 8–10 minutes, until smooth and elastic. Cover and rest for 20–30 minutes.
4. Remove the lamb from the pot and let it cool slightly. Reserve the broth and strain it if desired. Remove the bones, roughly chop the meat, and keep it warm in some broth.
5. Roll the dough on a floured surface to 1.5–3 mm thick. Cut it into wide squares or diamonds about 5–7.5 cm across.
6. Bring the reserved broth to a gentle boil. Cook the noodle pieces in batches for 3–5 minutes, until tender. Remove with a slotted spoon and drain.
7. Put the sliced onions in a bowl. Pour 60 ml hot meat broth over them, add a pinch of salt, and set aside to soften.
8. Arrange the boiled noodles on a serving platter and top with the chopped lamb. Drizzle hot strained broth over the noodles and meat.
9. Scatter the softened onions and chopped dill over the platter. Serve immediately with ground black pepper and extra broth on the side.