Entree: Uzbekistan – Bukhara – Beshbarmak (Boiled meat served over hand-cut flat noodles with onion broth)

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 45 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

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

- 3 lb (1.36 kg) lamb shoulder, bone-in
- 10 cups (2.4 L) cold water
- 1 large onion, halved (about 5 1/4 oz (150 g))
- 2 carrots, peeled (about 6 oz (170 g))
- 3 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 4 cups (480 g) all-purpose flour, plus more for dusting
- 2 large eggs (approx. 3 1/2 oz (100 g))
- 1 tsp (5 g) salt for dough
- 1/2 cup (120 ml) warm water for dough
- 2 tbsp (30 ml) vegetable oil for dough
- 2 large onions, thinly sliced (about 12 oz (340 g)) for finishing
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vinegar or lemon juice
- Fresh parsley, chopped, for garnish (about 1/4 cup (15 g))

Show original ingredient measurements

- 3 lb (1.36 kg) lamb shoulder, bone-in
- 10 cups (2.4 L) cold water
- 1 large onion, halved (about 150 g)
- 2 carrots, peeled (about 6 oz / 170 g)
- 3 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 4 cups (480 g) all-purpose flour, plus more for dusting
- 2 large eggs (approx. 100 g)
- 1 tsp (5 g) salt for dough
- 1/2 cup (120 ml) warm water for dough
- 2 tbsp (30 ml) vegetable oil for dough
- 2 large onions, thinly sliced (about 12 oz / 340 g) for finishing
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vinegar or lemon juice
- Fresh parsley, chopped, for garnish (about 1/4 cup / 15 g)

Instructions

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

1. Prepare the broth: Place the lamb shoulder in a large stockpot with 10 cups (2.4 L) cold water. Add halved onion, carrots, bay leaves, peppercorns, and 2 tsp (10 g) salt. Bring to a gentle boil, then reduce to a simmer and cook, skimming foam, until meat is very tender, about 2 to 2½ hours.
2. Make the noodle dough: In a large bowl, combine 4 cups (480 g) flour and 1 tsp (5 g) salt. Whisk eggs, 1/2 cup (120 ml) warm water, and 2 tbsp (30 ml) vegetable oil; pour into flour and mix until a firm dough forms. Knead on a floured surface until smooth, about 8–10 minutes. Cover and rest 30 minutes.
3. Shred meat and reserve broth: Remove lamb from broth. Strain broth and keep warm. When cool enough to handle, remove bones and shred or slice meat into bite-sized pieces. Reserve several cups of hot broth for cooking noodles and serving.
4. Roll and cut noodles: Divide rested dough into 4 pieces. Roll each piece very thin (about 1/16 inch (1.5 mm)) and cut into wide squares or diamonds roughly 2 x 2 inches (5.08 cm) (5 x 1.97 in (5 cm)). Dust with flour to keep from sticking.
5. Cook noodles: Bring reserved strained broth to a gentle boil. Add noodle pieces in batches and cook until tender, 3–5 minutes depending on thickness. Use a slotted spoon to transfer cooked noodles to a large serving platter.
6. Finish onions: While noodles cook, melt 2 tbsp (30 g) butter in a skillet over medium heat. Add the 2 thinly sliced onions and a pinch of salt; sauté until soft and lightly caramelized, about 10–12 minutes. Stir in 1 tbsp (15 ml) vinegar or lemon juice and a ladle of hot broth to loosen.
7. Assemble and serve: Arrange the shredded lamb over the bed of noodles. Spoon the sautéed onions and their pan juices over the meat and noodles. Pour several ladles of hot onion-flavored broth into a serving bowl for sipping. Garnish with chopped parsley and additional black pepper to taste.
8. To serve traditionally, present platter family-style with extra broth on the side so diners can add as desired.

1. Prepare the broth: Place the lamb shoulder in a large stockpot with 10 cups (2.4 L) cold water. Add halved onion, carrots, bay leaves, peppercorns, and 2 tsp (10 g) salt. Bring to a gentle boil, then reduce to a simmer and cook, skimming foam, until meat is very tender, about 2 to 2½ hours.
2. Make the noodle dough: In a large bowl, combine 4 cups (480 g) flour and 1 tsp (5 g) salt. Whisk eggs, 1/2 cup (120 ml) warm water, and 2 tbsp (30 ml) vegetable oil; pour into flour and mix until a firm dough forms. Knead on a floured surface until smooth, about 8–10 minutes. Cover and rest 30 minutes.
3. Shred meat and reserve broth: Remove lamb from broth. Strain broth and keep warm. When cool enough to handle, remove bones and shred or slice meat into bite-sized pieces. Reserve several cups of hot broth for cooking noodles and serving.
4. Roll and cut noodles: Divide rested dough into 4 pieces. Roll each piece very thin (about 1/16 inch / 1.5 mm) and cut into wide squares or diamonds roughly 2 x 2 inches (5 x 5 cm). Dust with flour to keep from sticking.
5. Cook noodles: Bring reserved strained broth to a gentle boil. Add noodle pieces in batches and cook until tender, 3–5 minutes depending on thickness. Use a slotted spoon to transfer cooked noodles to a large serving platter.
6. Finish onions: While noodles cook, melt 2 tbsp (30 g) butter in a skillet over medium heat. Add the 2 thinly sliced onions and a pinch of salt; sauté until soft and lightly caramelized, about 10–12 minutes. Stir in 1 tbsp (15 ml) vinegar or lemon juice and a ladle of hot broth to loosen.
7. Assemble and serve: Arrange the shredded lamb over the bed of noodles. Spoon the sautéed onions and their pan juices over the meat and noodles. Pour several ladles of hot onion-flavored broth into a serving bowl for sipping. Garnish with chopped parsley and additional black pepper to taste.
8. To serve traditionally, present platter family-style with extra broth on the side so diners can add as desired.