| Region | Central Asia |
|---|---|
| Country | Kyrgyz Republic |
| Foods | Onion lamb wheat flour beef |
| Type | staple food noodle dish |
Beshvarmak is eaten locally with the hands, hence the name “FIVE FINGERS”. A classic variation of this dish is now eaten in the Talas region of northern Kyrgyzstan.
The dough is cut into cubes and boiled in meat broth. Sometimes braising broth is also added, especially if the lamb is freshly slaughtered. Sometimes beef or horse meat is also used.
When serving beşbalmak, the head of the lamb is given to the most esteemed guests.
Thus, beshvarmak is a traditional Kyrgyz local dish eaten with the hands, and is unique in the way it is prepared and served.
Ingredients (For 4 servings)
| Ingredients | Amount |
|---|---|
| Bouillon/broth | |
| Lamb or mutton | 1.5 kg |
| Water | 4 L |
| Onions | 2 onions |
| Dough | |
| Water | 200 ml |
| salt | 1 tsp |
| Egg | 1 egg |
| flour | 500 g |
| Chik sauce | |
| 1 onion | 1 onion |
| Freshly ground black pepper | to taste |
| Salt | A pinch of salt to taste |
| Bouillon/broth | 500 ml |
| Broth sauce | |
| Fresh dill | 1 tbsp |
| bay leaves | 2 leaves |
| broth | 3.5 L |
Instructions
- Rinse the meat under running water, place in a saucepan, add cold water and bring to a boil. Once boiling, skim off any foam from the surface and simmer for about 1.5 hours.
- When the meat is cooked, allow it to cool and then cut it into small pieces 0.5-6 cm in diameter. Place the cut pieces of meat in a separate container and cover in a warm place.
- While the meat is cooking, make the dough. Put the water in a bowl and mix the eggs and salt. Add flour and knead. Divide the dough into 2 equal portions and let sit covered in the bowl for 10-15 minutes. Roll the dough into two pieces and then press the pieces together. Cover with a linen cloth and leave for 15 minutes.
- Roll out each dough ball to a thickness of about 2-3 mm. Roll the dough and cut into noodle shapes 3-4 mm wide.
- Place the noodles in the boiling lamb broth (remove the meat). When the noodles begin to float, stir the pot and cook for 1 minute more. Drain noodles in a colander and place on a plate.
- Slice the remaining two onions into rounds and place in the lamb broth for 1 minute. Remove from broth and arrange evenly over noodles.
- Arrange the meat fillets in a small pile in the center of the onion rings.
- Make the chixo sauce. Chop the remaining onion; place 0.5 L of broth in a saucepan and bring to a boil. Add chopped onion, black pepper and salt. Keep the chik sauce warm to serve hot with the meat and noodles.
- Add the bay leaves and salt to the remaining broth and simmer for 5 minutes; place in four bowls and sprinkle with dill.
- To serve, pour chixo sauce over meat and noodle platter. Place the noodle and meat dish in the center and serve the broth to each person.
- Reference page (external link)