Kazakhstan / Main
Beshbarmak
Boiled meat on sheets of pasta with an onion broth called sorpa. The centrepiece of a Kazakh table.
Ingredients
- Beef on the bone, brisket or shoulder1 1/2 kg
- Kazy or horsemeat, optional300 g
- Flour500 g
- Egg2
- Water for the dough180 ml
- Onion4
- Bay leaf2
- Black peppercorns10
- Herbs20 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cover the meat with cold water, bring it up, skim, and simmer on the lowest heat for two and a half hours with the peppercorns and bay.
Knead a stiff dough from the flour, eggs, water and salt and rest it under film for forty minutes.
Roll the dough a millimetre thick and cut it into squares of about eight centimetres.
Slice the onion into rings, pour a ladle of hot broth over it and leave it ten minutes; this is the sorpa that dresses the dish.
Lift out the meat, skim the fat into a separate bowl and boil the dough squares in that broth in batches, three to four minutes each.
Pull the meat apart into thin sheets across the grain. Lay the dough on a large platter, the meat on top, the onions and their broth over that.
Serve the remaining broth hot in bowls with herbs; it is drunk before the dish or alongside it.
