Mangu

beshbarmak

Next Dish: Schnitzel

Beshbarmak is a traditional Central Asian dish popular in Kazakhstan, Kyrgyzstan, and other Turkic and Mongol societies. Its name translates to "five fingers", referring to the nomadic custom of eating with one's hands. The dish is made primarily from boiled meat (usually lamb or beef), served over pasta or boiled grains, and garnished with onions and herbs. It is often served with a meat broth on the side, and is considered a festive dish, typically served to honor guests.

dough

water

salt

beef

dill

dried pepper

fresh parsley

ground lamb

onion

Recipe

Ingredients:

  • 1kg of beef or lamb

  • 500g of dough

  • 2 onions

  • 3 liters of water

  • Salt and pepper to taste

  • 1 bunch of parsley

  • 1 bunch of dill


Instructions:

  1. In a large pot, put the meat, cover with water and bring it to a boil. Reduce the heat to medium and cook until the meat is tender. Add salt to taste.

  2. While the meat is cooking, make the dough. Mix flour with water and a pinch of salt until you get a firm dough. Roll it out into a thin layer and cut into squares.

  3. When the meat is ready, remove it from the pot and set aside. Keep the broth.

  4. In the same broth, boil the dough squares until they are cooked.

  5. Chop the onions and fry them in a pan until they are golden brown.

  6. Serve the dish by placing the dough squares on a plate, then the meat on top, and finally the fried onions. Pour some broth over the dish and garnish with chopped parsley and dill. Season with pepper to taste.