Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fonte: Tradizionale
30 min3420 kcal
Senza latticini🌶️🌶️
Beshbarmak — Meat & Wide Noodles
Kazakhstan's national dish: meat simmered slowly on the bone, then piled over sheets of wide boiled noodles and doused in the onion-soaked broth. The name means 'five fingers' — it is eaten with the hands from one shared platter.
Fonte
Ricetta di Kazakh steppe kitchens · 🏺 Tradizionale · The pastoral, horse-herding heart of Kazakh food — beshbarmak, boiled and cured meats and the dishes of the nomad table, eaten with the hands and shared from one platter.
Kazakh · national dish — An ownerless traditional dish, so no cook is credited. The cited article documents beshbarmak as a Central Asian meat-noodle-and-onion-broth dish central to Kazakh cuisine, made from finely chopped boiled meat — 'the rump of a horse, or a rack of lamb' — served over egg noodles with an onion sauce, its name meaning 'five fingers' for eating by hand, and notes that festive beshbarmak is cooked with kazy horse-meat sausage. The horse meat is named honestly here: most Sunni schools treat it as permissible while the Hanafi view considers it makruh, and Kazakhs eat it as a prized food. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 160 min🍽 6 porzioni🔥 620 kcal🇰🇿 Kazakistan
HalalSenza latticiniSenza frutta a guscio
Passaggi
Put the bone-in meat in a big pot, cover with cold water, bring slowly to the boil and skim off the foam. Add two whole onions, the bay and peppercorns, drop to a low simmer and cook, lid ajar, for about 2 hours until the meat pulls easily from the bone. Salt it partway through.
💡 Keep the broth at a lazy simmer, never a hard boil, so it stays clear. This broth — called sorpa — is served on the side and is half the dish.
While the meat cooks, make the noodles: mix the flour, eggs and water into a firm dough, knead until smooth, and rest for 30 minutes. Roll out very thin and cut into wide squares or diamonds, roughly 8 cm across.
Lift the cooked meat out and keep it warm. Make the onion sauce: soften the sliced onion rings in a ladleful of the hot broth for a few minutes until translucent, with a good grind of black pepper.
Boil the noodle sheets in some of the strained broth for 4–5 minutes, until tender, then lift them onto a large warmed platter and spread them out.
Slice or tear the meat off the bone and pile it over the noodles. Spoon the onion sauce over the top, scatter with herbs, and serve the clear sorpa broth alongside in cups to drink.
💡 Consigli
- Beshbarmak is a dish of hospitality with real etiquette: the honoured guest is served the head or a specific cut, and everyone eats from the one platter with their hands. The shared broth afterward is part of the ritual, not an afterthought.
- For the traditional version, add slices of kazy (the horse-meat sausage in this batch) to the pot for the last 40 minutes so its fat enriches the broth — this is how a celebration beshbarmak is built.
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