Beshbarmak

Make Beshbarmak at home

Ingredients

• 2 lb lamb or beef on the bone
• 1 onion, halved
• 2 bay leaves and 6 peppercorns
• 2 1/2 cups all-purpose flour
• 2 eggs
• 1/2 cup water
• 1 tsp salt
• 3 large onions, thinly sliced
• 1 cup of hot meat broth for onions
• Chopped dill and parsley
• Salt and pepper

How it's made

1. Simmer the meat with the onion, bay leaves, peppercorns and salt for 2 hours, skimming the foam.
2. Mix the flour, eggs, water and salt to a firm dough and rest 30 minutes.
3. Roll the dough very thin and cut into wide diamond or square noodles.
4. Lift out the cooked meat, cut it into pieces and keep warm.
5. Boil the noodles in the strained broth for 6 to 8 minutes.
6. Simmer the sliced onions in a cup of broth with pepper until soft.
7. Spread the noodles on a platter, top with meat and onions, and scatter with herbs.
8. Serve with cups of hot broth on the side.