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Besbarmak traces its origins back to the nomadic traditions of the Kazakh people. As a staple dish of the nomadic lifestyle, Besbarmak was originally prepared using meat from freshly slaughtered livestock, such as horse, lamb, or beef. The meat was boiled until tender, then served on a bed of freshly cooked flat noodles, typically made from scratch.

The preparation of Besbarmak is a labor of love, often involving meticulous attention to detail and a dash of culinary prowess. While the ingredients may vary slightly from region to region and family to family, the core components remain the same: meat, noodles, onions, and sometimes potatoes. The meat is simmered with onions and spices until tender, imparting rich flavors and aromas to the dish. Meanwhile, the noodles are rolled out and cut into thin strips, then boiled until al dente in the delicious meat broth.

The Meat:

Traditionally besbarmaq is made with horse meat or camel meat, which I find incredibly interesting. However I can only get my hands on the next best thing—lamb. If you can’t use lamb, beef is also an excellent option.

To prepare the lamb, add it to a pressure cooker and cover with water. Add a halved onions, whole garlic cloves (optional), black peppercorns, bay leaves, and salt.

Release the pressure and remove the (now tender) meat and strain the broth—this will be used again for the onions, and then again for the noodles!

If you do not want to use the pressure cooker, feel free the follow the recipe in a slow cooker or on the stovetop. Simmer gently for several hours or until the meat is tender, then remove the meat and strain the broth like normal.

The Onions

Slice an onion into rings and fry in a little beef or lamb fat with a sprinkle of salt. Once it develops some color, pour in the strained lamb broth. Simmer gently until the onions are tender and sweet. Strain the onions and set aside.

The Noodles

Mix 300 grams of flour with one egg and about 1/2 cup of water. Knead by hand until a smooth and firm dough ball forms. Place in a bowl and cover with a lid and allow to rest for at least 20 minutes.

Then flour a clean work surface and start rolling out the dough until very thin. So thin it feels like paper! If it’s too thick, the pasta will taste chewy and doughy once cooked.

Use a pizza cutter to cut strips horizontally then vertically until you have many small squares (or any size/shape you prefer). I cut mine about one and a half inches wide. Pasta shape matters! Different shaped pasta will result in a different experience and “mouth feel”. In my opinion, the traditional way of having evenly shapes squares fits the best with this particular dish.

For optimal flavor, add the fresh noodles to boiling lamb broth and cook until tender-it should only take a few minutes (2-3 minutes) since the noodles are not dry. Once indication the noodles are ready is when they float to the top. Of course, the easiest way to ensure cooked noodles is to taste one.

Alternatively, you can cook the noodles in a pot of boiling water. However, for this dish cooking the noodles in the lamb broth makes a huge difference. Not only do all the noodles completely soak up the delicious broth we spent hours simmering, but the starch from the noodles also thicken the broth so it hugs the cooked noodles even better once poured over the top.

Assembling the Dish
Once the meat and noodles are cooked to perfection, it’s time for the grand finale: serving Besbarmak in all its glory.

Traditionally, the dish is presented on a large platter, with the noodles forming a bed for the succulent pieces of meat. Generous amounts of caramelized onions are scattered on top, adding sweetness and depth of flavor.

Some variations of Besbarmak may also include boiled potatoes, adding a hearty touch to the meal.

Ingredients

Serves 4-6

Time: 1.5 hours*

• 2 tbsp neutral oil
• 3 lb bone in lamb
• 1 large onion, sliced in half
• 10-12 garlic cloves
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tbsp salt

For the Onions:

• 1 tbsp beef fat or any oil
• 1 large onion, sliced into rings
• Lamb broth once ready
• Salt to taste

For the Noodles

• 300g flour
• 1 egg
• 1/2 cup water

Directions

1. Sear the lamb on high heat in oil in a pot on the stovetop on high heat or instant pot to develop color. Then combine all the ingredients and pressure cook for 35-40 minutes. Once tender, remove the lamb and strain the broth
2. In a bowl, combine flour, egg, and water. Mix by hand and then knead well until a smooth and firm dough forms. Cover and rest for 20-30 minutes.
3. In the meantime, in a pot, add beef fat on high heat and sauté onions until they develop some color. Add the strained broth and simmer gently until tender. Strain the onions
4. Once dough is rested, flour a clean surface and roll it out very thin into a rectangular shape. Slice into squares with a pizza cutter.
5. Bring the lamb broth to a boil and add the pasta squares. Boil for a few minutes or until tender.
6. Remove the noodles from the broth and place on a serving tray. Top with shredded lamb, spoonfuls of broth, tender onions, and garnish with parsley

Notes

*This dish will take around 1-1.5 hours if using a pressure cooker for the lamb. If slow cooking it on the stove top it will take several hours to achieve the perfect level of tenderness.

Cultural Significance:
Beyond its delicious flavors and hearty ingredients, Besbarmak holds a special place in Kazakh culture. It is often served during festive occasions, such as weddings, holidays, and family gatherings, symbolizing abundance, unity, and prosperity. Sharing a meal of Besbarmak is not just about satisfying hunger; it’s about forging bonds, strengthening relationships, and honoring tradition.