Kazakhstan
Photo: Pannet, CC BY-SA 4.0, croppedBeshbarmak
бесбармақ
/bɛʂbɑrˈmɑq/besh-bar-MAHK
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- When
- Lunch & dinnerFestive
- Taste
- SavoryRich
- Made with
- LambBeefWheat & flour
History
Beshbarmak is boiled meat, usually lamb, mutton or horse, served over wide flat sheets of boiled noodle dough and topped with an onion sauce made with the meat broth. Its name means "five fingers" because it was traditionally eaten with the hands. It is the national dish of Kazakhstan and is also eaten in Kyrgyzstan and among the Bashkirs and Tatars. It belongs to the nomadic life of the steppe, where herders slaughtered an animal to honour guests. Serving it is a ritual: the host carves the meat and offers specific pieces, such as the head, to the oldest or most honoured guests. The broth, called sorpa, is drunk from bowls. Beshbarmak is served at weddings, holidays and family gatherings.
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