Kyrgyz cuisine showcases a mix of Central Asian, Russian, and Turkish influences. One popular Kyrgyz recipe is Beshbarmak, a traditional dish consisting of boiled meat served over noodles and accompanied by a flavorful broth. Here’s a concise recipe for Beshbarmak:
- 500 grams lamb or beef (preferably on the bone)
- 500 grams flat noodles (such as egg noodles or pasta sheets)
- 2 onions (1 for boiling meat, 1 for garnish)
- 2 carrots (peeled and sliced)
- 2 potatoes (peeled and cut into chunks)
- 1 teaspoon whole black peppercorns
- Salt to taste
- Fresh herbs (such as dill, parsley, or cilantro) for garnish
- In a large pot, add the meat, 1 onion (peeled and quartered), carrots, potatoes, whole black peppercorns, and salt.
- Pour enough water into the pot to cover the ingredients.
- Bring the water to a boil and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the meat becomes tender and easily falls off the bone.
- While the meat is cooking, prepare the noodles according to the package instructions. Drain and set aside.
- Once the meat is cooked, remove it from the pot and let it cool slightly. Separate the meat from the bones and shred it into bite-sized pieces.
- Strain the broth from the pot, reserving the flavorful liquid.
- To serve, place a portion of cooked noodles on a plate. Top the noodles with the shredded meat, boiled potatoes, and carrots.
- Ladle the reserved broth over the dish, ensuring it is moist but not overly soupy.
- Finely chop the remaining onion and sprinkle it over the Beshbarmak as a garnish.
- Finally, garnish the dish with fresh herbs, such as dill, parsley, or cilantro.
- Serve Beshbarmak hot and enjoy the flavorsome combination of tender meat, noodles, and aromatic broth.
Note: Beshbarmak can be customized by using different types of meat, such as lamb or beef, according to personal preference. The choice of fresh herbs for garnish can also vary. Beshbarmak is often enjoyed as a communal meal, where everyone gathers around a large platter to share the dish.