top of page

About

"Food is not just sustenance; it's a connection to our roots, a celebration of our culture, and a way to bring people together." - Kurmanjan Datka


Beshbarmak is a dish made with boiled meat, usually horse, lamb or beef, served on a bed of flat noodles and topped with onion sauce. It is a dish that has been enjoyed by generations of Kyrgyz and Kazahk people and is often served during special occasions, celebrations, and gatherings. Beshbarmak is not only a delicious culinary creation but also a cultural symbol that reflects Kyrgyzstan's history and way of life.


Beshbarmak has ancient roots in the nomadic lifestyle of the Kyrgyz people. Historically, the Kyrgyz were pastoralists who relied heavily on livestock, particularly sheep and horses, for their sustenance.


Beshbarmak was a dish that exemplified their resourcefulness and the efficient use of every part of the animals they raised.


The dish's name, "beshbarmak," reflects the Kyrgyz tradition of eating with their hands, using all five fingers. In traditional settings, the boiled meat and noodles were placed on a large communal dish, and people gathered around to enjoy the meal together.


Beshbarmak's cultural significance goes beyond its ingredients. Sharing beshbarmak symbolizes hospitality, unity, and community bonding. It's a way to bring people together, celebrate special occasions, and honor guests. The dish often makes an appearance at weddings, festivals, and other important gatherings, serving as a reminder of Kyrgyz traditions and values.


While beshbarmak has a rich history, it remains relevant in modern Kyrgyz cuisine. Restaurants and homes continue to prepare and serve this iconic dish, preserving its cultural importance. As Kyrgyzstan evolves and modernizes, beshbarmak serves as a link to the country's heritage, allowing both locals and visitors to experience a taste of Kyrgyz history and tradition.

IMG_6429.JPG

About me

Thanks so much for your popping by.  On this page, I hope I can tell you a little more about me and what services I can provide for you. i truly look forward to hearing from you! Happy travels!

  • Youtube
  • TikTok
  • Instagram
  • Facebook
  • Pinterest

Serving & Tradition

Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

20220518213823_IMG_0919 (1).jpg

Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Beshbarmak From Kyrgyzstan

Beshbarmak is a dish made with boiled meat, usually horse, lamb or beef, served on a bed of flat noodles and topped with onion sauce.

Prep time

45 mins

Cook time

3 hours

Serves

3-5

INGREDIENTS

For the meat and broth:

  • 1 kg lamb or beef, cut into chunks, Horse can be used and is traditional in the region

  • 1-2 beef bones

  • 2 pieces beef or horse sausage

  • 2 onions, peeled and halved

  • 3-4 cloves of garlic, peeled

  • 1-2 tablespoons Vegeta or one beef broth cube

  • 1 tablespoon black pepper

  • Salt to taste

  • Water


For the noodles:

  • 500g all-purpose flour

  • 1 egg

  • Water


For the onion sauce:

  • 3-4 onions, thinly sliced

  • Vegetable oil or lamb fat

  • 1 tablespoon cumin seeds

  • Salt and pepper to taste

  • Dill over top

image_2024-09-30_13-12-32.png

Want to Take Your Cooking Up A Notch?

I've Written A Handy EBOOK With 5
Game-changing Tips To Get You Cooking Like a pro!

Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.

Instructions

A thick hand pulled noodle dish topped with stewed beef or even horse if you're a little adventurous

Click here for video recipe and story on Instagram


Prepare the Meat and Broth:


  1. Place the meat chunks, bones halved onions, garlic, and a pinch of salt in a large pot.

  2. Cover with water and bring to a boil. Skim off any foam that rises to the surface.

  3. Reduce the heat to a simmer and let the meat cook until it's tender and easily falls apart, about 1.5 to 2 hours.


Make the Noodles:


  1. In a mixing bowl, combine the flour and a pinch of salt.

  2. Beat the egg and add it to the flour. Gradually add water while kneading to form a smooth dough.

  3. Let dough sit for 20 mins in plastic wrap.

  4. Roll out the dough into a thin sheet and cut it into diamond-shaped or square piece, about 3inch in diameter.


Cook the Noodles:


  1. Bring a pot of salted water to a boil.

  2. Drop the diamond-shaped dough pieces into the boiling water and cook until they float to the surface. Remove them with a slotted spoon and set aside. Should take 2-4 minutues.


Prepare the Onion Sauce:


  1. Heat vegetable oil or lamb fat in a pan and sauté the sliced onions until they are golden and caramelized. Add cumin seeds

  2. Season with salt and pepper to taste.

  3. Add two-3 spoons of your broth from your boiled meat.

  4. let cook for 5 more minutes.


Assemble the Beshbarmak:


  1. Remove cooked meat, sausage from pot.

  2. arrange noodles on bottom of plate, top them up with meat, sausage and garnish with raw chopped onions and parsley.


Serve:

  1. Drizzle half of the caramelized onion sauce over the noodles and meat.

  2. Pour the rest in a bowl to be eaten with the meal.

  3. Beshbarmak is traditionally served family-style, with everyone eating from the same large platter using their hands. It's called "five fingers" for a reason. Get in there with your hands!

Join my mailing list for recipes, special offers and travel inspiration!

More recipes

Tang Yuan From China

Ikan Pepes From East Timor

Gado Gado From Indonesia

Lu Rou Fan From Taiwan

bottom of page