Beshvarmak is eaten locally with the hands, hence the name “FIVE FINGERS”. A classic variation of this dish is now
eaten in the Talas region of northern Kyrgyzstan.The dough is cut into cubes and boiled in meat broth. Sometimes braising broth is also added, especially if the lamb
is freshly slaughtered. Sometimes beef or horse meat is also used.When serving beşbalmak, the head of the lamb is given to the most esteemed guests.Thus, beshvarmak is a traditional Kyrgyz local dish eaten with the hands, and is unique in the way it is prepared and
served.
Ingredients (For 4 servings)
Ingredients
Ingredients
Amount
Bouillon/broth
Lamb or mutton
1.5 kg
Water
4 L
Onions
2 onions
Dough
Water
200 ml
salt
1 tsp
Egg
1 egg
flour
500 g
Chik sauce
1 onion
1 onion
Freshly ground black pepper
to taste
Salt
A pinch of salt to taste
Bouillon/broth
500 ml
Broth sauce
Fresh dill
1 tbsp
bay leaves
2 leaves
broth
3.5 L
Instructions
Rinse the meat under running water, place in a saucepan, add cold water and bring to a boil. Once boiling, skim
off any foam from the surface and simmer for about 1.5 hours.
When the meat is cooked, allow it to cool and then cut it into small pieces 0.5-6 cm in diameter. Place the cut
pieces of meat in a separate container and cover in a warm place.
While the meat is cooking, make the dough. Put the water in a bowl and mix the eggs and salt. Add flour and
knead. Divide the dough into 2 equal portions and let sit covered in the bowl for 10-15 minutes. Roll the dough
into two pieces and then press the pieces together. Cover with a linen cloth and leave for 15 minutes.
Roll out each dough ball to a thickness of about 2-3 mm. Roll the dough and cut into noodle shapes 3-4 mm wide.
Place the noodles in the boiling lamb broth (remove the meat). When the noodles begin to float, stir the pot and
cook for 1 minute more. Drain noodles in a colander and place on a plate.
Slice the remaining two onions into rounds and place in the lamb broth for 1 minute. Remove from broth and
arrange evenly over noodles.
Arrange the meat fillets in a small pile in the center of the onion rings.
Make the chixo sauce. Chop the remaining onion; place 0.5 L of broth in a saucepan and bring to a boil. Add
chopped onion, black pepper and salt. Keep the chik sauce warm to serve hot with the meat and noodles.
Add the bay leaves and salt to the remaining broth and simmer for 5 minutes; place in four bowls and sprinkle
with dill.
To serve, pour chixo sauce over meat and noodle platter. Place the noodle and meat dish in the center and serve
the broth to each person.
