Beshbarmak

Shopping list

• 800 g lamb shoulder or beef brisket — cut into large chunks

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• 2 l water

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• 2 piece bay leaves

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• 10 piece black peppercorns — whole

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• 2 tsp salt — plus more to taste

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• 400 g plain flour

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• 2 piece eggs

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• 100 ml warm water for dough — approximately

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• 3 piece onions — thinly sliced

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• 1 tsp black pepper — freshly ground

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• 1 bunch fresh coriander — roughly chopped (optional)

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Step by step

1. 1

   Place the meat chunks in a large heavy pot, cover with 2 litres of water, and add the bay leaves, peppercorns, and 2 tsp salt. Bring to the boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.

2. 2

   Simmer the meat, partially covered, for 2–2½ hours until very tender and falling apart. Top up with boiling water if needed to keep the meat submerged.

3. 3

   Meanwhile, make the dough. In a large bowl, combine the flour, eggs, a pinch of salt, and enough warm water to form a firm, smooth dough. Knead for 8– 10 minutes until elastic. Cover with a damp tea towel and rest for 30 minutes.

4. 4

   Roll the dough out on a lightly floured surface to about 2mm thickness. Cut into rough rectangles or large diamond shapes, about 8–10 cm across. Set aside on a floured tray.

5. 5

   When the meat is tender, remove it from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the bay leaves and peppercorns. Taste and adjust seasoning.

6. 6

   Bring the broth back to a rolling boil. Drop in the noodle pieces one at a time, stirring gently. Cook for 5– 7 minutes until tender but still with a slight chew. Remove with a slotted spoon and place in a large serving dish.

7. 7

   Ladle about 200 ml of the hot broth into a frying pan over medium heat. Add the sliced onions and simmer for 5– 6 minutes until softened and translucent. Season with black pepper.

8. 8

   Shred or slice the cooked meat and arrange on top of the noodles. Spoon the onions and some broth over the top. Garnish with fresh coriander if using.

9. 9

   Serve immediately in wide shallow bowls, with extra broth on the side for spooning over.