Beshbarmak ( Journal#26 )

Beshbarmak is perhaps the most typical Kyrgyz dish. The dish is meant to be eaten with the hands, not with a knife and fork! "Besh" means five, and "barmak", finger. Beshbarmak is served when guests arrive and at almost any festive gathering. There is quite a ritual involved in preparing the meal. The simple version of the dish consists of noodles, which are mixed with boiled meat cut into tiny pieces and served with a medium spicy sauce. Bouillon is then poured over the mixture.

Generally, a sheep is slaughtered, butchered and boiled in a large “kazan” (a large round pot) for a couple of hours. The bones with the meat still on them are then distributed to the assembled gathering. The oldest people and honored guests are presented with the choicest bones first of all. The guest of honor is presented with the head – and by tradition should have the sheep's eyes. To the “Alksakals” – old men – go the thigh bone (“jambash”) – to the older women goes the fat tail (“kuiruk”). The legs and shoulders are distributed to the young adults present – and the smaller bones are reserved for the daughter in law of the household. Some meat is diced and mixed with boiled noodles.

Besh Barmak (Kyrgyz national dish)
Ingredients:
1 medium sheep or 3 kilograms of mutton or beef

1 kilogram onions

4 cups of flour

1 egg
Directions:

Put the meat in a large pot along with onions and boil for two hours. While the meat is cooking prepare the noodles (store bought noodles can be substituted).

Noodles: make a pile with the flour. Beat the egg and add it to the flour, then mix in warm salt water (1-2 teaspoon salt) until it holds together but it is not so sticky. Knead well and then let stand for 10 minutes. Roll out the pastry into a thin “pancake” and cut it into thin stripes. When meat is done and removed from the water, the noodles are then boiled in the same water to give the noodles a meaty flavor; noodles need to cook for 5 minutes or less.

Sauce: chop onions, add salt, black pepper and beef broth. In individual soup bowls, combine the noodles, onions and meat, pour the broth over each serving. Serve very hot.