Russian-Style Beshbarmak with Turkey

Cooking method

1. Step 1:

   

   Beshbarmak is a traditional dish of Tatar cuisine — boiled meat served over flat squares of homemade noodle dough. It's usually made with fatty lamb, but I tried it with turkey and it came out delicious. Gather all your ingredients and let's get started.

2. Step 2:

   

   Pour enough water into a pot to cover the meat — you'll cook the potatoes and the dough in this same broth later, so don't add too much. You want a rich, fatty broth. (A fatty duck or goose works wonderfully in place of turkey.) Once the meat is cooked, pull it out and cut it into smaller pieces. Don't forget to salt the broth.

3. Step 3:

   

   Peel the potatoes and cut them into large chunks. Boil them in the broth you cooked the meat in. When they're tender, lift them out onto a plate.

4. Step 4:

   

   Knead a firm, stiff dough.

5. Step 5:

   

   Roll the dough out into thin sheets and cut it into strips. To keep the strips an even width, you can use the rim of a cup as a guide.

6. Step 6:

   

   Cut the dough strips into diamonds or squares — a fluted pastry wheel gives them a pretty edge.

7. Step 7:

   

   Slice the onions into half-rings.

8. Step 8:

   

   Put the onions in a small saucepan or bowl. Skim the fat off the top of the broth with a large spoon and pour it over the onions. Cover with a lid and let the onions steam and soften. While they steam, cook the dough pieces in the remaining broth.

9. Step 9:

   

   Just before plating, warm all the components in the broth again and layer them, one at a time, onto a lyagan (a wide, shallow Central Asian platter) or any large flat dish. Start with the potatoes, then spread the dough pieces evenly over them, and top with the steamed onions. Season with pepper to taste.

10. Step 10:

    

    Arrange the meat over the layer of onions and drizzle with the remaining fat. If there isn't much fat left, a little melted butter works just as well.

11. Step 11:

    

    Garnish with any fresh herbs you like — they'll add color and an extra layer of aroma.