Lamb Beshbarmak

A true royal feast! Take charge in the kitchen — make it yourself!

Recipe author

Servings:

Lamb (2.5 kg works too; on the fatty side)

Flour

0.5

Onion (6 is fine)

Salt

Ground black pepper

Vegetable oil

Water

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 24 % 5 g

Carbohydrates 38 % 8 g

107 kcal

GI: 14 / 0 / 86

I want to share a recipe that's sure to please the men in your life — after all, given the choice, most of them will pick a meat dish every time. This one will win them over. Cut the lamb into pieces about ¾ inch (2 cm) thick, put them in a large pot, and simmer until tender. About 15 minutes before the lamb is done, season the broth with salt, allspice, and caraway. Ladle half of the finished broth into a separate bowl and strain it. While the meat cooks, make a simple unleavened dough: work 2 tablespoons of vegetable oil and water into the flour. Roll the dough out as thin as you can and cut it into diamonds about ¾ inch (2 cm) wide and 2 inches (5 cm) long. Lift the meat out of the pot and drop the dough diamonds into the simmering broth. Boil them for 5 to 7 minutes. Scoop out the dough, then add onion sliced into rings to the broth and cook just 3 to 4 minutes — only long enough to take the raw bite out of them. To serve, layer everything on a large platter: dough on the bottom, then the meat, and the onions on top. Serve the reserved broth alongside in small bowls. Lamb beshbarmak is hearty enough to stand on its own, so it's traditionally served without appetizers or side dishes — though a few pickles and an ice-cold shot of vodka wouldn't be out of place.

Caloric content of the products possible in the composition of the dish

Noodles with pork and shrimp (Family style)

Semolina halva

Young lamb head soup

Mango in ginger and mint syrup

Pho bo soup in broth with beef and rice noodles

Pho soup with chicken

Related and additional categories: