Cooking a DISH of Steppe Peoples “BESHBARMAK” – Georgy Kavkaz

👨‍🍳 Ingredients:

Meat and Broth:

• 2.5–3 kg of beef or mutton (bone-in preferred)
• 2 large onions (1 for broth, 1 for topping)
• 2 carrots (optional, for broth)
• 2–3 garlic cloves (optional)
• Salt (to taste)
• Black peppercorns (whole, optional)
• Bay leaf (optional)
• Water (enough to fully submerge the meat)

Dough (Homemade Noodles):

• 500 g (4 cups) all-purpose flour
• 2 eggs
• 150 ml water (adjust as needed)
• 1 tsp salt

Onion Sauce:

• 2 large onions, thinly sliced
• A few ladles of hot broth (from cooking meat)
• 1 tbsp melted lamb fat or butter
• Black pepper (to taste)
• Optional: a pinch of cumin

Garnish:

• Fresh herbs (parsley or dill), finely chopped

🔪 Instructions:

1. Prepare the Meat and Broth:

1. Wash and clean the meat thoroughly. Use bone-in cuts for a richer broth.
2. Place meat into a large pot and fill with cold water until fully submerged.
3. Bring to a boil over high heat. Skim off all foam that rises to the surface.
4. Lower heat to medium-low and simmer gently for 2–3 hours until meat becomes very tender.
5. After the first hour, add 1 chopped onion, optional carrots, garlic, bay leaf, salt, and peppercorns.
6. Continue simmering, occasionally skimming fat and foam.
7. Once done, remove the meat and strain the broth. Reserve broth for noodle boiling and sauce.

2. Make the Dough:

1. In a large bowl, combine flour and salt.
2. In the center, crack the eggs and pour in the water gradually.
3. Mix and knead until a stiff but pliable dough forms. Add more flour or water as needed.
4. Knead for 10 minutes until smooth.
5. Cover with a towel and let rest for 30 minutes.

3. Roll and Cut the Noodles:

1. Divide dough into 2–3 parts for easier rolling.
2. Roll each piece into a thin sheet (2 mm or thinner).
3. Cut into large squares or diamond shapes (approx. 6–7 cm wide).
4. Dust with flour to prevent sticking.

4. Prepare Onion Sauce:

1. Slice 2 onions into thin rings or strips.
2. In a small pan, melt lamb fat or butter over medium heat.
3. Add the onions and cook gently until soft and translucent.
4. Add a few ladles of hot broth and simmer for 5 minutes.
5. Season with black pepper and optional cumin. Keep warm.

5. Cook the Noodles:

1. Bring the strained broth back to a boil.
2. Add the noodle squares in batches, stirring occasionally to prevent sticking.
3. Cook for 3–5 minutes or until soft and tender.
4. Remove with a slotted spoon and drain.

6. Assemble the Dish:

1. On a large serving platter, place a base layer of cooked noodles.
2. Slice or shred the cooked meat into bite-sized pieces and arrange over the noodles.
3. Pour the warm onion sauce over the meat and noodles.
4. Garnish with fresh chopped herbs.

7. Serve:

• Serve hot, family-style.
• Pour extra broth (shorpo) into bowls for sipping on the side.
• Traditionally eaten with hands, but forks/spoons are fine for modern tables.