Kazakh beshbarmak - the most common andfamiliar to many variations of this classic Turkic dish. Usually, the food cooked according to this recipe is a layer of noodles in a broth, larded with fat and covered with pieces of mutton and onion rings. This is a very high-calorie dish, which is not desirable to use systematically, but if you want to nourish your family in the cold, then it's better to not find a beshbarmak.

Bashbarmak recipe from mutton


For broth:

  • Lamb - 1 kg;
  • Bay leaves - 2-3 pcs .;
  • onion - 2-3 pcs .;
  • Vegetable oil - 1 tbsp. a spoon;
  • black pepper peas - 4-5 peas;
  • Salt - to taste.

For noodles:

  • Flour - 500 g;
  • broth - 2/3 items;
  • Salt - a pinch;
  • Egg - 1 pc.


Before you cook beshbarmak from mutton,it is necessary to weld a steep and fat mutton broth - tuzluk. For its preparation, the lamb is washed on a bone in a pan with black pepper and laurel leaves. Fill the meat with three liters of water and set to cook on a weak fire. After 3-3,5 hours in the pan, you can add vegetables - the usual set for the broth in the form of carrots and onions, but you can boil a clean and strong broth of meat. After 4 hours, we take lamb and disassemble it into pieces, separating the flesh from the bone. Broth filter through several layers of gauze to remove debris, pepper and bay leaves.

We sift the flour and mix it with salt. Add the egg, a little broth and knead the dough. Roll the dough on the dusted surface of the flour into a thin layer, which should then be cut into large diamonds or squares.

In the saucepan we heat the oil and fry itrings of onions, seasoning it with black pepper. Once the onion is golden, pour it 2 cups of broth and simmer until soft. Stewed onions are extracted and transferred to a plate, and in the remaining broth, cook diamonds of the dough until ready. We spread the ready dough on a large flat dish, distributing it to the edges. In the center we lay out lamb and cover it with onions, pour the dish with broth immediately or serve it in a pial separately.

If you want to cook beshbarmak from lamb in Kazakh in a multivark, then boil the meat for 4 hours using the "Varka" or "Soup" mode, and for roasting the onions, switch to "Quenching".

How to cook beshbarmak from mutton in Kyrgyz?


For broth:

  • lamb breast - 1.5 kg;
  • horse meat - 300 g;
  • Water - 3 liters.

For the basis:

  • Onions - 2 pcs .;
  • green parsley - 1 bunch;
  • dough for noodles (see previous recipe);
  • ayran - for submission.


Washed lamb breast with horse meatpour boiling water and set to cook under the lid for a small fire for 3 hours. Periodically open the lid and remove the floating fat on the surface - it will still come in handy.

While the meat is boiled, roll out the ready-made steep dough and cut it into lozenges or squares of large size. Fill noodles with broth, there

how to cook beshbarmak from mutton

We put greens and half a bulb. On the resulting fat after cooking, fry onions until transparent together with pieces of boiled cut meat, then fill it with two logs of the broth and stew for about 7-10 minutes, until the onion is soft. Thus, the preparation of beshbarmak from mutton will take no more than 4 hours.</ P>

On a flat dish we spread the plates boilednoodles, we place on top meat stew with onions, and pour out the broth. We serve beshbermak from mutton, sprinkling it with chopped parsley and adding a glass of ayran, which is customary to wash down the food. Bon Appetit!