Kyrgyzstan / Main
Kyrgyz beshbarmak
Mutton with home-made noodles in an onion sauce called chyk. The Kyrgyz version: mutton, and no potato.
Ingredients
- Mutton on the bone1.8 kg
- Flour500 g
- Eggs2
- Water for the dough170 ml
- Onions5
- Mutton fat100 g
- Black peppercorns10
- Bay leaf2
- Coriander30 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cover the meat with cold water, bring it up, skim and simmer two and a half hours with the peppercorns and bay.
Knead a stiff dough from the flour, eggs, water and salt and rest it forty minutes.
Roll it a millimetre thick and cut it into diamonds six centimetres across.
Render the mutton fat and cook the sliced onion in it until soft.
Add two ladles of broth to the onion and stew ten minutes into a thick gravy; that is the chyk.
Boil the dough diamonds in the strained broth in batches, four minutes each, and plate them straight away.
Pull the meat into sheets, lay it over the dough, spoon the chyk over and scatter with coriander. Serve the broth in bowls.
