Kazakh Beshbarmak Dish - Are you ready for an adventure that'll whisk your taste buds away to the heart of Kazakhstan?! We asked Gulden at Global Air DMC about her favourite dish from Kazakhstan and the Beshbarmak came up on top. Keep reading to find out more.

Say hello to Beshbarmak – the legendary "Five Fingers" dish that's as timeless as it is tantalizing. Picture succulent meat, luscious noodles, and a medley of spices coming together in a symphony of flavour that'll have you coming back for more. (because who needs utensils when you've got fingers, right?).

Let’s get set the mood to cook this dish from Kazakhstan.
Set your speaks to play KARA ZHORGA.
To quote Gulden from Global Air DMC “This is a traditional Kazakh song and dance, depicting a horse that uses an ambling gait. This dance is connected to animalistic symbolism and Tengrianism, which used to be a shamanistic religion in Kazakhstan, Country of Nomads.”

INGREDIENTS

Meat 2 kg. (1 kg is approximately 2.2 lbs. Other types of meat may vary: beef, lamb, fish, chicken, turkey, and national delicacies)
Duck 1.5 kg. (for richness and fat content of the broth)
Onion 3 pcs.
Salt 1tsp.
Pepper 1 tsp.
Wheat flour 500n g (1 U.S. cup holds approximately 120 grams of wheat flour. Other types of flour may vary).
Egg 1-2 pcs.

These meats can be prepared in the same manner as horse meat (traditional for this dish) – boiled in water until tender, and then boneless or sliced for serving. Choose the meat you love most and which is good for your health.

Wash the meat thoroughly with cold water, after which cut it into 3-4 equal pieces.

Put the meat in a big pan and pour about 4 to 4.5 liters of cold water over it. Boil on high heat and then simmer over low heat for 3-4 hours.

Skim off any foam that appears at the top of broth while melting fat should be transferred to another container using a kitchen spoon.

One to one and a half hour before the end of cooking put peeled onions (1-2), bay leaf, pepper peas, salt and vegetables (carrots or potatoes).

FOR THE DOUGH

As long as broth is cooked, sift flour (400-500g) into dishes, beat eggs (you can just break them), salt again and add some water (better if it’s cool or from broth).

Knead cool dough by adding flour if necessary.

Grind dough well, put it into food wrap and let stand for 20-30 minutes.

Then sprinkle thickly the table with sifted flour; lay out dough on table floured thickly. The dough should be sprinkled with flour frequently enough so that it does not become sticky on hands or work surface. It must roll out only after strenuous effort has been applied to rolling pin.

Cut rolled out dough into stripes subsequently chopping these stripes into diamonds. Leave diamonds for drying during approximately thirty-forty minutes.
TO PREPARE THE FINAL DISH

Remove the meat from the broth and shred it into small pieces by hand.
Boil dried diamonds in small batches for 7-8 minutes

THE FINAL TOUCH

Put the boiled diamonds on the tobacco, placing them closer to the edges of the plate.
Put the meat in the center of the plate.
Put the onions (tuzdyk) in the broth on the meat and sprinkle everything thickly with freshly ground pepper.
To the ready-made beshbarmak to serve the spilled
Serve the cooked broth separately. Enjoy the beshbarmak while it's warm.

Bon appétit, or as they say in Kazakhstan, issenbet bolu!

Now that you've mastered the art of making Beshbarmak, why not take your taste buds on a journey to Kazakhstan and experience the rich culture and hospitality firsthand?

Contact Global Air DMC today to start planning your unforgettable adventure.

Our DMCs can assist with accommodation, (gala) dinners, meeting rooms, transport, team building and other options you need for your event