Beshbarmak (beef, only beef!)
Saturday, September 9th, 2006 at 6:45 pm by Zarina
The big plate at my cousin's husband family, Chatkal side. 12 people, 1 plate.
My cousin's husband is from a village near Chatkal and when his family cooks beshbarmak it is like a small holiday. Name means "five fingers", you eat it with hands. Many people ask me can I use horse meat like in Kazakhstan or Kyrgyzstan. NO, I wrote already at the top of the page, we never do. In Irad it is beef or mutton.
Ingredients (8 people):
- 2 kg beef on the bone
- 500g flour for wide noodles (flat squares, size of a palm)
- 5 onions
- salt, black pepper, bay leaf
- the broth, sorpa, served in bowls
Instructions: Boil meat 2.5-3 hours with salt and bay leaf, foam away. Take the meat out, cut. Boil the noodles in the same broth. Put noodles on the big plate, meat on the top, onion rings which were boiled 2 minutes in the broth. Sorpa in bowls with a lot of black pepper. The oldest man cuts the meat and gives first piece to the oldest guest. I did not understand this rule when I was small and I took the biggest piece. They still laugh.