Beshbarmak - the main dish of the Kazakh national cuisine (in Kyrgyz, meaning “besh” - five and “barmak” - finger / fingers). Traditional beshbarmak is cooked from horse meat or mutton, for many this option of cooking is unacceptable, therefore beef is also used, using its rib part.
In the north of Kazakhstan, beshbarmak is mainly cooked from horse meat, usually it is served on a wide dish, into which pieces of meat and thinly rolled dough cooked in meat broth are put. They also put traditional horse meat sausage in the beshbarmak, which is poured with a rich sauce.
In the east, south and west of Kazakhstan beshbarmak is served in the form of noodles, boiled in meat broth, the meat sliced with broad and thin slices, onion slices are laid out on top, the top is watered with fat removed from the broth. Often rice is used instead of noodles, where broth is served separately in bowls.
This amazing dish comes from the boundless steppes. For long centuries, nomadic tribes have found a universal way with a minimum set of ingredients to prepare not only hearty, but also very tasty food. It is known that Eastern Central Asian people prefer to eat dishes with their hands, it is believed that this is how you can feel the whole taste of the dish. Therefore, if you want to truly enjoy the taste of this dish, better try it with your hands.