Beshbarmak

Ingredients

Quantities for 6 servings.

• 1.5 kg Beef on the bone, brisket or shoulder
• 300 g Kazy or horsemeat, optional
• 500 g Flour
• 2 piece Egg
• 180 ml Water for the dough
• 4 piece Onion
• 2 piece Bay leaf
• 10 piece Black peppercorns
• 20 g Herbs
• to taste Salt

Method

1. Cover the meat with cold water, bring it up, skim, and simmer on the lowest heat for two and a half hours with the peppercorns and bay.
2. Knead a stiff dough from the flour, eggs, water and salt and rest it under film for forty minutes.
3. Roll the dough a millimetre thick and cut it into squares of about eight centimetres.
4. Slice the onion into rings, pour a ladle of hot broth over it and leave it ten minutes; this is the sorpa that dresses the dish.
5. Lift out the meat, skim the fat into a separate bowl and boil the dough squares in that broth in batches, three to four minutes each.
6. Pull the meat apart into thin sheets across the grain. Lay the dough on a large platter, the meat on top, the onions and their broth over that.
7. Serve the remaining broth hot in bowls with herbs; it is drunk before the dish or alongside it.