Besbarmaq, also known as “beshbarmak,” is a beloved traditional dish from Kazakhstan. The name “Besbarmaq” translates to “five fingers” in Kazakh, indicating that this meal is traditionally eaten with one’s hands.
This communal and hearty dish has a rich history and deep cultural significance, making it a cornerstone of Kazakh hospitality and celebration.
Interesting Facts
- Cultural Significance: Besbarmaq, meaning “five fingers” in Kazakh, is traditionally eaten with the hands, symbolizing unity and community.
- National Dish: It’s considered the national dish of Kazakhstan and is a staple at celebrations, weddings, and family gatherings.
- Communal Eating: The dish is usually served in a large, shared platter, fostering a sense of togetherness among diners.
- Variety: While lamb is the most common meat used, Besbarmaq can also be made with beef, horse meat, or even camel meat in some regions.
History
Besbarmaq has a long history deeply intertwined with the nomadic lifestyle of the Kazakh people. Historically, the Kazakhs were pastoral nomads who moved with their livestock across the steppes of Central Asia.
This lifestyle influenced their cuisine, leading to the creation of dishes that were hearty, nutritious, and easy to prepare with readily available ingredients. Besbarmaq, with its simple preparation and nourishing ingredients, fit perfectly into this context.
Over time, Besbarmaq became more than just a meal; it became a symbol of Kazakh hospitality and culture. It’s traditionally served at important gatherings and celebrations, symbolizing respect and generosity.
The practice of eating with one’s hands from a communal platter reinforces the values of unity and shared experience.
Ingredients
The ingredients for Besbarmaq are straightforward, reflecting the simplicity and resourcefulness of the nomadic diet:
- Meat: Typically lamb, but beef or horse meat can also be used.
- Noodles: Flat, wide noodles made from flour, water, and salt.
- Broth: A rich broth made from boiling the meat.
- Onions: Sliced onions, often served with the meat.
- Salt and Pepper: For seasoning.
Instructions
Making Besbarmaq is a process that involves several steps, but each is simple and straightforward.
- Prepare the Meat:
- Choose a large piece of meat, preferably with bones for added flavor.
- Rinse the meat and place it in a large pot of cold water.
- Bring the water to a boil, skimming off any foam that rises to the surface.
- Reduce the heat and let the meat simmer for several hours until it is tender and falls off the bone.
- Prepare the Noodles:
- While the meat is cooking, prepare the noodles. Mix flour, water, and a pinch of salt to form a dough.
- Roll out the dough into a thin sheet and cut it into wide, flat strips.
- Let the noodles rest for a while to dry slightly.
- Cook the Noodles:
- Once the meat is done, remove it from the pot and let it cool slightly.
- Strain the broth to remove any impurities.
- Bring the broth back to a boil and add the noodles. Cook until they are tender, which should take just a few minutes.
- Serve the Dish:
- Slice the cooked meat into bite-sized pieces.
- Arrange the cooked noodles on a large serving platter.
- Place the meat on top of the noodles.
- Pour some of the hot broth over the dish to keep it moist.
- Garnish with sliced onions and season with salt and pepper to taste.
Besbarmaq is more than just a dish; it is a celebration of Kazakh culture and hospitality. Its simplicity, heartiness, and communal nature make it a beloved meal that brings people together. Whether enjoyed at a festive gathering or a family dinner, Besbarmaq offers a taste of Kazakhstan’s rich culinary heritage and the warmth of its people.
What is Kazakh popular dish?
Etqamyr (ет) or besbarmaq (бесбармақ), a dish consisting of boiled horse or mutton meat is the most popular Kazakh dish, and the national dish of Kazakhstan. It is also called “five fingers” because of the way it is eaten.
What does beshbarmak taste like?
Meaty and salty, typically made with horse meat, it tastes very good. The whole dish is good overall, if a bit rustic. Between the noodles, meat, and bouillon, beshbarmak is a whole meal, and a pretty filling one at that, so refrain from ordering a dozen side dishes to go with it.
Is Kazakhstan food spicy?
Traditional Kazakh cuisine is meat (lamb and horse) based on some dairy and bread/dough components, and milk products, though nowadays many other ingredients are common in the cuisine. Kazakh cuisine is usually not spicy.
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