If you ask a Kazakh people about traditional food, they would definitely tell you about Beshbarmak. In Kazakh, it means “five fingers” because people used to eat it with their fingers. The ingredients are pretty simple; however, it takes around three hours to make it. Usually, it is served with a bowl with a broth called Sorpa and on a big platter for guests to enjoy it. While it is not permitted in the United States, it is tradition in Kazakh cuisine to use horse meat. Some Kazakh athletes begged the International Olympic Committee to be able to bring to it to the 2012 Games in London. Here is the way you can cook Beshbarmak at home:

Ingredients
For the Broth:

• lamb (beef or horse meat if you want to feel the culture) with a bone - 1300 g
• Bay leaf - 2 pcs
• a few peas of allspice (pepper) 
• Salt 
• Onion 
• Water 

For the Dough:

• 2 eggs
• ¾ to 1 cup of water 
• ½ teaspoon salt 
• plain flour - about 600 grams 
• or you can use lasagna noodles as a quick and easy alternative to making the noodles from scratch

First of all, you need to boil the meat with onion, bay leaf, and add some salt with pepper while cooking. Just follow the steps you follow when you cook a regular broth. Then, when the meat is ready, boil the dough or the lasagna noodles. It usually takes them a few minutes to be ready. Put it all on a big platter with the meat and onion in the center, and don’t forget to add salt and pepper. Enjoy! 

– Stefaniya

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