Beshbarmak

Dough Preparation

Prepare a dense, elastic dough with minimal moisture. It should roll out easily and hold its shape during boiling. Roll it into a thin sheet and cut into traditional rectangles or diamond shapes. Store the cut dough in the refrigerator to let it rest and chill before cooking.

Meat Preparation

A proper Beshbarmak includes four types of horse meat, each bringing its own flavor and texture:

Meat stuffed in casing with rib — a unique component: a piece of horse meat is stuffed into an intestine casing with a rib bone inserted inside. It resembles a chicken drumstick — rich in flavor and visually striking when served.

Zhayya — air-dried horse meat. Dense, aromatic, with a deeply rich taste — an essential accent in the national dish.

Smoked brisket — adds a mild smokiness and aroma, enriching the overall flavor profile of the meat selection.

Kazy — the classic Kazakh sausage made from horse meat in natural casing. Known for its intense meaty flavor and signature spices.

Each element should be cooked in advance and brought to optimal condition individually. Store chilled until serving.

Broth Preparation and Noodle Cooking

The key to Beshbarmak’s flavor lies in its broth, which is made from two components:
– Bone broth, which gives richness and depth
– Horse meat broth, which adds a distinctive aroma and the tender taste of horse meat

Combine both broths and season with salt to taste. The flavor should be bold but balanced, so as not to overpower the meat and noodles. In this hot broth, cook the prepared noodles for exactly 2–3 minutes — just enough to soften them while keeping their shape and structure.

Final Reheat and Plating

Before serving, gently reheat all the meat components using sous-vide — this helps preserve their texture, aroma, and juiciness. After reheating, briefly place the meat into hot broth, not to boil, but to warm it evenly. For final presentation, arrange the meat attractively, place the freshly boiled noodles nearby, pour over the fragrant broth and juicy tuzdyk with pepper, and serve hot to the guest.

Serve hot: arrange the meat beautifully on a plate, place the noodles alongside, and pour over hot broth and tuzdyk sauce.