Kazakh-style meat (beshbarmak)

To make beshbarmak, we’ll need horse meat, kazy, potatoes, carrots, flour, eggs, and vegetables for the tuzdyk. Rinse the horse meat, place it in a pot, cover with cold water, and bring to a boil, skimming off any foam. Reduce the heat and simmer for at least three hours, until the meat is tender. Add the potatoes and carrots to the broth 30 minutes before it’s done. Chef’s tip: season the horse meat with salt a day before cooking—this will help the meat develop its flavor and become more tender.

Remove the cooked meat, and let the broth sit so the fat rises to the top. Carefully skim it off with a ladle and strain it—this will be the base for the aromatic tuzdyk. Meanwhile, knead the dough: add eggs and water with salt to the flour, knead until elastic, wrap in cling film, and let rest for 30 minutes. Chef’s tip: only farm-fresh eggs will give the dough a rich color and firm texture, while the salt will make it more elastic. Roll out the dough into a thin sheet and cut into large diamond shapes.

You need to cook the dough properly. The main mistake beginners make is using too little water: if the zayma is cooked in too little broth, it turns into a sticky lump. Chef’s tip: the zayma should float freely in the broth, and after cooking, it’s best to mix it immediately with a small amount of tuzdyk—that way, it won’t stick together. Place the cooked zayma on a plate, top with sliced meat and kazy, and serve with boiled potatoes and carrots on the side.

Let’s make tuzdyk.
Slice the onion into half-rings—it should remain slightly crunchy. Add finely chopped peeled tomatoes: they’ll add a touch of tartness and richness. Season with salt and pepper, then add the main secret ingredient—50 grams of clarified butter for a creamy flavor and golden color. Pour in the rich meat broth and place on the stove. As soon as the onions come to a boil, time exactly 5 minutes and turn off the heat. Generously pour the hot sauce over the dish.

The finishing touch is the presentation. Traditionally, beshbarmak is served on a wooden astau platter: it looks beautiful and retains heat longer. Sprinkle the dish with fresh herbs, place a bowl of hot sorpa broth nearby, and serve with Borjomi mineral water—its slightly alkaline pH perfectly balances the rich flavor of the meat.