Beshbarmak, a dish deeply rooted in the culinary tradition of Kazakhstan, is more than just food. It’s a symbol of hospitality, unity, and cultural identity.
The name “Beshbarmak” translates to “five fingers,” reflecting its traditional consumption method—eating with one’s hands. This practice harks back to the nomadic lifestyle of ancient Kazakh tribes who roamed Central Asia’s vast steppes. They relied heavily on their livestock for survival, using every part of the animal for food, clothing, and shelter.
Our team at Remitly created this guide as part of our series that celebrates the traditions of our consumers around the world.
Ingredients Used in Beshbarmak
At its core, Beshbarmak is a meat-and-noodles dish. Traditionally made with horse or lamb meat due to their availability on the steppes, it can also be prepared with beef or chicken in modern times. The meat is boiled until tender then shredded into bite-sized pieces.
The noodles are handmade from flour and water rolled out into thin sheets then cut into squares or rectangles. These are boiled until soft then layered onto a platter with the cooked meat on top.
Onions sautéed in sheep fat add flavor to the broth which is poured over the assembled dish before serving. Fresh herbs like dill or parsley may also be sprinkled on top as garnish.
Beshbarmak: A Step-by-Step Recipe
Beshbarmak is a dish that requires patience and attention to detail. Here’s a simplified recipe that you can try at home.
Ingredients
- 1 kg of meat (horse, lamb, beef, or chicken)
- 300g of flour
- 1 large onion
- Salt to taste
- Spices (black pepper, bay leaves)
- Fresh herbs for garnish (dill or parsley)
Instructions
- Place the meat in a large pot and cover with water. Add salt and spices then bring to a boil. Reduce heat and simmer until the meat is tender—this could take several hours depending on the type of meat used.
- While the meat is cooking, prepare the noodles. Mix flour with water to form a dough. Roll out thinly then cut into squares or rectangles.
- Boil the noodles in a separate pot until soft then drain.
- Once the meat is cooked, remove from broth and shred into bite-sized pieces.
- Sauté onions in some fat skimmed off from the broth until golden brown.
- Assemble your Beshbarmak by layering noodles onto a platter followed by shredded meat on top.
- Pour sautéed onions along with some broth over your assembled dish then garnish with fresh herbs before serving.
Serving and Eating Etiquette
Beshbarmak isn’t just about eating; it’s an experience steeped in tradition and etiquette. It’s typically served family-style on a large platter known as “tishtyk.” Everyone gathers around the table to share the meal—a symbol of unity and communal spirit.
Eating with one’s hands is traditional but not mandatory. Using your right hand, you pick up a piece of meat or noodle, dip it in the broth then eat it. It’s customary for elders or guests of honor to be served first as a sign of respect.
Variations of Beshbarmak Across Kazakhstan
While Beshbarmak remains true to its roots, regional variations exist across Kazakhstan reflecting local tastes and available ingredients. In some areas, potatoes or other root vegetables may be added to the dish for extra heartiness.
In others, different types of pasta might replace the traditional flat noodles—like small dumplings or even rice. Despite these variations, the essence of Beshbarmak—a nourishing meat-and-noodles dish meant to be shared—remains unchanged.
Influence on Kazakh Identity
Beshbarmak holds significant cultural importance in Kazakhstan—it’s more than just sustenance; it’s a symbol of Kazakh identity. The dish embodies the nation’s nomadic heritage, communal spirit, and deep respect for livestock.
It also serves as a reminder of Kazakhstan’s resilience and adaptability—qualities that have allowed the country to thrive despite its harsh climate and challenging geography.
Beshbarmak in Kazakh Celebrations and Festivities
Beshbarmak is often the centerpiece at celebrations and festivities in Kazakhstan. Whether it’s a wedding, birthday, or national holiday like Nauryz (Kazakh New Year), this dish is likely to be on the menu.
Its preparation becomes a communal activity with family members contributing to different parts of the process—a testament to the unity and cooperation inherent in Kazakh culture.
The Broader Cuisine of Kazakhstan
Kazakh cuisine reflects its nomadic heritage and harsh climate—it’s hearty, nourishing, and centered around livestock products like meat and dairy.
Meat Dishes
Meat plays an integral role in Kazakh cuisine due to its availability on the steppes where vegetable farming was challenging if not impossible during ancient times.
Besides Beshbarmak, other popular dishes include Shuzhuk (a type of homemade sausage), Kuyrdak (a stew made from various organ meats), and various kebabs.
Dairy Products
Dairy products are also a staple in Kazakh cuisine. Kumis, a fermented mare’s milk, is a traditional beverage often consumed during summer months. Other dairy products include Shubat (fermented camel’s milk) and various types of cheese.
Breads and Pastries
Bread holds a sacred place in Kazakh culture—it’s considered disrespectful to throw bread away or even to cut it with a knife. Baursak, a type of fried dough, is particularly popular and often served at celebrations.
Modern Influences
Modern Kazakh cuisine has been influenced by its neighbors—Russia, China, Uzbekistan, among others. This has led to the incorporation of dishes like Plov (a rice dish from Uzbekistan) and Manti (dumplings from Central Asia) into their culinary repertoire.
Despite these influences, traditional dishes like Beshbarmak remain deeply cherished as symbols of Kazakh identity and heritage.
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