👨‍🍳 Instructions

1. 1

   Place the meat in a large pot, cover with cold water, and add salt and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the meat is very tender. Skim off any foam that rises to the surface.

2. 2

   While the meat is cooking, prepare the noodles. Whisk together flour, eggs, cold water, and salt to form a stiff dough. Knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.

3. 3

   Roll out the dough very thinly and cut into diamond or square shapes (about 5x5 cm).

   💡 Tip: Dust with flour to prevent sticking.
4. 4

   Once the meat is tender, remove it from the broth and set aside. Strain the broth into a clean pot. Add the sliced onions to the broth and simmer for 10-15 minutes until softened.

5. 5

   Bring the broth to a rolling boil. Add the prepared noodles and cook for 5-7 minutes, or until they float to the surface and are cooked through.

6. 6

   Serve the beshbarmak by placing a layer of cooked noodles on a large platter. Top with pieces of the cooked meat. Ladle some of the onion-infused broth over the top. Garnish generously with fresh dill and black pepper.

   💡 Tip: Traditionally eaten by hand.