Beshbarmak

Input data

The quantities follow at once. Appetite is taken as average — for a crew back from a rotation, multiply by 1.3.

• Meat on the bone (horse, lamb or beef)

  Brisket, jambas, ribs — the richer the broth, the better
  1,800 g
• Qazy or zhaya (if you have it)

  Goes into the broth last and simmers 40 minutes
  360 g
• Flour for the dough
  550 g
• Egg
  2 pcs
• Broth for the dough

  Instead of water: the dough comes out softer
  180 ml
• Onion
  700 g
• Water for the broth
  4,000 ml
• Salt, black pepper, bay leaf
  to taste

1. 1
   Start the meat2 h 30 min

   Cover the meat with cold water, bring it to the boil and skim — the clarity of the sorpa depends on this. After that keep it barely simmering, the lid ajar.

   Skimming is separation at the inlet: the cleaner you take it off at the start, the clearer the sorpa comes out.

2. 2
   Make the dough40 minwhile the meat simmers

   Flour, egg, a pinch of salt and warm broth. Knead until smooth, cover and let it rest — without the rest it will not roll out thin.

   The dough needs a rest, like a reservoir after a frac job: give it the shut-in, or it will tear when you roll it.

3. 3
   Roll and cut30 minwhile the meat simmers

   Roll out to 1–1.5 mm and cut diamonds or squares of 6–8 cm. Let them dry on the table so they do not stick together.

   A tolerance of 1–1.5 mm: the same as on a flange face, and nobody has waived it here either.

4. 4
   Tuzdyq: onion in broth15 minwhile the meat simmers

   Slice the onion into rings, pour over the fat skimmed from the broth and hot sorpa, add pepper and let it stand covered.

   Onion under a lid in hot broth: a soak at pressure until the regime steadies.

5. 5
   Boil the dough20 min

   Pour part of the broth into bowls; in the rest boil the dough in small batches for 3–4 minutes and lift it out with a slotted spoon.

   In batches of three to four minutes: overload the rate and the dough arrives as one lump.

6. 6
   Build the tabak10 min

   The dough on the platter, the meat taken off the bone and cut large over it, the onion and broth on top. The sorpa comes separately in bowls.

   The final hook-up: the order of the layers — dough, meat, onion — is not to be changed; the scheme was approved centuries ago.