• Capital: Astana
• Population: about 18 millions
• Area: 2 724 900 km²
• Currency: Tenge

For my Kazakh recipe I made Beshbarmak. Beshbarmak is made with boiled lamb meat that creates a tasty broth with some large flat noodles. The noodles are served with the lamb on top and with some of the lamb broth. It is all topped with onions and traditionally eaten using your hands.

Beshbarmak

Ingredients:

• 2 pounds bone in lamb leg
• 2 onions
• A few sprigs of chive
• 1 egg
• 2 cups all purpose flour
• 1/2 cup water
• Salt and pepper

Directions:

As usual, you need to prepare all your ingredients first. Peel the onions and cut 1 in halves and the other one in slices. Measure the flour.

In a large pot, put the lamb and the onion halves. Add cold water until everything is covered. Bring to a boil, reduce heat to low and cover. After about 10 minutes of simmering, skim the foam of the top of the water. Cover again and let simmer for 2.5 hours.

While the lamb is cooking, prepare the dough for the noodles. Mix together the flour and some salt, egg and 1/2 cup of water. Knead until you have a smooth dough.

Cut the dough in half and roll out until very thin, about 1/8 of an inch thick. Cut the dough in 2 inch on 6 inch rectangles. Set aside on some parchment paper and repeat the operation with the second half of the dough.

Once the lamb is cooked, Remove it from the broth and set it aside to cool a little bit. Discard the onion halves. Salt the broth to taste. Put about 2 cups of the broth in a saucepan, bring to a boil and add the sliced onion in it. Boil for 4 minutes or until the onion slices are translucent but not falling apart.

Bring the lamb broth to a boil and cook the noodles in it for about 7 minutes. Taste one to make sure they are cooked through.

Cut the lamb in bite sized pieces. Set the noodles on a large plate, add the lamb on top, the onion slices on top of the lamb. Pour a little bit of the broth on the lamb and noodles. Sprinkle with pepper and chives.

Ас болсын!