Kazakh Besbarmak






For the Meat Stock

For the Pasta

For the Beef Saute



Step 1: Prepare the Meat

  1. Place the meat pieces in a pan and cover well with water.
  2. Add the onions, bay leaves, black peppercorns, bashed garlic cloves and salt.
  3. Cook until the meat is tender enough to fall off the bone. This should take 2-3 hours on the stovetop, 40 minutes in a pressure cooker, or about 8 hours in a slow cooker.

Step 2: Prepare the Pasta Dough

  1. Mound the flour onto a work surface and make a well in the center.
  2. Add in the beaten eggs, olive oil, water and salt.
  3. Mix with your fingers until the dough comes together into a ball, sprinkling water to moisten the dough as needed.
  4. Knead the dough for about 5 minutes or until smooth and elastic.
  5. Wrap with cling film and leave to rest for an hour.
  6. Cut the dough into workable portions and roll into 2mm thickness.
  7. Cut into 2-inch squares.

Step 3: Remove and Carve Beef; Cook the Pasta Squares

  1. Once tender, take the beef out of the pot and set on a colander to dry out any excess moisture.
  2. Carve into thin slices.
  3. Boil prepared pasta squares in the beef stock for 10-12 minutes. Drain.

Step 4: Sauté the Beef

  1. Heat about 2 tablespoons of olive oil in a pan over medium heat.
  2. Add garlic and sauté until aromatic. Do not brown.
  3. Add beef slices and stir. Season with salt and pepper to taste. Set aside.

Step 5: Serve up the besbarmak

  1. In the same pan, toss in cooked pasta.
  2. Arrange pasta on a serving plate and top with beef.
  3. Garnish with chopped chives or parsley.

Recipe by Arousing Appetites: Home to the Serious Cook at