Ingredients

Method

In a large pot, add the meat, onion, and salt, then cover with water.

Bring the water to a boil, then reduce the heat and simmer until the meat is tender, about 1-2 hours. Remove the foam occasionally.

Once done, remove the meat and strain the broth. Keep the broth warm for cooking the pasta.

Pasta

In a large bowl, combine the flour and salt.

Beat the eggs and add them to the flour, then gradually add water while kneading until a firm dough forms.

Roll out the dough as thinly as possible on a lightly floured surface, then cut it into small squares.

Bring the meat broth to a boil and add the pasta squares. Cook them until they float to the top, about 3-5 minutes.

Remove the pasta from the broth and keep warm. Save the broth for serving.

Garnish

In a pan, heat the oil and sauté the onion until it turns golden brown.

To Serve

Cut the boiled meat into small pieces.

In a large serving dish, place a layer of pasta, followed by a layer of meat, and then another layer of pasta. Repeat until all the pasta and meat are used.

Pour some of the hot broth over the dish and garnish with the sautéed onion.

Beshbarmak is traditionally served with the remaining hot broth on the side.