Beshbarmak

Бешбармақ · Beshbarmaq

Ingrédients8

• bone-in lamb shoulder1.5 kg
• yellow onions500 g
• wheat flour400 g
• eggs2
• water120 ml
• salt2 tbsp
• black pepper1 tsp
• bay leaves3

Préparation

1. Put the lamb in a large pot, cover with cold water, add 1 tbsp salt and the bay leaves, and simmer gently for about 2.5 hours until the meat is very tender.
2. Skim the broth, remove the meat, and keep the broth simmering. Shred or slice the lamb into bite-sized pieces and keep warm.
3. Mix the flour, eggs, remaining salt, and water into a firm dough, rest it for 20 minutes, then roll it very thin and cut into wide squares or diamonds.
4. Slice the onions and simmer them in a ladle of the fatty broth with black pepper until soft, about 15 minutes.
5. Boil the noodle pieces in the remaining broth until just tender, then drain.
6. Arrange the noodles on a large platter, top with the meat and onion broth, and serve with extra hot broth on the side.