Beshbarmak
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 0mins
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- Serves
- 4
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- Calories
- 1303
Beshbarmak, meaning “five fingers” in Kazakh, is the national dish of Kazakhstan and a symbol of hospitality and communal gathering. Traditionally made with boiled meat (often lamb), Kazi (a sausage made from horse meat), handmade noodles, and served with Sopra - a flavourful broth - the dish is eaten by hand during celebrations and family meals. This version keeps the heart of the dish alive while using accessible ingredients, offering a taste of Kazakh culture in a modern kitchen. The meat is slow cooked in water creating a Sorpa, a flavoured broth, which is then used twice, once to make a pasta dough, and then some of the broth is reduced with onions to make a delicious sauce to be served on top of the cooked pasta, meat and potatoes.
recipe updated 1 Oct 2025
Ingredients
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- Onion
- 150 g
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- Water
- 2 kg
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- Potato
- 600 g
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- Water
- 2.5 kg
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- Beef shoulder
- 1.5 kg
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- Sausage
- 500 g
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- Salt
- as needed
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- Plain flour
- 300 g
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- Egg
- 1
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- Salt & pepper
- as needed
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- Plain flour
- as needed
Tools
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Cooking Chef XL
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Sieve
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Large serving bowl
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Pasta roller attachment
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Heatproof bowl
Step preview
- Making the broth:
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook until a foam has formed - 25 minutes, 150ºC, speed Off
- Skim the foam from the surface of the broth
- Cook until the meat has softened - 1 hour 20 minutes, 95ºC, speed Off
- Then add potatoes
- Cook until the potatoes have softened - 40 minutes, 95ºC, speed Off
- Transfer the cooked meat and potatoes to a large plate and cover with foil to keep warm
- Strain the broth through a fine mesh strainer into a heatproof bowl and set aside
- Making the dough:
- Clean the appliance bowl and fit the Dough Tool
- Add 75 g of the reserved hot broth into the appliance bowl
- Then add the next ingredients
- Knead until the dough has formed, adding a little more broth if necessary - 5 minutes, speed Min
- Remove the dough from the bowl and wrap in plastic wrap
- Let rest - 30 minutes
- Making the sauce:
- Clean the appliance bowl
- Add 350 g of the reserved broth into the appliance bowl
- Then add the next ingredients
- Cook until the onions have softened - 20 minutes, 150ºC, speed Off
- Cook until the sauce has thickened - 10 minutes, 105ºC, speed Off
- Transfer the sauce to a serving bowl
- Making the pasta:
- Transfer the dough onto a lightly floured work surface
- Cut the dough into quarters
- Take one quarter and cover the rest with plastic wrap
- Roll out the dough until about 1 cm thick
- Attach the Lasagne Roller attachment
- Adjust the setting to 0, sprinkle some flour between the rollers
- Start the machine and pass the dough through the rollers - speed 1
- Repeat, reducing the setting each time until you reach setting 7 - speed 1
- Roll out another quarter of the dough until about 1 cm thick
- Repeat, starting on setting 0 and reducing each time until you reach setting 7 - speed 1
- Repeat the same process with the remaining dough
- Cover the dough sheets with a damp tea towel and set aside
- Remove the attachment from the machine
- Clean the appliance bowl
- Add the remaining broth and boiling water into the appliance bowl
- Cook until boiling - 20 minutes, 150ºC, speed Off
- Then add pasta sheets in batches
- Cook until cooked through - 2 minutes, 150ºC, speed Off
- Transfer the pasta to a serving bowl
- Repeat the same cooking process with the remaining pasta
- Cook until cooked through - 2 minutes, 150ºC, speed Off
- Top the pasta with the broth, onions, sliced meat and potatoes
- Serve immediately