Recetas para el cambio | 23 diciembre 2024

Kyrgyzstan: Beshbarmak with shorpo and onion sauce

Tiempo estimado de lectura: 3 minutos

With pastureland representing almost half of its total area, Kyrgyzstan is a country firmly rooted in livestock farming – from its traditions and culture to its present-day economy. But farmers here face increasing challenges linked to climate change and decades of overgrazing. 

IFAD Recipes for Change chef Walter el Nagar recently visited Dinara, a sheep farmer on the southern shore of Lake Issyk-Kul, to witness how she and her family balance tradition and innovation to ensure their land’s future. They're part of a cooperative that has adopted sustainable farming practices with the support of the IFAD-funded Access to Markets Project.  

Chef el Nagar joined Dinara’s family to prepare beshbarmak, a cherished national dish consisting of mutton, noodles and peppery onion sauce that is at the heart of Kyrgyzstan's culinary tradition. Scroll down to try out the recipe yourself! 

Serves 6   

Per serving • Calories: 1100 kcal • Protein: 80 g • Fat: 50 g • Carbohydrates: 170 g 

Ingredients (for 6 servings) 

Meat 

  • 2 kg fresh lamb  

  • Salt to taste 

Noodles 

  • 2 eggs 

  • 1 kg flour 

  • Salt 

  • 350 ml warm water 

Onion sauce 

  • 1 onion 

  • Vegetable oil or lamb fat 

  • Black pepper to taste  

  • Salt 

Preparation time: 2 hours 

Meat 

  1. Simmer the lamb in water for 2–3 hours until tender, seasoning with salt and skimming off the foam.  

  1. Once the lamb is cooked, remove the meat from the bone and cut into small pieces.  

  1. Set the remaining broth aside – this is known as shorpo. 

Noodles  

  1. Combine the flour, eggs and 350 ml of warm salted water for the dough. Knead until smooth and stretchy.  

  1. Let the dough rest for 20–30 minutes. 

  1. Divide the dough into three pieces and roll them out to 1 mm thickness. 

  1. Cut into thin noodles. 

  1. Cook the noodles in the shorpo set aside previously for 5 minutes.  

Onion sauce  

  1. Dice the onion and boil in the broth for 10 minutes, seasoning with pepper. 

  1. On a large platter, pile the noodles.  

  1. Add the onion sauce and the lamb, then pour 450 ml of shorpo over the dish.  

  1. Divide the remaining shorpo into serving bowls to drink from. 

Download the recipe as a PDF 

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