1.5 kg lamb ribs; 1 horse salami (kaszi); 2 onions; 1 egg; 2 cups flour; salt, black pepper
Beshbarmak (Бесбармак, Beşbarmak)
Remove any excess fat from the ribs and place them in a kettle pan with the kaszi. Add 3l cold water and bring to the boil removing any foam. Remove and set aside any fat from the surface. Add some onion skin for colour, black pepper and simmer for 1.5-2 hours. Meanwhile prepare the pastry garnish: beat the egg into the sifted flour, add a couple of spoons of water and the fat set aside earlier. Season and combine into a dough, wrap in cling film and leave to stand for 30 minutes. Roll out the dough and cut it into rectangles the length of your palm. Sprinkle them with flour to prevent them from sticking. Peel the onions and slice them into semi-circles. Fry them in some of the fat set aside earlier. Cut the meat and kasi into bite-size chunks, remove the bones and keep the broth hot. Boil the pastry in salted water and place it on a large heated serving dish. Place the meat, kazi and onion on top and pour over a little of the boiling broth. Serve the remaining stock separately with herbs and coarsely ground black pepper. Beshbarbmak is eaten with the hands layering the meat and onions on to the pastry and drinking it down with broth.