Dough for Beshbarmak

by Editorial Staff

Kazakh, Kyrgyz and Bashkir dishes made from boiled meat and noodles are called beshbarmak. The dough recipe for beshbarmak is the simplest – the dough is prepared as usual, like on dumplings. However, broth is used instead of water. To make beshbarmak, the recipe for which can include both traditional horse meat and lamb, turn out delicious, the dough should be rolled out as thin as possible.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Baking
Servings (Default: 4)

Ingredients

Instructions

Beshbarmak recipe products are in front of you.
Sift flour.
Add chicken egg and salt to flour.
Pour in water. Knead a hard dough from eggs, water, salt and flour
On a floured table (or bowl), knead the dough thoroughly so that it does not stick to your hands and table.
Cover the dough with a kitchen towel and leave for a while (20-30 minutes).
Then, adding flour, roll out the dough into a very thin layer (no thicker than 1 mm).
Lightly dry the dough for beshbarmak and cut strips from the rolled dough.
You can cut the beshbarmak dough into squares, different shapes or rhombuses. Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.