A traditional Kazakh steppe dish, beshbarmak brings together long-simmered meat, homemade wide noodles, and an onion sauce. Its name refers to eating it by hand, and the dish is a symbol of hospitality.
Place the whole onions, water, and salt in a pot with the leg of lamb. Cover and simmer over medium heat for 1.5–2 hours, until the meat pulls away from the bone.
Knead the flour, egg, water, and salt into a firm dough. Roll it out thinly and cut it into wide diamond shapes. Cover and set aside.
Place the thinly sliced onions in a bowl. Ladle a few spoonfuls of hot broth over them to soften, then add the black pepper.
Boil the noodles in the portion of broth that is at a rolling boil for 6–8 minutes, then drain.
Spread the cooked noodles on a wide platter. Arrange the sliced meat and onion sauce on top and serve hot.
Store the meat and noodles separately in the refrigerator for up to 2 days. When reheating, warm the noodles with a little meat broth so they do not dry out. Allergen: The noodle dough contains wheat (gluten) and egg.
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