Beshbarmak

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Beshbarmak (Kyrgyz: бешбармак, Bashkir: бишбармаҡ,[1] 'five finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and North Caucasus, as dograma in Turkmenistan, as kullama in Bashkortostan and Tatarstan. It is one of the main national dishes of both Kyrgyzstan and Kazakhstan.[2][3][4]

The term beshbarmak means "five fingers" because nomads traditionally eat this dish with their hands.

kazy and chuchuk
.

Historical background

The cuisine of Central Asia developed within the constraints of a nomadic life, when people were completely reliant on their animals. This is reflected in Central Asian dishes, which are rich in meat and dairy products.[2]

The construction of beshbarmak as a national dish dates to the

nomadic and "settler" dichotomy from the Russian Empire. Two books were foundational in the formation of the national cuisines of Central Asian peoples: Kniga o vkusnoi i zdorovoi pishche (The Book of Tasty and Healthy Food) and Natsional’nyie kukhni nashikh narodov (National cuisines of our peoples).[8]

The serving ritual

The serving of beshbarmak is steeped in ritual. If an animal, such as a sheep, was slaughtered in a guest's honor, then the host serves ustukan, different cuts of meat, to different people, depending on their gender, age, and rank in the social structure. As a sign of respect, the oldest people and honored guests are always presented the prime cuts of the meat.

kazy
sausage

On special occasions, the guest of honor, the eldest male, or the youngest male, receives the bash, the head of the animal, and cuts pieces from it to distribute to other people. The oldest men or

daughter-in-law
of the house. The omurtka, the spine, is given to the children.

Other ustukans include the joto jïlïk, tibia or shin bone, the kashka jïlïk, thigh or femur bone, the bone from rib to thigh called the karchiga, a rib without fat called the kara kabirga, the kar jïlïk or radius bone, dalii or shoulder blade, the toshi, breast or brisket, and the kung jïlïk, bone from the leg to the shoulder blade.[4]

Preparation

Shorpo, mutton broth served before beshbarmak

In the classic variant of beshbarmak, as it is now prepared in northern

dastarkhan
. The dish also requires a pot to boil the meat and noodles in, and a rolling pin to roll out the noodles, also the use of a fork with five tines on it to help with the tradition

Beshbarmak is prepared by first boiling a piece of meat, such as the rump of a horse, or a rack of lamb, or

mutton
.

The noodle dough is made from flour, water, eggs, and salt, and rested for 40 minutes. Then the dough is rolled out very thinly, and cut into noodles.[2]

References

  1. ^ Shitova, S.N. (2019-10-18). "Bishbarmak, a dish of Bashkir cuisine". Bashkir encyclopedia. Scientific-publishing complex «Bashkir encyclopedia ».
  2. ^ a b c d "Beshbarmak: Five Finger Food". Edge : Kazakhstan. 2015-05-26. Archived from the original on 2022-04-08. Retrieved 2020-01-22.
  3. ^ a b "Understanding Identity and Kyrgyz Cultural Values Through Food". National Geographic.
  4. ^ a b c Hays, Jeffrey. "KYRGYZ DISHES, RESTAURANTS AND SHEEP | Facts and Details". factsanddetails.com. Retrieved 2020-01-22.
  5. ^ "Beshbarmak | Traditional Meat Dish From Kazakhstan | TasteAtlas". www.tasteatlas.com. Retrieved 2020-01-22.
  6. ^ "Teorii de istorie culinară care ne dezamăgesc: borşul şi mujdeiul, singurele alimente cu adevărat româneşti. Micii inventaţi de Cocoşatu' – un mit urban". adevarul.ro. Archived from the original on 2015-07-31. Retrieved 2021-08-26.
  7. ^ ""Special Beshbarmak" in Bishkek". srasstudents.org. 2013-06-20. Archived from the original on 2020-03-14. Retrieved 2020-01-22.
  8. doi:10.1111/muwo.12321
    .

External links
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