Barmak

Barmak is a traditional dish of Central Asia, most closely associated with Kyrgyz and Kazakh cuisines, but with variants across Uzbekistan, Afghanistan and other Turkic-speaking communities. The core of the dish is boiled meat served over flat or hand-cut noodles, with onions and a ladle of hot broth.

Commonly the meat is lamb or beef, occasionally horse, simmered until very tender. After cooking, the meat is removed from the bones, chopped or torn into pieces, and arranged on a bed of noodles. The dish is finished with a sauce of sautéed onions and fat, and hot broth may be poured over the top or served on the side. The resulting combination of meat, noodles and broth creates a hearty, stew-like meal.

In Kazakh cuisine the dish is often called besh barmak, meaning "five fingers," reflecting the traditional practice of eating with the hands. Other regions have slight variations in noodle thickness, the cut of meat, and the amount of broth. Barmak is commonly served at celebrations and large gatherings and is considered a staple of the regional culinary repertoire.

Etymology and history: The term barmak is of Turkic origin, with parallel terms in related languages. The dish is widely believed to have origins along the Silk Road, reflecting Persian and Turkic influences in Central Asian cuisine.