Recipe adapted from Kamila and Damir of Soul Pasta.
Beshbarmak (beshparmak), or ‘besh pasta’ as Kamila and Damir referred to it, is the national dish of Kazakhstan. It translates to ‘five fingers’ as this dish is typically eaten by hand communally with friends and family. For this version, we’re calling for store-bought lasagna sheets. But for more a traditional take, one would make a flour and water dough by hand, roll it, and then cut into lasagna style sheets.
Ingredients
2 lbs Beef roast, such as chuck roast
1-2 lbs Potatoes, peeled and cut into large chunks
2 White or yellow onions, sliced 12-16 ounces Lasagna pasta sheets Salt
Pepper
Season the beef roast on all sides generously with salt and pepper. Place the beef roast in a large stock pot, and cover with water. Season the cooking water with more salt and pepper to taste. Simmer on stove top, over medium heat, partially covered until the beef is tender (about 3 hours). Skim the beef fat from the surface of the broth and reserve for later.
Once beef is tender, remove it from the broth, and set aside. Add potatoes to the broth and cook until tender, about 20 minutes. If broth is getting low, add more water along with salt and pepper.
Meanwhile, in a skillet placed over medium heat, add the onions and the reserved beef fat along with salt and pepper to taste. Cook until onions are soft and translucent, but not caramelized.
Using a slotted spoon or skimmer, remove the cooked potatoes from the broth and set aside. Add lasagna sheets to the broth and cook to package directions.
In a large serving dish (such as a 9 x 13in baking pan), layer the lasagna noodles, then the potatoes, then the beef. Scatter the sautéed onions over top. Ladle some of the cooking broth over the entire dish. Enjoy!
Recipe adapted from Kamila and Damir of Soul Pasta.
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