Authentic Chicken Beshbarmak (Kazakh “Five Fingers” Pasta)

Prep Time: 30 minutes | Cook Time: 1 hour | Yields: 6 Servings

Beshbarmak (meaning “Five Fingers” because it was traditionally eaten by hand) is the national soul food of Kazakhstan and Kyrgyzstan. While the ancient nomadic recipe calls for horse meat or lamb, this Chicken Beshbarmak version is a popular, lighter modern adaptation that is perfect for a weeknight family feast.

Imagine silky, wide pasta sheets swimming in a rich, golden chicken broth, topped with tender shredded meat and a sweet, peppery caramelized onion sauce called Tuzdyk. It is comfort food in its purest form: simple, hearty, and communal.

In this guide, we will teach you how to make the easy homemade dough (it’s just flour, water, and egg!) and the secret onion gravy that elevates this dish from “chicken noodle soup” to a culinary masterpiece.

Why You Will Love This Recipe

• The “Silk” Factor: Homemade pasta has a chewy, slippery texture that store-bought noodles simply cannot match.

• The Magic Sauce (Tuzdyk): We don’t just boil onions; we poach them in fatty broth to create a sweet, peppery garnish that transforms the dish.

• Zero Waste: You use the whole chicken to make the broth, the meat for the topping, and the stock for the soup on the side.

• Communal Dining: Served on one big platter, it’s designed for sharing stories and laughter.

Ingredients You’ll Need

The Broth & Meat

• Chicken: 1 Whole Chicken (approx. 3-4 lbs). Using a whole bird with bones is essential for the rich gelatinous broth.

• Aromatics: 1 whole Onion (peeled), 1 Carrot (peeled), 2 Bay Leaves, 1 tbsp Peppercorns.

• Water: 3-4 Liters (enough to cover the bird).

The Homemade Pasta (Or “Jaima”)

• Flour: 2 cups All-Purpose Flour (plus extra for dusting).

• Eggs: 2 large Eggs.

• Water/Broth: ½ cup (approx).

• Salt: ½ tsp.

• Shortcut: If you can’t make dough, buy “Lasagna Sheets” or wide Egg Noodles, but homemade is highly recommended!

The “Tuzdyk” Onion Sauce (Crucial Step)

• Onions: 2 large White or Yellow Onions (sliced into thin half-moons).

• Fat: The yellow chicken fat skimmed from the top of your broth.

• Seasoning: generous Black Pepper and Salt.

How to Make Authentic Beshbarmak (Step-By-Step)

Step 1: The Golden Broth

Place the whole chicken, whole onion, carrot, salt, and spices in a large pot. Cover with cold water. Bring to a boil.

• Pro Tip: As soon as it boils, turn heat to LOW. Skim off the gray foam (scum) that rises to the top. This keeps the broth clear. Simmer for 45-60 minutes until meat falls off the bone.

Step 2: The Pasta Dough

While chicken simmers, mix flour, eggs, salt, and water in a bowl. Knead for 5 minutes until you have a firm, elastic dough (like dumpling dough).
Cover with plastic wrap and rest for 20 minutes.
Roll the dough out thin (about 1-2mm). Cut into large 3-inch squares or diamonds. Dust with flour so they don’t stick.

Step 3: The Shred & Skim

Remove the chicken from the pot. Let it cool, then shred the meat into bite-sized pieces. Discard bones/skin.

• Important: Skim off the yellow fat floating on top of the broth and save it in a separate small saucepan. This is liquid gold!

Step 4: The Tuzdyk (Onion Gravy)

In the small saucepan with the skimmed chicken fat (add a ladle of broth if needed), add the sliced raw onions and a heavy coating of black pepper.
Simmer gently for 5-7 minutes until onions are soft and sweet, but not mushy. They should still have a slight crunch. Set aside.

Step 5: Boil the Pasta

Bring the main pot of chicken broth back to a rolling boil. Drop in the pasta squares.
Cook for 3-5 minutes until they float and are tender.

Step 6: The Assembly (The Kazakh Way)

Get a large, wide platter.

1. Layer 1: Spread the hot pasta sheets over the platter.

2. Layer 2: Pile the shredded chicken in the center.

3. Layer 3: Pour the hot Tuzdyk (onion sauce) all over the meat and pasta.

4. Garnish: Sprinkle with fresh parsley or dill.

Serving Suggestions

• The Broth (Shorpo): Strain the remaining chicken broth into small bowls or mugs. Serve it alongside the pasta to sip between bites. It helps digestion!

• Eating Etiquette: Traditionally, this is eaten with clean hands (hence “Five Fingers”), but forks are perfectly acceptable today.

• Side: A simple tomato and cucumber salad with oil and vinegar cuts through the richness.

Expert Tips for Success

1. Don’t Rinse the Pasta: Unlike Italian pasta, do not rinse the starch off. The starch helps the onion sauce cling to the noodles.

2. Pepper is Key: The onion sauce should be quite peppery. It balances the mild chicken and dough perfectly.

3. Rest the Dough: If the dough keeps shrinking back when you roll it, let it rest another 10 minutes to relax the gluten.

Recipe Variations

• Beef or Lamb: Swap chicken for beef chuck or lamb shoulder. Simmer for 2-3 hours for red meat versions.

• Potato Addition: Boil whole peeled potatoes in the broth before the noodles for a heartier version.

• Garlic Lover: Add minced garlic to the Tuzdyk sauce at the very end for a kick.

Frequently Asked Questions (FAQ)

Q: Can I use Lasagna noodles?
A: Yes! Break regular lasagna sheets into large rough squares. It’s the closest store-bought alternative to authentic Beshbarmak noodles.

Q: Can I make it ahead?
A: The broth and meat can be made a day ahead. The noodles and onion sauce must be made fresh right before serving, or the noodles will get soggy.

Q: Is it gluten-free?
A: Only if you use gluten-free flour for the noodles or buy gluten-free lasagna sheets. The rest of the dish is naturally GF.

Gather your family around the platter and enjoy this comforting taste of Central Asia!