Beshbarmak

// Ingredients

• Lamb or beef on the bone — 1.5 kg
• Flour — 400 g
• Egg — 1
• Water — 150 ml
• Onions — 3
• Salt, pepper, bay leaf

// Method

1. 01Cover the meat with water, bring to the boil, skim and simmer gently for 2–2.5 hours with bay leaf and salt.
2. 02Knead a firm dough from the flour, egg, water and salt and rest for 30 minutes.
3. 03Roll the dough very thin and cut into 5–6 cm diamonds or squares.
4. 04Take out the meat and boil the dough in the broth for 3–4 minutes.
5. 05Slice the onions into rings and warm them in a ladle of broth with pepper — this is tuzdyk.
6. 06Lay the pasta on a platter, top with sliced meat and onion and pour over the tuzdyk. Serve the broth (sorpa) separately in bowls.