The key to authentic Beshbarmak is a strong, long-simmered broth from bone-in meat and thin, homemade noodles. It is traditionally served on a communal platter and eaten with hands (five fingers).
The meat should be tender enough to fall apart. For a modern version, lamb shoulder, beef brisket, or shank are ideal.
Wash the meat and place it in a large pot. Cover with cold water (about 3 l), add the whole onion, bay leaves, and whole peppercorns.
Bring to a boil, reduce the heat, and skim off the foam. Season with salt.
Simmer over low heat, covered, for 2.5 – 3 hours until the meat is completely tender and almost falling apart.
Carefully remove the meat so it doesn't disintegrate. Strain the broth (this is Sorpa, served in cups) and keep it hot.
Mix flour, salt, egg, and water/broth to form a stiff dough. Let it rest covered for 30 minutes.
Divide the dough into 3-4 pieces. Roll each piece very thinly (like for lasagna).
Cut the dough into large squares or diamonds (about 5x5 cm). Let them air-dry for a while.
Place the sliced onion in a smaller pot and pour 250 ml of hot meat broth (Sorpa) over it. Bring to a boil and cook for 2-3 minutes, just until the onion softens. Season with ground pepper. (This is Chyk, the sauce).
Bring the filtered broth back to a boil and cook the prepared dough (Zhayma) in it. Cook for 5-7 minutes until the noodles are done (al dente). Drain them.
Place the cooked noodles on a large communal platter.
Arrange the whole or shredded pieces of meat on top of the noodles (traditionally, the meat is carved in front of guests).
Generously pour the hot onion broth (Chyk) over the meat and noodles.
Beshbarmak is served with small cups of Sorpa (the strong meat broth) as a drink to sip alongside the meal.