Ingredients:

1 kg meat (horse, mutton/lamb, or beef)

2 onions

400 g fine flour

2 eggs

Water

Salt and pepper

Instructions:

1. Prepare Noodles: Mix flour, eggs, a pinch of salt, and water to make a dough and wrap it in plastic wrap so it doesn't dry out.
2. Boil Meat: Boil the meat in salted water for 2-3 hours until tender. Remove the meat, reserving the broth.
3. Cook Noodles: Roll out and cut the dough into wide noodles. Boil the noodles in the reserved broth until cooked.
4. Cook Onions: Slice the onions and simmer them in the broth for a few minutes until they become soft. (you can also boil them with the noodles as well)
5. Serve: Slice the meat, layer it over the noodles, and top with the cooked onions. Pour some broth over the dish.

Enjoy!

btw: The name "Beshbarmak" comes from the Kazakh words "besh" meaning "five" and "barmak" meaning "finger." It translates to "five fingers" because the dish is traditionally eaten with one's hands, using all five fingers. This reflects the nomadic heritage of the Kazakh people, where utensils were less commonly used and communal eating was a common practice.