Beshbarmak

Beshbarmak is a Central Asian dish of finely chopped boiled meat mixed with dough, typically in the form of egg noodles, and chyk, an onion sauce, traditionally shared communally from a large platter and eaten by hand, which is reflected in its Kyrgyz and Bashkir name meaning five fingers. It is usually served as part of a set meal sequence, following a mutton broth called shorpo and followed in turn by a broth called ak-serke that blends the shorpo with fermented dairy to aid digestion. The dish is known by different names across the region: naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, turama in Karakalpakstan and Dagestan, dograma in Turkmenistan, and bishbarmak or qullama in Bashkortostan and Tatarstan. Common meats include horse, lamb and mutton, and the noodle dough is made from flour, water, eggs and salt and rested before cooking; its status as a national dish across the region owes much to Soviet-era literature and culinary documentation rather than to a single ancient tradition alone.