Beshbarmak

Lola Elise publishes a beef-based beshbarmak with homemade dough. Her version adds potatoes and serves the meat-and-vegetable broth over the dough rather than in a separate bowl.

Warm water, eggs and salt are mixed with all-purpose flour to make the dough. It is kneaded, rested, dusted with flour and rolled thin before being cut into small squares.

The beef is simmered separately and removed for cutting. Part of its broth is reserved for cooking the dough; the remainder cooks potatoes, carrot and half the sliced onion with the returned beef, cumin and black pepper.

The other half of the same onion is cooked in the selected ghee and avocado oil until light golden brown. Water and salt are added to the reserved broth before the dough squares are cooked in it.

Cooked dough is spread onto individual plates and covered with the prepared meat, vegetables and broth. Caramelized onion and dill finish the portions; this account retains the author’s cooked-carrot garnish.