Beshparmak

Ingredients for 4 servings:

• 500 g pork neck
• 2 chicken legs
• 3 onions
• 400 g pasta (beshbarmak pasta), broken lasagna sheets if necessary
• 4 bay leaves
• Salt and pepper, freshly ground
• Dill or parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes

or Beshbarmak

Cover the pork neck with hot water in a pot and boil with bay leaves and salt for 30 minutes. Then add the chicken thighs and simmer for another hour. Remove the meat from the broth and set aside. Peel the onions, halve them, and slice them into rings. Place the onions in a smaller pot with 6 ladles of the meat broth and a little pepper, and simmer for 3-4 minutes. At the same time, cook the noodle sheets in the remaining meat broth until tender, but do not let them become mushy. Meanwhile, tear the meat into small pieces. When the noodles are cooked, drain them and spread them on a large platter or in a dish. Arrange the meat on top, then the onions and sprinkle with dill or parsley. Serve on plates and pour the broth over the dish. Season again with pepper. This is a predominantly Kazakh/Uzbek dish, but it is also popular in Russian cuisine. Originally it is cooked with lamb, horse and mutton.