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Bashkortostan · Main dish
Bashkir Bishbarmak
Local name: Бишбармаҡ
A Bashkir-style bishbarmak of bone-in meat, hand-rolled egg noodles and soft onions, served with the meat broth.
- Servings4
- Prep1 h
- Cooking2 h
- Total time3 h
- DifficultyMedium
Contains glutenContains dairyContains egg
About this dish
Bishbarmak (Bashkir bişbarmaq) is a dish of boiled meat, noodles and onion. The name means "five fingers" in Turkic languages and refers to eating it by hand. In Bashkortostan and Tatarstan it is also known as qullama. It comes to the table on a large shared platter, with the broth served separately in bowls.
In Bashkir homes it is prepared for guests and celebrations. The noodles are usually cut from egg dough and cooked in the meat broth, then topped with onion softened in broth and butter. The broth is kept plentiful and drunk hot alongside the meal.
Ingredients
Tick the ingredients off like a shopping list.
Meat and broth
Noodles
Onion and serving
Method
Rinse the meat, place it in a large pot, cover with the cold water and bring to a boil. Skim off the foam often as it rises.
Add the whole onion, bay leaves and peppercorns. Simmer gently with the lid ajar for about 90 minutes.
Meanwhile, mix the flour, eggs, lukewarm water and salt into a firm dough and knead for about 8 minutes.
Cover the dough and rest it for 30 minutes.
Roll the dough out on a floured surface to 1-2 mm thick, cut into 5 cm squares or diamonds and let dry for 10 minutes.
Slice the onions into half rings. Cook them in a pan with the butter, a ladle of broth and a little salt until soft, about 10 minutes.
Lift out the meat and keep it warm. Strain the broth and adjust the salt.
Bring about 1.5 litres of the broth to a boil. Cook the noodles in batches until they float, about 5 minutes, and lift out with a slotted spoon.
Take the meat off the bones and cut it into medium pieces.
Spread the noodles on a large platter, top with the meat and onions, and sprinkle with black pepper and dill. Serve the remaining hot broth in bowls on the side.
💡 Tips
- Start the meat in cold water for a clearer broth.
- The thinner you roll the dough, the lighter the noodles will be.
- Cooking noodles in the main broth can cloud it; if you want a clear broth to drink, boil them in a separate pot.
- Serve immediately, as noodles stick together when they cool.
🛒 Can't find it abroad?
- Lamb — Bone-in beef works well; extend the simmering time by about 30 minutes.
- Butter — Fat skimmed from the broth or rendered lamb fat can be used.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
