To make beshbarmak, pieces of meat — usually lamb or horse meat — are simmered slowly in a big pot of water for a long time until the meat is tender and falls off the bone. The cooking water becomes a rich, flavoursome broth. Then wide, flat squares of noodle dough are cooked in the same broth, picking up all that delicious flavour.
The noodles and meat are arranged on a large communal dish called a tabak, and the broth is served separately in bowls. Everyone at the table shares from the same big dish, which makes beshbarmak a meal all about togetherness. At family gatherings, the most honoured guest is served the best pieces of meat — traditionally the head of the animal or choice cuts.
Eating with your fingers might seem unusual if you are used to forks and spoons, but in Kyrgyz tradition it is the respectful, proper way to eat this dish. The name 'five fingers' is a proud reminder of that tradition — not every culture uses cutlery, and that is perfectly fine.
Beshbarmak is the centrepiece of celebrations: weddings, New Year, special gatherings and big family occasions. Preparing it is a communal effort, with family members helping to roll the noodles, tend the pot and set out the tabak. The meal itself can last a long time, with stories, toasts and laughter shared alongside the food.