Beshbarmak
The dish is prepared without unnecessary complications. Place the meat in a pot, cover with cold water, and set over heat. Bring to a boil, reduce the heat, and skim off the foam. Simmer gently, covered, for about 3–3.5 hours, until the meat becomes tender and easily separates from the bone. About 1–1.5 hours before the cooking time ends, add spices and salt to the broth.
While the broth is cooking, prepare the noodle dough. Sift flour (~300–400 g) into a bowl, add eggs (you can beat them first), salt, and water (or cold broth). Knead a firm dough, adding more flour as needed. Knead thoroughly, wrap in plastic wrap, and let rest for 20–30 minutes.
Next, generously dust the work surface with sifted flour and place the dough on it. Take a piece of dough the size of a medium apple (wrap the rest in plastic to prevent drying). Roll the dough into a fairly thin sheet on the floured surface, constantly dusting with flour to prevent sticking. The dough should require some effort to roll. Cut the rolled dough into strips, then cut the strips into rhombuses. Arrange the rhombuses on parchment paper or on a floured surface, and let them dry for 30–40 minutes.
Meanwhile, the broth and meat should be ready. Using a slotted spoon, remove the meat from the broth and set aside. Remove the spices from the broth and strain the broth through several layers of cheesecloth. It's best to cool and chill the broth to remove the solidified fat from the surface, but if you're short on time, you can skip this step.
Let the meat cool slightly, remove it from the bones, and cut or pull it into small pieces. Slice the onion into half-rings or rings. Cook the noodles in this broth. To prepare the onion, place it in a colander over the pot of boiling broth—essentially steaming it.
Take out the cooked noodles, mix the meat with the steamed onion, warm the mixture slightly over steam, and place it over the noodles. The dish is now ready to serve.
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