Diemazz

Besbarmak

Besh barmak (from Kyrgyz: беш, 'five', Kazakh: бес, 'five', and Kazakh and Kyrgyz бармақ, 'finger, and Besh parkmak in turkish') is a popular dish in Kazakhstan and also eaten in Kyrgyzstan. It is known in Xinjiang as well, where it is commonly called Narin. In Turkish, it is called beş parmak.

The term Besh barmak means "five fingers", because the dish is eaten with one's hands. Besh barmak consists of boiled horse or mutton meat with small pieces of pastry boiled in broth and sprinkled with parsley and coriander. The meat is usually diced with knives and often mixed with boiled noodles. ‘Amen’ is always said at the end of the meal to give thanks to God.

Serving

Boiled sheep's head, boiled in a kasan is put before the most honorable guest, who cuts the bits and parts from the head and offers them to the other guests at the table. The oldest are always presented the first bones of the sheep, an elderly man may be given the thigh bone (jambash). The younger adults often receive the bones of the arms, legs, and shoulders. ^[1]

See also

• Cuisine of Kyrgyzstan
• Kazakh cuisine
• Cuisine of Xinjiang

References

External links

• Besh barmak

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