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Beshbarmak |
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Besh barmak is a popular dish in Kazakhstan and also
eaten in Kyrgyzstan. It is known in Xinjiang as well, where it is commonly
called Narin. 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. It is usually
served in a big oval dish. Treating to beshbarmak is
accompanied with an original ritual. The meat itself is served in large pieces. Beshbarmak
-is usually served
with ak-nan - special flat bread baked with onion, and sorpa - mutton broth in
bowls called kese. ‘Amen’ is always said at the end of the meal to give thanks
to God.
Beshbarmak is traditionally served according to the ritual.
The koy-bas, or sheep's head boiled in a kasan
(a type of large cooking pot), is put before the most honorable
guest, usually the oldest one. This person cuts the bits and parts from the head
and offers them to the other guests at the table. The younger adults often
receive the bones of the legs and shoulders. Youths are given sheep's ear with
the wishes to be careful; girls get a palate so as to be diligent. The other
parts of the carcass are not considered any less meaningful. Most respectful
guests are treated to gammon and shank. A young bride receives the brisket;
married women instead take the neck-bones. Boys and children are given the
kidneys and heart, which are supposed to make them mature; however, children are
not allowed to eat sheep's brain because it is believed to make them
weak-willed. Knuckle is never served to a young girl because of the belief that
it will cause her to forever remain an old maid.
