Beshbarmak (beşbarmaq)

Instructions

1. Knead the flour, egg, salt and lukewarm water until you have a firm, smooth dough. Cover and rest for 30 minutes.
2. Put the meat with its bone in a large pot, cover with cold water, bring to the boil and skim carefully.
3. Add the whole carrot, bay leaf, pepper and salt, then simmer gently for about 1 hour 30, until the meat falls off the bone.
4. Meanwhile, thinly slice the onions and cook them in the oil over low heat for 15 minutes, until soft and golden.
5. Roll out the dough into a thin sheet, then cut it into large diamonds about 5 cm wide.
6. Cook the diamonds for 8 to 10 minutes in some of the simmering broth, then drain them.
7. Arrange the pasta on a large platter, top with pieces of meat and onions, then moisten with a little hot broth.
8. Serve straight away, with a cup of broth and some finely chopped spring onions.