Balyk Beshbarmak
Balyk beşbarmak (BAH-luhk besh-bar-MAHK)
Fish with Noodles
Caspian Sea fish served over wide hand-cut noodles in a fragrant broth flavored with dill, parsley, and bay leaves.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: fresh dill, parsley, onion rings
Accompaniments: fish broth, chorek
Instructions
-
1
Make a firm dough from flour, water, and salt then knead until smooth and let rest for thirty minutes covered.
-
2
Poach fish fillets gently in broth with bay leaves and half the dill for fifteen minutes until just cooked through.
-
3
Roll dough thin and cut into wide flat noodle strips about five centimeters across and ten centimeters long.
-
4
Cook noodles in the fish broth for eight minutes until tender then drain and toss with butter on a serving platter.
-
5
Flake the poached fish into large pieces and arrange them over the buttered noodles on the platter.
-
6
Top with sauteed onion rings and garnish with remaining fresh dill and parsley then serve with hot broth alongside.
Did You Know?
Turkmenistan has a long Caspian Sea coastline and this dish showcases the lesser-known seafood tradition of Turkmen cuisine.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- sharp knife
- skillet
Garnishing
fresh dill, parsley, onion rings
Accompaniments
The Story Behind Balyk Beshbarmak
Balyk beshbarmak reflects the important but often overlooked fishing traditions of Turkmenistan's Caspian Sea coast. While most Central Asian beshbarmak uses lamb or horse meat, the Turkmen coastal communities adapted the dish using fresh Caspian fish, particularly sturgeon. This variation represents the unique intersection of nomadic culinary traditions with maritime culture.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!