Beshbarmak

1. Place the meat in a large pot and cover with water. Add salt and spices then bring to a boil. Reduce heat and simmer until the meat is tender - this could take several hours depending on the type of meat used.
2. While the meat is cooking, prepare the noodles. Mix flour with water to form a dough. Roll out thinly then cut into squares or rectangles.
3. Boil the noodles in a separate pot until soft then drain.
4. Once the meat is cooked, remove from broth and shred into bite-sized pieces.
5. Sauté onions in some fat skimmed off from the broth until golden brown.
6. Assemble your Beshbarmak by layering noodles onto a platter followed by shredded meat on top.
7. Pour sautéed onions along with some broth over your assembled dish then garnish with fresh herbs before serving.

Serving and eating etiquette: Beshbarmak isn't just about eating; it's an experience steeped in tradition and etiquette. It's typically served family-style on a large platter known as "tishtyk." Everyone gathers around the table to share the meal - a symbol of unity and communal spirit. Eating with one's hands is traditional but not mandatory. Using your right hand, you pick up a piece of meat or noodle, dip it in the broth then eat it. It's customary for elders or guests of honor to be served first as a sign of respect.