Beshbarmak is a Bashkir, Tatar and Kazakh hot meat dish. The original of this word is from words “besh” and “barmak”, which mean “five fingers”. That’s because nomads didn’t use forks and knives, they took the meat with their hands. Basically, Beshbarmak is stewed meat with noodles. To cook it, you just stew the meat (mostly it’s lamb), add noodles and that’s it! However, there are some technologies of cooking to make it even tastier. In Kazakh cuisine, which is the origin of the Beshbarmak, if it’s made with lamb, it can be served in an order. First, they serve the head of the ram. Of course, they remove the wool, horns, teeth, and lower part of the jaw with the tongue. Then, they serve hipbone, then the ribs, then small back bones, liver and, finally, the scapula. This also has its different names and cooking technologies in other Middle Asian countries. In Kyrgyzstan it’s usually called Beshbarmak, but sometimes people call it “tuuralgan et”. Moreover, it is cooked in a cauldron. In Tatarstan, it is called “bishbarmak” or “kullama”. They cook it with young horse meat in Tatarstan.