Beshbarmak

It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and North Caucasus, as dograma in Turkmenistan, as kullama in Bashkortostan and Tatarstan.

Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce.

[3] The construction of beshbarmak as a national dish dates to the Soviet literature having inherited the nomadic and "settler" dichotomy from the Russian Empire.

If an animal, such as a sheep, was slaughtered in a guest's honor, then the host serves ustukan, different cuts of meat, to different people, depending on their gender, age, and rank in the social structure.

[5] In the classic variant of beshbarmak, as it is now prepared in northern Kyrgyzstan (especially in the Naryn region), a good, sharp knife called maki (Kyrgyz: маки) is required to thinly dice all the ingredients before they are put on the dastarkhan.