Beschbarmak means "five fingers" in the Kyrgyz language. The name comes from the tradition that the dish is usually eaten with the hands. Beschbarmak is usually prepared on festive occasions, for example to celebrate the birth of a new child, an important birthday or a death in the family.
A special tradition when mutton is used instead of horse meat is to place a boiled sheep's head on the table in front of the most honored guest. The latter then cuts off pieces of the head and is allowed to offer them to the other guests at the table.
Kyrgyz Cuisine: Paloo
