Beshbarmak (Kyrgyz: бешбармак — "five finger") is a dish from Central Asian cuisine. Beshbarmak is usually made from finely chopped boiled meat with noodles and often served with chyk, an onion sauce. It is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. It is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought to help with settling the stomach. Festive beshbarmak can be cooked together with kazy and chuchuk.