A Central Asian dish focusing on very energy dense foods, hearty, good for cold winters.

https://en.wikipedia.org/wiki/Beshbarmak

The term beshbarmak means “five fingers” because nomads traditionally eat this dish with their hands.[6] Another name for beshbarmak in Kyrgyz is tuuralgan et, which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce. It is typically served on large communal platters, shared between several people,[4] after shorpo, which is a first course of mutton broth served in bowls called kese.

Not exactly carnivore, and the noodles are a carb overload, but not all preparations require the carbs, and they can be skipped (i.e. just don’t eat the noodles when its served). Lots of bone marrow in the boiling, and nutrient dense foods!

A much longer full cooking video https://youtu.be/CWMW_Zp2PrQ if you want more details