home
Psychology of communication
How did the intelligentsia feel about amplification. How did the intelligentsia feel about increased censorship? Intelligentsia as a social group

How did the intelligentsia feel about amplification. How did the intelligentsia feel about increased censorship? Intelligentsia as a social group

24.02.2019

Traditionally, beshbarmak is made from lamb or horse meat, but it is also made from beef and chicken. To be honest, I don’t like pork, so in our family it is customary to cook beshbarmak from beef and sometimes chicken.

Surpa is poured into bowls, and beshbarmak itself is served on a large common dish, from which everyone puts meat and juices on himself.

Cooking beshbarmak from beef at home

Beshbarmak is actually very easy to prepare. The difference in recipes is only in the type of meat used. Sometimes potatoes are also boiled to it.

We will need:

beef pulp;
onions - 2 pcs;
carrots - 1 pc;
salt;
Bay leaf;
greens;
juicy (purchased or cooked by yourself);
vegetable oil for frying onions.

Cooking:

Carrots and onions will make our meat broth clear and tasty.

For those who love surpa (shurpa), pour the broth into bowls. And in the rest, cook the juices.

Besbarmak can also be cooked with potatoes, just boil peeled, halved potatoes and serve them along with meat and juices on a platter.

Classic lamb beshbarmak recipe

Beshbarmak is traditionally made from lamb. Lamb is sold everywhere, unlike horse meat, so let's take a closer look at this recipe.

We will need:

lamb pulp;
carrots - 1 pc;
onion - 2 pcs;
salt, pepper to taste;
Bay leaf;
juicy.

Cooking:

We boil the meat. When the water boils and foam appears, let it boil a little, then we take out the meat, pour out the first broth. Pour water into a clean saucepan, salt it, add bay leaf, put on fire to boil.
When the water boils, we dip our meat into it.

I always boil meat in the second broth. If you are cooking on the first broth, then you do not need to do everything that is written above. Just boil the meat in salted water with bay leaf.

We clean the onions and carrots, add whole or chopped carrots and one onion to the broth.
Cut the second onion into half rings and fry in butter.
When the meat is fully cooked, take it out and cut into pieces.
We chop the greens.
Boil the juices in meat broth until ready.
We spread everything on a large dish, sprinkled with herbs.

How to cook chicken or duck beshbarmak with potatoes

Nevertheless, beshbarmak is a unique dish, it can even be prepared from poultry meat. It turns out very cheap and delicious!

We will need:

any part of a chicken (or duck);
potato;
onion - 2 pcs;
carrots - 1 pc;
Bay leaf;
salt pepper;
greens.

Cooking:

We boil the meat. Drain the first broth after boiling, cook on the second broth, salt the water, add bay leaf, half a peeled onion and carrots.
When the chicken is cooked, cut it into pieces.
Fry the onion in oil or blanch it, filling it with hot broth to remove bitterness.

I love when the onion is fried, but the second option is also acceptable. Choose what is closer to your taste preferences.

Part of the meat broth is poured into bowls, in the other part we boil the juices.
We clean the potatoes, wash them, cut them in half and boil them in salted water.
When everything is ready, put the succulents, meat, onions and potatoes on a large dish, sprinkled with herbs.

We make dough for juicy for beshbarmak at home with our own hands

And now the most interesting thing is how to make juice (noodles) for beshbarmak? Yes, very simple.

We will need:

flour - 500 g;
boiled water - 0.5 cups;
eggs - 2 pcs.;
salt - a couple of pinches.

Cooking:

You can knead the dough for juice right on the table. We sift the flour.
We break eggs into it, salt.
We begin to knead the dough, gradually adding water. The dough is tough
Roll out the dough on the table as thin as possible. We leave it for a while so that it dries slightly. Then cut into rectangles or rhombuses, as you like.
You can start cooking right away.

As you can see, everything is very simple! Well, which beshbarmak you prefer, decide for yourself. Bon appetit or, as they say in my homeland, as tattі bolsyn!

Beshbarmak is delicious and hearty meal based boiled meat and special noodles. The dough for beshbarmak has a unique taste, it is easy to make it yourself. There are many cooking options.

Kazakh beshbarmak dough

The first recipe to consider is Kazakh beshbarmak. The national Kazakh dish is translated into Russian as “five fingers”, because it must be consumed exclusively with hands, without cutlery. All festive feasts and celebrations are accompanied by delicious dish dough and meat.

To prepare a gourmet dish you need:

lamb or horse meat - 2 kg;
water;
smoked shuzhuk;
Bay leaf;
salt;
1 onion;
black peppercorns;
flour;
1 egg;
ayran;
lemon;
cottage cheese kurt - for serving.

Step by step recipe:

Boil a whole piece of meat with bones in a thick-walled pan or cauldron, add shuzhuk. When boiling, remove the foam from the broth and reduce the heat. The meat should languish for 2.5-3 hours. 10 minutes before full readiness, add spices and bay leaf.
From an egg, one glass of water, 1/3 tbsp. l. salt and flour in the amount that is needed to knead a given volume of liquid ingredients, knead a tight dough. Roll out round cakes 10 mm thick. Their diameter should be 200-250 mm. Leave them to dry on a clean, dry towel.
Cut the finished meat into small portioned pieces, transfer to a bowl and cover with a lid.
Pour some of the broth with the fat that has accumulated at the top into a small bowl. Based on it, cook a special gravy called tuzdyk. To do this, bring the liquid to a boil on the stove, add the onion rings. Cook for 1 minute, remove from heat, cover and leave to infuse.
From the remaining broth you need to make kulagnan. Boil the pre-prepared dough in boiling shurpa for 5-6 minutes.
To serve, put kulagnan on a large dish, place the meat on top, pour over the ingredients well with the help of fatty broth with onions.

Thanks to the use of kefir for making dough, it acquires a soft, delicate texture. Required components:

2 eggs;
450 g flour;
salt;
sunflower oil - 15 ml;
kefir 110 ml.

Step-by-step production of kefir dough:

Beat the eggs in a small bowl, pouring in the chilled kefir gradually.
Add salt and mix well.
Sift the flour through a fine sieve, pour the prepared liquid mixture into it in a thin stream.
Add oil.
Knead the dough by hand until a homogeneous mass is obtained.
Refrigerate for 30 minutes, wrapped in cling film.

When creating a dough, salt is added to small amount, sugar should not be used at all.

How to cook with broth

In order to make dough on the broth, you will need the following components:

2 cups of flour;
3/4 tsp salt;
2 eggs;
1/2 st. broth;
1 st. l. vegetable oil.

Cooking method:

Drive eggs into a glass, pour cold broth, without adding 10 mm to the top. Salt and mix thoroughly.
Sift the flour into a deep bowl with a fine sieve, pour the resulting liquid mixture into it with the addition of vegetable oil.
Knead the dough well with your hands until it is smooth and elastic to the touch. You need to knead until it stops sticking to your hands. The total amount of flour used should not exceed 2.5 cups so that the dough does not become knocked down. Wrap in cling film and leave in the refrigerator for half an hour.

Ready-made dough in the broth can be used to make noodles in beshbarmak.

The broth, as well as water, must be used to create a dough in a well-chilled form, having previously placed it in the refrigerator.

Dough for beshbarmak on sour cream and milk

To make a test, follow these steps:

Crack the eggs into a deep bowl, season with salt. Whisk with a whisk.
Pour milk at room temperature into the egg mixture. Mix until smooth.
Add 1 spoon of sour cream.
In a slide of sifted flour, make a recess into which carefully pour the resulting liquid composition.
Lubricate the kneaded dough sunflower oil. Cover with a towel. Leave to rest for 60 minutes.
Divide the dough into several pieces.
Roll out and dry slightly.
Cut into diamonds of the same size and cook in a meat-based broth prepared in advance. Lower the noodles gradually, one at a time.

Noodles according to this recipe are delicious and have a delicate texture. But it is quite high in calories and is not suitable for people who follow the right diet.

No added eggs

If there were no eggs in the kitchen, you can knead the dough for beshbarmak without them. For this you will need the following ingredients:

0.2 l of water;
0.035 l sunflower oil
salt;
flour.

The process is carried out in several stages:

Pour boiling water into a deep bowl, add salt and oil.
Add flour in small portions and knead a dense dough.
Place the finished mass in a bag or wrap in cling film. Leave on the table to cool.
Roll out the dough, cut and cook in the broth until tender.

Boil the dough only in boiling water. In this case, each layer must be lowered into the pan separately so that the parts do not stick together during cooking. How to cook pasta so that it does not stick together - 7 secrets proper cooking delicious pasta
You can knead the dough for beshbarmak noodles on the water. To do this, you need to use the following components:
2 eggs
450-470 g flour;
0.1 l of water;
salt;
0.015 l of sunflower oil.

Step by step recipe:
Gradually pour well-chilled water into the bowl while beating the eggs. Salt and stir.
In small parts, add flour sifted through a fine sieve.
Knead the dough with the addition of vegetable oil until a homogeneous consistency is obtained.
Leave the elastic dough wrapped in cling film in the cold for 20 minutes.

To preserve the shape of the noodles, experienced housewives recommend that the rolled dough be sprinkled with flour and left to dry for a few minutes before cooking the noodles in the broth.

By by and large all beshbarmak recipes are pieces of boiled meat with noodles. Here are just the subtleties in the cooking technology and the peculiarity of serving the dish, which are inherent only to him, distinguish beshbarmak from other similar pasta with meat.

The Kazakh dish beshbarmak is translated as “5 fingers”, as oriental nomadic peoples eaten traditionally with hands. And such a meat-flour dish is inherent in many cuisines. Turkic peoples: Bashkir, Uzbek, Kazakh, Kyrgyz, Tatar, Turkmen, Karakalpak, etc.

Of course, any oriental restaurant will offer beshbarmak to its guests. But since it is cooked at home, no one will treat it anywhere.

Basic principles of cooking beshbarmak

Cooking beshbarmak at home is easy even for a beginner, especially if you understand its essence. This is a compound dish, which includes boiled meat and boiled dough.

Moreover, both components are prepared separately, and are combined only on a plate.

There is not much meat

If you ate without meat, it means you are hungry. It is this principle that underlies the preparation of beshbarmak. Therefore, there should be a lot of meat here. In addition, it should not be lean, but bold. Whose meat will be the basis of the recipe does not matter, perhaps the dish will generally be prepared from different types.

The main thing is that the meat boils very well, becomes soft and gives a strong and fatty broth..

Step-by-step tips will tell you how to cook beshbarmak:

Prepare the meat for laying in the pan. All pieces should be washed well, remove all films and veins. But you don't have to cut off the fat.
Place the meat in a large saucepan, and best of all in a cauldron, and pour water to the top.
After boiling the water, very carefully and carefully remove all the foam that has risen with a slotted spoon.
To make the broth more fragrant, you can put a whole peeled carrot, garlic and onion in it.
After the broth boils and all the foam is removed, it is necessary to reduce the heat to a minimum and leave the meat to cook for 2 hours.
Collect all the fat from the surface of the broth in a separate bowl. You will need it to grease the dough.
Salt the liquid and add the necessary spices. Let the meat cook for another 15 minutes.
Remove from pot and discard all vegetables.
Select all the meat on a plate. Let it cool down a bit.
To serve, all the meat must be stripped from the bones and divided into pieces. Each recipe has its own way of slicing: tear with your hands into fibers, cut into large pieces or carefully cut into plates.
Put the finished meat on the dough.

An obligatory component and decoration of beshbarmak is a passivated bow.

Cut the head of a large onion into half rings of the required thickness and lightly fry in a pan with the addition of oil and a small amount of broth. As a result, the onion should not be fried, but stewed. When it becomes translucent, it is laid out on the meat, distributing evenly over the entire top, or folded in a slide in the center of the dish.

Homemade dough - handmade

The recipe for the beshbarmak test is very simple. It is kneaded, as a rule, on an egg and water. In various recipes, both the yolk alone and the whole egg can be used.

The dough should not be very salty or even bland..

Sift flour into a deep bowl. This should be done, then the dough for beshbarmak and ready product become soft and airy.
Beat the required number of eggs or yolks into the flour.
If there is salt in the recipe, add it to the flour at this stage.
Pour the required amount of water into the bowl. It is best if the water is very cold.
Mix thoroughly. Knead the dough with your hands until it becomes elastic. If necessary, add a little flour.
Cover the bowl with a towel and let the dough rest for about 30 minutes.
Knead the dough again on a floured board. Divide it into several parts (usually 4).
Roll out each part of the dough thinly into a layer no more than 2 mm.
Usually in beshbarmak, pieces of dough are diamond-shaped. Therefore, lightly crush a thin layer of dough with flour and cut into strips, which are then cut into diamonds.
Let the rhombuses lie down a little before cooking. The dough should be boiled in the meat broth left after cooking the meat.
When the meat is taken out, the broth should be seasoned with spices (if required by the recipe) and brought to a boil. Gently place dough balls into the boiling liquid. They should be laid one at a time in order to avoid sticking together.
Boil the dough for about 5 minutes. It must be stirred periodically.
Remove the finished rhombuses with a slotted spoon and put them on a large flat dish. From above they are watered with fat collected from meat.

As you can see, it is not so difficult to cook beshbarmak correctly. It is only necessary to prepare for the fact that the process will be lengthy due to the long boiling of meat. But final result worth it!

Recipes in Eastern countries

Different nationalities cook beshbarmak in their own way. ancient traditions and preferences. The meat can be anything, but more often it is beef, horse meat, lamb, and noodles or other flour products (diamonds, squares, pieces of boiled dough) are prepared by hand in the old fashioned way, and store ones are not used.

It is not difficult to cook beshbarmak at home on your own. Decide on the recipe - and go!

Kazakh style with horsemeat sausage

The most common and famous is beshbarmak in Kazakh. Each region of the country has its own meat preferences, but the presence of kazy (horse meat sausage) is usually mandatory. And beshbarmak is being prepared in a huge cauldron for the whole large family.

Ingredients:

Beef - 1 kg;
Kazy - 1 kg;
Onions - 5 pcs;
Peppercorns - 6 pcs;
Bay leaf - 4 pcs;
Salt - to taste;
Dill optional;
Flour - 500 gr;
Water - 250 gr;
Egg - 1 pc;
Salt - to taste.

Cooking beshbarmak in Kazakh:

Prepare meat and kazy in the usual way. Put them in a cauldron, pour cold water, boil. Remove the foam that has risen, add salt, pepper, bay leaf to the meat. Make a small fire and leave the meat to cook for 2 hours. During the cooking process, do not forget to remove the foam.
Remove the prepared pieces of beef and sausage from the cauldron and cool slightly. Then cut the meat into pieces of 0.5 cm. Pour a little from the total mass of the broth to cook the flour base.
For Sochi, knead the dough from flour, eggs, water and salt. Let the well-kneaded dough rest for 30-40 minutes.
Roll out the pieces of dough into a thin layer and cut it into large squares. Boil the broth.
Dip the sheets of dough for 3-5 minutes in a boiling broth. Remove with a slotted spoon and place on a large plate.
Chop the onion into half rings large size. Transfer it to a frying pan and simmer until transparent, adding a little broth.
Before serving, pieces of meat should be heated in a small amount of broth. Put them on Sochi. Spread the onion over the entire surface of the meat. If desired, beshbarmak can be decorated with finely chopped dill.

Uzbek style with beef

The secret of making Uzbek beshbarmak is that there is no secret. The simpler the better. More meat and the usual beshbarmak from beef will seem like a heavenly delight.

Ingredients:

Beef - 1.3 kg;
Bay leaf - 2 pcs;
Allspice - 4 pcs;
Onions - 2 pcs;
Parsley - 1 bunch;
Salt, pepper - to taste;
Egg - 2 pcs;
Water - 200 ml;
Flour - 600 gr;
Salt - ½ teaspoon.

Preparation of beshbarmak in Uzbek:

Rinse a piece of meat on the bone with water, put it in a deep bowl and pour water over it. Bring the beef to a boil and skim off any foam that has risen. Boil for 1.5 hours, periodically removing the foam. During the cooking process, add allspice, peas, bay leaf and salt to taste. You can also put peeled carrots and onions in the broth. Continue to cook the meat for another 1.5 hours.
While the beef is cooking, knead the dough. Sift half of the flour into a bowl. Beat eggs into it, add salt and add water. Knead the dough well and knead it until it starts to move away from your hands. Roll the dough into a ball and let it “approach” for 20-30 minutes.
Tearing off small sizes of dough from a common piece, roll them into thin layers, which are then cut into rhombuses.
Remove the cooked meat from the broth and let it cool slightly. Strain the broth itself from spices and vegetables. Remove the slightly cooled beef from the bone and cut into small pieces.
Cut both onions into rings. Fry one in a pan with the addition of fat from the broth. Cook onion until transparent. Boil the second onion in a small amount of broth. As soon as it becomes soft, remove from the pan.
In the broth where the onion was cooked, if necessary, add salt and ground pepper. Boil dough balls in it.
Remove the ready-made pieces of dough from the pan and mix with the onion fried in a pan.
Put boiled rhombuses with onions in a deep plate, spread beef on top, and put boiled onions in the center. Beshbarmak can be seasoned with pepper and garnished with chopped parsley.

Kyrgyz lamb and offal

Despite the general similarity of dishes, beshbarmaki different countries, yes and different regions one country may differ from each other due to different historical reasons. For example, in the south of Kyrgyzstan, they cook not just lamb beshbarmak, but with the addition of lamb offal.

Do you want something interesting?

Mutton:

Ribs - 1 kg;
Heart - 2 pcs;
Kidneys - 5 pcs;
Testicles - 4 pcs;
Onions - 2 pcs;
Greens - 1 bunch;
Zira or coriander - a pinch.

For test:

Flour - 2 cups;
Eggs - 2 pcs;
Water ¼ cup;
Salt - a pinch.

Cooking beshbarmak in Kyrgyz style:

Rinse lamb ribs and offal well. Remove the film from the ribs and cut them into portions.
Cut the hearts in half, wash the inside and remove the part where the vessels are located. Divide the halves of hearts into 6 parts.
Release the kidneys from the films and cut lengthwise.
The testicles are also carefully cut lengthwise and carefully remove the pink flesh from the skin, which is cut into 4 parts.
Put the ribs with hearts in a saucepan and pour 3 liters of water. Cook over low heat for about an hour. Do not forget to constantly remove the foam.
After the ribs with the heart are cooked, take them out of the pan and fry them in a pan. When they are golden brown, add the kidneys to the pan and salt everything.
Salt the remaining broth to taste and pour half into another saucepan. One part - sorpa - will go as an addition to beshbarmak. and the second is needed for cooking dough.
And knead the dough from flour, eggs, water and salt. Mix well and thoroughly. Roll out the well-kneaded dough thinly. Cut it into strips 5 cm wide, each of which is cut into squares or rhombuses.
Cut onions into half rings. Put half of the onion into the remaining broth that is slowly simmering, and add the other half to the meat for frying.
When the onions in the pan get a little tired, add crushed coriander or winter.
Carefully spread the dough to the onion stewed in the broth. It is necessary to constantly monitor that the pieces do not stick together.
While the dough is cooking, to the ribs and lay out the testicles. Gently mix all the contents of the pan. As soon as the testes are reddened, you can turn off the fire.
The finished dish is formed a little unusual. On the bottom of the plate, the entire contents of the pan are laid out in an even layer, i.e. lamb ribs and offal. Top - dough with boiled onions. For beauty, you can crush with chopped herbs. Hot sorpa is served in a separate bowl.

Recipes for cooking in European countries

It rarely happens when a dish does not undergo changes under the influence of external factors. And beshbarmak is no exception. Loved by many, it began to change in composition and method of preparation. So, the religion of the Turkic peoples is Islam, according to the laws of which the consumption of pork is prohibited.

But having become widespread among the European part, the preparation of beshbarmak was changed to suit the taste preferences of other peoples, and pork became one of the options for the meat component.

To reduce the cost and to speed up the preparation of meat, they began to make beshbarmak from chicken and ducks. And cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technical progress. Plus, it's fast and convenient.

With lean pork in a slow cooker

Unfortunately, it is not always possible to stand at the stove for 2 hours and remove the foam from the broth. And a hearty meal oh how you want!

Beshbarmak from pork in a slow cooker is adapted to modern realities Tatar recipe with potatoes.

Ingredients:

Pork - 300 gr;
Onions - 2 pcs;
Potatoes - 2 pcs;
Egg - 1 pc;
Water - ⅓ cup;
Flour - 1 cup;
Salt, black pepper - 1 pinch.

Cooking pork beshbarmak in a slow cooker:

Cut lean pork meat into portions and place on the bottom of the bowl.
Peel a medium sized potato and cut into 4 pieces. Lay it on top of the meat.
Cut the onions into rings and arrange on top of the potatoes. Salt and pepper everything. Pour about 2 liters of water into the bowl.
Cook in a slow cooker on the “Extinguishing” mode for about 50-60 minutes.
While the meat is cooking, prepare the unleavened dough. Mix flour with water and egg. Mix well and roll into a thin layer. Cut the dough into squares. Boil each piece in boiling water for no more than 1.5 minutes.
Put on a large plate in layers: dough squares, and on top - meat with onions and potatoes.

With poultry meat - chicken or duck

The recipe for beshbarmak at home can be quite simple and quick. Adjusting to the frantic rhythm modern life, the dish undergoes a number of changes, which, fortunately, do not affect its taste. This recipe involves poultry meat (chicken or duck), and also uses ready-made dough sheets.

Ingredients:

Bird - 1-1.5 kg;
Onions - 3 pcs;
Salt and pepper - to taste;
Noodles for beshbarmak - 1 pack.

Preparation of beshbarmak from chicken or duck:

Gut the bird and rinse well. Divide the carcass into portions. Put the bird in a saucepan, cover with water and season to taste with salt and pepper. Cook until tender, constantly skimming off the foam. Beshbarmak from duck turns out to be more rich and fatty. When the bird is ready, remove all the pieces from the pan. Separate the meat from the bones and tear or cut into small pieces.
Peel the onions and cut in half. Chop the onion into thin half rings. Put it in a bowl and pour over hot broth. Cover with a lid and let it brew.
Boil the finished dough sheets in boiling broth for several minutes. Then take them out with a slotted spoon and arrange on plates. Put the bird on top and pour all the broth with onions. Beshbarmak can be sprinkled with a little greens.

How to serve beshbarmak

It is very important not only to make beshbarmak correctly, but also to serve it flawlessly.

There are 3 types of serving beshbarmak:

classical. The most common type of serving, when all the components are stacked in layers on a large dish. Traditionally, the sequence is as follows: pieces of dough-meat filling-vegetables, i.e. onion. And a bowl of meat broth is placed next to the guest.
Portion. The basis of this type of presentation is the traditional one. In a deep portioned plate, beshbarmak is also stacked in layers in the same sequence. But at the end, the dish is poured with broth on top.
Separate. A common type of delivery. Meat, stewed onions, boiled pieces of dough and broth are served in separate bowls. Each person present himself puts the amount of filling he needs on his plate.

Now it became clear how to make beshbarmak. But how tasty it is, you need to make sure by preparing one of the recipes yourself.