From a traditional dish Turkic peoples beshbarmak has long become a favorite international version of delicious and rich dishes for the holidays and for everyday lunches. In this collection we will teach interesting recipes beshbarmak, we will talk about unusual options with horse sausage and democratic chicken.
Juice on beshbarmak - cooking secrets
Beshbarmak is the legendary food of all nomadic peoples. The name comes from the merger of two Bashkir words - "besh", meaning five, and "barmak" - fingers. From time immemorial, the dish was eaten from one large cauldron, raking in pieces of meat and dough with the entire five of the palm. This hearty meal has repeatedly saved entire tribes from starvation, and the nomads, it’s not hard to guess, had no time for ceremonies.
Now cutlery is used everywhere, but food has not lost its value. In Kyrgyzstan, the standard of living of people is even measured by the "beshbarmak index": it allows you to compare the incomes of residents different regions countries, focusing on the cost of the ingredients for the dish.
You need to start cooking beshbarmak with cooking "juicy", as special noodles in the form of diamonds are correctly called. The taste of the whole beshbarmak will depend on the skill of the hostess. How to cook the best juices?
Thick noodles are a sign of the inability and inexperience of the cook, while thin noodles can fall apart and make the broth cloudy.
For the test, let's prepare:
- 500 g flour;
- 2 eggs;
- half a glass of water;
- a pinch of salt
Add water, eggs to the sifted flour, start kneading, constantly adding flour. Knead until the dough becomes elastic, dense, elastic. Next, roll out the dough into one layer. It is very important that the thickness of the layer is the same and does not exceed 3 mm. Difficulties should not arise: such a dough rolls out easily. It remains to cut it with a knife into curly pieces-diamonds or squares - both forms are considered acceptable. Final stage- sprinkle the juices with flour and leave to wait for the moment when they are boiled.
The secret is that juices can be made even the day before the proposed feast.
Classic beshbarmak with lamb
Challenge the right to the most the right recipe dishes will certainly be called upon by all countries and republics where nomadic tribes lived. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way for centuries.
The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel meat, but times are changing and chicken is also used today - there is nothing wrong with that. But lamb is still considered a classic. We will tell you how to cook lamb beshbarmak among the inhabitants of Kazakhstan.
For cooking we need:
- 1 kg of fresh lamb;
- juicy (recipe see above);
- butter -150 g;
- onions - 2 heads;
- garlic - 2 teeth;
- salt, black pepper to taste.
The meat should literally come off the bone; crush it into individual fibers with your hands.
First, boil the meat with onions, garlic and spices on the smallest fire. It should become so soft that it falls apart into separate fibers, as soon as you touch it with a fork. We tear into separate fibers. Previously, the technology required grinding meat into thin fibers as thick as a hair. So they paid tribute to the aksakals, who, due to old age, had no teeth and chewed with difficulty. But today the situation has changed - it is fashionable to serve large pieces of meat that speak of prosperity in the house.
In the process of cooking the broth, it is important to remove the foam from it, otherwise the broth will be cloudy.
While the meat is cooling, prepare the sauce. Shred the onion into half rings, put butter on top, add black pepper. Pour in the broth where the meat was languishing. The sauce is ready!
In parallel, boil the juices in the meat broth. It remains to collect beshbarmak. To do this, pour the meat with sauce, spread it next to (or on top of the dough). Drizzle lightly with broth.
Try not to overdo it with the broth: initially, the dish was eaten with the hands, so it looked more like the second, and the broth only gave extra juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink it at his own discretion.
Ready beshbarmak is thick, rich, multi-layered and very fragrant. In Asia they eat it big company drinking strong black tea with milk and salt. The dish is self-sufficient, but it is quite possible to decorate it with a generous bunch of greens, and eat it with pieces of warm bread cakes.
with beef
In fairness, we note that horse meat and lamb are considered rather specific types of meat in the European territory of Russia. For such gourmets, the beshbarmak recipe democratically allows you to move away from the traditions of nomads, replacing meat with a piece of beef or veal. For the dish, you will need any part of the beef, but it is better to take young and tender veal.
Boil a kilogram of meat in a small amount of water until soft. Together with beef, you can put any roots and spices, for example, celery root or parsley roots. While the meat is cooking, prepare the pieces of dough, make the sauce, and then put everything in the same sequence as in the classic recipe.
It is believed that the traditional Kazakh dish “beshbarmak” makes hand-rolled dough truly delicious. Store shelves are full of various ready-made juices that make life easier for the Kazakh daughter-in-law. But wise housewives advise: knead and roll out the dough with your hands - this is how you give your love to the dish. Your attention - the most practical test recipes.
Khanym Akhmetova,
Representative of the International Eco-Gastronomic Organization "Slow Food" in Kazakhstan, Deputy Chairman of the Center for National Values "Otbasym":
"Despite the fact that beshbarmak is considered an uncomplicated dish, every housewife still has her own technologies and secrets - how to properly cook meat and roll out dough. Such secrets are passed from mother to daughter, from apashka to granddaughter. Through memories and joint cooking.
The main secret of beshbarmak is well-cooked meat. I will share my recipe: meat must be put in cold water. In order for the broth to be transparent, of course, you need to remove the resulting foam. But at the same time, the sorpa can also remain cloudy. How to be?
I put the whole peeled onion in the broth, and the protein foam does not disperse in the broth–sorpa becomes transparent. As the water boils, you need to reduce the fire and continue to cook the meat on the slowest fire. Only with such natural cooking in a gurgling broth will the meat turn out to be especially tasty.
I prefer to knead the dough on the broth. I dilute the hot broth (1 cup) with boiled water, a little salt (1 teaspoon) and add flour (2 cups). I knead the dough and leave it to "ripen" under cling film or in a closed plastic round bowl.
The dough should be homogeneous and elastic. This is obtained precisely when you knead the dough on the broth, without eggs. In such a test, there is a natural taste, the taste of beshbarmak from childhood.
Roll out and knead the dough first with your hands, first making a small cake, and only then with a rolling pin of medium thickness evenly and calmly begin to roll out. The dough is not tolerant sudden movements! When you roll out the dough with your hands, think only about the good, all your energy goes into the dough through your hands. This has been tested for thousands of years.
In different regions of Kazakhstan, Kazakh women roll the dough in different ways: someone prefers to roll out whole circles, someone always cuts it into rhombuses and squares. Since I live in Astana, it is customary for us to roll out and boil the dough completely, without cutting it. And only then, when the dough is ready, the hostess cuts it already on a dish.
Italians don't overcook spaghetti, while for Kazakhs it's important not to overcook the dough. I myself often experimented, bought ready-made juices in stores, but they all industrial production, the taste is clearly different from hand-rolled dough. The most important "life hack" is to cook beshbarmak with love.
Tamara Dalabaeva with her granddaughter Alnura:
"Your hands should feel the dough. Beshbarmak really turns out tastier and more tender when you roll out the dough by hand.
My proven over the years recipe is simple and, for sure, similar to the recipes of many housewives. The first option for kneading dough is with eggs.
Mix 2 cups of flour, 2 eggs, 1 cup of warm boiled water and add 1 teaspoon of salt. Knead a stiff dough.
It is very important to let the dough rest for 15-20 minutes, and then start rolling it out.
The second option for kneading dough is without eggs. Suddenly, someone is allergic to eggs or someone prefers dough without them.
We also mix 2 cups of flour, 1 cup of warm sorpa (broth), in which the meat was cooked. Add 1 teaspoon of salt. We also knead the dough.
Someone is used to rolling with thin rolling pins, but I still prefer to roll out the dough with a rolling pin of medium thickness. The main thing here is to adapt and practice. Then the hands will feel the dough. You can not put pressure on the dough, all movements should be smooth. When I was taught how to roll out dough, they told me to make the dough so thin that you could read a newspaper through it! Of course, this is too strict a requirement. But the thinner, the tastier."
By by and large all beshbarmak recipes are pieces 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 and flour dish is inherent in many cuisines of the 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 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 for cooking 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, and different regions of the same 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.
– traditional meat dish Central Asian cuisine. Today we will show you how to make delicious dough for beshbarmak. It is prepared very simply, but every housewife has her own little tricks.
Recipe for beshbarmak dough on water
Ingredients:
- egg - 95 g;
- flour - 455 g;
- fine salt - to taste;
- - 15 ml;
- water - 105 ml.
Cooking
Beat the eggs in a bowl, pouring in gradually ice water. Then throw a pinch of fine salt and mix thoroughly. Sift the flour into a wide bowl and carefully add the previously prepared mixture into it. Add a little vegetable oil and knead the dough with clean hands until a homogeneous consistency. It should be elastic, smooth and pleasant to the touch. After that, wrap in cling film and put away for half an hour in the cold, for "ripening".
Dough for beshbarmak in Kazakh
Ingredients:
- flour - 405 g;
- egg - 55 g;
- meat broth- 195 ml;
- salt - a pinch.
Cooking
Break the egg into a faceted glass and beat with salt. Then pour in the cold beef broth and stir thoroughly. We sow the flour in a bowl and carefully pour the liquid prepared earlier. We knead a cool, smooth dough, and then cover it with a kitchen towel and leave it to “rest” for a while. Next, roll out the dough into a thin layer and dry slightly. After that, cut into identical rhombuses and boil in meat broth.
Dough for beshbarmak without eggs
Ingredients:
water - 205 ml; salt - to taste; vegetable oil - 35 ml; flour.
Cooking
Pour boiling water into a bowl, add salt and pour vegetable oil. Next, add flour in small portions and knead a dense, elastic dough. We transfer it to a clean bag and leave it on the table until it cools completely. Next, roll out the dough into a rectangle, cut into squares and boil in broth until tender.
Beshbarmak dough recipe
Ingredients:
Cooking
We throw an egg without a shell into a bowl, put sour cream, pour milk and mix. Then salt to taste and pour the resulting mixture into the flour. We knead the elastic dough, coat it with vegetable oil and leave it on the table for half an hour, covering it with a towel on top. Next, roll it out and lightly dry it. After, cut into identical rhombuses and boil in meat broth.
Beshbarmak is a traditional dish of the Turkic peoples (Kazakhs, Kalmyks, Tajiks, etc.). Most of them were pastoralists and led a nomadic lifestyle. I say this so that you, my dear readers, do not indulge yourself with special hopes and do not represent this dish as something exquisite and exotic. Beshbarmak is boiled meat with homemade noodles seasoned with onions. Something like Ukrainian dumplings, only disassembled. Everything is extremely simple, tasty and satisfying. As the hero would say star wars Master Yoda: Good food.
Ingredients:
(4 servings)
- 1 kg. beef or lamb
- 3 onions
- 3-4 garlic cloves
- 4-5 pcs. bay leaf
- 10 black peppercorns
- greenery for decoration
- dough:
- 250 gr. flour
- 1 egg
- 1/2 st. water
- Beshbarmak was most often cooked for the holidays, and the main difference holiday dish from everyday nomads is an increased amount of meat. So, there should be a lot of meat in beshbarmak! We will not talk about exotics such as horse meat or venison, but we will focus on all available beef or lamb. Of course, you can also use pork, only then aloud do not call the result of your culinary creativity a traditional oriental beshbarmak. Another indispensable condition for meat, it must be fatty.
- We wash the meat purchased for beshbarmak and put it in a saucepan or in a cauldron. Pour clean drinking water (it is better to use filtered or spring water). The water in the pan should cover the meat by 2-3 centimeters.
- We put the pot on the fire. After boiling, reduce the heat, remove all the foam with a slotted spoon.
- The meat in beshbarmak must be very soft, which is called “melt in your mouth”. To get just such meat, it will have to be cooked for a long time over low heat. For example, the meat of a young lamb or calf will be cooked for 1.5-2 hours, and if you use the meat of an adult animal, then this process can take 3 or even more hours. As a matter of fact, this is precisely the inconvenience in the preparation of beshbarmak.
- If possible, all fat from the surface of the broth should be removed and collected in a separate bowl or bowl. In the future, fat will be needed to lubricate the already prepared noodles.
- When, according to your estimates, 30-40 minutes are left before the end of cooking the meat, put salt, pepper, bay leaf, garlic and one onion, peeled and cut in half, into the pan.
- After the salt has completely dissolved, taste the broth. It must be salty enough to give that salt to the meat. Otherwise, the meat runs the risk of being bland and tasteless.
- While the meat is cooking, it's time to start preparing the dough for the noodles. The dough for beshbarmak is the simplest, exactly the same as for dumplings or dumplings.
- Pour one egg into the flour, 0.5 cups cold water and 0.5 teaspoon of salt. Mix all this and knead thoroughly with your hands until the resulting dough becomes elastic.
- After kneading, wrap the bun with dough in cling film or put in a bowl and cover with a towel. In this form, the dough should stand for 30 minutes. During this time, the gluten contained in the flour will get wet and swell, which will make our dough soft, tender, plastic, tasty.
- The settled dough, for convenience, is divided into two identical pieces. In turn, roll each piece on a floured surface into a very thin pancake. We cut each pancake with a knife into strips, which we then cut into rhombuses or rectangles, as you like.
- Our noodles are ready. She can lie down for a few minutes, and at this time we will cut the remaining two onions. We clean the onion, wash it and cut it into either half rings or feathers. Again, this is an amateur.
- Now we have prepared all the components of the beshbarmak. You can proceed to the final part.
- We take out the meat from the pan and leave it to cool on a dish or a large plate. Also, along with the meat, we extract the boiled onions and garlic, throw them away.
- Increase the heat and let the broth remaining after the meat boil. Put the chopped onion into the boiling broth.
- Boil it there for 2-3 minutes. During this time, all the bitterness will leave the onion, and it will be saturated with appetizing meat flavors. After 2-3 minutes, we catch the onion feathers with a slotted spoon and put them on a separate plate.
- Having reached this place, I want to warn you that boiled onions do not have a particularly delicious taste. A more intense taste, familiar to Europeans, is given by onions fried until golden brown in a pan. Therefore, the beshbarmak recipe can be slightly modernized and fried onions can be used instead of boiled onions.
- Then the noodles are sent to the broth. We put the rhombuses into the boiling liquid carefully, one at a time, in order to avoid sticking together. Boil the noodles for about 3-4 minutes, stirring occasionally.
- At the end of cooking, the noodles, again with a slotted spoon, are caught and laid out on a dish. From above, it is smeared with fat collected from the broth. If you were unable to collect enough fat, you can grease the noodles with a piece butter. I suppose the gurus of oriental cooking will forgive you for this tiny deviation from tradition.
- On top of the noodles, lay out the boiled meat, which should be torn with your hands or, if your thin aesthetic nature does not allow such disgrace, cut into fairly large pieces. On top of the meat (or mixed with it) lay out feathers or onion half rings. Sprinkle the dish with chopped herbs on top and serve it on the table in this form. That's all, as you can see, cooking beshbarmak at home is very, very simple)))
