Cooking beshbarmak in Kazakh. Kazakh cuisine: how to cook beshbarmak

A fish

03.03.202027.05.2017

03/15/2016 | Prepared: 2233 | Grade: 5.0

delicious meat dish Kazakh cuisine from lamb, beef or horse meat.

Ingredients:

lamb (or beef) with bone - 1.3 kg,
bay leaf - 2 pcs,
allspice - a few peas,
onion - 2 pcs,
ground pepper,
parsley
salt.

Dough Ingredients

chicken eggs - 2 pcs,
water (or broth) - 200 ml,
salt - 0.5 teaspoon,
flour - 600 gr.

Cooking:

My meat. Place the meat in a saucepan cold water and put on fire. Bring to a boil, reduce the heat, while the broth is cooking, periodically remove the foam. Cook for 3-3.5 hours at a low boil, covered with a lid, until the meat is easily separated from the bones. 1-1.5 hours before the end of cooking, put 2 onions, one carrot, bay leaf, allspice and salt into the broth.

Now let's prepare the dough for the noodles. Pour sifted flour (300-400 g) into a cup, beat in eggs, add salt, pour in water (or cool broth). Knead a stiff dough, adding flour if necessary, wrap in polyethylene film and leave for 20-30 minutes.

Sprinkle the table thickly with sifted flour and lay out the dough. We separate a piece from the dough, the size of an apple (we wrap the rest again in a film so that it does not dry out). Roll out the dough into a small layer. Roll out constantly sprinkle with flour so that the dough does not stick to your hands and the table.

Cut the rolled dough into strips, and cut the strips into diamonds. We lay out the diamonds on parchment or on a table sprinkled with flour and leave to dry for 30-40 minutes. They can also be dried in the oven. We take out the meat from the finished broth with a slotted spoon and set it aside. We also remove spices from the broth, and filter the broth itself through cheesecloth. Cool and refrigerate the broth to remove fat from the surface. The meat is separated from the bones, and cut or disassembled into small pieces.

Two onions cut into rings or halves of rings. In a frying pan, heat the fat removed from the broth or a little vegetable oil, spread 1/2 of the onion (1 head), add a little salt and fry a little until soft.

Pour 2 ladles of broth into the pan, put the second onion, cut into rings, sprinkle thickly ground pepper, bring the broth to a boil and cook for 1-2 minutes. Remove the onion with a slotted spoon and transfer to a bowl.

To the broth where the onion was cooked, add another 4-5 ladle of broth, add water and salt to your liking. Boil dried rhombuses in small batches in boiling broth for 7-8 minutes. We take out the boiled noodles with a slotted spoon, transfer to a colander, let the liquid drain, then transfer to the fried onions and mix so that the diamonds do not stick together.

Put boiled rhombuses on a large plate, placing them closer to the edges of the plate. Place the meat in the middle of the plate. Spread the onion stewed in the broth on the meat and sprinkle thickly with ground pepper. To the cooked beshbarmak, we serve hot broth, thickly sprinkled with herbs.

Beshbarmak

Beshbarmak
Beshbarmak
Main course
Included in national cuisines
Karakalpak cuisine Kyrgyz cuisine
Cooking time
2 hours 30 min.-4 hours 0 min.
Required Components
meat, noodles, onions
Similar dishes
kespe/kesme, lagman, naryn

Beshbarmak or bishbarmak , besbarmak(from Turkic; Bashk. bishbarmaq, bişbarmag, Kaz. no, kazaksha no, besbarmak, Kirg. beshbarmak, beşbarmaq, tat. bishbarmak) - the name of a hot meat dish of some Turkic-speaking peoples. Translated from the Turkic languages means "five fingers";. In general, the dish is a crumbled boiled meat with noodles (thinly cut or rhombuses, rectangles) with some features in the technology of preparation and serving, which allows you to achieve the taste inherent in this particular dish.

Etymology

In the Kyrgyz language, this dish was historically called and is now called "beshbarmak", in Bashkir and Tatar - "bishbarmak". In modern Russian, the Kyrgyz name "beshbarmak" is used. The word "beshbarmak" is formed from the words "besh" and "barmak", which in translation from the Kyrgyz language means "five fingers", "five". The nomadic tribes of the Kirghiz, and many nomadic peoples, did not use cutlery when eating meat, but took the meat with their hands (fingers). This name of the dish is currently borrowed by the Kazakhs for colloquial naming of the dish “meat in Kazakh”, despite the fact that, strictly speaking, it is not beshbarmak, and the word “five” sounds in Kazakh like “demon”, and not "besh" .

In Kyrgyz cuisine

In Bashkir and Tatar cuisines

IN Tatar cuisine the dish came from the neighboring Bashkir. Beshbarmak (bishbarmak) is most popular with Tatars living in Bashkiria.

In Kazakh cuisine

Kazakhsha em ( meat in Kazakh)

Kazakh beshbarmak with potatoes

In the north (North Kazakhstan, Akmola regions), northeast (Pavlodar region), beshbarmak in winter is cooked mainly from horse meat, large pieces of thinly rolled and boiled in meat broth dough and pieces of meat. Each piece of meat is stacked in accordance with the status of the people to whom the dish is served. Beshbarmak from horse meat traditionally consists of: a piece of meat with a part of the pelvic bone (Kaz. zhanbas), a vertebra from the chest part of a horse (Kaz. zhaya), ribs with a strip of meat and fat from the peritoneum (kaz. kazy), turned inside out (fat inside) large intestine (horse) (kaz. karta. Also, traditional horsemeat sausage is put in beshbarmak (kaz. shuzhyk), pieces of meat without bones ( kaz. kesek em), liver ( kaz. bauyr), pieces of offal ( kaz. karyn) The dish is poured with sauce ( kaz. tuzdyk), which is prepared as follows: the onion is chopped in half rings and put in a small saucepan, pepper is poured on top and salt to taste is poured with hot meat broth and brought only to a boil.In winter, beshbarmak is served with sauce (kaz. құrt-kozhe), which consists of " kurt" dissolved in hot broth". Sauces are served like sorpa after beshbarmak.

In the north lamb beshbarmak is also served as whole cuts of meat and served in the following order:

1 - the head of a ram, before cooking it is very thoroughly cleaned (the wool is burned out, the horns and teeth are removed, the lower jaw is cut off along with the tongue). Cook in a separate bowl.
2 - pelvic bone (zhanbas) along with part of the fat tail
3 - ribs with flank (kabyrga)
4 - femur (asykty zhilik)
5 - lumbar vertebrae (beldem)
6 - liver (baur)
7 - shoulder blade (zhauryn)

The guests themselves determine which of them will cut the meat, usually in villages where they have known each other for a long time, someone is already assigned to this role.

In the east, south and west of Kazakhstan, beshbarmak is served to the table in the form of noodles boiled in meat broth (served with broth), on which meat cut into wide and thin slices is laid out on top, chopped onion rings, everything is poured on top with fat removed from the broth. In the south of Kazakhstan, rice can be used instead of noodles, a serving is common in which the broth ( sorpa) is served separately in bowls (this option is also used in the north, where, in addition, the composition of the dish may also include boiled potatoes). Sauce (kaz. tuzdyk), prepared on the basis of pounded kurt, often with garlic, can also be served.

In Karakalpak and Nogai cuisines

In Karakalpak cuisine, the dish is called turama (durama). Among the Nogais (a people in the North Caucasus of the Kipchak group of Turkic languages), the dish is called "turoma", which translates as "crushed".

What is beshbarmak? This traditional recipe in Kazakhstan, and a national dish. The Kazakh people were originally nomadic and moved across large territories with their animals. To prevent carrying too much cargo, the tribes only took essential items with them, including a large iron cauldron, yurts, and other personal items.

Beshbarmak - a traditional dish, because it is not only the first, but also the second at the same time. Not soup or roast, but something unique. It is usually prepared by women. The main ingredients are meat and boiled dough sheets with a small amount of broth. As a rule, horse meat or lamb is used. For this dish, meat is cooked for a long time, boiling it. Usually beshbarmak is served at celebrations and national holidays.

So, what is beshbarmak? This is actually the main dish of meat, which includes noodles. Today, this can also be called soup, which is prepared not only from noodles and boiled meat, but also with potatoes, chicken or duck, pork and even fish. However, these are just modern additions and variations. In fact, beshbarmak does not belong to either the first or second course, but is something in between that unites them. This is a complete meal.

Beshbarmak is translated as "food for five fingers". In the countries of Central Asia, this dish is served in a large bowl, and, holding it in hands, is eaten without the use of cutlery.

What are the features of cooking?

A special or unique step in the preparation of this dish is that the meat is cooked for a long time. This is just the traditional oriental way of preparing it for consumption. Another unique feature of beshbarmak is that it is eaten with fingers. Eating such an unusual dish with your hands, without using cutlery, is a violation of etiquette in most cases. European countries. However, in Kazakhstan it is a centuries-old tradition. As you can see in the photo, beshbarmak consists of large ingredients, so eating it without using appliances is quite convenient.

What will you need?

To prepare beshbarmak, special equipment is not required. All you need is a pot for cooking meat and noodles, as well as a rolling pin and a knife for cooking pasta. These items can easily be found in every housewife. The ingredients for the dish can be bought at any store, since lamb or beef can easily replace horse meat. Thus, beshbarmak is a simple dish. You can easily cook it to bring some oriental culture into your home.

What meat to choose?

Above is an explanation of what beshbarmak is. This is a traditional food element of nomadic tribes who lived in Central Asia, mainly Kazakhs and Kirghiz.

As already noted, the literal translation of the word "beshbarmak" is "five fingers". In Asian cuisine, this dish is mainly cooked from horse meat. However, nowadays people have adapted it to their own tastes by using other types of meat, including camel, chicken and even fish. Certain types of spices are also added to modern versions of the dish, which were originally absent in the recipe.

The original version of beshbarmak ideally uses a piece of the back (croup) of a horse or ram. Since these types of meat can be difficult to find on sale today, you can use a simplified recipe that uses readily available and common ingredients.

Classic beshbarmak: a recipe at home

Be sure to prepare all the ingredients in advance and read the recipe through to the end before starting anything. This will help you organize the cooking process in the way that is most convenient for you.

The following amount of ingredients is enough for eight servings ready meal. So, you will need:

lamb or beef with bone - approximately 1.5 kg;
salt - not too much, to taste;
2 medium-sized onions, peeled and cut into rings;
ground pepper.

For the test, take:

two eggs (large);
200 ml of water;
Salt - 0.5 teaspoon;
plain flour - about 600 grams.

Where to begin?

A step-by-step recipe for beshbarmak is as follows. First of all, put the meat in a fairly deep saucepan, fill it with cold clean water so that it covers it completely. Bring to a boil, constantly skimming off the foam, otherwise the broth will not be clean and clear. Reduce heat when it starts to boil. Cover with a lid, after removing the fat from above and storing it in a separate bowl. You can later use it to make a sauce (if you don't mind adding fat to your food). The meat should be cooked for approximately 2-2.5 hours.

Meanwhile, prepare the dough. At the same time, do not forget to keep an eye on the meat, as it will boil all the time. Check its readiness from time to time. This is very important as the cooking time of the meat may vary depending on the age of the animal, the conditions in which it is kept, the diet, when and how it was slaughtered, and how the product was stored.

In a bowl, mix the sifted flour (approximately 300-400 grams), eggs (you can lightly beat them before adding to the flour), salt and water. Knead the dough, if necessary, add more flour. You should get a tight ball, which should be wrapped in cling film and left for about half an hour.

How to make noodles?

In the photo of beshbarmak, you can see that the noodles usually have a rectangular shape. To make it, you should sprinkle the work surface with sifted flour and divide the dough on it into pieces of the same size (approximately the size of an average apple). After that, while holding the countertop, roll each piece of dough into a fairly thin layer about 2 mm thick. Keep dusting it with flour so it doesn't stick to your hands or work surface. good dough should take a little effort to roll out.

Cut it into squares about 10x10 cm. Leave them on a lightly floured worktop. Each square must be at some distance from the neighboring product. By the time the noodles are needed for cooking, the dough should be slightly dry.

30 minutes before the meat is ready, add half the onion (cut into rings), pepper and salt to the pot. When it's ready, take it out and set it aside. The meat should separate easily from the bone.

End of cooking

At this time, make the sauce. Pour the fatty mass that you collected during the cooking of the meat over the rest of the onion, pepper and salt in a separate dish. Boil the mixture over low heat for about 7-8 minutes.

Start simmering the dough in batches in the meat broth, about 7-8 minutes each. Divide cooked noodles among large plates, leaving space in the center for the meat. Then put the pieces of meat, cut into large pieces, pour the sauce over everything. If you like, sprinkle each serving with herbs. Beshbarmak is ready, serve it very hot to the table.

Some people also like the broth left over from boiling meat. In this case, you should not use it completely for cooking noodles. Drain and strain part of the broth, it will remain for serving.

Are there other traditional options?

Having studied the above recipe, you can easily understand what beshbarmak is. This is one of the most popular dishes in Central Asia, which is loved and often prepared by many lovers of oriental food. It is not associated with the cuisine of any particular country, it can be quite confidently stated that this is a Muslim traditional dish in general. To be more precise, beshbarmak was invented by nomads, which include Bashkirs, Tatars, Kazakhs, Kyrgyz and other peoples.

In countries where beshbarmak is very popular, it is prepared for various holidays, without it the ceremonial table is not considered complete, complete. As a rule, it is served in a large common plate, in which noodles and meat are beautifully distributed, and decorated with greens. Separately, the meat broth left after cooking is served in small bowls.

The dish has a specific taste that is unique to this dish, which is associated with the technology of its preparation and serving. Below is holiday recipe with a photo of beshbarmak at home. In order to prepare the dough, you need to take:

600 grams of flour;
200 ml of water or broth;
two eggs;
half a teaspoon of salt.

For the meat component:

4 liters of water for cooking;
1.3 kg of lamb or beef;
8 peas of allspice;
2 bay leaves;
large bulb;
big carrot;
salt.

For dressing (sauce) you need to take:

3 onions;
two bunches of parsley;
a glass of fat from the broth;
black pepper.

Cooking process

How to cook homemade beshbarmak according to a traditional recipe? Rinse the meat, randomly cut it into large pieces, put it in a saucepan, pour four liters of cold water, turn on the medium heat and bring to a boil. Then reduce the heat to the lowest level and cook the meat until it is very easy to pierce with a fork. This will take 3-4 hours. An hour before the end of its preparation, put the peeled carrots, a whole onion, pepper and salt into the pan. The foam must be removed during cooking, and subsequently the floating fat must be removed and transferred to a separate clean bowl.

To prepare the dough for noodles, you should sift the flour, pour half of it into a bowl, add some beaten eggs, salt, add chilled water and knead the dough. With gradual stirring, you should add the rest of the flour. The correct consistency of the dough is easily checked: when cut, no air bubbles should be visible. Wrap it with a film or a damp towel, leave for half an hour.

As you can see from the recipe with the photo, beshbarmak should be with large, but very thin noodles. To form it, cut the dough into pieces the size of an apple, roll each of them very thinly - 1.5-2 mm thick. Cut each layer into strips or squares. Sprinkle the finished noodles with flour and leave on the table for a while.

Strain the broth, after removing all the vegetables and spices from it, and divide the meat into small pieces along the fibers. Cut the onion into rings, put half in the fat removed from the broth when cooking the meat, salt and boil until soft. Put the remaining onion in a colander and pour over with boiling broth. Then give it a little shake and sprinkle well with freshly ground pepper.

Pour four ladles of broth into a separate pan, add water, salt, bring to a boil and put strips of dough. Cook them over medium heat until tender. They should be boiled like pasta, to the degree of "al dente", in no case overcook. Throw the boiled dough into a colander and mix with fried onions, while the noodles should not stick together.

How to serve beshbarmak?

Take a large flat dish, put boiled dough with onion in it, add meat and blanched onion with pepper on top. Festive beshbarmak at home is ready. Pour the broth into separate cups (it should turn out transparent and clean), sprinkle it with chopped herbs (dill, parsley, cilantro, green onions or any other greens to taste).

The meat for this dish can be anything: horse meat, beef, lamb and even camel meat, but it must certainly be young and fresh.

It is important not to overcook the dough, but also to roll it thin enough - overcooked and thick pieces will make the dish not what it should be.

In order to greatly simplify the method of preparing beshbarmak, you can use ready-made lasagna dough sheets, which are sold in all major stores. Alternatively, you can serve it with pasta or boiled rice once the meat is cooked. It is also allowed to add potatoes to the broth, but these options are not traditional.

If beshbarmak is made only from lamb, then when cooking it, you can add fresh tomatoes. To enhance the flavor of broth served in bowls, you can add minced garlic to the broth.

Beshbarmak with chicken

As mentioned above, today this dish is prepared from different types meat. To make chicken beshbarmak, you will need:

800 grams chicken meat with bones;
1.5 liters of water;
three bulbs;
two carrots;
salt.

To prepare noodles, you need to take:

230 grams of wheat flour;
glass of water;
large egg;
salt.

How to do it?

So, we offer you a simple and interesting recipe beshbarmaka with chicken. Pour chicken meat with cold water, cook it for two hours. Carrots and 2 onions cut into pieces, lightly fry, put in a pan with chicken 20 minutes before the end of cooking, then add pepper and salt.

Knead the dough from eggs, flour, salt and water, leave for half an hour.

Roll it into a layer 2 mm thick, then cut into rhombuses with sides of 3-4 cm. Boil them in lightly salted water for 5 minutes.

Remove the chicken, onion and carrots from the broth, remove the bones and cut the meat into slices, then put it back into the broth. Cut the remaining onion into cubes and add to the broth, cook for another 5 minutes or so.

Before serving, put in each dish a few diamonds of dough, meat and pour a small amount of broth on top, sprinkle with chopped herbs. The recipe with a photo of beshbarmak at home suggests that the dish should be served in this way.

If you only eat poultry meat, but chicken seems too dry and bland to you, you can use duck or goose for the recipe. The cooking process will be identical, and the taste will change significantly.

In addition, duck can be made into a modern rather than a traditional version of beshbarmak. To do this, prepare the dish according to the recipe indicated above for the chicken, but boil the potatoes in the broth. Serve beshbarmak in portions in the form of a soup, putting duck meat, noodles, potatoes in bowls and filling it all with broth.

Is it possible to cook pork beshbarmak?

As mentioned above, you can use absolutely any meat. However, you must remember that the Eastern peoples do not eat pork in any form. Therefore, beshbarmak from this meat will not be a traditional dish.

Many have heard about such a dish - beshbarmak. It is known under various names in different countries, and it is difficult to find a resident of Central Asia who has no idea how to cook it. Beshbarmak is considered a national dish among different nations, so there are a lot of recipes for its preparation. However, most of our compatriots associate this dish with Kazakh cuisine, and therefore, wanting to make beshbarmak at home, they strive to cook it exactly as they do it in Kazakhstan. In fact, beshbarmak in Kazakh is also not prepared in exactly the same way. So, lamb is most often taken as the basis, but recipes with both horse meat and beef are considered traditional. You can even find options for cooking beshbarmak from poultry meat, and this will not be a violation of tradition. However, no matter what meat you take as a basis, when preparing Kazakh beshbarmak, you should follow several important rules.

Cooking features

Beshbarmak is a dish of boiled meat and noodles prepared in a special way. They are distinguished by a special presentation. Moreover, both the method of preparation and the method of serving while preserving general principles different nations have different ones. Let us dwell on the peculiarities of preparing and serving beshbarmak in Kazakh.

Beshbarmak in Kazakh, as already mentioned, is prepared from different types of meat. The only meat that cannot be found in Kazakh cuisine is pork. Beshbarmak made from it cannot be considered identical to Kazakh beshbarmak.
In Kazakh fairy tales, you can find episodes when a rich Kazakh eats beshbarmak, and the poor man only swallows saliva at this time. It so happened that beshbarmak is considered a symbol of satiety and prosperity, and today it is often cooked on holidays. For this reason, you need to cook beshbarmak with a soul, using only the most quality products and not replacing them with blanks from the store.
Frozen meat is always inferior in its properties to fresh meat. For this reason, for beshbarmak it is better to choose a product that has not been frozen. If you still had to use frozen meat, take it out of the freezer in advance and let it thaw in the refrigerator. In this case, the structure of the meat will be minimally damaged. It is unacceptable to speed up the process by immersing the meat in water or heating it in the microwave.
Do not forget that beshbarmak is not considered an everyday dish. It would be wrong to use old meat for it, which will remain tough even with long cooking. Preference should be given to the meat of a young lamb, veal. You can distinguish young meat by the small size of meat fibers, the bright color of the meat, white or almost white fat.
Currently available in stores pasta intended for the preparation of beshbarmak. This noodle has an unusual shape - in the form of fairly large rectangles. However, if you want to make beshbarmak in Kazakh, identical to the original, it is better to cook the dough for noodles with your own hands, especially since there is nothing complicated about it. To do this, use ice water or chilled broth, eggs, flour, which are thoroughly mixed. The dough is rolled out in layers 2 mm thick, cut into rhombuses with a side length of 5 cm. Then the noodles are boiled in water or broth. Kazakhs most often use broth for this.
The broth in which the noodles are boiled becomes cloudy, it is not suitable for serving. Therefore, for cooking noodles, only a part of it is cast so that the rest is transparent. It is served separately, mixed with fresh herbs and poured into bowls.
When cooking meat, it is necessary to remove the resulting foam so that the broth is transparent. In addition, at the final stage of cooking, the top layer is removed from the broth - Kazakhs grease the finished noodles with this fat. Thanks to this, it does not stick together and it turns out very tasty. Onions, carrots, laurel leaves, allspice, sometimes zira or coriander, and less often cloves are added to the broth for flavor.
Onions for beshbarmak are prepared in a special way. It is lightly fried in oil or fat tail fat, then poured with a small amount of broth and stewed for 10 minutes. Together with onions, if desired, you can stew grated carrots - this will not be a violation of tradition.
Beshbarmak is served on a large platter. The bottom layer is laid on it with noodles, meat is placed on it, cut or torn by hand for quite large pieces, complete the composition with onions and herbs.

Kazakhs eat beshbarmak with their hands. The name of this dish is translated as "five fingers" precisely because of this.

Kazakh beshbarmak recipe

meat on the bone - 1.5 kg;
onion- 0.3 kg;
bay leaf - 5 pcs.;
pepper sweet pea- 7 pcs.;
cloves - 3 pcs.;
garlic (optional) - 2 cloves;
fresh herbs (dill, cilantro, parsley) - 100 g;
chicken egg - 3 pcs.;
wheat flour - 0.35 kg;
salt, ground black pepper - to taste;
vegetable oil - 40 ml.

Cooking method:

Wash the meat, cover with water. Bring to a boil, remove the foam. Add spices. In addition to them, you can put whole carrots and onions, after cleaning them.
Boil the meat for 2-3 hours until it becomes quite soft. Half an hour before readiness, remove the fat from the broth and put it in a bowl. Pour off a glass of broth and put it in a cool place.
Sift the flour. Beat the cooled broth roughly together with the eggs, adding a small amount of salt. Use about 2/3 cup for the batter, reserving the rest for the onions. Pour the mixture of eggs and broth into the flour, add a spoonful of butter and knead the dough. Let the dough "rest" for half an hour in a cool place, wrapping it in cling film. Divide it into 4 parts, roll it into thin layers and cut into large diamonds, and diamonds into noodles. Sprinkle lightly with flour and let dry for half an hour.
Peel the onion, cut it into rings or halves of the rings.
Heat the remaining oil in a pan, fry the onion in it until golden brown, pour a little broth into the pan and simmer the onion for 10 minutes.
Crush the garlic and mix with the fat removed from the broth.
Chop the greens with a knife.
Take the meat out of the broth. After separating it from the bone, cut it into pieces of about 3 cm. If you wish, you can pick the meat with your hands - this is even more in line with the tradition.
Strain the broth, discard half of it and bring to a boil. Dip the noodles in boiling water one plate at a time, boil for 4-5 minutes. Take out and place on a platter.
Brush the noodles with fat mixed with garlic.
Put the meat on the noodles, on it - the onion.
Pour greens into that part of the broth that was not used for cooking noodles. Pour it into bowls.

Serve beshbarmak on a large platter, placing it in the center of the table. Place a bowl of broth in front of each guest or family member. It is not necessary to serve spoons and forks - beshbarmak is eaten with hands, washed down with broth.

Beshbarmak in Kazakh - hearty and tasty dish with unique organoleptic qualities. At the same time, even an inexperienced cook can cook it.

Kazakh national dishes can win the heart of any admirer oriental cuisine. The gastronomic pride of Kazakhstan is beshbarmak, which is also served on the table during the celebration of Eid al-Adha. The popularity of this dish cannot be overestimated. Not a single celebration takes place without it, and festive table cannot be called such if it does not have this dish on it. We will learn how to cook beshbarmak according to the traditional recipe right now.

How to cook beshbarmak

What is beshbarmak? Beshbarmak - Kazakh national dish, which is prepared from lamb, beef meat or horses. The word "beshbarmak" is translated as "five fingers". This is due to the fact that nomads preferred to eat with their hands (fingers).

To cook Kazakh beshbarmak, we need the following ingredients:

1.5 kg of meat (you can choose what you like more, - beef, horsemeat or lamb);
dough for beshbarmak;
4 bulbs;
1 large carrot;
greenery;
allspice and bay leaf.

If you have all the products necessary for cooking the dish, we can safely proceed to mastering the beshbarmak recipe.

Beshbarmak: recipe

Every self-respecting housewife in Kazakhstan knows how to cook beshbarmak. Moreover, many of them are trying to change the traditional recipe, adding their own zest to it. We will cook beshbarmak according to classic recipe. For this we need:

Rinse the meat thoroughly and cut it into several large pieces.
Transfer the meat to a deep saucepan, pour 4 liters of water and put to boil over low heat.
After bringing the water to a boil, you need to reduce the heat and continue to cook the meat for 3-4 hours.
Skim the foam that forms on the surface of the broth regularly and set aside some of the fat.
About an hour before the meat is ready, add pre-peeled vegetables and spices to the broth - carrots, onions, bay leaves, pepper and salt.

Dough for beshbarmak

In order to prepare the dough for beshbarmak, you will need:

600 g flour;
2 cups of water or meat broth;
2–3 eggs;
salt.

While the meat is cooking, let's not waste time and proceed to the preparation of the dough. For this we need:

Sift the flour and pour it into a deep bowl.
Whisk the eggs in a separate bowl and slowly pour them into the flour mixture.
Salt the mixture and add water or meat broth to it.
Knead the dough and let it brew for 30-40 minutes.