Kazakh dish beshbarmak. A step-by-step recipe for making beshbarmak at home. Recipes for cooking in European countries

The dish besparmak, which for some reason is called beshbarmak in Russia, came to us from the endless steppes. "Bes" means 5, and "parmak" means finger. Five, and not cutlery, the ancient nomads ate this dish - hence the name came from. But outside of Central Asia and Kazakhstan, many not only do not know how to cook beshbarmak, but they have not even heard such a name. But the dish is very tasty. It cannot be called “in haste”: while the male herdsmen grazed their herds, the women painstakingly kneaded the dough and cooked the meat. For the husband to find his way to his native yurt by smell.

Products for beshbarmak

Traditionally, this dish is prepared from three types of meat: lamb, beef and horse meat, but since many consider horses to be inhumane, and Russians have a somewhat biased attitude towards lamb, it is allowed to cook beshbarmak from beef. It is best to buy a piece on the bone or rib part - about one and a half kilograms. For the broth, this is probably enough. A couple more bay leaves and a few peppercorns. But for the test you will need two eggs, flour (at least 600 g), two onions and greens.

We cook the broth

starts with cooking meat. It is cut, washed, poured with cold water and put on a big fire. As soon as the cauldron boils, reduce the gas and remove the foam. Beef is cooked for a long time - three hours, but the process should not be left to chance. You should regularly remove the “noise” with a spoon so that the broth turns out not cloudy, but amber. Some housewives do not hesitate not to put ordinary soup vegetables in the middle of cooking, as well as various spices. But if you want to know how to cook beshbarmak the old traditional way, you don't have to. In the dish, only meat and dough should be felt and nothing more.

Dough preparation

Dough for beshbarmak is sold in Kazakhstan in dried form. The difference between semi-finished products and hand-rolled noodles is immeasurable. So if you want to know in detail how to cook beshbarmak, then roll up your sleeves, sift 300-400 g of flour through a sieve into a bowl and start working. If you have already prepared the broth, cool a small amount of it (a glass). Beat two eggs into the flour and knead, gradually adding the broth (if not, cold water). The dough should be firm, so add more flour as needed.

After you have thoroughly kneaded the base, wrap it in cling film and leave to stand for half an hour. Sprinkle the countertop thickly with flour and start rolling out a piece of dough the size of an apple (the rest is waiting in the wings in the film). When you get a thin layer, you need to cut it into small diamonds. We lay them out on a free countertop, sprinkled with flour, and let them dry for an hour. Alternatively, the noodles can be dried in the oven at 60°C with the door open for 20 minutes.

The final stage

We filter the broth, we disassemble the meat into small pieces. We chop two onions in half rings, fry one of them until soft, and set the second to boil for 2 minutes with a glass of broth. We catch the onion with a slotted spoon, and add 4 more ladles of broth and a little water to the saucepan. Cook the dough in this liquid for about 8 minutes, after which we shift it to the fried onions. We spread the meat in the center of a large flat dish, place the noodles on the sides, pour all this over with the onion stewed in the broth and sprinkle with herbs. If you know how to cook beshbarmak, you need to consider how to serve it. They eat this dish, washed down with broth from bowls. With your hands or a fork, it's up to you.

The name of the traditional Kazakh dish beshbarmak is translated into Russian as "meat". It is a dish of boiled meat combined with pasta. Cooking it is not so difficult, and you can get a lot of pleasure from a meal.

Kazakh beshbarmak: how to cook

There are a lot of modern beshbarmak recipes. After all, many try to adapt this dish for themselves and change the composition to their liking. Therefore, despite the fact that traditionally beshbarmak is prepared from meat, you can easily find options for preparing such a chicken dish.

Kazakh beshbarmak recipe

To prepare beshbarmak you will need:

  • lamb (you can use meat on the bone - the broth will be richer) - 800 g
  • beef - 700 g
  • horse meat pulp - 800 g
  • onion - 5 pcs.
  • carrots - 1 pc.
  • greens of young garlic - a bunch
  • parsley - bunch
  • spices: salt, ground black pepper, zira
In case you will not use beef, increase the amount of lamb to 1.5 kg

You will also need ingredients for making dough for beshbarmak:

  • wheat flour - half a kilogram
  • chicken egg - 2 pcs.
  • water - 1/2 cup
  • 1 tsp salt

First of all, when preparing beshbarmak, you need to prepare the meat. Rinse all parts well under running water, get rid of films, veins and other unnecessary details. It is better to leave fat in this situation, as this will make the dish more satisfying. Traditionally, meat is boiled before cooking. Put a container with meat and water (usually a cauldron is used to make beshbarmak) on the fire and wait until the water boils. Gently and very carefully remove all the foam that appears. To enhance the taste of the broth, you can add a whole carrot and onion to it, this will make the taste of the broth richer. After boiling the broth, reduce the heat and leave the meat to cook for another 2 hours.

While the broth is cooking, you can make the noodles. Remember that noodles for beshbarmak are diamond-shaped. Cooking it is not as difficult as it seems. To do this, in a deep bowl, mix flour with eggs and salt. Then add water to the mixture and stir with a spoon. Then put on the table and carefully knead the dough with your hands until it becomes elastic and steep.

Flour must be sifted to make the noodles more tender and airy.

After kneading, place the dough in a bag and leave to rest for half an hour, after which it must be kneaded well again and cut into 4 parts. Each part must be rolled into thin layers of about 1-2 mm. Sprinkle them with flour and let them dry out for a while. Then cut the dough into diamonds, which also need to be dried a little.

The meat should be cooked by now, so carefully skim the fat from the surface of the broth and set it aside in a separate bowl. You will need it to grease the noodles before cooking, thereby preventing them from sticking together.

Add spices to the broth and salt to taste. Cook for another 15 minutes, then remove all large parts - carrots, onions, garlic and, in fact, meat. It must be cut from the bones and cut into slices. Cut another onion into half rings. Put the onion in the pan, meat on top, then herbs and spices, pour in the broth and simmer for 5 minutes.

Put the broth back on the fire, add the onion and parsley. When everything boils, start laying the noodles. Stir to prevent sticking. It will take about 5 minutes to cook. Then take out the noodles with a slotted spoon and put them on a dish, pour fat over each batch of noodles so that they do not stick together, sprinkle with herbs. Then put the meat on the noodles in a slide. Heat the broth in which the noodles were cooked and pour into bowls, serving along with the dish to the table.

As a rule, beshbarmak is prepared in honor of the reception of dear guests or on major holidays. Every corner of Kazakhstan has its own subtleties of cooking this dish. For example, in the northern regions, in addition to dough, potatoes are also boiled in broth. In the west, instead of meat, large fish is put in beshbarmak; in the south, dough is often cut not with rhombuses, but with noodles.

Beshbarmak is eaten with hands from a common dish. Therefore, before the meal, all guests thoroughly wash their hands up to the elbow. Then, sitting comfortably behind the dastarkhan, they tear off a small piece from the kulagnan, put meat on it, flavor it with onions and send it to the mouth. After chewing thoroughly, drink the broth. After such a fatty meal, it is customary to drink tea with milk. And then a respected aksakal or the oldest member of the family reads bata - a blessing for all those gathered.

How to cook beshbarmak:

    D For this dish, the first step is to cook the meat. Dip 2 kg of lamb or horse meat in a whole piece with bones into a cauldron or thick-walled pan. Here you can also add a small piece of smoked shuzhuk or kazy. Fill with cold water and put on high heat. Wait for the broth to boil, remove the foam and reduce the heat. Leave the meat to simmer for 3 hours. 10-15 minutes before readiness, dip a couple of bay leaves, a handful of black peppercorns and salt to taste into the broth.

    While the meat is cooking, knead the dough for kulagnan from 1 egg, a glass of water, 1 tsp. salt and flour. It should be very tight. Roll out several round cakes from the dough, 0.1 cm thick and 20-25 cm in diameter. Dry them a little on a towel.

    Once the meat is done, transfer it to a bowl. Cut into small portions and cover with a lid or plate. Pour the broth into a small saucepan along with the upper fattest part of it. From it, cook gravy - tuzdyk. Put the surpa on the fire and bring to a boil. Then add one large onion, cut into thin rings, into the stewpan. Cook for a minute, remove from the stove, cover with a lid and let it brew for a while. In the rest of the broth, prepare the kulagnan. Dip the dough into the boiling surpa and cook for 5-7 minutes until tender.

    Take a large dish and put kulagnan on it first, meat on top and pour plenty of fat broth with onions over everything. Take it to the table right away. Along with beshbarmak, broth is often served, in which meat was cooked with dough. Surpa is poured into small bowls, sometimes kurt (dried salted cottage cheese), lemon slices or ayran are added to them.

Kazakh national dishes are able to win the heart of any admirer of 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 a festive table cannot be called such if this dish is not 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 or horse meat. 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;
  • greens;
  • 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 the classic recipe. For this we need:

  1. Rinse the meat thoroughly and cut it into several large pieces.
  2. Transfer the meat to a deep saucepan, pour 4 liters of water and put to boil over low heat.
  3. After bringing the water to a boil, you need to reduce the heat and continue to cook the meat for 3-4 hours.
  4. Skim the foam that forms on the surface of the broth regularly and set aside some of the fat.
  5. 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:

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

Cooking beshbarmak

When all the ingredients of the dish are ready, we proceed to the final stage - the formation of the dish:

  • We roll out the dough and cut it into layers, layers into strips, and then into rhombuses. Sprinkle the finished rhombuses generously with flour.

  • We separate the boiled meat from the bone and divide it into pieces, removing the fiber from the common piece.
  • We cut the onion into rings and simmer it in the fat that was removed from the broth when the meat was cooked.
  • When the onion is soft, transfer it to a colander and dip into the boiling broth.
  • Pour three cups of broth into a separate container, add water and let the liquid boil.
  • Add salt to the boiling broth and throw the rhombuses from the dough. Cook for a few minutes, bringing to the state of "al dente" (ready, but not boiled soft).
  • Boiled rhombuses are sent to a colander to the fried onions.

To serve the dish, you will need a large flat dish, on which we lay out rhombuses with onions, and on top of them - boiled meat, which is sprinkled with onions stewed in fat. Pour the broth into separate bowls and add greens to it.

WE ARE PREPARING THE REAL KAZAKH BESHBARMAK.
Here in Kazakhstan, if you didn’t eat meat, then consider that you got up from the table hungry, ”Aizharkyn Dosumbetova began her story about the national cuisine. For 20 years she has been working in a restaurant at the Embassy of Kazakhstan in Russia. Aizharkyn is a national cuisine chef, she herself does not remember when she learned how to cook Kazakh traditional dishes. It seems to have been cooking since childhood. For the past 20 years, she has been feeding the embassy staff, and also personally cooks for the president and his guests when Nursultan Nazarbayev comes to Moscow. He says that Nursultan Abishevich is very fond of beshbarmak, small manti with pumpkin and meat, and sea bass fish. And baursaks (small donuts fried in boiling oil), which are obligatory at any Kazakh feast, should be served to him without powdered sugar, he does not particularly like sweets. There must also be koumiss and shubat on the table. These are traditional drinks made from mare and camel milk.
The main thing is a lot of meat!
Kazakh cuisine is distinguished by all the traditional features inherent in the national cuisine of nomadic peoples. This is an abundance of fatty meat dishes, love for a variety of dairy products, such as irimshik, kaymak, koumiss, airan, shubat, katyk, kurt and much more. And a lot of flour products.
Religion imposed some restrictions. For example, pork, alcoholic beverages. “We are very fond of meat: horse meat, lamb, beef,” says Aizharkyn. - Meat was always on the table all year round, despite the fact that, of course, there were no refrigerators. But when the cattle were slaughtered, the meat was salted, and then dried and dried. Dishes from such meat are especially tasty.
A very popular kazy dish is horse meat sausage in the gut, the meat for which is used very fatty and must be marinated with garlic, salt and black pepper. And also boiled lamb in large chunks. In the national cuisine of Kazakhstan, meat is usually boiled or stewed. The method of roasting the whole carcass on a spit is also used.
Syrne is a favorite dish in Kazakhstan, it is lamb marinated in cream with garlic, salt and pepper. It is languished in the oven for 6 hours and served with coarsely chopped and fried onions, carrots and sweet peppers. Now in many families cheese is served with potatoes stewed in the same fat.
Another fatty and unusually tasty dish that is often prepared in Kazakhstan is kuyrdak (lamb innards fried with potatoes). Analogues of this dish from different types of offal are prepared in all countries of Central Asia. According to some versions, the Russian word "kavardak" comes from the name of this dish. The same mess is in the cauldron, where the housewives, after melting the fat tail fat and taking out the cracklings, throw small (about 2 by 2 cm) pieces of the kidneys, heart, and lungs. All this is fried for 10-15 minutes. Lastly, the liver goes into this mess. Then you need to take out all the offal in a saucepan, fry onions in the same fat, add it to the meat, pour everything with broth and simmer for another 10 minutes. Previously, there was nothing else in this dish, now housewives like to add potatoes cut into the same cubes. The main thing is not to overdo it, it should not be much.
And yet, the most favorite dish, without which a good table is unthinkable either on holidays or on weekdays, is beshbarmak.
Beshbarmak in Kazakh

Beshbarmak (derived from "besh" and "barmak") in translation from the Turkic languages ​​means "five fingers", since the nomads did not use cutlery during meals. It is eaten with hands, washed down from bowls with surpa - rich meat broth. This is a rather fatty dish of lamb or horse meat. Sometimes 4 types of meat are mixed: lamb, beef, horse meat and camel meat. Boiled hot meat is laid out on thin pieces of dough boiled in meat broth (juicy), and flavored with coarsely chopped, slightly stewed onions.
We will need the following products:
Meat (a good fatty piece of horse meat) - 1 kg
Kazy - 1 kg
Tomatoes - 4 pcs
Onion - 4-5 pcs
Peppercorns - 5-6 pcs
Bay leaf - 4 pcs
Salt - to taste
Dough - 1 kg
For the test you will need:
Flour - 500 gr
Water - 250 gr
Eggs - 1 pc.
Salt - to taste


Cooking like this:
Pour the meat with cold water, bring to a boil, remove the foam, add salt, peppercorns and bay leaf, cook over low heat for 2 hours. We boil kazy separately for the same amount of time. Boiled meat and kazy must be removed from the broth and cooled. Then cut into slices about 0.5 cm.

Now we are preparing juicy. From flour, water and eggs, salting everything a little, knead a stiff dough and let it stand for 40 minutes. Then roll it out very thinly and cut into pieces. Aizharkyn cuts it into rather large squares (about the size of half a notebook page). Then we dip these thinnest pieces of dough for a few minutes in boiling meat broth. When boiled, they become a little thicker. We catch with a slotted spoon: juicy are ready!

Stew coarsely chopped onions and tomatoes in squares with a small amount of broth. Before serving, heat the slices of meat and kazy in a small amount of broth: beshbarmak should be hot!


Put hot juices on a large dish with sides, slices of meat on top of them, then a layer of kazy slices and, finally, onions with tomatoes. You can sprinkle everything with finely chopped herbs: cilantro, parsley and dill. And straight to the table!
The main thing is not to choke on saliva when you open the lid to spread out the beshbarmak. In the Kazakh tradition, it is served on a large flat wooden dish with low sides, combining many servings at once.

Separately, in bowls, we serve a strong fragrant broth in which meat was cooked (it is called surpa). In some regions of Kazakhstan, this dish is also served with tuzdyk sauce, made from pounded and then diluted kurt (dry sheep's cottage cheese) with garlic.


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