Meat in Kazakh style- Cuisine: Kazakh cuisine Type of dish: Main courses Recipe...
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With noodles with some features in the technology of preparation and serving, which allows you to achieve the taste inherent in this particular dish. The tradition of finely chopping meat has special significance and ancient roots. This is a sign of respect from the hosts to the guests, especially the elderly (it is difficult for them to chew large pieces). The finer the meat is chopped, the better [ ], poorly chopped meat in beshbarmak is regarded as disrespect for guests or simply as inability to cook beshbarmak.
In modern Kazakhstan, the word beshbarmak/besbarmak is mistakenly understood as a dish called in Kazakh no(“meat in Kazakh”), in Kyrgyz cuisine the same dish is called kulchetai. Beshbarmak should be considered a dish Naryn how it is done in Kyrgyzstan, since Naryn It is prepared from crumbled boiled meat - an essential ingredient of beshbarmak.
Id=".D0.AD.D1.82.D0.B8.D0.BC.D0.BE.D0.BB.D0.BE.D0.B3.D0.B8.D1.8F">Etymology [ | ]
The word “beshbarmak” translated from Turkic languages (formed from “besh” and “barmak”) means “five fingers”, “five”. According to the most common version, the name of the dish arose from the method of eating it with your hands.
In a three-volume work of 1832, “Description of the Kirghiz-Cossacks, or Kirghiz-Kaysatsk hordes and steppes,” dedicated to the history, culture and life of the Kazakhs, A. I. Levshin describes beshbarmak as a famous dish prepared from meat, finely chopped and mixed with pieces lard, noting that the name of the dish well expresses the meaning of the action - nomads eat beshbarmak with five fingers.
According to V. I. Dahl's explanatory dictionary, beshbarmak (or bishbarmak) “... among the Bashkirs and Kyrgyz, translated as a five-fingered (dish), boiled and crumbled meat, usually lamb, with the addition of flour and cereals; eat by the handful. They say about poorly prepared food (Orenb.): this is some kind of bishbarmak, crumbly.".
There is another version of the origin of the name of the dish. For example, P. S. Nazarov believes that it is called that because unleavened dough is placed in this dish in pieces, previously pressed with five fingers.
According to the etymological dictionaries of N. M. Shansky, the word was borrowed from the Tatar language in the 19th century. Along with this point of view, there is also a point of view that it was borrowed from the Kyrgyz language.
According to the definition of Doctor of Philological Sciences Suprun A.E. “BESH-BARMAK is a concept from a large group of exotic words related to cooking. It means a dish common among the Kyrgyz, Kazakhs and some other peoples, “consisting of finely chopped pieces of meat and dough, poured with broth” (in the Kyrgyz-Russian dictionary by K. K. Yudakhin, the word barmak is translated as “finger”). In terms of sound, it is a Kyrgyz word. The rare exoticism of besbarmak (with Kazakh bes) (Kyrgyz.. besh “5”) is apparently artificial.” .
In national cuisines[ | ]
In Bashkir cuisine[ | ]
Bashkir Bishbarmak
In Kazakh cuisine[ | ]
Kazakh beshbarmak with potatoes
Kazakh beshbarmak
Lamb beshbarmak
Kazakh meat consists of boiled meat, noodles (Kazakh helpek/zhaima) in the form of large rectangles and strong broth. Meat can be from “four types of livestock” (Kazakh tort tulik mal) - lamb, beef, horse meat and camel meat. According to tradition, a sheep is supposed to be specially slaughtered before a guest arrives, and the festive dish must contain horse meat. Boiled meat can be stewed with herbs and onions before serving. Along with the meat, semi-finished horse meat products (kazy, shuzhuk, zhal, zhay) and potatoes can be boiled.
In the north (North Kazakhstan, Akmola regions), northeast (Pavlodar region), south (Zhambyl region), beshbarmak in winter is prepared mainly from horse meat (horses are specially fattened for sogym; horse slaughter has recently traditionally been carried out for four people , according to the number of legs of the horse, the meat is divided evenly into four equal shares, which, after drawing lots, go to those participating in the slaughter), large pieces of thinly rolled dough and pieces of meat boiled in meat broth are placed on a wide dish (Kazakh tabak). Each piece of meat is placed in accordance with the status of the people to whom the dish is served. Horse meat beshbarmak traditionally consists of: a piece of meat with part of the pelvic bone (Kazakh zhanbas), a vertebra from the chest part of a horse (Kazakh uzyn omyrtka), lard from under the mane (Kazakh zhal), specially salted meat with fat (Kazakh. zhaya), salted and dried rib with a strip of meat and fat from the peritoneum inside the horse intestine (Kaz. kazy), turned inside out (fat inside) colon (horse) (Kaz. karta). Also in beshbarmak they put traditional horse meat sausage (Kazakh shuzhyk), pieces of boneless meat (Kazakh kesek et), liver (Kazakh bauyr), pieces of tripe (Kazakh karyn). The dish is poured with sauce (Kazakh tuzdyk), which is prepared as follows: chop the onion into half rings and place in a small saucepan, add pepper and salt to taste, pour in hot meat broth and simmer. In winter, beshbarmak is served with sauce (Kazakh kurt-kozhe), which consists of “kurt” dissolved in hot broth. Sauces are served, as well as broth (where the meat and dough was cooked) sorpa, after beshbarmak. In the south of Kazakhstan, sorpa is usually served in large bowls during meals, washed down with beshbarmak.
Lamb beshbarmak can also be served as whole pieces of meat and is served in the following order:
- 1 - the head of a ram, before cooking it is very thoroughly cleaned (the wool is burned off, the horns and teeth are removed, the lower jaw is separated along with the tongue). Cook in a separate bowl.
- 2 - pelvic bone (Kazakh zhanbas) together with part of the fat tail
- 3 - ribs with flank (Kaz. kabyrga)
- 4 - femur (kaz. asykty zhilik)
- 5 - lumbar vertebrae (cas. beldeme)
- 6 - liver (Kazakh bauyr)
- 7 - blade (Kazakh zhauryn)
The guests themselves determine which of them will cut the meat (most often the younger participant in the meal cuts 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 at the table in the form of noodles boiled in meat broth (served along with the broth), on top of which is laid out meat cut into wide and thin slices, chopped onion into rings, everything is poured on top with fat removed from the broth, in In the southern regions, chopped tomatoes are added. In western Kazakhstan, such broth is prepared separately and served directly on the table before the meal. In some regions of Kazakhstan (where rice cultivation is widespread, for example, Kyzyl-Orda region), rice can be used instead of noodles; a common serving is in which the broth (Kazakh sorpa) is served separately in bowls (this option is also used in the north, where, in addition to Therefore, the dish may also include boiled potatoes). A sauce (Kazakh tuzdyk) prepared on the basis of mashed kurt, often with garlic, can also be served.
In Karakalpak, Nogai and Turkmen cuisines[ | ]
In Kyrgyz cuisine[ | ]
Cooking lamb in a cauldron
Crushed meat for beshbarmak
Making noodles for beshbarmak using a noodle cutter
Chik is a sauce for beshbarmak made from thinly sliced onions simmered in fatty meat broth.
In the south of Kyrgyzstan, serving meat (ustukanov, etc.), as a rule, is not accompanied by beshbarmak.
The predecessor of beshbarmak is considered to be a dish naaryn, which does not add noodles.
In Tatar cuisine[ | ]
In Tatar cuisine, names are adopted for dishes bishbarmak or Kullama. N.I. Vorobyov, describing this dish among the Tatars, noted: “As a festive dish, the so-called kullama was used, often made from fatty foal, cut into small pieces and boiled with onions and peppers. Then they put a fairly large cooked salma here and doused everything with lard or oil.”
In Uzbek, Uyghur and Kazakh cuisines[ | ]
Interesting Facts[ | ]
In Moscow, in the Kazan teahouse, on October 3, 2013, the largest Naryn, a dish of Uzbek national cuisine, was prepared. The dish was included in the Guinness Book of Records as the “Largest Naryn”. The weight of the dish was 500 kg.
In Kyrgyzstan there is a “beshbarmak index”. This index can be used to compare the salaries of residents of different regions of the country in physical equivalent - beshbarmak. The index shows how many times you can cook beshbarmak (a simplified version of 2 kg of lamb, 500 g of flour, 200 g of onion and 2 eggs) for an average monthly salary and at food prices in each specific region
The largest beshbarmak in the world weighing 1464 kg was prepared on March 11, 2018 in Bishkek. In addition, the largest chuchuk (homemade horse meat sausage) was prepared, 117 meters long. The meat of nine horses was used to prepare beshbarmak and chuchuk. The meat was cooked in twelve tai-cauldrons. As part of the event, a team competition was also held among men for the best ability to chop meat. The achievement was registered by representatives of the Guinness Book of Records.
see also [ | ]
In related projects
Notes [ | ]
- Bishbarmak. Ethnographic Dictionary. 2000
- Katran D. Besbarmak-beshbarmak (Kazakh) // Kazakh ethnographic category, ұғymdar men ataularynѣ dаstүrі zhuyesі: Encyclopedia / ch. ed. Nursan Alimbay. - Almaty: DPS, 2011. - T. 1 (A-D). - B. 483. -
Kazakhs are very hospitable people. Regardless of income, the guest will first be seated at the table and offered the best. Respect is in the blood of this people, food resembles a real ritual, and Kazakh cuisine is surprisingly diverse. Well, who hasn’t heard of lagman, chak-chak, or tried manti, samsa, kumis, sausyrma at least once?
Did you know that many of the meats come from ancient times? As an example, we can mention the famous recipe for cooking meat baked on coals called “kombe”. This dish was very popular among ancient nomads, but it was prepared for those people who fell behind during long marches. The departing nomads did not extinguish the fire, but buried pieces of meat in the coals. Those who came found ready-made food and could warm themselves by the fire. By the way, the name of the dish comes from the word “to whom,” which means “to bury, to bury.”
Today in Kazakhstan they are trying to preserve the traditional method of preparation. Several large stones, coals, and firewood are placed in the oven, shaped like a huge fat tail, and set on fire. And from above, when the fire subsides and only hot coals remain, hang a lamb carcass or part of it. The finished meat melts in your mouth - this taste cannot be conveyed, you just have to try it.
Et means "meat"
A traditional Kazakh dish is considered “Kazaksha et”, which translated means “meat in Kazakh style”. You can just “eat.” This is what Kazakhs call almost any meat dish. It contains boiled lamb, beef or other lean meat, as well as square pieces of dough and greens with juicy onion rings. Sorpa - meat broth - is served separately.
In different parts of Kazakhstan this dish is prepared in its own way. For example, in the western regions, sturgeon is used instead of meat, and in the northern part of the country, cooks add boiled potatoes. It is often confused with another oriental dish - beshmarmak. But this is a mistake, since “besh” is a dish of Kyrgyz cuisine and differs in the method of preparation and main ingredients.
Kazakh meat is often served during a gala dinner. If it is prepared from lamb, then both the whole carcass and its individual parts can be used in the process. It all depends on the reason for the celebration. In general, in Kazakh meat dishes, instead of lamb, you can add horse meat, beef, and camel meat. Fresh meat is often combined with dried meat.
Cooking recipe step by step
Today we are preparing meat in Kazakh style, the recipe of which includes lamb and potatoes. For the broth we need:
- lamb - 1300 g;
- onion - 2 medium heads;
- black peppercorns - 8 pcs.;
- salt;
- greenery.
Dough recipe
To prepare it you will need:
- 320 g flour;
- egg;
- salt;
- a couple of spoons of water.
First, mix flour, eggs and salted water into a stiff dough, like dumplings. Roll it out into a thin layer and cut into squares, approximately 8 x 8 cm.
Place the meat in a large saucepan, add cold water to cover it, and cook until it boils. As you know, meat is a protein product, and during cooking it produces a lot of foam. Be sure to skim the foam from the broth, otherwise it will be cloudy. We do this several times while the broth is cooking. Add peppercorns, salt and cook until fully cooked.
During cooking, you need to make sure that the water does not boil away; if necessary, add a little hot water. The cooked meat pieces need to be removed from the broth, cooled and cut into thin strips. Next, place in a saucepan, add a little broth and onion rings, pepper and simmer for 5-7 minutes over low heat.
Place the dried pieces of dough into the boiling broth and cook until tender. Then place on a flat dish or large round plate, and top with strips of meat, rings of raw onion and sprinkle with finely chopped cilantro or parsley. Separately serve the meat broth in small bowls. The dish is designed for four servings.
There are a great many options for how to cook meat in Kazakh style, even in Kazakhstan itself. Dishes differ in the method of preparation, ingredients and even presentation. You might like this recipe with fresh and cured meats. They are cooked separately.
Kazakh meat: option two
- fresh horse meat - 1 kg;
- dried horse meat - 1 kg;
- kazy and map - 1 piece each;
- large onion;
- spices.
First, cook the meat, each separately. Then it is cooled and cut finely across the grain. Kazi and map are cut into thin circles. All ingredients are laid out on a flat dish and poured with hot tuzdyk. Broth prepared with fresh meat is served separately (in a small bowl).
Improving the taste of the dish
Tuzdyk is a special sauce for meat and fish. It is prepared like this: you need to cut the onion into rings, pour in fatty broth, add salt, pepper and boil.
This sauce improves the taste of food and improves digestion. It is used both separately and as part of many oriental dishes.
Sometimes Kazakh meat is not just boiled, but stewed with vegetables. Try it, it's very tasty.
Kazaksha et: third cooking option
We take a kilogram of lamb or beef meat, 150 g of fat tail fat, 2 large onions, a medium-sized radish, a carrot, a couple of tomatoes, greens, a small piece of Kazakh kurt cheese, about a kilogram of beef bones for broth.
Grind the fat tail fat very finely, fry it in a frying pan, then add the raw meat, cut into pieces, and fry until half cooked. While you have time, you can cut the vegetables. We send them to the meat, add salt, pepper and simmer until cooked.
Place the finished meat beautifully on a wide plate, decorate with vegetables, and sprinkle with finely chopped herbs on top. We prepare this dish separately, pour it into small bowls, add Kazakh grated kurt cheese. Incredibly delicious!
This is just a small part of what you can try to cook. You can't help but fall in love with the dishes of Kazakh cuisine. They simultaneously contain the aroma of the steppe wind, the burning sun, the romance of nomadic life, as well as freedom and pleasure.
To cook meat in Kazakh style, wash it and send it to cook. After boiling, drain the broth and bring the meat to a boil in new water. Cook the meat for 2 - 2.5 hours, removing the foam. Add one whole onion with one layer of husk to the broth to give color to the broth, peppercorns, and half an hour before readiness - bay leaf and salt.
Knead the dough for meat in Kazakh style. To do this, mix flour, a glass of water and an egg, you should get a dough like dumplings. Roll out the dough thinly and dry it a little. Divide into squares with a side of 7 cm.
Separate the boiled meat from the bones and cut into slices across the grain. Chop the onion into half rings and pour in the broth. Bring the onion in the broth to a boil and remove from heat with the lid closed. If desired, add pepper and bay leaf to the onion.
Strain the broth and cook the dough squares in some of it. Place the boiled dough, meat and onions with broth into a serving plate. Add herbs to taste. Delicious Kazakh meat ready. Bon appetit!
As soon as your guests see this dish served, they will immediately fall in love with it. Thin dough, juicy meat and aromatic onions with spices - could it be tastier? Especially for those who have never tried this before. Be sure to prepare, or better yet, a double portion at once!
If you want, you can add any other side dish to your taste. This could be rice, potatoes, any cereal (buckwheat/barley, etc.) or vegetables. The dish can be served with sliced fresh vegetables or a prepared, dressed salad. To make the salad light, it is better to season it with lemon juice, sour cream or yogurt. It is better not to use mayonnaise. This can make the dish too heavy.
Kazakh meat with dough
| Ingredients | Quantity |
|---|---|
| onion - | 1 head |
| ground black pepper - | 5 g |
| mutton - | 2 kg |
| red pepper - | 5 g |
| laurel leaves - | 7 pcs. |
| egg - | 1 PC. |
| black peas - | 10 pieces. |
| flour - | 1.4 kg |
| Cooking time: 180 minutes | Calorie content per 100 grams: 207 Kcal |
How to cook:
Recipe with potatoes
Time: 3 hours 20 minutes.
Calories: 156.
How to cook:
- Wash the meat thoroughly, remove veins and films if possible.
- Cut it into small pieces and place in a saucepan.
- Pour enough water to cover the beef by a few centimeters.
- Place on the stove and let it boil, skim off the foam and cook for three hours.
- During this time, prepare the dough, starting by mixing flour and eggs.
- Then add a little salt, a glass of water and you can knead.
- Wrap the resulting ball in film and place it in the refrigerator for half an hour.
- Peel and wash the potatoes. Grind the large ones, and leave the small ones whole.
- Remove the finished meat from the broth, put the potatoes in it and boil until done.
- Take out the dough, roll out and cut into 6x6 cm squares.
- Take out the potatoes and now boil the dough in the broth. This will take about ten minutes.
- Peel the onion, cut into half rings and salt them, sprinkle with black pepper.
- Pour in hot broth and let simmer for a couple of minutes.
- Cut the meat and set aside.
- Place the dough on a serving plate first, then the meat and onions.
- Place potatoes around the edges and sprinkle everything with herbs.
Kazakh meat kuyrdak
Time: 1 hour
Calories: 212.
How to cook:
- Wash the meat, remove fat and cut into small pieces.
- Heat the oil in a frying pan and place the slices there, fry until golden brown.
- It is important to add chopped onion.
- Add salt to taste, spices, stir and simmer a little more.
- Pour in sour cream, stir and simmer for about twenty minutes.
- When serving, sprinkle with fresh herbs.
Classic cooking option
Time: 1 hour 20 minutes.
Calories: 177.
How to cook:
- Wash the meat under running water and cut into large pieces.
- Season with salt and ground black pepper.
- Remove the skins from the onion, rinse it and chop it into porridge with a sharp knife.
- Heat a cast iron container on the stove, place the meat in it and the onion on top.
- Cover with a lid and cook over low heat for 35-40 minutes.
- The mixture must be stirred periodically to prevent it from sticking to the bottom.
- At the end of cooking, add oil, fry the meat for another five minutes and you're done.
To prepare an unusual dish, you must remember the spices.
Today's recipes are not ones that are often on your table, so you need to choose unusual spices. For example, you can take cumin, star anise, barberry.
If you are preparing the dough and it is too tight and hard, add a little (literally 1-3 tbsp) vegetable oil.
It will instantly change the structure and you will get the perfect result. Instead, you can use melted butter in the same amount.
To get a more piquant dish, you can add a large amount of ground black pepper or garlic to the meat.
For lovers of spicy dishes, we can offer chili pepper. It can be used both fresh and dry ground.
If you are using fresh chili peppers, it is better to wash them with disposable gloves so as not to burn your hands.
The same applies to the process of clearing it from seeds. It is also better to do this with gloves, and then be sure to thoroughly wash the work surface with soap.
If you want the most spicy dish possible, you can leave the seeds.
To make the dish special, you can add an unusual taste not only to the meat, but also to the dough. For example, you can add paprika, dry garlic, herbs, fresh green onions or any other herbs. For color you can use turmeric, beet juice, spinach, and carrots.
The video shows a quick and tasty recipe for cooking meat in Kazakh style:
Kazakh meat can also be served as a full meal. Especially when served with dough. It is not only very tasty, but also incredibly satisfying, aromatic and unusual!
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