From a traditional dish of the Turkic peoples, beshbarmak has long turned into a favorite international version of tasty and rich dishes for holidays and for everyday lunches. In this collection we will teach you interesting beshbarmak recipes and talk about unusual options with horse sausage and democratic chicken.
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 hand of the hand. This hearty dish more than once saved entire tribes from starvation, and the nomads, as you might 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 of different regions of the country, focusing on the cost of ingredients for a dish.
You need to start preparing beshbarmak by preparing “juicier”, which is the correct name for special diamond-shaped noodles. The taste of the entire beshbarmak will depend on the skill of the hostess. How to make the best sochni?
Thick noodles are a sign of the cook’s inability and inexperience, while thin noodles can fall apart and make the broth cloudy.
For the test we will prepare:
- 500 g flour;
- 2 eggs;
- half a glass of water;
- a pinch of salt.
Add water and eggs to the sifted flour, start kneading, constantly adding flour. Knead until the dough becomes elastic, dense, and 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. There should be no difficulties: this dough rolls out easily. All that remains is to cut it with a knife into shaped pieces - rhombuses or squares - both shapes are considered acceptable. The last step is to sprinkle the juices with flour and leave them to wait until they are boiled.
The secret is that sochni can be made even the day before the intended feast.
Classic beshbarmak with lamb
All countries and republics where nomadic tribes lived will probably challenge the right to the most correct recipe for a dish. 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, but times are changing and today they also use chicken - there is nothing wrong with that. But lamb is still considered a classic. We'll tell you how to prepare lamb beshbarmak among the residents of Kazakhstan.
To prepare we will need:
- 1 kg of fresh lamb;
- juicy (see recipe above);
- butter -150 g;
- onion – 2 heads;
- garlic – 2 cloves;
- salt, black pepper to taste.
The meat should literally fall off the bone; crumble it into individual fibers by hand.
First, boil the meat with onions, garlic and spices over low heat. It should become so soft that it falls apart into individual fibers as soon as you touch it with a fork. We tear into individual fibers. Previously, technology required grinding meat into thin fibers as thin as a hair. This is how 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, which speak of wealth in the house.
During the cooking process, it is important to remove the foam from it, otherwise the broth will be cloudy.
While the meat is cooling, prepare the sauce. Chop the onion into half rings, put butter on top, add black pepper. Pour in the broth where the meat was stewed. The sauce is ready!
At the same time, boil the juices in meat broth. All that remains is to assemble the beshbarmak. To do this, pour the sauce over the meat and place the dough next to it (or on top). Lightly pour broth.
Try not to overdo it with the broth: initially the dish was eaten with your hands, so it was more reminiscent of the second dish, and the broth only added additional 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.
The finished beshbarmak is thick, rich, multi-layered and very aromatic. In Asia, it is eaten in large groups, washed down with strong black tea with milk and salt. The dish is self-sufficient, but it can be decorated with a generous bunch of greens and eaten with pieces of warm bread cakes.
With beef
To be fair, we note that horse meat and lamb are considered rather specific types of meat on the European territory of Russia. For such gourmets, the beshbarmak recipe democratically allows you to step aside from the traditions of the nomads, replacing the meat with a piece of beef or veal. For the dish you will need any part of beef, but it is better to take young and tender veal.
Boil a kilogram of meat in a small amount of water until soft. Along with the beef, you can add any roots and spices, for example, celery root or parsley roots. While the meat is cooking, prepare pieces of dough, make the sauce, and then put everything in the same sequence as in the classic recipe.
The dish is served on a large communal platter and eaten with your hands. By the way, in ancient times, hygiene was taken care of in advance: before serving, the host walked around the guests and personally handed them a jug of warm water to wash their hands. You can do the same: then you will be known not only as a hospitable, but also a hospitable owner of the house.
Kazakh style with horse meat sausage
On major holidays, nomads prepared a version of beshbarmak from horse sausage “kazy” - in ancient times this dish was revered as a ceremonial dish and was served only to selected guests. Kazaksha et (this is the name of such a beshmark) is still prepared by the Kazakhs on special occasions. Try experimenting too.
It is clear that you can get kazy only in countries where they eat horse meat, but if you wish, you can cook it yourself. To do this, tightly stuff horse meat taken from the ribs of the animal into the horse intestine (we look for it in the city markets), and then rub it with salt, black pepper, and cumin. The finished sausage should be rinsed in cold water and left to marinate in a cool, dark place for several hours. This is where the difficulties end - you can follow the advice from the classic recipe and cook beshbarmak as usual.
The process looks like this:
- Cook the semi-finished product with spices in a cauldron with water until soft.
- Place on a plate.
- Throw pieces of dough into the boiling broth where the kazy was cooked.
- Cut the sausage into pieces.
- Spread the boiled dough around the edges.
- Sprinkle everything with onion rings and black pepper.
You can serve the broth in separate bowls, supplement the dish with herbs, treat guests with warm bread - it all depends on the desires and capabilities of the owner. It’s clear: you don’t need to prepare the semi-finished product yourself if you managed to purchase a good piece of high-quality horse sausage.
With pork
Pork is loved for its softness and delicate structure; in addition, this meat is lower than lamb and horse meat and is much easier to find on the shelves. The main thing is to find fresh pork on the bone and, preferably, grain-fed - this way the dish will be aromatic and the broth will be very rich.
- The meat must be thoroughly washed and boiled in a small (500-600 ml) amount of water with spices.
- Usually a kilogram of meat is boiled for 2 hours over low heat.
- As soon as the broth boils, remove the foam from it, it will turn out transparent.
- Spices can include cloves, black pepper, bay leaf, allspice and salt.
- Prepare the sauce with onions, butter, broth.
- Boil the dough diamonds in the broth.
- Place on a dish in layers - dough-meat-sauce.
- Sprinkle with herbs.
The advantage of beshbarmak with pork is its relative speed of preparation. The meat also turns out juicy, especially if you cook a piece with streaks of fat. By the way, you can try cooking beshbarmak at the same time with pork and chicken, pork and beef - it will turn out very tasty and unusual!
How to cook in a slow cooker?
Our time dictates its own rules and speed. Many housewives simply do not have time to cook according to ancient canons, and then such a smart device as a multicooker comes to the rescue. The beauty of cooking is that you don’t need to remove the foam, monitor the time and degree of readiness - just put the meat on the bottom of the bowl and turn on the desired mode.
Typically, meat cooks well in the “stew”, “soup” and “soft” modes, and it tastes best in a slow cooker that cooks under pressure. While the meat is cooking, we’ll prepare the noodles ourselves or prepare ready-made sochni (you can easily buy them in any supermarket now). We will add the noodles 10 minutes before the end of cooking and serve beshbarmak with herbs, bread, and - if desired - sprinkle with pomegranate seeds.
Beshbarmak with chicken
Chicken beshbarmak is the fastest and most affordable version of the dish. You can take one chicken, or “dilute” it with turkey, rabbit, a piece of pork - everything is at your discretion. The main thing is that the meat is fresh and the carcass is smooth and elastic.
Beshbarmak is prepared simply:
- Boil the chicken until soft.
- Let it cool.
- Separate from the seeds.
- Boil the noodle diamonds in the broth.
- Prepare a sauce from onions, butter, black pepper.
- Place pieces of chicken on a dish, and next to them are slices of prepared noodles.
- Pour sauce over everything.
Separately, you can serve chicken beshbarmak with strong chicken broth with herbs and pieces of any bread.
Beshbarmak is so tasty that it has been loved for hundreds of years and is cultivated in many countries where recipes are treasured like the apple of their eye. Finally, we’ll tell you a little story. A couple of years ago, beshbarmak was prepared in Kazakhstan, which was included in the Guinness Book of Records. More than 700 kilograms of meat were spent on preparation, and hundreds of residents of the republic were able to try the food. We assure you that in your family the dish will break all popularity records if you take the trouble to cook it at least once. Bon appetit and new culinary discoveries!
The dish besparmak, which in Russia for some reason is called beshbarmak, came to us from the endless steppes. "Bes" means 5, and "parmak" means finger. The ancient nomads ate this dish with their fingers, and not with cutlery - hence the name. But outside of Central Asia and Kazakhstan, many not only do not know how to cook beshbarmak, but have never even heard the name. But this dish is very tasty. It cannot be called “in a hurry”: while the male herders grazed the herds, the women painstakingly kneaded the dough and cooked the meat. So that the husband can find his way to his native yurt by smell.
Products for beshbarmakTraditionally, this dish is prepared from three types of meat: lamb, beef and horse meat, but since many people consider horses to be inhumane, and Russians have a somewhat biased attitude towards lamb, it is allowed to prepare beshbarmak from beef. It is best to buy a piece on the bone or a rib part - about one and a half kilogram. This is probably enough for the broth. A couple more bay leaves and a few peppercorns. But for the dough you will need two eggs, flour (at least 600 g), two onions and herbs.
Cooking broth
It starts with cooking the meat. It is cut up, washed, filled with cold water and placed on high heat. As soon as it boils in the cauldron, reduce the gas and skim off the foam. Beef takes a long time to cook - three hours, but the process cannot be left to chance. You should regularly remove the “noise” with a spoon so that the broth is not cloudy, but amber. Some housewives cannot resist adding ordinary vegetables for soup, as well as various spices, in the middle of cooking. But if you want to know how to cook beshbarmak in the old traditional way, you don’t need to do this. The dish should contain only meat and dough and nothing else.Preparing the dough
Dough for beshbarmak is sold in dried form in Kazakhstan. The difference between a semi-finished product and hand-rolled noodles is immeasurable. So if you want to know thoroughly 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 already have the broth ready, cool a small amount (a glass). Beat two eggs into the flour and mix, gradually adding broth (if there is none, cold water). The dough should be stiff, so add flour if necessary.
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 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
Strain the broth and separate the meat into small pieces. We chop two onions into half rings, fry one of them until soft, and set the second to cook for 2 minutes with a glass of broth. Use a slotted spoon to catch the onion, and add 4 more ladles of broth and a little water to the saucepan. Cook the dough in this liquid for about 8 minutes, then transfer it to the fried onions. Place the meat in the center of a large flat dish, place noodles on the sides, pour it all over with onions poached in the broth and sprinkle with herbs. If you know how to cook beshbarmak, you need to consider how to serve it. This dish is eaten with broth from bowls. With your hands or a fork, it's up to you.
As a rule, beshbarmak is prepared in honor of receiving dear guests or on major holidays. Every corner of Kazakhstan has its own subtleties in preparing 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 placed in beshbarmak; in the south, the dough is often cut into noodles rather than diamonds.
They eat beshbarmak with their hands from a common dish. Therefore, before a meal, all guests thoroughly wash their hands up to the elbows. Then, sitting comfortably at the dastarkhan, they tear off a small piece from the kulagnan, put the meat on it, flavor it with onions and put it in the mouth. Chew thoroughly and wash down with broth. After such a fatty meal, it is customary to drink tea with milk. And then the respected aksakal or the eldest member of the family reads the bata - a blessing for all those gathered.
How to cook beshbarmak:
D For this dish, the first step is to cook the meat. Place 2 kg of lamb or horse meat in one piece with bones in a cauldron or thick-walled pan. You can also add a small piece of smoked shuzhuk or kazy here. Fill with cold water and place over high heat. Wait for the broth to boil, skim off the foam and reduce the heat. Leave the meat to simmer for 3 hours. 10-15 minutes before readiness, add 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 cooked, 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 fattest top part. Cook gravy from it - tuzdyk. Place the surpa on the fire and bring to a boil. Then add one large onion, cut into thin rings, to the saucepan. Cook for a minute, remove from heat, cover and let sit for a while. Prepare kulagnan with the rest of the broth. Dip the dough into boiling surpa and cook for 5-7 minutes until ready.
Take a large dish and first place the kulagnan on it, the meat on top and generously pour the fatty broth and onions over everything. Bring it to the table immediately. Along with beshbarmak, the broth in which the meat and dough was cooked is often served. Surpa is poured into small bowls, sometimes kurt (dried salted cottage cheese), lemon slices or ayran are added to them.
This is the number one dish in Kazakh cuisine. Not a single celebration or feast in Kazakhstan can take place without it. Many guests and tourists wonder why Kazakhs consume so much meat, because this leads to excess weight, because they often eat meat that is not lean, plus problems with cholesterol.
I would like to note that meat was the main diet of nomads, due to the fact that nomads led a nomadic lifestyle. Imagine the situation that you need to drive countless herds and other livestock in the winter, and winter on the territory of the nomadic steppe lasted 5-6 months.
Therefore, it was absolutely impossible to live without meat. With the help of this product, this people survived and defended themselves. Now the consumption of meat has certainly decreased, because Kazakhs today lead a sedentary lifestyle and have long been representatives of the culture of urbanization. But the tradition of slaughtering cattle (horse) every year has remained to this day. This is a special process for nomads.
Below we will tell you about the recipe for the main national dish of the Kazakhs - beshbarmak. But before we reveal the secrets of the recipe. I would like to say that the process of choosing meat for beshbarmak is also a great art.
You need to choose a horse that has been fattened, that is, the meat should be fat and not old. When purchasing horse meat, not whole, you should pay attention to the color of the flesh and fat. The pulp should be light red, and the fat should be white, in no case with a yellowish tint. You can prepare delicious beshbarmak from such meat.
Talking about beshbarmak and the process of its preparation, I would like to immediately talk about the time that needs to be spent on its preparation. So, the cooking process lasts more than 3 hours. Therefore, this dish is calculated according to the time interval before the guests arrive.
Every family has a large enough saucepan, at least 20 liters, to prepare this dish. No matter what urbanization occurs and the Kazakhs have long since switched to a sedentary lifestyle for about 200 years, the importance and love for beshbarmak has remained at the same level.
Not a single ultra-modern dish can replace beshbarmak. Now about the meaning of the word “beshbarmak” (besparmak) is translated from Kazakh as 5 fingers; this dish is eaten only with your hands. Just as in Uzbekistan people really eat pilaf with their hands, so they eat beshbarmak only with their hands, this is a national feature.
Now the recipe for this dish and some nuances in preparation. Basically, beshbarmak is prepared only from horse meat, but there are also varieties of this dish with other types of meat.
For example, in the year of the horse, beshbarmak is prepared from poultry, beef and lamb. This is already a trend of the 20th century and astrology.
Place horse meat in a pan of cold water, add 2 tablespoons of salt when boiling, depending on the amount of meat. Well, roughly how much meat is calculated is 500 grams per person. Kazy is prepared from the fatty loin part of the meat; the meat is cut from the rib, but not completely separated; it must literally hang down. The kazy is salted and peppered in advance and you can add a few cloves of garlic.
Wrap in gauze or cling film and let sit for several hours, preferably a day. The map is the large intestine of horse meat, it is washed thoroughly so that there is no specific smell during cooking, for this you need to maintain the temperature balance of the water and contrast washing. Then the card is turned inside out and stuffed with fatty meat, to which salt, pepper, garlic, and onion have been added.
The card is cooked separately, otherwise the broth will acquire an unpleasant specific smell. The stinger is a strip of fatty tenderloin that is cut, salted and peppered. Zhaya is a traditional part of horse meat, in other words, the sirloin part of the carcass. She may weigh from 1 to 6 kilograms. It is advisable to cook Shuzhyk (horse sausage) separately.
When boiling shuzhyk, after boiling, you need to pierce the skin of the sausage so that it does not burst; cook for about 2-2.5 hours after boiling. Zhaya, zhal, kazy, liver are boiled in one pan. The broth turns out rich.
After the meat is cooked, you need to strain it and cook socni (dough) in this broth. The dough is made as follows: add 2 eggs and water and salt, add high-grade flour, mix everything and let it sit for a while. The dough is then rolled out into circles.
A special chic is when the circles turn out to be large and have the correct circle shape. They should be rolled out an hour or two before the feast so that they can dry. Then they are boiled for 20 minutes in broth.
Another tuzdyk (sauce) is prepared for beshbarmak; it consists of onions, which are poured with broth, and more spices are added. It is boiled and then added to the dough so that it does not stick together.
You can additionally boil the potatoes. Beshbarmak is laid out as follows: a little broth is poured onto a large round dish (tobacco), then the dough is laid out, the meat is laid out on the sochni, and tuzdyk is poured on top. If you boiled potatoes, then spread them along the edges of the dish. Bon appetit.
Everyone who has been to Kazakhstan has tried this dish, because the Kazakhs are very hospitable people.
In all Central Asian countries they know how to cook beshbarmak. This dish is usually prepared on holidays, in large portions, in cauldrons over an open fire. It’s easy to prepare a real tasty beshbarmak, you don’t need any special skills, you don’t need a lot of ingredients for cooking and they are quite affordable. The only thing that is necessary and important for preparing a dish is time and inspiration. Without this, the perfect beshbarmak will never work out.
The most “correct” one is lamb beshbarmak. Beshbarmak made from horse meat can also be considered traditional; this is how beshbarmak is prepared in Kazakhstan. In addition, when preparing beshbarmak, it is allowed to use beef, less often chicken, and duck. Pork beshbarmak is not traditional for well-known reasons.
So, how to cook beshbarmak. To prepare beshbarmak, only fresh meat is chosen, not old or frozen. Thoroughly washed meat is placed in a pan, filled with water and cooked for at least 2-3 hours, skimming off the foam. During the cooking process, add all the vegetables, roots and spices specified in the recipe to the pan. When the meat is cooked, it is removed from the pan, separated from the bones and disassembled by hand or cut into pieces with a knife. The broth is filtered, and all the vegetables, roots and spices that were cooked in it are thrown away.
The second component of beshbarmak is noodles, however, they do not look like noodles at all, they are rather thin dumplings in the shape of diamonds or squares. The noodle dough is prepared using wheat flour, eggs and salt. The flour must first be sifted a couple of times to saturate it with oxygen. After this, eggs and salt are added to the flour and a tight and dense dough is kneaded. You should not add water to the dough. The finished dough is allowed to rest for about 10 minutes, and then thinly rolled out and cut into diamonds, the width of which ranges from 1.5 to 7 cm. The dough diamonds are dipped into boiling slightly salted water and cooked for 2-3 minutes after floating, and then discarded in a colander.
When the noodles are ready, it's time to start preparing the third component - the onion. Don’t be surprised, it also needs to be cooked, because it’s not just an onion, but an onion for beshbarmak. Peeled onions should be cut into thin half rings and placed in a deep bowl. Then slowly and carefully pour the boiling broth in which the meat was cooked into it and leave for about 5 minutes so that the onion steams, releases its bitterness and is saturated with the broth.
Now you know how to cook beshbarmak, the only thing left is to learn how to serve it correctly. To do this, you need to put noodles on a large dish, pieces of meat on it, next to the dish place a bowl with onions and a separate container with hot broth, to which finely chopped greens have been added (Kazakhs call this broth tuzdyk, it is very rich, satisfying and incredibly tasty) .
Knowing all the subtleties and tricks of preparing this dish, it will not be difficult for you to prepare it yourself. Remember, the main thing is time and inspiration, and our recipes will help you with the rest.
Traditional beshbarmak in Kazakh
Ingredients:
1.3 kg lamb,
5 onions,
1 carrot (optional)
2 stacks flour,
2 eggs,
5-6 black peppercorns,
2 bay leaves (can be replaced with a sprig of thyme),
herbs, salt and spices - to taste.
Preparation:
Wash the meat thoroughly, cut it into large pieces, place it in a saucepan, cover with cold water and bring to a boil. Remove the resulting foam, cover the pan with a lid and cook the meat for 3 hours. 1-1.5 before the end of cooking, add carrots, a whole onion, black peppercorns, bay leaf and salt to the broth.
To prepare the dough, mix sifted flour, eggs, salt, a little chilled broth in a bowl and knead into a stiff dough. Wrap it in cling film and let it sit for 15 minutes. Sprinkle the surface of the table with flour, divide the dough into several parts, roll each part into a thin layer and cut it into small diamonds. Lightly dust the resulting diamonds with flour and leave on the counter for 30 minutes to dry a little. Remove the finished meat from the pan, let it cool and cut it into small pieces with your hands. Strain the broth, removing everything that was cooked in it. Divide the strained broth into 2 parts. Add chopped herbs to one part. Pour the second part of the broth over the onion cut into half rings, add allspice, bring to a boil, cook for 2 minutes, and then remove the onion from the broth with a slotted spoon. Add a little water to the second part of the broth, bring the broth to a boil again, add salt to taste, dip the dough diamonds into the boiling liquid, first shaking off excess flour from them, and cook them for 7-8 minutes, then remove with a slotted spoon. Place diamonds in layers on a plate, meat and onions on top, serve broth with herbs in a separate container.
Beshbarmak from horse meat
Ingredients:
1.5 kg horse meat,
3 onions,
3 stacks flour,
2 eggs,
2 bay leaves,
salt, ground black pepper, herbs - to taste.
Preparation:
Wash the meat, cut into pieces, place in a pan and fill with water so that it completely covers the meat. When the water boils, skim off the foam, reduce the heat and simmer for 3 hours. About 30 minutes before the end of cooking, add salt, pepper, 1 whole peeled onion and bay leaf. Pour 1 cup of broth from the pan and cool it. Then dissolve a pinch of salt in it, mix with eggs and flour and knead into a stiff dough. Place the finished dough in the refrigerator for 30 minutes. When the time is up, take out the dough, roll it out into a thin layer on a floured surface of the table and cut into squares or diamonds. Let them dry a little. Cut the onion into half rings, pepper, salt and pour hot broth, close the lid and leave for 10 minutes. Remove the finished meat from the broth, cool and cut into thin slices, and lower the chopped dough into the boiling broth and cook for 6-8 minutes. Serve with greens.
Beshbarmak in Tatar
Ingredients:
600 g veal brisket,
500 g potatoes,
3 onions,
1 carrot,
100 g fresh herbs,
3 stacks flour,
1 tbsp. water,
1 egg,
1 tbsp. vegetable oil,
salt and spices - to taste.
Preparation:
Rinse the meat thoroughly, place in a saucepan and add 2 liters of water. When the water boils, skim off the foam and add coarsely chopped carrots and one onion to the pan, add a little salt. Leave to simmer over low heat for 3 hours. While the meat is cooking, prepare the noodles. Break an egg into a bowl, add a glass of water, a spoonful of oil and beat well. Add salt and start adding flour gradually. Knead into a tight elastic dough. Cover it with a towel and leave for 30 minutes. When the time is up, divide the dough into several parts, take one of them and roll it into a thin layer 2-3 mm wide. Cut the dough into diamonds with a side of 5-6 cm, do the same with the rest of the dough. Remove the finished meat from the broth and divide into pieces. Cut the onion into thin rings, place in a colander and lower into boiling broth for a minute, then transfer it to a plate, and lower the peeled and cut into 3-4 pieces potatoes into the broth and cook until tender. Place the boiled potatoes in a wide dish, pour half of the broth into a separate container, and cook the noodles in the remaining broth. Serve with greens.
Pork beshbarmak
Ingredients:
1 kg pork,
500 g noodles,
3 onions,
1 bunch of parsley,
1 bunch of dill,
1 celery root,
1 tsp dried fennel,
2 bay leaves,
1 g pink pepper,
1 tbsp. vegetable oil,
salt - to taste.
Preparation:
Place the meat in a saucepan with cold water and bring to a boil, skimming, add salt, bay leaf, celery root, pink peppercorns and fennel and cook until tender. Remove the finished meat from the broth and cut into slices, strain the broth to remove the spices. Boil the noodles in the strained broth. Cut the onion into half rings and fry in vegetable oil, then pour half a cup of broth into it and simmer for 10 minutes, add spices to taste. Place the noodles on a flat dish, place the meat on it, pour onion sauce and sprinkle with chopped herbs.
Beshbarmak from duck or goose
Ingredients:
1.5 kg duck meat,
2 stacks flour,
2 eggs,
½ cup chilled broth,
2 onions,
1 bay leaf,
salt, ground black pepper - to taste.
Preparation:
Place the cut duck in a pan, add water to about two fingers above the meat, add salt and cook. Knead the flour, eggs and broth into a stiff dough, add salt to taste. Divide the dough into several parts, roll each of them into thin flat cakes, let them dry, then cut into diamonds or squares. Place the onion cut into half rings in a separate saucepan, sprinkle it with ground black pepper and add a bay leaf. Then pour the hot broth over the onions and leave to infuse. When the duck meat is cooked, remove it from the broth, cut it into pieces, and cook the dough diamonds in the boiling broth for 5-7 minutes. Serve sprinkled with herbs.
Chicken beshbarmak
Ingredients:
1 chicken,
3 onions,
3 carrots,
pepper - to taste.
For the test:
500 g flour,
200 g water,
3 eggs,
1 tsp salt.
Preparation:
Boil the chicken in a large saucepan for 2-3 hours, add salt and spices to taste. Pour water into a deep container, beat in eggs, add flour, salt, vegetable oil and knead into a stiff dough. Give it some time to sit at room temperature until it rises. Heat the vegetable oil in a frying pan, add the onion cut into rings, grated carrots and, stirring, fry the vegetables until tender. Remove the finished chicken from the broth and separate the meat from the bones. Then tear off large pieces from the dough and knead them into flat cakes, roll each of them with a rolling pin to a thickness of 2-3 mm. Then dip the cakes into the boiling broth and cook for 5-7 minutes. Serve beshbarmak on the table in three separate dishes: with chicken, vegetables and dough. Place vegetable and meat filling on the flatbread, roll it up into an envelope and eat it with your hands.
Jewish beshbarmak
Ingredients:
4 kg lamb,
1.5 kg horse meat sausage,
700 g flour,
2 eggs,
2 onions,
3 sweet peppers,
400 ml water,
5 potatoes,
greens, salt and pepper - to taste.
Preparation:
Place the meat and sausage in a saucepan, add water, salt and cook for 2 hours, skimming off the foam. Meanwhile, prepare the dough. Dissolve 1 tbsp in 400 ml of boiling water. salt. Sift the flour into a separate bowl, beat in 2 eggs and, gradually adding salted water, knead a stiff dough. Cover the dough with film and let it rest for 30 minutes. When the time is up, knead the dough, sprinkle it with flour and roll it into a layer 2 mm thick. Roll the resulting layer onto a rolling pin and make long cuts with a knife directly along it to make noodles. To prepare the gravy, cut the onion into half rings, the pepper into strips, and chop the greens. Boil the potatoes in the strained broth where the meat and sausage were cooked, then boil the chopped vegetables in the same broth for 3-4 minutes, adding seasoning or spices to taste. Finally, add the noodles and cook until done. When serving, first place noodles on the plate, then sliced meat and sausage, and top with vegetables and potatoes.
Beshbarmak in a slow cooker
Ingredients:
1.5 kg of any meat,
5 potatoes,
2 onions.
For the noodles:
300 g flour,
2 eggs,
1 stack water,
1-2 tbsp. vegetable oil,
2-3 pinches of ground black pepper,
⅔ tbsp. salt.
Preparation:
Take any meat, wash it and cut it into pieces. Then place it in the multicooker bowl, fill it with water level with the meat and turn on the “Steam” program for 1-2 minutes. When the water boils, drain the first broth and rinse the meat. Place it in the multicooker bowl again and this time fill it with water 2 cm above the level of the meat. Set the “Stew” mode depending on the type of meat: beef - for 3 hours, pork and poultry - for 2 hours. Knead the above ingredients into a tight dough, wrap it in film and refrigerate for 20 minutes. Then remove the dough from the refrigerator, divide into several parts and roll each part into a thin layer, cut into diamonds or squares with sides of approximately 5x5 cm and leave on the table to dry. Cut the peeled potatoes into 4 pieces and add them to the meat about 50 minutes before the end of the meat stewing time. Add salt and pepper to the bowl along with the potatoes. Place the onion cut into half rings into a container and pour the top fatty part of the broth over it. Cover with a lid and set aside. Remove the finished meat and potatoes from the broth. Set the “Steam” program again for 20-30 minutes, boil the chopped dough in small parts and place it on a dish. Place meat on top of the dough, pour onion and broth, sprinkle with chopped herbs. Serve the broth in a separate bowl.
Isn't it great to discover new, amazing dishes? Tell your friends how to cook beshbarmak and compete in its preparation. Believe me, there will be no losers in this culinary competition, because each prepared beshbarmak is beautiful and unique, like the song of the people who invented it.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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