Beshbarmak: recipe for cooking

In Central Asia and Kazakhstan for the desiredIt is customary to slaughter a ram and prepare a traditional nomadic dish - beshbarmak, or bishbarmak. You were not given a fork or a spoon? That is how it should be, because this dish is eaten with your hands. Its name consists of the words "besh/bish" - "five" and "barmak" - "finger", directly indicating how to eat beshbarmak correctly. The Turkic peoples do not have a strict recipe for how to cook beshbarmak. It can be made in different ways. Smoked meats, liver, and offal are added to the recipe. Only one thing is the same - beshbarmak is always boiled meat products with noodles.

The main recipe for cooking

You need to take 250-300 g of meat for each serving. The recipe for a family includes the following products:

Lamb (beef) - 1-1.5 kg;
Onions - the recipe calls for 2-3 medium onions, but there is never too much of them;
Chicken egg - 1 pc;
Flour - 3 cups;
Salt, pepper, and laurel.

The nomad recipe dictates that the broth isbeshbarmak should be rich. The optimal ratio of meat products and water is 1:2. That is, for our amount of meat, the recipe requires 2-3 liters of water. Cook for 2-2.5 hours. Shortly before the end of cooking, add a whole onion to the broth. Beshbarmak will boil for another 10-15 minutes, and then the recipe indicates that you need to remove some of the broth with fat with a ladle or spoon. You will need about a glass. Cool completely.

Now we can start making noodles for beshbarmak.The recipe is as follows: break an egg into a teacup and fill it almost to the top with cooled broth, add salt and carefully mix the egg with the liquid. Pour flour into a bowl and make a depression. Pour the mixture from the glass into it and knead a stiff dough. Leave it for half an hour.

Let's go back to the broth on the beshbarmak. Remove the meat and leave to cool slightly, and strain the liquid and divide into 2 parts. In one part, add water and put on a strong fire to boil. Salt.

Flesh on beshbarmak separate from bones and cut. The size of the pieces can be different, the recipe is not strict. Someone crumbles beshbarmak brusochkami, in Kazakhstan it is cut into wide slices 1 cm thick. In Central Asia, everywhere Beshbarmak is cooked in different ways. Put the cutting in a warm place, so as not to cool.

The recipe for the sauce is simple. The remains of broth with fat, which was removed in advance, poured into a frying pan and heated, cut the onion into rings. Half put in a frying pan and bring to softness. The remaining onions several times to burn with boiling water, so that he lost some of the smell and sharpness. There is a recipe by which it is marinated in vinegar.

For making salmah on beshbarmak doughroll out very thin. Cut into strips 3-5 cm wide, and then across, rhombus. The Kyrgyz recipe uses the usual noodles (kesme), thin strips. In small portions boil the salma until cooked (5-7 minutes).

Place the finished noodles on a flat plate,чередуя ее с слоями обжаренного лука. Классический рецепт приготовления рекомендует укладывать отварное тесто ближе к краям блюда. Когда вся салма будет готова, в центр положить мясо, сверху выложить ошпаренный или маринованный лук, разлить по пиалам бульон, в котором не варилась лапша и подавать бешбармак.

Conclusion

It is not always possible to buy a good onelamb. Let's change the recipe and cook beshbarmak with chicken, goose or duck. We will do with meat as usual, cook until soft. If you only have pork for cooking, you can lightly fry it and add sliced onion and tomato paste to the pan. Add water and bring to readiness. Cook noodles separately. Beshbarmak is ready.