In Central Asia and Kazakhstan for the welcome guestsIt is customary to cut a ram and cook a traditional dish of nomads - beshbarmak, or bishbarmak. Have you been given neither a fork nor a spoon? So it is necessary, because this dish is eaten by hands. Its name consists of the words "besh / bish" - "five" and "barmak" - "finger", directly indicating how to properly eat beshbarmak. The Turkic peoples do not have a strict recipe for how to cook beshbarmak. It can be done in different ways. Add in the recipe and smoked meat, and liver, and obtuhu. Equally only one thing - beshbarmak always is boiled meat products with noodles.
The main recipe for cooking
Meat should be taken for 250-300 g per serving. The recipe for a family includes such products:
- Lamb (beef) - 1-1,5 kg;
- Onions - the recipe provides for 2-3 medium bulbs, but it does not happen much;
- Chicken egg - 1 piece;
- Flour - 3 cups;
- Salt, pepper, and laurel.
On a flat dish, spread the finished noodles,alternating it with layers of fried onions. A classic cooking recipe recommends placing the boiled dough closer to the edges of the dish. When the whole salma is ready, put the meat in the center, put the scalded or pickled onions on top, pour broth over the bowls, in which the noodles were not cooked and serve beshbarmak.
There is not always an opportunity to buy a good onemutton. Let's change the recipe and cook the beshbarmak with chicken, goose or duck. We will act with meat as usual, we cook until soft. If there is only pork for cooking, you can lightly fry it and add the bulb and tomato paste to the frying pan. Top up the water and bring it to the ready. Separately boil the noodles. Beshbarmak is ready.