Beshbarmak: recipe for cooking

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.

The recipe of the nomads dictates that the broth onBeshbarmak should be saturated. The optimum ratio of meat and water is 1: 2. That is, our amount of meat recipe requires 2-3 liters of water. Cook should be 2-2.5 hours. Shortly before the end of cooking, put a whole bulb in the broth. Beshbarmak will leave for another 10-15 minutes, and then the recipe indicates that you need to remove the ladle or spoon part of the broth with fat. It will need about a glass. You need to cool completely.

Now you can do noodles on beshbarmak. The recipe is as follows: into the tea cup, break the egg and top up with cooled broth, add salt and gently mix the egg with the liquid. Pour the flour into a bowl and make a groove. Pour into it a mixture of a glass and knead a steep 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).

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.

Conclusion

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.