Beshbarmak is a national dish of Turkic-speaking peoples, which is prepared from unleavened dough, crumbly meat, onions and spices.
Traditionally, homemade beshbarmak is eaten by hand with pieces of boiled dough and at the same time they are washed down with broth.
Bashkirs, Tatars, Uzbeks, Kyrgyz and Kazakhs most often prepare this dish for a special occasion and for dear guests.
Homemade beshbarmak - general principles of cooking
Traditionally, beshbarmak is made from lamb, horse meat or beef. But if desired, you can use other types of meat to taste.
Meat must first be washed and cleaned of excess. You can cook it whole, or you can cut it into pieces. The total cooking time should be at least two hours. After you need to strain the broth and divide it into two parts. One part is needed for cooking dough, and the other for serving.
The dough for beshbarmak should be tight. After kneading, he must be given a "rest". Then the dough is cut into either diamonds or squares.
Served on a large flat dish. Under the bottom you need to lay out the dough, then in the middle pieces of meat. Decorate everything from above with onions and herbs.
Beshbarmak at home - a classic recipe
Ingredients:
• one kilogram of horse meat;
• one kilogram of homemade sausages;
• one onion;
• a pound of wheat flour;
• two raw eggs;
• a pinch of black pepper powder;
• sunflower oil;
• one glass of water;
• salt.
Cooking:
1. Wash the meat, remove all veins and films, place in a pan of a suitable volume (for example, 5 or 6 liters) and pour cold water. Add sausages. Turn on the heat and cook over low heat for about three hours until the meat is softened.
2. Peel and chop the onion rings, fry in oil.
3. For the dough, mix the eggs, salt and sifted flour. Knead the dough with your hands. Put the dough in a plastic bag and leave to "reach" for 20-30 minutes.
4. Cut the dough into four parts and individually roll them thinly with a rolling pin on a powdery flour table. Then cut the thin dough into small rhombs and leave it on the table without covering anything. The dough will dry out a bit.
5. Cooked meat and sausages into slices.
6. The broth after cooking is divided into two parts. Pour half the broth into another pan.
7. In one part of the broth, cook slices of chopped dough and mix them with half the fried onions and arrange on a dish.
8. In the pan with the second part of the broth put meat, chopped sausages and the second part of onion. Add ground pepper and bring the broth to a boil, then remove from the stove. Divide the resulting broth into two parts. Put the meat and sausages on the boiled pieces of dough, and serve the broth as a drink in bowls or soup plates.
Homemade beshbarmak with lamb and herbs
Ingredients:
• 450 g of mutton;
• two onions;
• allspice peas;
• one bay leaf;
• 300 ml of vegetable or meat broth;
• a raw egg;
• 300 g of wheat flour;
• salt;
• vegetable oil;
• a couple of spoons of lemon juice;
• a pair of sprigs of thyme, rosemary and cilantro.
Cooking:
1. Wash lamb, dry, cut veins and films. Cut the pulp into pieces, pour with lemon juice and put to boil for several hours. Be sure to remove foam and grease from the surface of the broth during the cooking process. Cook over moderate heat and with the lid closed until the meat is soft. Then add salt, previously peeled and washed onions, peppers and lavrushka. The total cooking time of the meat is approximately 3-3.5 hours.
2. For the test, mix the egg, broth and a little salt. Knead the dough, leave it to rest for 20-30 minutes, and then roll it out and cut it into small squares or rhombuses. Leave the dough on the table to dry.
3. Sort greens, rinse and chop.
4. Peel the second onion, wash and chop finely.
5. Fry the onion, add chopped greens to it at the end.
6. Pour half the lamb broth into another pan and cook the pieces of dough in it.
7. Remove the prepared pieces of dough from the broth and mix with fried onions and herbs.
8. Pull the cooked lamb from the broth and cut into portioned slices.
9. On a large dish, lay rhombuses with onions and herbs. Put pieces of meat in the center. If the dish is portioned into separate deep plates, you can fill it with broth. Or serve the broth separately.
Beshbarmak at home with a white partridge
Ingredients:
• one partridge is white;
• 2 raw chicken eggs;
• salt;
• wheat flour;
• 2 tbsp. l freshly squeezed lemon juice;
• a pinch of black pepper powder.
Cooking:
1. Process a partridge. For this, the carcass must be plucked, starting from the neck, grabbing several feathers with your fingers at once and pulling them out with a quick movement of the hand in the direction opposite to the natural growth of the hairs. After this, the carcass is scorched with a non-smoking flame, it will not damage the subcutaneous fat of game. Then rinse and dry the carcass well, completely remove the wings, the neck, chop off the legs legs.
2. Put the processed partridge carcass into the pan, add cold water, add lemon juice and cook until soft. Then separate the meat from the bones and chop coarsely.
3. Pour 200 ml of chilled game broth into a bowl, add eggs, a little salt and pepper. Knead the dough and put it in a bag for 20-30 minutes.
4. Then roll out the dough, cut into squares and dry them. After that, cook the pieces of dough in the remaining game broth with the addition of salt.
5. After the dough is ready, add chopped partridge pulp to it. Cook for a few more minutes.
6. Serve the finished dish in portioned soup bowls or a general wide dish. If desired, you can sprinkle with herbs and spices.
Turkey noodle beshbarmak at home
Ingredients:
• one raw egg;
• salt;
• 500 g turkey fillet;
• 300 g of premium wheat flour;
• three onions;
• one tomato;
• 3 tbsp. l sunflower oil;
• water.
Cooking:
1. Wash the turkey fillet, put in a saucepan, add water and cook for about one and a half hours on moderate heat.
2. Cook homemade noodles. To do this, knead the steep dough of eggs, salt, flour and water. Roll out the dough thinly with a rolling pin. To do this, be sure to sprinkle flour on the table and rolling pin. Then cut the rolled dough into thin strips and leave for 15 minutes to dry.
3. Prepare the vegetables. Peel and wash the onion. Wash the tomato and cut the place of attachment of the stem. Cut the vegetables into small cubes and sauté in butter.
4. Pull the cooked meat out of the broth and cut into portions. And cook the noodles in the broth.
5. Remove the finished noodles from the broth and mix with passivated vegetables.
6. Collect the dish. Put noodles with vegetables on a large plate, chopped meat on it, pour a little broth on top. Serve hot.
Homemade Beshbarmak with Pork
Ingredients:
• kilogram of pork;
• 200 g butter;
• two onions;
• a couple of cloves of garlic;
• salt;
• ground black pepper;
• raw chicken egg;
• 700 g flour;
• salt;
• green cilantro.
Cooking:
1. Rinse the meat, place in a large pan. There, send washed, but not peeled onions, garlic, ground pepper. Pour cool water and cook over moderate heat for 2.5 hours. Add salt at the end of cooking.
2. Knead the dough. To do this, mix the egg, water, salt and previously washed and finely chopped cilantro. Pour the flour on the table, make a depression in the slide, where to pour a mixture of eggs, water, salt and herbs. Knead the dough with your hands, then remove it for 20 minutes, covering it with a bag or towel.
3. Then roll the dough very thinly and cut with a knife into arbitrary shapes.
4. While the dough is drying, remove the meat from the broth and cut into portions.
5. Cut the remaining onion into strips and pass until transparent in butter.
6. In the meat broth, cook the pieces of dough until cooked.
7. Put the dish on a large plate, first the dough, then the meat, put the fried onions on top and pour everything over with broth. If desired, the broth can be served in a separate bowl.
Beshbarmak at home with soya cue ball
Ingredients:
• five medium onions;
• water;
• 300 g flour;
• a pair of parsley branches;
• 800 g ready-made soy beats;
• salt;
• spices for vegetables;
• vegetable oil for frying;
• 1 tsp granulated sugar;
• 1 tsp table vinegar.
Cooking:
1. Knead the elastic dough on water, egg, salt and sifted flour. Roll out the dough with a rolling pin and cut into rectangles. Boil them as dumplings are boiled.
2. Peel the onions, cut into half rings. Put onions in a bowl, add vinegar and sugar. Pour in a little water so that the onion is slightly covered. Leave for marinating for 10-15 minutes. After that, fry the onion until golden brown. This will happen quickly due to caramelization of sugar. Mix fried onions with spices for vegetables.
3. Boil the soya beats in water with salt or fry in a pan.
4. Put the dough on a plate, fried onions on it, then boiled soya cue ball. Then sprinkle with pre-washed and finely chopped parsley.
Homemade Beshbarmak - Tips and Tricks
• To simplify the cooking process, the onion chopped for dressing can be cooked immediately with the meat, and then pulled out with a slotted spoon.
• For saturation, you can cook beshbarmak from several types of meat at once.
• For a more interesting taste, you can add a small piece of cabbage or carrot to the broth.
• Seasonings for the dish can be used any, but in moderation.
• Instead of onions, you can use green.
• You can use any purchased noodles for the dish.
