Beshbarmak homemade recipe. How to cook beshbarmak at home step by step recipe with photo

All Central Asian countries know how to cook beshbarmak. This dish is usually prepared for the holidays, in large portions, in cauldrons over an open fire. It is easy to cook a real tasty beshbarmak, you don't need any special skills, you don't need a lot of products for cooking and they are quite affordable. The only thing that is necessary and important for cooking is time and inspiration. Without this, the ideal beshbarmak will never work.

The most "correct" is mutton beshbarmak. Horse meat beshbarmak can also be considered traditional, as beshbarmak is prepared in Kazakhstan. In addition, when preparing beshbarmak, it is allowed to use beef, less often chicken, duck. Pork beshbarmak is not traditional for well-known reasons.

So, how to cook beshbarmak. For the preparation of beshbarmak, only fresh meat is chosen, not old and not frozen. Thoroughly washed meat is placed in a saucepan, poured with water and cooked for at least 2-3 hours, removing the foam. During the cooking process, add all the vegetables, roots and spices indicated in the recipe to the pan. When the meat is cooked, it is removed from the pan, separated from the bones and taken apart 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 at all look like noodles, they are rather thin dumplings in the form of rhombuses or squares. The noodle dough is made with wheat flour, eggs and salt. The flour must first be sieved a couple of times to saturate it with oxygen. After that, eggs, salt are added to the flour and a tight and dense dough is kneaded. Do not add water to the dough. The finished dough is allowed to rest for 10 minutes, and then it is thinly rolled out and cut into diamonds, the width of which ranges from 1.5 to 7 cm.The dough diamonds are dipped in boiling slightly salted water and boiled for 2-3 minutes after floating up, and then thrown into a colander.

When the noodles are ready, it's time to start preparing the third component - onions. Do not be surprised, it also needs to be cooked, because this is 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 5 minutes for the onion to steam, give off the bitterness and soak in the broth.

Now you know how to cook beshbarmak, there is little to do - 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, put a bowl of onions and a separate container with hot broth, where finely chopped greens are added (Kazakhs call this broth tuzdyk, it is very rich, satisfying and unusually tasty) ...

Knowing all the subtleties and tricks of the preparation of this dish, it will not be difficult for you to cook it yourself. Remember, the main thing is time and inspiration, and our recipes will help you with the rest.

Traditional Kazakh beshbarmak

Ingredients:
1.3 kg of lamb,
5 onions,
1 carrot (optional)
2 stacks flour,
2 eggs,
5-6 peas of black pepper,
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 in a saucepan, cover with cold water and bring to a boil. Skim off the 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 leaves and salt to the broth.
To prepare the dough, combine the sifted flour, eggs, salt, a little chilled broth in a bowl and knead the dough. Wrap it in plastic wrap and let sit for 15 minutes. Sprinkle flour on the table surface, divide the dough into several parts, roll each part into a thin layer and cut it into small diamonds. Sprinkle the resulting lozenges lightly with flour and leave on the table for 30 minutes to dry a little. Remove the cooked meat from the pan, let it cool and cut it with your hands into small pieces. Strain the broth, removing everything that has been cooked in it. Divide the strained broth into 2 parts. Add chopped herbs to one part. Pour the onion cut into half rings with the second part of the broth, 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, salt to taste, dip the rhombs from the dough into the boiling liquid, shaking off excess flour from them, and cook them for 7-8 minutes, then remove with a slotted spoon. Put the rhombuses on a plate in layers, on top - meat and onions, serve broth with herbs in a separate container.

Horse meat beshbarmak

Ingredients:
1.5 kg horse meat,
3 onions,
3 stacks flour,
2 eggs,
2 bay leaves
salt, black pepper, herbs - to taste.

Preparation:
Wash the meat, cut into pieces, place in a saucepan and cover with water so that it completely covers the meat. When the water boils, skim off the foam, reduce heat, and simmer for 3 hours. Add salt, pepper, 1 whole peeled onion and bay leaf about 30 minutes before cooking ends. Pour 1 cup of broth from a saucepan and cool it. Then dissolve a pinch of salt in it, mix with eggs and flour and knead into a tough dough. Send the finished dough to the refrigerator for 30 minutes. When the time is up, take out the dough, roll it out in a thin layer on a floured table surface and cut into squares or diamonds. Let them dry a little. Cut the onion into half rings, pepper, salt and pour over the hot broth, cover 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 herbs.

Beshbarmak in Tatar

Ingredients:
600 g veal breast
500 g potatoes
3 onions,
1 carrot
100 g of 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 pour over 2 liters of water. When the water boils, remove the foam and add coarsely chopped carrots and one onion to the pan, add a little salt. Leave to simmer for 3 hours. While the meat is cooking, cook the noodles. Break an egg into a bowl, add a glass of water, a spoonful of oil and beat well. Season with salt and start adding flour gradually. Knead to a tight elastic dough. Cover it with a towel and let it sit for 30 minutes. When the time is up, divide the dough into several pieces, 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 cooked meat from the broth and cut into pieces. Cut the onion into thin rings, put in a colander and dip in the boiling broth for a minute, then transfer it to a plate, and lower the peeled and cut potatoes into 3-4 pieces into the broth and cook until tender. Put the boiled potatoes in a wide dish, pour half of the broth into a separate container, and boil the noodles in the remaining broth. Serve with herbs.

Pork beshbarmak

Ingredients:
1 kg of 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 pot of cold water and bring to a boil, skimming off the foam, add salt, bay leaf, celery root, pink peppercorns and fennel and cook until tender. Remove the cooked meat from the broth and cut into slices, strain the broth to remove the spices. Boil the noodles in strained broth. Cut the onion into half rings and fry in vegetable oil, then add half a cup of broth to it and simmer for 10 minutes, add spices to taste. Put the noodles on a flat dish, meat on it, pour with onion sauce and sprinkle with chopped herbs.

Duck or goose beshbarmak

Ingredients:
1.5 kg of duck meat,
2 stacks flour,
2 eggs,
½ stack. chilled broth
2 onions
1 bay leaf
salt, black pepper - to taste.

Preparation:
Place the sliced ​​duck in a saucepan, fill with water about two fingers above the meat, season with salt and cook. Knead hard dough from flour, eggs and broth, add salt to taste. Divide the dough into several parts, roll each of them into thin cakes, let them dry, then cut into diamonds or squares. Fold the onion, chopped into half rings in a separate saucepan, sprinkle with black pepper and add bay leaf. Then pour the hot broth on the onion and leave to infuse. When the duck meat is cooked, remove it from the broth, cut it into pieces, and in the boiling broth, cook the dough diamonds 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 of 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 a tough dough. Let it sit at room temperature for a while for it to come up. Heat vegetable oil in a frying pan, add onion chopped into rings, grated carrots and, stirring occasionally, fry the vegetables until tender. Remove the cooked chicken from the broth and separate the meat from the bones. Then tear off large pieces from the dough and knead them into cakes, each of which is rolled out 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. Spread the vegetable and meat stuffing on the cake, roll it up with an envelope and eat it with your hands.

Jewish beshbarmak

Ingredients:
4 kg of lamb,
1.5 kg of horse meat sausage,
700 g flour
2 eggs,
2 onions
3 sweet peppers
400 ml of water,
5 potatoes,
greens, salt and pepper to taste.

Preparation:
Put the meat and sausage in a saucepan, cover with water, salt and cook for 2 hours, removing the foam. In the meantime, prepare the dough. Dissolve 1 tbsp in 400 ml boiling water. salt. Sift flour into a separate bowl, beat in 2 eggs and, gradually adding salt water, knead the dough. Cover the dough with plastic wrap and let it rest for 30 minutes. When the time is up, knead the dough, sprinkle it with flour and roll it into a 2 mm thick layer. Wrap the resulting layer on a rolling pin and make long cuts right along it with a knife to make noodles. To prepare the gravy, cut the onion, pepper into strips, chop the greens into half rings. Boil in strained broth, where meat and sausage were cooked, potatoes, then boil chopped vegetables in the same broth for 3-4 minutes, adding seasoning or spices to taste. Finally add the noodles and cook until tender. When serving, first place the noodles on a plate, then the sliced ​​meat and sausage, then the vegetables and potatoes on top.

Beshbarmak in a multicooker

Ingredients:
1.5 kg of any meat,
5 potatoes,
2 onions.
For 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 put it in a multicooker bowl, fill it with water flush with the meat and turn on the "Steam cooking" program for 1-2 minutes. When the water boils, drain the first broth and rinse the meat. Put it back in the multicooker bowl and this time fill it with water 2 cm above the meat level. Set the "Stew" mode depending on the type of meat: beef - for 3 hours, pork and poultry - for 2 hours. Knead a tough dough from the specified ingredients, wrap it in foil and refrigerate for 20 minutes. Then take the dough out of the refrigerator, divide it into several parts and roll each part into a thin layer, which is cut into diamonds or squares with sides of about 5x5 cm and leave to dry on the table. Cut the peeled potatoes into 4 pieces and add them to the meat about 50 minutes before the end of the stewing time. Put salt and pepper in the bowl with the potatoes. Fold the onion, chopped in half rings, into a bowl and cover it with the top of the fatty stock. Cover and set aside. Remove the cooked meat and potatoes from the broth. Set the "Steam cooking" program again for 20-30 minutes, boil the dough in small portions and put it on a dish. Put the 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 make 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

Every resident of the Central Asian region knows perfectly well how to cook beshbarmak at home. In these countries, treats are usually prepared for the holidays in large cauldrons over a fire.

Looking ahead, I note that no special culinary skills are needed for a real tasty beshbarmak. You will need simple products that are sold at any grocery store.

As a basis for the classic Kazakh beshbarmak, juicy lamb or horse meat is traditionally used. However, culinary experts use beef, chicken and even pork for this purpose. With any meat, the result is simply gorgeous.

Classic lamb recipe

The classic recipe requires lamb. You can also use horse meat, but it is problematic to acquire it, and there is no special need to find such meat.

I will share the secrets, subtleties, tips and tricks, the knowledge of which will help you become a real professional in cooking this delicacy.

Ingredients:

• Lamb - 1.5 kg.
• Onion - 200 g.
• Water - 5 liters.
• Egg - 1 pc.
• Flour - 3 cups.
• Ice water - 200 ml.
• Salt and spices.

How to cook:

1. Put a whole piece of lamb on the bone in a thick-walled saucepan and pour five liters of water. After boiling, add spices and chopped onions to the broth. I use coriander, laurel and a mixture of peppers. Be guided by your tastes.
2. Cook for at least three hours on low heat, constantly collecting foam. I do not recommend covering the dishes with a lid. This will adversely affect the quality and transparency of the finished broth.
3. Since the meat takes a long time to cook, let's start cooking noodles. Mix one chicken egg with a pinch of salt and a glass of cold water, and then beat with a mixer. Gradually add flour into the egg mixture and knead the dough by hand.
4. Divide the dough into several parts and make cakes from them, the diameter of which corresponds to the size of the pan. Fry each in a pan without oil. Readiness is indicated by brown spots and a beige tint. After removing the cake from the pan, cut into medium-sized diamonds.
5. When the lamb is cooked, carefully remove it from the pan, remove the bones, cool and chop. In a separate bowl, bring part of the broth to a boil and lower the noodles. It will be ready in about three minutes.
6. Put the meat on a large deep dish, and on top the cooked noodles. At the very end, pour the broth and garnish with herbs.

Video recipe

If your loved ones are fans of Kazakh cuisine or they just wanted to try something new, you can satisfy their gastronomic needs. If you like European cuisine, pay attention to French meat.

Beef cooking method

Ingredients:

• Veal (beef) - 600 g.
• Onions - 3 heads.
• Carrots - 1 pc.
• Greens - 100 g.
• Flour - 3 cups.
• Egg - 1 pc.
• Water - 1 glass.
• Vegetable oil, spices and salt.

Preparation:

1. Pour two liters of water into a medium saucepan, add the washed beef and turn on the heat. After boiling, remove the foam, put coarsely chopped onions and carrots. Add a little salt and cook over low heat for three hours.
2. While the veal is cooking, cook the noodles. Drive an egg into a bowl, pour in a glass of water, add a spoonful of oil and beat everything well. Salt the mixture and gradually add flour. Cover the resulting elastic dough with a towel and leave for half an hour.
3. Roll out the dough and cut into diamonds. The width of one side of the test piece is within five centimeters. To facilitate the procedure, initially divide the mass into parts.
4. Remove the prepared veal from the broth and cut into pieces. In the beef broth, send two onions cut into rings and, after boiling a little, put on a plate.
5. Pour half of the broth into a separate container, and boil the noodles in the remaining spicy liquid. It remains to move the noodles to a large dish, put the pieces of meat on top.

Ready beshbarmak is served with onion rings and hot broth in a separate container, seasoned with herbs.

Video recipe from Oblomoff

The tricks and subtleties that you have access to will help you prepare the dish without any problems. Having free time, inspiration and recipes, you can please your guests with Kazakh delights.

Pork beshbarmak

In each country, beshbarmak is brewed in its own way and, guided by personal and national preferences, spices, herbs, potatoes, fish or meat are added. The taste of the dish directly depends on the amount of time spent, since it is impossible to quickly cook beshbarmak.

The soup is based on meat, broth and noodles cooked in it. In some cases, chefs use pork. Even from her, a fantastic result is obtained. To enjoy the true taste of a masterpiece, it is recommended to eat it with your hands.

Ingredients:

• Pork - 1 kg.
• Onions - 2 heads.
• Carrots - 1 pc.
• Flour - 600 g.
• Eggs - 2 pcs.
• Water - 1 glass.
• Salt, pepper, laurel, herbs.

Preparation:

1. Rinse the pork and put a whole piece in a medium saucepan, add water and cook for three hours. To get a clear broth, salt at the end of cooking and constantly skim.
2. About an hour before the end of cooking, send a whole onion, carrot, laurel and pepper to the broth. Be sure to get ready-made vegetables, as they are required only for flavoring.
3. It's time to make the dough. Beat eggs into flour, pour in a little broth and add a pinch of salt. After kneading, wrap the mass in cling film and leave for half an hour. Then carefully roll out and cut into strips, which are then cut into diamonds or squares.
4. Remove the pork from the broth, and after carefully filtering the liquid, return it to the stove. After boiling, lower the dough pieces, add pepper and cook a little.
5. Fry the onion cut into rings in oil until golden brown. Put the dough on a wide dish and the pork pieces in the center. Serve broth with beshbarmak in a small bowl, season with spices and sprinkle with herbs.

How to cook chicken beshbarmak

As I already said, it is customary to cook beshbarmak from horse meat, lamb or beef. But, it's much easier to get fresh chicken.

I will present a simple recipe, thanks to which it will be possible to independently recreate a hearty, aromatic and incredibly tasty masterpiece, which should be served on a large dish or in portioned plates. The broth is traditionally served in a separate container, although it is often poured directly into a plate of noodles and meat.

If you didn't have to cook Kazakh beshbarmak before, I advise you to strictly adhere to the recipe. With a little experience, you can make changes to the technology, add vegetables and seasonings to taste.

Ingredients:

• Chicken - 1 kg.
• Onions - 3 heads.
• Flour - 2 cups.
• Egg - 3 pcs.
• Broth - 0.75 cups.
• Vegetable oil - 2 tbsp. spoons.
• Salt, herbs, spices.

Preparation:

1. Wash the chicken carcass thoroughly, cut into pieces, put in a saucepan. Pour water over the meat. After boiling, remove the foam, reduce heat, cook for about two hours. At the end, salt the chicken broth and season with your favorite spices.
2. While the chicken is cooking, knead the dough. Add a little salt to a suitable container, beat in eggs, pour in vegetable oil along with chilled broth and mix everything. After adding flour, knead the dough, which is then wrapped in plastic and sent to the refrigerator for half an hour.
3. Take out the mass and divide it into several parts. Roll each into a thin layer, cut into diamonds, let lie on the board for a while to dry out.
4. Cut the onion into half rings and fry in oil until almost cooked. Pour five tablespoons of broth into a frying pan and, covered with a lid, simmer the onion for several minutes.
5. Remove the boiled chicken and cool. Remove the seeds and put the pulp on a dish. Pour half of the broth into another saucepan, boil and use to make noodles.
6. Put onion and noodles on top of the meat, pour with onion gravy, sprinkle with chopped herbs.

If no chicken is found, replace it with duck or rabbit. The result will hardly change.

Helpful information

Delving into history, it is difficult to understand where and when the beshbarmak was invented. It is only known that meat and noodle soup is popular among people living in Central Asia, and not a single festive celebration took place without it.

INFORMATION! The ancient ancestors of the Tatars, Kyrgyz and Kazakhs were nomads who did not have cutlery at their disposal, so they ate their food with their hands. The name of the dish in translation sounds like "five fingers".

Previously, a delicacy was prepared from lamb, camel or horse meat. Traditionally, meat was prepared by men who slaughtered livestock, buttered carcasses and placed them in large cauldrons. The noodles were kneaded by women. Curly noodles are an important element of beshbarmak.

Beshbarmak is a traditional dish of the Turkic peoples (Kazakhs, Kalmyks, Tajiks, etc.). Most of them were pastoralists and led a nomadic lifestyle. I am saying this so that you, my dear readers, do not indulge yourself with special hopes and do not present this dish as something exquisite and exotic. Beshbarmak is boiled meat with homemade noodles, seasoned with onions. Something like Ukrainian dumplings, only disassembled. Everything is extremely simple, tasty and satisfying. As the hero of "Star Wars" would say, Master Yoda: "Good food."

Ingredients:

(Serves 4)

• 1 kg. beef or lamb
• 3 onions
• 3-4 cloves of garlic
• 4-5 pcs. bay leaf
• 10 black peppercorns
• greens for decoration
• dough:
• 250 g flour
• 1 chicken egg
• 1/2 tbsp. water

• Beshbarmak was most often prepared for the holidays, and the main difference between the festive dish and the everyday one among the nomads is the increased amount of meat. So, there should be a lot of meat in beshbarmak! We will not talk about exotic things such as horse or venison, but will focus on all available beef or lamb. Of course, you can also use pork, only then do not aloud call the result of your culinary creativity traditional oriental beshbarmak. Another prerequisite for meat, it must be fatty.

• We wash the meat purchased for beshbarmak and put it in a saucepan or cauldron. We fill in clean drinking water (it is better to use filtered or spring water). The water in the pan should cover the meat by 2-3 centimeters.

• We put the pan on fire. After boiling, reduce the heat, remove all the foam with a slotted spoon.
• The meat in beshbarmak must be very soft, which is called “melt in the mouth”. To get just such a meat, it will have to be cooked for quite a long time over low heat. For example, the meat of a young lamb or calf will be cooked for 1.5-2 hours, and if you use the meat of an adult animal, then this process can take 3 or even more hours. As a matter of fact, this is precisely the inconvenience in preparing beshbarmak.
• If possible, all fat from the broth surface should be removed and collected in a separate bowl or bowl. In the future, fat will be needed to lubricate the finished noodles.
• When, according to your estimates, there are about 30-40 minutes left before the end of cooking the meat, put salt, pepper, bay leaf, garlic and one onion, peeled and cut in half, into the pan.

• After the salt has completely dissolved, taste the broth. It must be salty enough to give this salt to the meat. Otherwise, the meat runs the risk of being bland and tasteless.
• While the meat is cooking, it's time to start making the noodle dough. The dough for beshbarmak is used in the simplest way, exactly as for dumplings or dumplings.
• Pour one egg, 0.5 cups of cold water and 0.5 teaspoon of salt into the flour. Mix all this and knead it thoroughly with your hands until the resulting dough becomes elastic.
• After kneading, wrap the bun with dough in plastic wrap or put in a bowl and cover with a towel. In this form, the dough should stand for 30 minutes. During this time, the gluten contained in the flour will soak and swell, which will make our dough soft, tender, plastic, tasty.
• For convenience, we divide the settled dough into two identical pieces. In turn, roll each piece on a floured surface into a very thin pancake. We cut each pancake with a knife into strips, which we then cut into rhombuses or rectangles, that's as you like.

• Our noodles are ready. She can lie down for a few minutes, and during this time we will chop the remaining two onions. Peel, wash and cut the onion either into half rings or feathers. Again, this is not for everybody.
• Now all the components of beshbarmak have been prepared. You can proceed to the final part.
• We take out the meat from the pan and leave it to cool on a platter or large plate. Also, together with the meat, we extract the cooked onions and garlic, discard them.
• We increase the heat and let the broth remaining after the meat boil. Put the chopped onion into the boiling broth.

• We boil it there for 2-3 minutes. During this time, all the bitterness will go away from the onion, and it will be saturated with mouth-watering meat aromas. After 2-3 minutes, catch the onion feathers with a slotted spoon and put them on a separate plate.

• Having reached this point, I want to warn you that boiled onions do not have a particularly delicious taste. A more intense, familiar European taste is given by onions fried until golden brown in a pan. Therefore, the beshbarmak recipe can be slightly modernized and fried onions can be used instead of boiled onions.
• Then the noodles are sent to the broth. Place the rhombuses in the boiling liquid carefully, one at a time, in order to avoid sticking together. Boil the noodles for about 3-4 minutes, stirring occasionally.

• At the end of cooking, the noodles, again with a slotted spoon, are caught and laid out on a platter. From above it is greased with the fat collected from the broth. If you have not managed to collect enough fat, you can brush the noodles with a piece of butter. I suppose the gurus of oriental culinary will forgive you for this tiny deviation from tradition.

• Put boiled meat on top of the noodles, which should be torn with your hands or, if your delicate aesthetic nature does not allow such an outrage, cut into rather large pieces. On top of the meat (or mixed with it), lay out feathers or half rings of onions. Sprinkle the dish with chopped herbs on top and serve it on the table in this form. That's all, as you can see, cooking beshbarmak at home is very, very simple)))

By and large, all beshbarmak recipes are pieces of boiled meat with noodles. Here are just the subtleties in the cooking technology and the peculiarity of serving the dish, which are inherent only to him, distinguish beshbarmak from other similar pasta with meat.

The Kazakh dish beshbarmak translates as “5 fingers”, since the eastern nomadic peoples traditionally eat with their hands. And such a meat and flour dish is inherent in many cuisines of the Turkic peoples: Bashkir, Uzbek, Kazakh, Kyrgyz, Tatar, Turkmen, Karakalpak, etc.

Of course, any oriental restaurant will offer beshbarmak to its guests. But since it will be cooked at home, no one will treat it anywhere.

Basic principles of cooking beshbarmak

Cooking beshbarmak at home is easy even for a beginner, especially if you understand its essence. This is a compound dish that includes boiled meat and boiled dough.

Moreover, both components are prepared separately, and are combined only on a plate.

There is never too much meat

If he ate without meat, then he was hungry. It is this principle that underlies the preparation of beshbarmak. Therefore, there should be a lot of meat here. In addition, it should not be lean, but fat. Whose meat will be the basis of the recipe does not matter, perhaps the dish will generally be prepared from different types.

The main thing is that the meat is very well boiled, it becomes soft and gives a strong and fatty broth.

Step-by-step tips will tell you how to cook beshbarmak correctly:

1. Prepare the meat for placing in a saucepan. All pieces should be well rinsed, remove all films and veins. But you don't need to cut off the fat.
2. Place the meat in a large saucepan, preferably in a cauldron, and pour water to the top.
3. After boiling water, very carefully and carefully remove all the rising foam with a slotted spoon.
4. To make the broth more fragrant, you can put a whole peeled carrot, garlic and a head of onion in it.
5. After the broth has boiled and all the foam is removed, reduce the heat to a minimum and leave the meat to cook for 2 hours.
6. Collect all fat from the surface of the broth in a separate bowl. You will need it to lubricate the dough.
7. Salt the liquid and add the necessary spices. Let the meat cook for another 15 minutes.
8. Remove from the cauldron and discard all vegetables.
9. Select all the meat on a plate. Let it cool slightly.
10. To serve on the table, all meat must be removed from the bones and divided into pieces. Each recipe has its own way of cutting: tear it into fibers with your hands, cut into large pieces or carefully cut into plates.
11. Put the cooked meat on the dough.

Passionate bow is an obligatory component and decoration of beshbarmak.

Cut the head of large onions into half rings of the required thickness and lightly fry in a pan with the addition of oil and a small amount of broth. As a result, onions should not be fried, but simmered. When it becomes translucent, it is spread on the meat, spreading evenly over the entire top, or stacked in a slide in the center of the dish.

Homemade dough - handmade

The recipe for beshbarmak dough is very simple. It is usually mixed with an egg and water. In various recipes, both the yolk and the whole egg can be used.

The dough should be not very salty or generally bland.

1. Sift flour into a deep bowl. This must be done, then the dough for beshbarmak and the finished product will be tender and airy.
2. Drive the required number of eggs or yolks into the flour.
3. If there is salt in the recipe, add it to the flour at this stage.
4. Pour the correct amount of water into a bowl. It is best if the water is very cold.
5. Mix everything thoroughly. Knead the dough with your hands until it becomes elastic. If necessary, add a little flour.
6. Cover the bowl with a towel and let the dough “rest” for about 30 minutes.
7. Knead the dough again on a floured board. Divide it into several parts (usually 4).
8. Roll each part of the dough thinly into a layer no more than 2 mm.
9. Usually in beshbarmak dough pieces are diamond-shaped. Therefore, lightly grind a thin layer of dough with flour and cut into strips, which are then cut in the form of rhombuses.
10. Let the rhombuses lie down for a while before cooking. The dough should be boiled in the meat broth left over after cooking the meat.
11. When the meat is removed, the broth should be seasoned with spices (if required by the recipe) and brought to a boil. Gently spread the dough diamonds into the boiling liquid. They should be laid one at a time in order to avoid sticking.
12. Boil the dough for about 5 minutes. Stir it periodically.
13. Use a slotted spoon to get ready-made rhombuses and place them on a large flat dish. From above, they are poured with fat collected from meat.

As you can see, it is not so difficult to properly prepare beshbarmak. You just need to prepare for the fact that the process will be lengthy due to the long boiling of the meat. But the end result is worth it!

Cooking recipes in eastern countries

Different nationalities cook beshbarmak according to their old traditions and preferences. Meat can be any, but more often it is beef, horse meat, lamb, and noodles or other flour products (diamonds, squares, pieces of boiled dough) are cooked by hand in the old fashioned way, rather than using store-bought ones.

It is not difficult to prepare beshbarmak at home on your own. Decide on a recipe - and go!

Kazakh style with horse meat sausage

The most common and famous is beshbarmak in Kazakh. Each region of the country has its own meat preferences, but the presence of kazy (horse meat sausages) is usually required. And beshbarmak is being prepared in a huge cauldron for the whole large family.

Ingredients:

• Beef - 1 kg;
• Kazy - 1 kg;
• Onions - 5 pcs;
• Peppercorns - 6 pcs;
• Bay leaf - 4 pcs;
• Salt to taste;
• Dill optional;
• Flour - 500 gr;
• Water - 250 gr;
• Egg - 1 pc;
• Salt to taste.

Cooking beshbarmak in Kazakh:

1. Cook meat and kazy in the usual way. Put them in a cauldron, pour cold water, bring to a boil. Remove the rising foam, add salt, pepper, bay leaf to the meat. Make a small fire and leave the meat to simmer for 2 hours. Remember to skim off the foam during the cooking process.
2. Remove the finished pieces of beef and sausage from the cauldron and cool slightly. Then cut the meat into pieces of 0.5 cm. From the total mass of the broth, pour out a little for cooking the flour base.
3. For sochi, knead the dough from flour, eggs, water and salt. Let the well-mixed dough stand for 30-40 minutes.
4. Roll out the pieces of dough into a thin layer and cut it into large squares. Boil the broth.
5. Dip the dough sheets into boiling broth for 3-5 minutes. Then take it out with a slotted spoon and put on a large plate.
6. Chop the onions into large half rings. Transfer it to a skillet and simmer until transparent, adding a little broth.
7. Before serving, pieces of meat should be warmed up in a small amount of broth. Put them out in Sochi. Spread the onion over the entire surface of the meat. If desired, beshbarmak can be decorated with finely chopped dill.

Uzbek style with beef

The secret of making Uzbek beshbarmak is that there is no secret. The simpler the better. A lot of meat and the usual beef beshbarmak will seem like a heavenly delight.

Ingredients:

• Beef - 1.3 kg;
• Bay leaf - 2 pcs;
• Allspice - 4 pcs;
• Onions - 2 pcs;
• Parsley - 1 bunch;
• Salt, pepper - to taste;
• Egg - 2 pcs;
• Water - 200 ml;
• Flour - 600 gr;
• Salt - ½ tsp.

Cooking beshbarmak in Uzbek:

1. Rinse a piece of meat on the bone with water, put in a deep bowl and cover with water. Bring the beef to a boil and remove all the foam that has risen. Cook for 1.5 hours, periodically removing the foam. In the process of cooking, add allspice, peas, bay leaves and salt to taste. You can also put peeled carrots and onions into the broth. Continue cooking the meat for another 1.5 hours.
2. While cooking the beef, knead the dough. Sift half the flour into a bowl. Drive eggs into it, add salt and add water. Knead the dough well and knead until it starts to get out of hand. Roll the dough into a ball and let it “come up” for 20-30 minutes.
3. Tearing off small sizes of dough from a common piece, roll them into thin layers, which are then cut into rhombuses.
4. Remove the cooked meat from the broth and let it cool slightly. Strain the broth itself from spices and vegetables. Remove the slightly cooled beef from the bone and disassemble into small pieces.
5. Cut both onions into rings. Fry one in a pan with the addition of fat from the broth. Cook the onion until transparent. Boil the second onion in a small amount of broth. Once soft, remove from the pan.
6. Add salt and ground pepper to the broth where the onion was cooked. Boil dough rhombuses in it.
7. Remove the finished pieces of dough from the pan and mix with the onions fried in a pan.
8. Put the boiled rhombuses with onions in a deep plate, spread the beef on top, and put the boiled onions in the center. Beshbarmak can be seasoned with pepper and garnished with chopped parsley.

Kyrgyz style with lamb and offal

Despite the general similarity of dishes, beshbarmaks from different countries, and also from different regions of the same country, may differ from each other due to various historical reasons. For example, in the south of Kyrgyzstan they cook not just mutton beshbarmak, but with the addition of mutton offal.

Do you want something interesting?

Mutton:

• Ribs - 1 kg;
• Heart - 2 pcs;
• Kidneys - 5 pcs;
• Testes - 4 pcs;
• Onions - 2 pcs;
• Greens - 1 bunch;
• Zira or coriander - a pinch.

For the test:

• Flour - 2 cups;
• Eggs - 2 pcs;
• Water ¼ glass;
• A pinch of salt.

Cooking beshbarmak in Kyrgyz style:

1. Rinse lamb ribs and offal well. Remove the film from the ribs and cut them into portions.
2. Cut the hearts in half, wash the inside and remove the part where the vessels are located. Divide the halves of the hearts into 6 parts.
3. Free the kidneys from films and cut lengthwise.
4. The testes are also carefully cut lengthwise and carefully remove the pink flesh from the skin, which is cut into 4 pieces.
5. Fold the ribs with hearts in a saucepan and pour 3 liters of water. Cook over low heat for about an hour. Remember to constantly skim off the foam.
6. After the ribs with the heart are prepared, take them out of the pan and fry in a pan. When they are golden brown, add the kidneys to the pan and salt everything.
7. Salt the remaining broth to taste and pour half into another saucepan. One part - sorpa - will go as an addition to beshbarmak. and the second is needed for cooking the dough.
8. And from flour, eggs, water and salt, knead the dough. Knead well and thoroughly. Roll out the well-kneaded dough thinly. Cut it into strips 5 cm wide, each of which cut into squares or rhombuses.
9. Cut the onions into half rings. Put half of the onion in the slowly boiling remaining broth, and add the other to the meat for frying.
10. When the onions are a little tired in the pan, add pounded coriander or winter.
11. Gently spread the dough to the onion stewed in broth. It is necessary to constantly monitor that the pieces do not stick together.
12. While the dough is cooking, place the testes to the ribs. Mix the entire contents of the pan gently. As soon as the testes are reddened, you can turn off the heat.
13. The finished dish is formed a little unusual. On the bottom of the plate, lay the entire contents of the pan in an even layer, i.e. lamb ribs and offal. Top - dough with boiled onions. For beauty, you can tame chopped herbs. Hot sorpa is served in a separate bowl.

Cooking recipes in European countries

It rarely happens when a dish does not undergo changes under the influence of external factors. And beshbarmak is no exception. Loved by many, it began to change in composition and method of preparation. Thus, the religion of the Turkic peoples is Islam, according to the laws of which the consumption of pork is prohibited.

But having become widespread among the European part, the preparation of beshbarmak was changed to suit the taste preferences of other peoples, and pork became one of the options for the meat component.

To reduce the cost and to make meat faster, they began to make beshbarmak from chicken and duck. And cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technical progress. Plus it's fast and convenient.

With lean pork in a slow cooker

Unfortunately, it is not always possible to stand at the stove for 2 hours and remove the foam from the broth. And oh, how you want to have a satisfying meal!

Pork beshbarmak in a slow cooker is a Tatar recipe with potatoes adapted to modern realities.

Ingredients:

• Pork - 300 gr;
• Onions - 2 pcs;
• Potatoes - 2 pcs;
• Egg - 1 pc;
• Water - ⅓ glass;
• Flour - 1 glass;
• Salt, black pepper - 1 pinch.

Cooking pork beshbarmak in a slow cooker:

1. Cut the lean pork into portions and place on the bottom of the bowl.
2. Peel medium-sized potatoes and cut into 4 pieces. Place it on top of the meat.
3. Cut the onions into rings and arrange on top of the potatoes. Salt and pepper everything. Pour about 2 liters of water into the bowl.
4. Cook in a slow cooker on the "Stew" mode for about 50-60 minutes.
5. While the meat is boiling, prepare the unleavened dough. Mix flour, water and egg. Knead well and roll into a thin layer. Cut the dough into squares. Boil each piece in boiling water for no more than 1.5 minutes.
6. Put on a large plate in layers: squares of dough, and on top - meat with onions and potatoes.

With poultry - chicken or duck

The homemade beshbarmak recipe can be quite simple and quick. Adjusting to the frantic rhythm of modern life, the dish undergoes a number of changes, which, fortunately, do not affect its taste. This recipe assumes poultry meat (chicken or duck), and also uses ready-made dough sheets.

Ingredients:

• Bird - 1-1.5 kg;
• Onions - 3 pcs;
• Salt and pepper to taste;
• Beshbarmak noodles - 1 pack.

Cooking beshbarmak from chicken or duck:

1. Gut the bird and rinse well. Divide the carcass into portions. Place the poultry in a saucepan, add water and season to taste with salt and pepper. Cook until tender, constantly skimming off the foam. Duck beshbarmak turns out to be more rich and fatty. When the bird is ready, remove all the pieces from the pan. Separate the meat from the bones and chop or cut into small pieces.
2. Peel the onions and cut them in half. Chop the onion into thin half rings. Place it in a bowl and pour over the hot broth. Cover and let it brew.
3. Boil the finished dough sheets in boiling broth for several minutes. Then take them out with a slotted spoon and arrange them on plates. Put the bird on top and pour everything with broth and onions. Beshbarmak can be sprinkled with herbs a little.

How to serve beshbarmak correctly

It is very important not only to make the beshbarmak correctly, but also to serve it flawlessly.

There are 3 types of beshbarmak serving:

• Classic... The most common type of serving is when all the ingredients are stacked in layers on a large platter. Traditionally, the sequence is as follows: pieces of dough-meat filling-vegetables, i.e. onion. A bowl of meat broth is placed next to the guest.
• Portioned... The basis for this type of presentation is the traditional one. In a deep portioned plate, beshbarmak is also stacked in layers in the same sequence. But at the end, the dish is poured with broth on top.
• Separate... A common type of filing. Meat, stewed onions, boiled dough pieces and broth are served in separate bowls. Each person present himself puts on his plate the amount of filling he needs.

Now it became clear how to make beshbarmak. But how tasty it is, you need to make sure by preparing one of the recipes yourself.

Beshbarmak is a very tasty Asian dish of meat and boiled dough, flavored with onions and herbs, washed down with a strong, rich broth. It is prepared at home from horse meat, lamb and beef. How exactly you can prepare a delicious and satisfying classic beshbarmak recipe, you will find out if you read our recipes for its preparation with a photo. Let's start creating this mouth-watering dish.

Beshbarmak in translation from the Turkic languages ​​means "five fingers" - the nomads ate this dish with their hands.

In many remote areas, the tradition of preparing beshbarmak for each guest is still preserved. It does not matter what time the guest appeared, even in the early morning, even at night. They immediately begin to cut the lamb.

The freshest and best are selected for the dish. Meat is chosen not of one type, but at least three. Obligatory lamb, beef, horse meat. It is considered special chic to add homemade horse sausage to the dish, as well as liver and other pieces of meat. Beshbarmak noodles are always prepared anew to keep them fresh.

How to cook beshbarmak - recipes and varieties

Cooking a meal requires a lot of patience and care. It is worth missing something, slightly overcooking the noodles or adding a random seasoning, and the taste will lose its national flavor, and the serving will become a festive format. There are really a great variety of cooking recipes, each is unique in its own way, often passed down from generation to generation in families.

In Russia, you can often find a soup with noodles under the name beshbarmak, as well as a dish cooked with carrots and chicken. Some chefs even serve their variations with fish. In fact, this is just an imitation and deviation from the traditional recipes of real beshbarmak. After all, it has a special rich taste, characteristic only of the original oriental recipe. So, only by observing the technology of preparation and serving, you can get a real classic beshbarmak.

Beshbarmak classic recipe

All countries and republics where nomadic tribes lived will most likely challenge the right to the most correct recipe for the dish. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way from time immemorial.

The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel meat, but times change and today chicken is also used - there is nothing wrong with that. But lamb is still considered a classic.

Ingredients:

• 1 kg. horse meat
• 1 kg. homemade sausages
• 1 onion
• 0.5 kg. wheat flour
• 2 raw eggs
• a pinch of ground black pepper
• sunflower oil
• one glass of water

Preparation:

Wash the meat, remove all veins and films, place in a saucepan of a suitable size (for example, 5 or 6 liters) and fill with cold water. Add sausages. Turn on the heat and cook over low heat for about three hours until the meat is tender. Peel the onion and cut into rings, fry in oil.

For the dough, combine eggs, salt and sifted flour. Knead the dough with your hands. Remove the dough in a plastic bag and leave to "rise" for 20-30 minutes. Cut the dough into quarters and roll them individually with a rolling pin on a floured table. Then cut the thin dough into small diamonds and leave on the table, without covering. The dough will dry out a little. Cut the boiled meat and sausages into slices.

Divide the broth into two parts after cooking. Pour half of the broth into another saucepan. In one part of the broth, boil pieces of chopped dough and mix them with half of the fried onions and spread on a platter. In a saucepan with the second part of the broth, put the meat, chopped sausages and the second part of the onion. Add the ground pepper and bring the broth to a boil, then remove from the stove.

Try not to overdo it with the broth: initially the dish was eaten by hand, so it looked more like the second one, and the broth only added extra 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.

Beshbarmak in Kazakh

Ingredients:

• Leg of lamb (back with a fat tail, pre-salted) - 4.5 kg
• Flour (for dough) - 600 g
• Chicken egg (for dough) - 1 pc
• Water (cold for dough) - 200 ml
• Salt (for dough - 1 tsp, for broth - to taste) - to taste
• Broth (per tuzdyk) - 500 ml
• Onions (per tuzdyk) - 450 g
• Black pepper (per tuzdyk) - 1 tsp.

Preparation:

First, salt the lamb, let it stand overnight in a cool place, then cut the meat, remove the lymph nodes. Let the meat go into a saucepan with cold water, bring to a boil.
After boiling, remove the foam, add salt to taste and cook for 1.5 hours over low heat.

While the meat is boiling, we will prepare the dough. Dissolve a teaspoon of salt in cold water, then add an egg to the flour, and gradually adding salt water, knead the dough. Divide the finished dough into 4-5 parts, put it in a bag, let it rest for 30-40 minutes.
Sprinkle the dough with flour, roll out a thin circle 1 mm thick. Put the finished circles on a clean sheet or towel. Put the cooked meat in a bowl and then cover it with a lid.

To prepare tұzdyқ: pour 500 ml into a saucepan. the strained broth, bring to a boil, add the onion, chopped in half rings, then cook until the onion is ready, then add black pepper, turn off the stove, leave to simmer.

We filter the sorpa (broth) and bring to a boil, then lower the dough, after the broth has boiled and the dough has risen with a hat, we take out the dough and put it on a large dish. We do this with the whole test. After laying out the dough, we take hot tuzdyk and pour a little on top of the dough, then lay out the beautifully sliced ​​dough on top of the dough and again pour more abundantly with tuzdyk.

For sorp, take 2 liters of strained broth, add suzbe or liquid kurt (you can replace it with thick kefir) and pour it into kese (cups).

Chicken beshbarmak

To reduce the cost and to speed up the preparation of meat, they began to make beshbarmak from chicken.

Ingredients:

• Chicken - 1 pc.
• Onions - 3 pcs.
• Spices to taste.
• Salt to taste.
• Vegetable oil - 1 tbsp. l.
• Water - ¾ glass.
• Flour - 2 cups.
• Eggs - 2 pcs.

Cooking method:

1. Rinse the chicken, place it in a large saucepan. Fill it with water so that it disappears completely. For convenience, you can cut the chicken into pieces.
2. Bring water to a boil, skim off the foam. Reduce heat, simmer for about three hours.
3. The recipe for beshbarmak dough is very simple. Pour water into a bowl, add vegetable oil, salt and eggs. Sift flour into the same bowl, knead the dough. Wrap it with cling film or put in a plastic bag.
4. Peel, cut the onion into half rings. Fry in vegetable oil until tender. When the chicken is cooked, remove it from the hot broth, separate the meat from the bones. Just first, let the meat cool slightly, then tear it with your hands.
5. Divide the dough into two or three pieces and roll them out. Cut into diamonds.
6. Take some of the broth in which the chicken was cooked and boil the lozenges in it. Serve the remaining stock in a deep bowl.
7. Put the rhombuses on a plate, then onions, meat. Serve hot.

Pork beshbarmak

Ingredients:

• Pork - 1 kg.
• Onions - 2 heads.
• Carrots - 1 pc.
• Flour - 600 g.
• Eggs - 2 pcs.
• Water - 1 glass.
• Salt, pepper, laurel, herbs.

Cooking method:

Rinse the pork, put a whole piece in a medium saucepan, add water, cook for three hours. To get a transparent broth, salt at the end of cooking, constantly skim. About an hour before the end of cooking, send a whole onion, carrot, laurel and pepper to the broth. Be sure to get ready-made vegetables, as they are required only for flavoring.

It's time to make the dough. Drive eggs into flour, pour in a little broth, add a pinch of salt. After kneading, wrap the mass in cling film and leave for half an hour. Then carefully roll out, cut into strips, which are then cut into diamonds or squares.

Remove the pork from the broth, and after carefully filtering the liquid, return it to the stove. After boiling, lower the dough pieces, add pepper, boil a little. Fry the onion cut into rings in oil until golden brown. Put the dough on a wide dish and the pork pieces in the center. Serve broth with beshbarmak in a small bowl, season with spices and sprinkle with herbs.

Beshbarmak in Tatar

Ingredients:

• 1.5 kg of lamb or horse meat,
• 2.5 l of water,
• 4 onions,
• 1 bunch of parsley, dill, green onions,
• 10 black peppercorns,
• 2 bay leaves
• salt.

For the test:

• 2 cups of flour,
• 2 eggs,
• 0.5 cups of water
• salt.

Cooking method:

1. Pour lamb with cold water, cook. After boiling, remove the foam and cook for 30 minutes, season with salt.
2. At this time, knead the dough, roll it into a layer 2 mm thick and cut into diamonds 5 × 5 cm.
3. Cut the boiled meat into pieces, put in a container, add finely chopped onion, chopped greens, bay leaves, pepper and pour boiling broth. Put the dough diamonds there, cover and place on the middle rack of the double boiler for 40 minutes.
4. Remove the meat from the finished beshbarmak and put it in a deep dish along with the dough rhombuses. Decorate the top with green onion feathers. Serve the broth separately in bowls.

Horse meat beshbarmak

Ingredients:

• Horse meat 1.5 kg.
• Onions 2-3 pcs.
• Flour 2.5-3 cups
• Eggs 2 pcs.
• Salt 1 tbsp. l. to taste for broth, 2 pinches for dough
• Bay leaf 1-2 pcs.
• Ground black pepper 1-2 Pinch
• Greens 50 gr.

Preparation:

Preparing meat for cooking. Mine, cut into pieces. We put it in a saucepan and fill it with water so that it is completely covered. We set to cook. When it boils, remove the foam, reduce the heat and cook for 3 hours. About half an hour before cooking, add salt, pepper, one onion and a bay leaf. During cooking, it is necessary to constantly remove fat from the surface of the broth.

We pick up about a glass of broth from the pan and cool. Dissolve a pinch of salt in it, mix with eggs. Add flour and knead the tough dough. We send the dough for "ripening" in the refrigerator for about 20-30 minutes.

We take the dough out of the refrigerator and roll it out in a thin layer. Approximately 2-3 mm thick. We cut into diamonds, squares, triangles - as you like. Let it dry slightly.

Peel the onions and cut into rings or half rings. Pepper, salt and pour hot broth. Close the lid and let stand for about 10 minutes.

Dip the chopped dough into the boiling broth and cook for 6-8 minutes. Put the cooked dough on a heated dish, then put the pieces of meat and put the onion on top. Sprinkle with herbs before serving.

Beshbarmak at home

One of the most favorite recipes for housewives is beef beshbarmak. This is due to the fact that many people are used to working with this type of meat in the kitchen. To add tenderness and juiciness to the dish, it is recommended to use tenderloin of a young calf. The cooking method is largely the same as the traditional one.

Ingredients:

• beef - 1.5 kg
• onions - 5 pcs.
• carrots - 1 pc.
• celery root - 1 pc.
• noodles - 0.5 kg
• pepper, salt
• flour - 2.5 cups
• eggs - 2-3 pcs.
• water - 1 glass.

Preparation:

Pour the chopped meat with water, bring to a boil, add vegetables and cook for 3 hours. Make the dough in the traditional way, boil it. Chop the onion coarsely and marinate in the broth. Serve the dish to the table.

Duck Bishbarmak

Kazakh duck food is no worse than lamb or beef. Cooking is very simple, but it turns out very appetizing.

Ingredients:

• 1 carcass of a domestic duck
• allspice, bay leaf, salt
• 2 cloves of garlic
• 500 g onions
• 100 ml vinegar
• 30 g sugar
• 2 glasses of water
• any greens

Preparation:

We cut the duck into pieces, rinse it carefully and fill it with water (about 5 liters). Cook, skimming off the foam. As soon as it boils, reduce the heat and leave to simmer for 1.5 hours. After the lapse of time, add the onion, garlic, seasonings to it. We add and cook for the same amount of time. Peel the onion and cut it into half rings. Pour boiling water over and pour into a deep bowl. We make a marinade from 2 glasses of water, vinegar and sugar. Fill the onion with the resulting mixture and leave for 15 minutes. Throw it back on a strainer so that the liquid is glass.

Knead the dough, stretch it into a thin crust and cut into wide strips. Dry them slightly.

We take out the duck and disassemble it into fibers. In the remaining broth, cook the strips and use a slotted spoon to take them out onto a heated clay dish. Place the duck and pickled onion on top.

We pass the broth through a strainer, add aromatic herbs to it and serve in bowls. Bishbarmak is eaten by hand: duck with pickled onions is wrapped in a slice of dough, and dipped in a yushka.

Beshbarmak cooked in a slow cooker

Cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technical progress. Plus it's fast and convenient.

Ingredients:

• Lamb (or beef) with bone - 1 kg
• Bay leaf - 2 pcs.
• Allspice - 3 pcs.
• Bulb onions - 2 pcs.
• Ground pepper
• Parsley
• For the test:
• Eggs - 2 pcs.
• Water (or broth) - 200 ml
• Salt - ½ tsp
• Flour - 600 g

Cooking method:

1. Pour sifted flour (400 g), eggs, salt into a bowl, pour in water. Knead the stiff dough, adding flour if necessary. Roll out the dough thinly and cut into diamonds with a side of 10 cm.Place on parchment and let dry for 35 minutes.
2. Put meat in the multicooker bowl, add water, set the SOUP mode for 60 minutes. At the end, strain the broth into a separate container, separate the meat from the bones and disassemble into small fibers, set aside.
3. Cut the onion into half rings. Pour 2 ladles of broth into the bowl of a multicooker, put an onion, sprinkle with pepper. Set the SUP mode for 2 minutes. Remove the onion with a slotted spoon and set aside. Leave the broth in the bowl.
4. Add 4-5 ladles of broth to the multicooker bowl, salt to taste. Set the MULTISCHEF mode to 110 ° C for 15 minutes. Boil the dried dough with the lid open until tender.
5. Put the finished dough on a warmed-up dish, on top of it the meat and pour the whole thing with the onion and herbs gravy. Serve the rest of the broth in separate bowls with finely chopped herbs.

Historical facts

In Kyrgyzstan, the standard of living in various regions of the country is measured using the “beshbarmak index”. Thus, in kind, local economists measure and compare wages in a particular region.

The most traditional and “correct” recipe is mutton beshbarmak. The horse meat recipe is also considered a classic. But pork beshbarmak is not prepared by any national restaurant in Central Asia or offered to guests for obvious reasons.

How to serve beshbarmak correctly

There are 2 techniques for serving a dish.

• Classic - put ready-made meat, vegetables and homemade noodles in separate dishes, put on the table. Serve each guest a plate in which he will collect his beshbarmak, applying the required amount of filling. Place bowls with broth next to it, in which meat was cooked (not dough!). By tradition, the dish should be washed down with broth.
• Portion - Use deep bowls. Put 2-3 leaves of homemade noodles in each, place the meat on top, and then the vegetables. Pour the broth over the dish so that it lightly covers the noodles. Serve sprinkled with cilantro or parsley.

Eating food also has its own rules. Everyone sits at a large table. First, guests are treated to the dish, choosing the best pieces for them. Then the dish is distributed to all family members by seniority. Traditionally, beshbarmak is not eaten with cutlery; meat is wrapped in flat cakes and washed down with shurpa.

Beshbarmak is prepared in Kazakhstan, Bashkortostan, Tatarstan, Kyrgyzstan. Every nation calls it their national dish. One thing is indisputable, beshbarmak is a very tasty and satisfying dish. In ancient times, he repeatedly saved entire tribes of nomads from hunger.