Contacts
the main/ Cakes

How to prepare beshbarmak correctly. Beshbarmak - a dish of Kazakh cuisine

A hearty dish beshbarmak has a special flavor. But in order to try it, it is not necessary to go to a local restaurant, it is enough to have patience and time. The name of the dish translates as "five fingers". Nomads, of course, ate with their hands, but you can always use cutlery. You will learn how to cook beshbarmak at home, which will indescribably please your friends and loved ones who love to eat well and tightly.

How to cook beshbarmak

Although there are varieties of beshbarmak, all peoples follow the traditional cooking technology. This is where the success of the dish lies - tender meat with aromatic broth and beshbarmak noodles.

Cooking technology:

  1. First you need to start preparing the meat: rinse thoroughly, remove films and veins. A common mistake is to cut fat. It is better to leave it, it will give, both meat and broth, richness and special taste.
  2. Remember that if you need to get a tasty rich broth, you need to put the meat in cold water. This is exactly what we do.
  3. We put a thick-walled saucepan (ideally a cauldron) on the stove and wait for it to boil. Then carefully remove the foam. Set the heat to low and let the meat simmer for 2 hours. Attention: if you want to enrich the broth with an onion or a whole carrot, add the vegetables immediately after removing the foam.
  4. While the broth is being cooked, you can start preparing the dough for beshbarmak. Diamond noodles are prepared with water, flour and eggs and a small pinch of salt.

beshbarmak at home
chicken beshbarmak

Chicken beshbarmak

Traditionally, beshbarmak was made from horse meat, then beef and lamb were used. Recently, the chicken beshbarmak recipe has gained popularity. Chicken meat is very tender, and, moreover, budget.

  • 3-4 onions;
  • Medium-sized chicken;
  • St.l. vegetable oil;
  • ¾ a glass of water;
  • 400 g flour;
  • 2 eggs.

Rinse the chicken first. A large carcass can be divided into several parts. Place the chicken in a large saucepan and cover with water. The water should completely cover the chicken. Put on fire, wait for a boil and remove the foam. Cook over low heat for at least two hours. Knead the dough and knead well with your hands. Due to the addition of vegetable oil, it will be much easier and more pleasant to work with such a dough. Form a ball, cover with cling film or place in a bag and refrigerate. Let the dough rest for 30 minutes. Peel the onion and fry it until tender over medium heat. Roll out the dough and cut out the diamonds. Pour 5-7 cups of broth into another container and boil the noodles in the remaining broth. It is worth remembering that homemade noodles boil very quickly. Cook for a maximum of 5 minutes. Tear the chicken into small pieces and place on a plate with the noodles. The broth can be served in a bowl, or you can pour it over a dish.

Beshbarmak in Kazakh


Beshbarmak according to our recipe
  • 2 kg of fatty beef or lamb (if possible, you can take delicious horse meat);
  • 5 large heads of onions; 2 bay leaves;
  • Salt and pepper to taste. The dough recipe is the same as in the chicken beshbarmak recipe.

Rinse the meat thoroughly and trim it. It is highly desirable that this piece be with a marrow.

After removing the foam, cook for 3-3.5 hours. 10-15 minutes before the end of cooking, salt and pepper the broth, add bay leaf. Prepare the dough in the meantime. Pour 2 cups of broth from the stockpot and bring to a boil. Pour in the onion, cut into half rings, and immediately turn off the heat. The onion should be infused. Remove the meat from the finished broth and cut it into large pieces. Boil the noodles in the remaining broth. The diamonds must be removed with a slotted spoon, shaking off the remaining liquid each time. It is very simple to form beshbarmak on a plate: first, lay out noodles, on top of pieces of meat with onions. Sprinkle beshbarmak with spices and herbs. The broth is served in a separate bowl.

Pork beshbarmak

  • Pork - 1.5 kg;
  • Onions - 3 pcs.,
  • Salt, pink and black peppers
  • dill, dried fennel.

To prepare beshbarmak from pork pulp, it is better to take meat on the bone. Be sure to strip the bone. Divide a large piece of meat into several pieces, transfer to a saucepan and put on medium heat. After boiling, remove the foam and add bay leaf, pepper, fennel. Cook the meat until tender. The main feature of beshbarmak broth is its transparency. After cooking the meat, remove it from the pan. Strain the broth through folded cheesecloth. Follow one of the recipes to make the dough and boil the square-shaped noodles in a freshly prepared broth. Spread the noodles, on top of it the meat cut into pieces and the onions fried until golden brown. Pour a little broth over the dish.

Beef beshbarmak

  • Beef on the bone - 700 g;
  • Onions - 4 pcs.,
  • Carrots (for broth) - 1-2 pcs.,
  • Parsley, spices.

It is worth noting that the recipe for beshbarmak from beef has no fundamental differences from recipes based on pork or lamb, chicken. And a recipe with a photo of a dish always causes an irresistible desire to eat several servings of beshbarmak at a time. Prepare the meat. It is advisable to soak it, cut the veins and remove the films. Cover the meat with water and put the pan on the fire. Wait until it boils, add spices and peeled carrots. Meanwhile, knead the noodles. Cut it into equal sized squares and boil it in the broth. Serve a bowl of broth with parsley or cilantro with the meat noodles.

Lamb beshbarmak


lamb dish

Many people ask the question: "how to cook beshbarmak at home?" Of course, lamb is ideal as meat. Remember the meat must be on the bone.

  • Lamb - 1 kg;
  • Onions for broth - 2 pcs.,
  • Carrots - 1 pc.,
  • Salt and pepper to taste.
  • Cilantro and garlic - optional (for broth).

Prepare the dough according to any of your favorite recipes - like on dumplings. Lamb must be soaked in cold water for several hours. Place the lamb in a saucepan and bring to a boil. Skim off the foam, add a whole head of onion and carrots. Cook over low heat for 3-3.5 hours. At this time, prepare the dough and cut it into squares. Remove the meat from the pan and chop. Into pieces. Boil the noodles in the broth. Serve noodles with meat on a plate. Pour the broth into a bowl, sprinkle with cilantro and finely chopped garlic.

Dough for beshbarmak


dough for beshbarmak

It is necessary to start preparing the dough for beshbarmak immediately after boiling the meat. To make a traditional beshbarmak at home, you need to knead an elastic and elastic dough that is not clogged with flour. Often, broth is used to prepare the dough instead of water. We advise you to cook noodles for the first time on the classic dough. You need:

  • Wheat flour - 400-500 g (depending on how much the dough will take);
  • Chicken egg - 1 pc.,
  • Purified water - 1 glass;
  • Salt is a small pinch.

Cooking dough for beshbarmak. Step by step recipe:

  1. Salt the sifted flour.
  2. Beat in a chicken egg and start adding water in small portions. Stir with a spoon first and then knead with your hands. Be prepared for the dough to be very steep at first.
  3. Do not add flour, continue kneading for 10-15 minutes. Knead until the dough stops sticking to your hands.
  4. Shape the dough into a ball and let it rest under a towel for 20-30 minutes. Dust the work surface with flour and roll out the dough into a layer exactly 1 mm thick.
  5. Dry the dough lightly and cut it into strips (you can use a curly knife). Then cut each strip of dough into equal squares or diamonds (as desired).
  6. The best way to boil noodles is in broth. This will give the noodles a more pleasant taste and richer aroma.
  7. After cooking the noodles, it is recommended to grease them with meat fat to avoid sticking. If you still have questions about the preparation of any kind of beshbarmak, check out the video recipe.

How to cook beshbarmak video instruction

Beshbarmak, bishbarmak, besbarmak (Bashk.bishbarmak; Kazakh beshbarmak, besbarmaқ; Kyrgyz beshbarmak, beşbarmaq, tuuralgan et; tat.bishbarmak) is a traditional hot meat dish of nomadic Turkic-speaking peoples.

"Beshbarmak" in translation from the Turkic languages ​​(formed from "besh" and "barmak") means "five fingers", "five" - ​​while eating the nomads did not use cutlery and took meat with their hands.

In general, the dish is finely chopped boiled meat with noodles with some peculiarities in the cooking and serving technology, which allows you to achieve the taste inherent in this particular dish.

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 making beshbarmak they choose only fresh meat, 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.

Dough for noodles prepared on the basis of 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 - Luke... 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 into it, in which the meat was cooked, and leave for 5 minutes so that the onions are steamed, give off bitterness and soak in the broth.

Now you know how to cook beshbarmak, it's just a small matter - 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 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.

Beshbarmak - Recipe 1

Ingredients:
Ready-made beshbarmachnaya noodles - 300 g; Lamb or beef meat - 1 kg; Onions - 1-2 pcs.; Salt, black pepper; Any greens - to taste (cilantro, parsley, dill, green onions)

Cooking method:
1. Cut the meat into small pieces, throw it into a saucepan and fill it with cold water. When it boils, remove the foam and reduce to the smallest fire. Let it cook for 2 hours. Salt and pepper.
2. Cut the onion into rings, put it in a frying pan and fill it with a little meat broth, salt and pepper. Simmer until tender.
3. Take a saucepan in which we will cook noodles, pour water and 1/1 broth. We throw the noodles into boiling water and cook for 10 minutes.
4. Take a plate and use a slotted spoon to spread the noodles on it, then the meat and onions. Sprinkle beshbarmak with herbs.
5. Serve the broth from the meat separately in a bowl and also sprinkle it with herbs.

Beshbarmak - Recipe 2

Ingredients:
Fresh meat (horse meat, beef or lamb) - 1.5-2 kg: Kazy (sausages) - 1 pc. ; Jayme (dough); Bulb onion - 1pc. ; Salt, black pepper

Cooking method:
1. Place the meat in a large saucepan filled with water.
2. After boiling, - remove the foam, reduce the heat to a minimum, season with salt, cover with a lid. Cooking time - 1.5-2.5 hours.
3. Cook the kazy in a separate saucepan, pre-piercing it in several places.
4. Cooking tuzdyk: put onion cut into thin rings into a small saucepan. Pepper it and fill it with broth (top layer of broth).
5. We take out the finished meat from the pan, cut it and kazy into thin slices.
6. In the broth, stirring occasionally, cook the dough (zhima).
7. Put the finished dough on a large dish, on top - meat and kazy. We fill all this with hot tuzdyk.
8. If you wish, you can put potatoes boiled in broth around the edges of the dish.

Beshbarmak - Recipe 3

Ingredients:
Poultry (duck, goose, turkey) - 1 kg
For the dough: Eggs - 5 pcs .; Salt - 0.5 tsp; Flour; Vinegar - 5 tbsp. l .; Black pepper

Cooking method:
1. Put the washed poultry into a saucepan with a volume of 3-3.5 liters and fill with water to the brim. Put on fire. When it boils, remove the foam, salt and simmer for 2-3 hours, until the meat begins to move away from the bones.
2. Remove the meat, when cool, separate from the bones and cut into pieces.
3. Knead into a tough dough of eggs, salt and flour. Divide into several parts, roll each thinly, cut into diamonds with sides of about 1.5 by 1.5 cm.
4. Dip the pieces of dough into the boiling broth; when they come up, add the meat. Cook for 7-10 minutes, until the dough is ready.
5. Once it's ready, pour in the vinegar and sprinkle generously with black pepper. Let it brew for 30 minutes.

Beshbarmak - Recipe 4

Ingredients:
Lamb - 800 g; Onions - 150 g; Ground red or black pepper ;; Salt to taste
For the dough: Wheat flour - 300 g; Water 100 ml

Cooking method:
1. Cook the lamb in large pieces in a little water with the addition of salt and pepper, then cut into thin slices 0.5 cm wide and 5 cm long.
2. Knead unleavened dough, roll out thinly and cut into oblong rectangles. 3. Boil in broth, combine with lamb, chopped rings and onion stewed in broth, add salt and pepper.
4. Serve broth separately in cups (bowls) to beshbarmak.

Recipe with credits

Traditionally, beshbarmak is made from horse meat, but more affordable meat can also be used - beef, lamb or chicken. Sometimes they mix several sorts of different meats, use kazy horse sausage.

Today we will cook delicious beef beshbarmak. The recipe with the photo will help you understand all the intricacies and details of cooking this multi-component dish consisting of boiled meat, homemade noodles (in the form of diamonds) and broth. The dish will turn out to be low-fat, hearty and tasty.

Total cooking time: 3 hours
Cooking time: 40 minutes
Yield: 6 servings

Ingredients

for broth

  • beef on the bone - 1.3-1.5 kg
  • water - about 3 liters
  • bay leaf - 1 pc.
  • black pepper - 5-6 peas
  • allspice - 1-2 peas
  • salt to taste
  • carrots - 1 pc.
  • onions - 1 pc. + 2-3 pcs. to serve
  • parsley - 3-4 branches
  • vegetable oil - 1 tbsp. l.

for the test

  • chicken eggs - 2 pcs.
  • cold water - 200 ml
  • salt - 0.5 tsp.
  • wheat flour - 500-600 g (how much the dough will take)

Preparation

Big photos Small photos

    Prepare meat broth. Wash the beef (a cut with a bone, for example, brisket is suitable) and place in a saucepan of a suitable size. Pour water in such a way that it covers the meat completely and even with a margin - a lot of broth will be needed for beshbarmak, egg noodles are boiled in it, and some are poured into bowls and served separately to each eater. Place the pot on high heat and bring to a boil quickly. As soon as it boils, immediately make the fire quiet, remove all the foam.

    Cook for about 1.5-2 hours, covering the pan with a lid. The beef should be very soft and free from the bones. Periodically look under the lid and remove the foam, then the broth will turn out not cloudy, but transparent. Approximately 1 hour before the end of cooking, put in the broth one peeled onion and one carrot, bay leaf, black and allspice, salt (by the way, you decide whether to put vegetables in the broth for beshbarmak, you do not need to add them, you can limit yourself only with spices and salt, but this will make the broth even tastier).

    While the beef is boiling knead dough for noodles ("salma"). Pour 400 g of flour into a bowl, beat in a couple of eggs (you can crack them with a fork), add salt and pour in ice water. Knead the dough sufficiently tough, adding more flour if necessary. Knead the dough very well, cover with a towel and leave for half an hour to rest and become more obedient.

    Divide the bun with dough into 6 parts (cover the rest with a towel or wrap in plastic, so as not to wind up). On a generously floured table, roll one dough into a large and thin layer - about 2 mm thick.

    Cut into strips (most conveniently with a pizza knife) and then into squares or diamonds.

    Arrange the noodles on a floured board. Let it dry for 30-60 minutes.

    By this time, the beef should already be cooked. Remove it with a slotted spoon, cool slightly, separate the pulp from the bones, disassemble or cut into pieces.

    Take the broth out into the cold so that the fat freezes on the surface and you can remove it. Discard the spices and strain the broth through a fine sieve.

    Prepare frying... Cut two or three large onions into half rings. In a saucepan, heat 0.5 tbsp. l. removed from the broth of fat (you should not take more, since beef fat tends to quickly freeze in the cold and give an unpleasant buttery when you eat slightly cooled noodles), add 1 tbsp. l. vegetable oil and add about 1/4 of the onion, fry until lightly browned. Transfer the frying to a separate bowl and set aside - we will grease the noodles with it so that it does not stick together.

    Blanch the onion. Pour 2 ladles of broth into a saucepan. Bring to a boil and add all remaining onions. Simmer it for just a minute to soften and lose its sharpness, but in no case is digested. Season with salt and sprinkle with freshly ground black pepper. Using a slotted spoon, take out the blanched onion and set it aside - this onion will be served, it will be laid out on top of the meat when we collect the finished dish.

    Boil the noodles in the broth. In a saucepan with the liquid in which the onion was blanched, add another 2-3 ladles of broth, add water and salt. Boil the dried noodles in a boiling liquid - in small portions, about 5-7 minutes (shake off the excess flour).

    Remove the finished portion of the noodles with a slotted spoon, drain off the excess liquid, then mix with the roasted onion. Thus, the rhombuses do not stick together while we boil the next portion.

    On a wide serving dish, place a portion of the boiled noodles close to the edge of the plate.

    Place the meat in the center, blanched onion on top.

    Serve several bowls with hot broth (in which beef was cooked, not dough!), Sprinkled with chopped herbs to beshbarmak. Eat with your hands, wrapping some meat and onions in a leaf of noodles and washing down with a fragrant broth. Exit - 3 large plates of beshbarmak, as in the photo (1 plate is designed for 2 servings). Bon Appetit!

Do you want to know how to cook beshbarmak? Then read a little history. Many dishes that occupy an honorable place in oriental cuisine were invented by nomads. For people living in the steppes and moving from place to place together with herds of horses and flocks of sheep, the most important role was played by satiety of food. That is why a combination of meat and dough is often found in it.

Beshbarmak has become one of the legendary dishes of the Turkic peoples. Residents of Kazakhstan and Kyrgyzstan respect the glorious history of their ancestors. The beshbarmak recipe is kept in every family, and on holidays it is certainly served on the table.

Nowadays, the menu of cafes and restaurants of any country includes national dishes of different nations. Ethnic dishes are always interesting. Over the centuries, their composition and preparation procedure have undergone changes, but they have preserved a piece of the culture of the inhabitants of distant regions and their traditions. They include the most popular ingredients and spices in the area.

In the East, people of the older generation and guests are revered. In the house, they are given the best place and delicious dishes are prepared. An obligatory serving element is a teapot with a fragrant drink. It is poured a little so that it does not cool down, and the bowls are constantly refilled again, showing respect for the newcomer.

The same is true for the main courses. It is not customary for guests or hosts to use a knife at the table, so the meat is pre-cut or crumbled into small pieces.

According to this principle, pilaf and other hot dishes are prepared. Beshbarmak, according to the recipe, includes crumbled meat, dough and rich broth. It is not completely clear why the dish is called "5 fingers" in translation from Turkic. Culinary experts assume that in ancient times it was eaten by hand, which is why it got this name. According to another version, for "5 fingers" boiled lamb or beef is cut into pieces by hand.

How to cook beshbarmak at home - basic rules and nuances

Several types of meat should be put in a classic beshbarmak: horse meat, beef, lamb and camel or goose meat. In some countries, for example, in Uzbekistan, pieces of horse sausage - kazy are added to it. At home, you can get by with one mutton or beef.

It is worth considering that not only chopped meat should be laid out on the dish, but also large pieces. The nomads distributed them among highly respected companions.

Selection and preparation of meat

In Kazakhstan, beshbarmak is still cooked from the fattest meat. Most often, the back of a horse or ram is taken. The Europeans have slightly changed the national Kazakh dish, since they do not have the habit of eating too much fat. However, the broth should be rich, so the meat should be selected with bone.

How lean or streaked it will need to be adjusted depending on your own preferences. The best choice is a steamed or chilled piece to make the broth aromatic and rich.

Cooking broth

Beshbarmak is a cross between the first and the hot dish. In the East, it is cooked in a cauldron, but a saucepan with thick walls is also suitable at home. The meat needs to be washed, cut off the films, remove small bones, and then put it in a saucepan and fill it with water. Its level should be 1-2 cm higher than the piece.

After boiling, the foam should be constantly removed from the broth so that it remains transparent. The meat is cooked for at least 2.5 hours. It should become very soft and fall off the bone.

Salt and a large onion are usually added to the broth. Previously, spices were not put into it, but ground pepper is poured into the adapted version of beshbarmak or a few leaves of laurel are thrown.

The finished dough is rolled into a layer and cut. They make a kind of homemade noodles from it, which are then dipped in broth. The most common way to knead dough is with eggs. It is permissible to cook it without eggs, since, having soaked in strong broth, the noodles will still become tender.

With egg

In the opinion of Europeans, noodles are rather long spaghetti, but rectangular pieces of thinly rolled dough are put in beshbarmak. The length of their side is 8-10 cm with a layer thickness of 2-3 mm.

Compound:

  • 2 chicken eggs;
  • 3 cups wheat flour;
  • 1 glass of water;
  • 1 tsp salt.

The cooking procedure is as follows.

  1. Beat eggs in a deep bowl with a whisk, and combine flour with salt.
  2. Sift flour into a bowl of eggs and gradually pour out the water.
  3. Knead a tough dough, roll it into a ball and, wrapping it in plastic, set aside for half an hour.

No egg

The dough for noodles is prepared according to the same principle as for dumplings or dumplings. It should be cool and used immediately, as a quick-drying product cannot be stored. The dough is kneaded in boiling water.

Compound:

  • 2.5 cups wheat flour;
  • 1 glass of water;
  • 2 tbsp sunflower oil;
  • ½ tsp salt.

The cooking procedure is as follows.

  1. Stir boiling water with oil and salt, gradually pour flour.
  2. Knead the dough, increasing the amount of flour if necessary.
  3. Wrap it in plastic and let it "rest" for half an hour.

Cutting noodles

How to cook beshbarmak so that it resembles the original dish of the steppe tribes? It is not only the correct selection of ingredients that matters, but also the cutting of the dough. The layer should be rolled out thinly, but it should not show through. The surface of the table and hands should be sprinkled with flour so that the dough does not stick.

Cutting the dough into squares or rectangles with a side of at least 6 cm, the products are separated and dried on the table for 1.5-2 hours while the broth is boiling. The dried noodles are dipped in it for 8 minutes, then immediately laid out on plates.

Beshbarmak is served in plates with wide edges. Boiled noodles are laid out along the perimeter, pieces of meat are in the center. The dish is sprinkled with chopped herbs on top, and the broth is poured into bowls. You can use the fat skimmed from it to create a sauce.

It is removed from the broth during cooking and then boiled over low heat. Meat and dough laid out on plates are poured over them to acquire a unique taste. With it, the food will become satisfying and more similar to the Kazakh recipe.

Beshbarmak recipes - the best dish options

Now the popular dish is most often prepared from lamb, beef, as well as goose or chicken. Pork is practically not used, since it is prohibited in the East. Each type of meat requires a certain time to cook the broth, and poultry also needs to be thoroughly cleaned from small bones.

Beef

The most common meat for most people is beef and veal. When using calf pulp, beshbarmak will come out dietary and low-fat. It is good for those who, even on holidays, do not neglect calorie counting and categorically do not use rich broths.

Due to the presence of meat and dough, beshbarmak with veal will satisfy hunger for a long time.

Compound:

  • 2 kg of beef on the bone;
  • 0.7 kg of noodles;
  • 1 large carrot;
  • 2 onions;
  • a bunch of dill and parsley;
  • 2 tbsp sunflower oil;
  • 1 tsp salt.

The cooking procedure is as follows.

  1. Rinse the meat, place it in a saucepan, add water.
  2. Wait until it boils, remove the foam and put carrots, onions and parsley branches in the broth.
  3. Keep the pot on low heat for 2.5 hours, until the meat begins to come off the bone. Salt the broth and after 5 minutes. get the meat.
  4. Pour the noodles into the broth and cook for about 8 minutes.
  5. Put the noodles on a dish, place pieces of meat in the middle, put on top of the dill sprigs and onion fried in half rings.
  6. Pour the broth into bowls and sprinkle with chopped herbs.

Lamb

Beshbarmak, which is closer to the original recipe, is made from the back of a ram. You can also put ribs in the pot, but the meaty back leg will allow you to get a clear broth. By adding finely chopped fat tail fat to it during cooking, you can remove it to create a sauce.

Compound:

  • 1 kg of lamb on the bone;
  • 0.5 kg of noodles;
  • 3 onions;
  • a bunch of dill and parsley;
  • 1/2 tsp salt, peppercorns, parsley root and 2 bay leaves.

The cooking procedure is as follows.

  1. Peel the lamb from the films, rinse and put in a saucepan. Pour water over it and bring to a boil. Remove the froth, reduce heat and cook for about an hour.
  2. After boiling, pour all the spices, salt and parsley root into the broth.
  3. Remove the soft meat on a plate and cut into pieces. Throw away the roots and bay leaves. Cut 2 onions into 4 pieces and dip into broth, followed by noodles.
  4. After 7-8 minutes. put the boiled noodles on a large plate, sprinkle with chopped meat and onions on top, fresh herbs. Fill the bowls with broth.

Pork

Pork broth - Russian and European version of the dish. It turns out to be no less tasty than from other meat, but it is unacceptable for residents of eastern countries. The pork is a little bland and the celery root along with other spices will balance the flavor of the broth.

The fattier the meat, the more tender its pieces will be in the finished dish.

Compound:

  • 1.5 kg of pork on the bone;
  • 0.7 kg of noodles;
  • 1 large carrot;
  • 2 onions;
  • a bunch of dill and parsley;
  • 2 tbsp vegetable oil;
  • 1 tsp salt, 1/3 tsp each fennel and black pepper, celery root.

The cooking procedure is as follows.

  1. Place the pork in a saucepan, pour water and cook over low heat, removing the foam. Add salt, carrots, 1 onion, celery and fennel to the broth.
  2. Cut the second onion into half rings and fry in vegetable oil, after 5 minutes. pour 4 tbsp. broth and sprinkle with pepper. Simmer for another 5-7 minutes.
  3. When the meat begins to fall apart, take it out of the broth and crumble it. Remove and discard carrots, onions and celery root.
  4. Dip the noodles into the broth and cook for 8 minutes, then put them on a dish.
  5. Sprinkle the noodles with chopped meat, pour with the onion sauce, and place the chopped greens on top.

Chicken beshbarmak resembles the familiar noodle soup, but more exotic due to rectangular large noodles. The most difficult thing in preparing a meal will be the careful extraction of bones from cooked chicken meat. After 1-1.5 hours, the broth will be ready.

Compound:

  • 1 chicken carcass;
  • 0.5 kg of noodles;
  • 3 onions;
  • a small bunch of dill, parsley and green onions;
  • 2 tbsp sunflower oil;
  • 1 tsp salt, 2 pinches of chicken spices.

The cooking procedure is as follows.

  1. Divide the carcass into 2-3 parts, put them in a saucepan and cover with water. Cook for 40 minutes, then add the onion, salt and spices and keep on low heat for another 20-25 minutes.
  2. Remove the chicken, discard the bones, cut the meat into pieces.
  3. Pour part of the broth into a ladle and boil the noodles in it.
  4. Cut the remaining onions into half rings and fry in oil, after 5 minutes. pour them 5 tbsp. broth and simmer under the lid for another 6-7 minutes.
  5. Put the chicken around the edges of the dish, cover it with noodles, pour the onion sauce over the dish and sprinkle with chopped herbs. Pour the broth, in which the noodles were not cooked, into bowls.

In Kazakh

Few people dare to try horse meat, and it is difficult to find this meat in Russia. Nevertheless, the national dish is supposed to be prepared from several types of meat, so you can take beef and lamb.

For decoration, Kazakh chefs often use boiled peeled quail eggs and kazy sausage.

Compound:

  • 0.7 kg of beef and lamb on the bone;
  • 0.7 kg of noodles;
  • 1 carrot;
  • 3 onions;
  • a bunch of cilantro and parsley;
  • 1 quail egg for each guest;
  • 1 tsp salt, 2 bay leaves, ground black pepper.

The cooking procedure is as follows.

  1. Wash both types of meat, put in a saucepan and cover with water. Let it boil and remove the foam. Add carrots, onions, salt, laurel and pepper to the broth. Cook over low heat for 2-2.5 hours.
  2. Remove the soft meat on a plate and, separating from the bone, divide into parts. Discard carrots and onions.
  3. Pour the noodles into the broth, then spread it around the edges of the dish.
  4. On the fat removed from the broth, stew the onion, cut into half rings, sprinkle with pepper.
  5. Boil quail eggs, peel and cut in half.
  6. Place crumbled meat in the center of the noodle dish and sprinkle with fried onions, garnish with quail egg halves.
  7. Pour the broth into bowls, add chopped herbs.

A few culinary tips will help you prepare the most delicious beshbarmak for your home and guests. Firstly, it is better to choose meat with fat. It will melt in the broth, after which you can make onion sauce on it. Onion rings will become softer and richer in taste than when sautéed in vegetable oil.

Another important point is that you should not take frozen meat for the dish. The aroma of steamed broth is incomparably more appetizing. Spices will also not be superfluous, and their choice is not limited. It is permissible to put all their favorite types in the broth.

The noodles can be sliced ​​into cute lozenges. They are more original than squares, and the shape of the noodles will certainly be noticed in the finished dish, despite its large size.

Conclusion

How to cook beshbarmak at home? Will it turn out to be as delicious as shown in the pictures? These questions arise among young housewives who have never tried to cook a Turkic dish. Although the broth should be kept on the fire for 2-2.5 hours and knead the dough and cut the noodles on your own, the dish is not complex.

The result significantly exceeds the efforts to prepare beshbarmak. Meat melting in your mouth and strong broth with herbs will hardly leave anyone indifferent.

Do not forget that in the past, delicious food was prepared on holidays. Even now, it is worthy to decorate the table for a significant event, and the invitees will definitely not remain hungry. A hot dish will form the basis of your meal. After it, guests should be offered strong hot tea and sweets.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Beshbarmak is boiled and finely chopped lamb, beef or horse meat in a thick broth. It is served with noodles or unleavened dough juices along with aromatic onion gravy. The dish is considered festive in Kazakhstan, Uzbekistan and Kyrgyzstan. And the beshbarmak was invented long ago by the Turkic nomads. It is clear that they did not have cutlery, therefore the nomads ate beshbarmak only with their hands. Without further ado, they named their dish, which in Russian means “five fingers”. So, we are preparing "five fingers" and please our guests!

Beef beshbarmak: our reader's recipe

Cooking time - 2.5 hours.

Servings - 6-8

Beef beshbarmak is not considered traditional, unlike horse meat and lamb beshbarmak. However, even from beef, this dish will turn out to be very satisfying and tasty if you cook it correctly. Optionally, you can make beshbarmak from several types of meat. Assorted meats cooked in one cauldron (namely, the most delicious beshbarmak is obtained in the cauldron!), Will transfer its aromas to the broth, and beshbarmak will be simply amazing!

2 hours 30 minutes. Seal

    Rinse the beef meat, cut into medium-sized pieces or cook in a large piece to make it juicier.

    Boil water in a cauldron (in a saucepan with a thick bottom), salt, put the beef. Take at least 2-3 liters of water for this amount of meat, depending on how much broth is needed. When the meat boils, remove the foam, add salt, add one onion. Simmer the meat for 1 hour. Then add peppercorns and bay leaves, cook until tender (another half hour or more, depending on the size of the meat).

    During this time, prepare unleavened dough for juiciness. Pieces of dough (rhombuses or rectangles - juicy) should also be tasty, so we will cook them in accordance with the recipe. Start by driving a cold egg into a bowl.

    Fill the egg with cold water (100 ml) and stir well with a whisk to get a strong foam.

    Now add salt and add 2-3 tablespoons of vegetable oil, stir.

    Add sifted premium wheat flour in small portions. Let's start kneading the dough with a spoon. Pour in all the flour, add a little water. The dough should be tighter than on the dumplings.

    Knead the dough well, roll into a ball and place in a bowl under the lid (under the towel) for 20-30 minutes.

    When the beef is cooked, strain the broth and return to the cauldron, and fry the meat in a small amount of vegetable oil and disassemble into small pieces along the fibers.

    Now roll out the dough on a floured table into a thin rectangular layer (3-4 mm). Cut the finished dough into long and not too thin strips.

    Then we cut each strip diagonally. This is how you get diamonds-juicy. Spread them on the table, let them lie down and dry for 15-20 minutes.

    During this time, chop a large amount of onion, chopped into rings or half rings. Fry lightly in oil. Put the onion in a separate deep bowl (bowl) and pour a little over it with the topmost, fatty broth. Onions should not float in broth. Sprinkle the onion with ground black pepper and salt.

    Now we will boil the broth in a cauldron and cook the juices until tender. Cook them in batches to prevent the juices from sticking together during cooking.

    After the juices come up, cook them for 5 minutes and remove, straining the broth. Spread the juices on a large, not too deep dish.

    Put slices of beef on juicy and top with onion sauce, sprinkle with chopped parsley, cilantro or dill. The broth can be served in separate bowls, sprinkled with herbs, or you can pour it over a common dish with beshbarmak. Eat beshbarmak hot.

Bon Appetit!

Kazakh lamb beshbarmak


Lamb beshbarmak will also turn out very tasty if you take the meat of a young lamb for this dish. To make the lamb juicier and the broth more rich, leave the fat layer on the meat, but be sure to cut off the veins and the film. And in order to taste the real Kazakh beshbarmak, add kazy (horse meat dried sausage) or just a small piece of horse meat to the dish. If, of course, you can get it. It will turn out very, very tasty!

Ingredients:

  • Lamb - 1-1.2 kg.
  • Kazy - 0.3-0.5 kg.
  • Vegetable oil - 2-3 liters.
  • Onions - 5-7 pcs.
  • Chicken egg - 1 pc.
  • Flour of the highest grade - 1 kg.
  • Salt to taste.
  • Bay leaf - 2-3 pcs.

Cooking process:

  1. Rinse the lamb and cook in a large amount of water in a large piece (maximum - two to three pieces) in a large saucepan, but best of all in a cauldron. Take water for the broth with a reserve, since it will boil a lot during cooking.
  2. When the lamb boils, remove the foam, add salt, one peeled onion and simmer the meat for 1.5 hours over low heat.
  3. Add kazy and black peppercorns, bay leaf. Cook meat and sausage over low heat until tender. During the cooking process, do not forget to remove the foam so that it turns out transparent.
  4. While the meat is cooking, make the beshbarmak dough. In a large bowl, combine the sifted flour with the egg, salt, and cold water. Take enough water to make a steep, dense dough. The water and the egg must be cooled in the refrigerator, then the dough will roll out well. Add vegetable oil while kneading to make the dough more plastic.
  5. Leave the dough to rest under a plastic wrap or in a lidded bowl for half an hour.
  6. When the dough has rested, roll it into several thin, rectangular layers (no thicker than half a centimeter).
  7. Cut each layer into narrow strips, and cut the strips into diamonds or rectangles - juicy. Let the juices lie down for half an hour and dry out.
  8. Remove the prepared meat from the broth, and collect the fattest, top broth in a separate container. Strain the rest of the broth and return to the cauldron.
  9. Simmer in boiled broth for 5-7 minutes after surfacing over medium heat.
  10. While the juices are boiling, disassemble the lamb into thin strips along the fibers, and cut the kazy into circles. Arrange in a circle on a large, flat platter.
  11. Cut the onion into half rings, put in a small saucepan, pour over the fat broth (the one that was collected separately) and bring to a boil. Remove from heat immediately, add salt and sprinkle with ground black pepper.
  12. Put ready-made juices in the center of a large dish, with meat. Drizzle with onion gravy.
  13. Eat Kazakh beshbarmak hot, sprinkle with chopped herbs, along with traditional Kazakh flatbreads - shelpeks. Serve the broth to beshbarmak in bowls, sprinkle with herbs and ground black pepper.

Bon Appetit!

Advice: so that the juices are cooked, but not stick together, cook them in portions. Place each serving on a common dish and pour over the onion sauce. When you get the juiciness, let the broth drain into the cauldron. To do this, use a large slotted spoon or sieve.

Pork beshbarmak


Pork beshbarmak is not a traditional recipe for this dish. After all, the eastern peoples, where beshbarmak is a traditional dish, adhere to Islam and do not eat pork for religious reasons. However, everyone who loves boiled pork and dough dishes will like this recipe.

Ingredients:

  • Pork - 1-1.2 kg.
  • Bulb onions - 4-5 pcs.
  • Carrots - 1 pc.
  • Vegetable oil - for dough and frying.
  • Water for the dough - as much as you need.
  • Chicken egg - 1-2 pcs.
  • Flour of the highest grade - 1 kg.
  • Salt to taste.
  • Bay leaf - 2-3 pcs.
  • Black peppercorns - 5-7 pcs.
  • Ground black pepper to taste.
  • Fresh herbs (parsley, cilantro, dill) - to decorate the dish.

Cooking process:

  1. Boil the pork with a large piece until tender. To do this, pour 2.5-3 liters of water into a cauldron (in a thick-walled dish) and put the meat. When it boils, remove all foam, add salt, peeled onion and whole carrots. Let the meat simmer in the broth for 1 hour.
  2. After an hour, add peppercorns to taste to the broth, as well as the pork seasoning, if desired. Cook the meat until tender so that it becomes tender.
  3. While the meat is cooking, knead the dough for beshbarmak from flour, water, eggs and 2 tablespoons of vegetable oil. Salt to taste. The dough should be tough, but also pliable.
  4. Leave the finished dough to "rest" under the film, so as not to dry out, for half an hour.
  5. After half an hour, roll out the dough thinly into large plates.
  6. Cut the plates into strips, and then - into rhombuses or squares - juice (the size is not small, about 8x8 cm). Let them dry while the meat is cooked.
  7. Cut onions in the amount of 3-4 pieces into rings. Fry the onion lightly in a little vegetable oil. Add some pork broth to the pan to cover the onion. Turn off the heat under the skillet - you don't need to cook onions. Salt it to taste and sprinkle with ground pepper.
  8. When the pork is cooked, remove it from the broth, cut into small pieces. Place the meat around the edge of a large platter. Strain the broth and bring to a boil.
  9. Boil in broth for 5-7 minutes in portions so that they do not stick together during cooking. Remove each cooked portion with a slotted spoon, letting the broth drain. Place the juices in the middle of the pork dish. Drizzle with onion gravy.
  10. Serve beshbarmak on a large platter with flat cakes, and with it - broth in bowls, sprinkled with herbs.

Bon Appetit!

Advice: if you have no desire, you don't have to bother with preparing dough for beshbarmak. For this purpose, ready-made large-sized pasta (shells, butterflies or plaits), boiled in accordance with the recipe, is quite suitable. The taste of the dish will not be affected by this, but it will not be traditional.

Beshbarmak with potatoes


It takes a little effort to cook beshbarmak with potatoes. For a strong broth, you need to take any meat (lamb, horse meat, beef or pork, as well as a meat mix). If you wish, you can even boil a fatty goose or duck - beshbarmak with potatoes and onion gravy will turn out to be a hearty and tasty dish in any case!

Ingredients:

  • Any meat - 1-1.5 kg.
  • Onions - 5-6 pcs.
  • Potatoes - 6-8 pcs.
  • Vegetable oil - 2-3 tablespoons for the test.
  • Water for the dough - as much as you need.
  • Chicken egg - 1-2 pcs.
  • Flour of the highest grade - 1 kg.
  • Salt to taste.
  • Bay leaf - 2-3 pcs.
  • Black peppercorns - 5-7 pcs.
  • Ground black pepper to taste.
  • Fresh herbs (parsley, cilantro, dill) - to decorate the dish.

Cooking process:

  1. Boil meat (poultry) for beshbarmak until cooked. To do this, pour about 3 liters of water into a large thick-walled dish, put the meat. When it boils, remove all the foam, add salt, add one onion. Let the meat simmer in the broth for 1 hour. We remind you: beef for cooking should be put not in cold water, but in boiled water, then it will be soft when finished.
  2. After an hour, add peppercorns to the broth to taste. Cook the meat until cooked over low heat.
  3. While the meat is cooking, knead the dough to make it juicier. Add 1 glass of water, eggs and 2 tablespoons of vegetable oil, 1 teaspoon of salt to the sifted flour. Start kneading the dough, and if it turns out to be too steep, add a little more water. The finished dough should be slightly steeper than the dumplings.
  4. We will send the finished dough to rest for half an hour. Roll it into a ball and cover it with a towel or plastic wrap so it doesn't dry out.
  5. Then we roll out the dough into large plates, cut them into wide strips (6-8 cm) and cut into rhombuses - juicy. Let them dry while the meat is cooking.
  6. Cut the onion into rings. Do not spare the onion - the more onion there is in beshbarmak, the tastier the dish will be. For 1-1.5 kg of meat, we need 5-6 medium-sized onions.
  7. Put the onions in a saucepan (in a small saucepan) and fill with the fattest broth from the pan. The broth should only cover the onion. Bring the onion and broth to a boil and remove from heat - no need to cook. Season with a little salt and pepper with ground black pepper. Cover the onion with a lid and let it brew.
  8. Put the cooked meat on a plate, strain the broth, boil and put the peeled potatoes there, let it cook until tender. Large potatoes can be cut into halves or quarters.
  9. In the meantime, cut the meat into pieces and take apart into fibers. If you boil the bird, remove all bones and skin from it. Place the meat on a nice dish around the edges.
  10. Put the finished potatoes with the meat.
  11. In the boiling broth, send the juices to boil in small portions so that they do not stick together. Simmer each serving for 5-7 minutes after they float.
  12. Put ready-made juices with meat and potatoes, in the middle of the dish.
  13. Drizzle liberally with onion gravy.
  14. Serve hot beshbarmak sprinkled with chopped herbs. Serve the broth in bowls - it is very tasty for them to wash down the meat and juicy.

Bon Appetit!

Beshbarmak from poultry meat


It is very easy to prepare a delicious, nutritious and satisfying poultry beshbarmak. A fatty domestic duck or goose is best suited for this purpose, but chicken will do. Chicken cooks the fastest, but duck or goose make an amazing broth! It is served separately, in a wide mug or in a traditional oriental bowl.

Ingredients:

  • Poultry carcass - 1.5 kg.
  • Bulb onions - 6 pcs.
  • Vegetable oil - 2 tablespoons for the test.
  • Water for the dough - 1.5 tbsp. or how much you need.
  • Chicken egg - 2 pcs.
  • Flour of the highest grade - 1 kg.
  • Salt to taste.
  • Bay leaf - 2-3 pcs.
  • Black peppercorns - 5-7 pcs.
  • Ground black pepper to taste.
  • Fresh herbs (parsley, cilantro, dill) - to decorate the dish.

Cooking process:

  1. Wash the poultry carcass, remove offal, if any. Cut into large pieces or boil whole in 3 liters of boiling water. When the water with poultry meat boils, you need to remove all the foam. Add 1 whole onion, season with salt and cook for 40 minutes.
  2. Then add peppercorns, bay leaves and poultry spices as desired. Cook until tender.
  3. Pour the topmost, fatty layer of broth into a separate small container.
  4. Remove the meat from the broth, divide into pieces, separate from the bones, disassemble into fibers. Place the meat on a large platter.
  5. Cut the whole onion into rings, put in a saucepan to the fat broth. Bring to a boil and leave to cool under the lid.
  6. While the poultry is boiling, we will make the dough. Knead a tough dough from flour, water, eggs, salt and vegetable oil. Be sure to add oil, it will give the dough the necessary elasticity.
  7. Let the dough brew for 20-30 minutes under a plastic wrap or under a kitchen towel.
  8. Then roll out the dough into thin layers, you get 2-3 of them. Cut the layers into strips, 6-8 cm wide. The strips, in turn, cut into squares or rhombuses - juicy.
  9. Let the juices harden a little, leaving on the table for 20-30 minutes.
  10. In the strained broth, which needs to be brought to a boil, pour the juices into the boil in portions. Cook each portion for no more than 5-7 minutes after the juiciness emerges to the surface.
  11. Put the finished dough on a dish to the meat, pour each layer with onion gravy.
  12. Eat beshbarmak hot, with traditional oriental flatbread, washed down with broth with chopped fresh herbs.

Bon Appetit!