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Delicious beef beshbarmak recipe. Step-by-step beef beshbarmak recipe

This dish is the embodiment of nomadic traditions. Beshbarmak is widely known outside the steppe also as kumis and pilaf. The dish comes from Kazakhstan and Central Asia, so it is quite natural that it is prepared from lamb or horse meat. Today we will cook beef beshbarmak and a simple step-by-step recipe with a photo will help us with this. Beshbarmak is traditionally eaten by hand, but at home no one will forbid you to use a spoon and fork, enjoy, if only it is convenient!

Having prepared beef beshbarmak, you will kill two birds with one stone, because this dish can be served for both the first and the second. This delicious and hearty Asian dish is prepared with homemade noodles, which are quite easy to cook on your own.

Ingredients:

  • Beef (preferably with bone) - 1.2 kg.
  • Bulb onions - 2 pcs.
  • Carrots - 1 pc.
  • Bay leaf -2 pcs.
  • Sunflower oil - 50 gr.
  • Lard - 50 gr.
  • Peppercorns
  • Parsley

For the test:

  • Flour - 1.5 cups
  • Egg - 1 pc.

Let's take a closer look at how to cook beef beshbarmak at home. The entire cooking process can be divided into two stages. At the first stage, we will prepare homemade noodles for beshbarmak, for this we need: flour, egg, salt and water.

Step 1

In a deep bowl, combine one and a half cups of flour with a chicken egg, then add a little salt and add 2 tablespoons of warm water.

Step 2

Knead the dough, it will be quite tight, and then shape it into a ball, cover with a towel and put in a cool place for 1 hour.

Step 3

Then, using a rolling pin, roll it into a thin layer, about 3 mm thick.

Step 4

Now, using a regular or pizza knife, cut it into small diamond-like strips.

Step 5

We proceed to the second stage of making beef beshbarmak.

Let's prepare the beef broth. It is necessary to systematically remove the foam from the meat, so that the broth eventually comes out transparent. Keep on low heat for 2-3 hours, until the beef leaves the bones, then salt and add spices. After 10-15 minutes, take out the meat, cut it into pieces with a knife or hands. Strain the broth (this is necessary so that small bones do not get caught).

Step 6

Fry large onion half rings in sunflower oil with the addition of lard, remove them and place in broth.

From nomadic peoples, a lot of delicious national dishes... One of them is beshbarmak. It seems to many housewives that it is impossible to make it in their kitchen without proper experience. But today we will share the secrets and tell you in detail how to cook beef beshbarmak according to traditional recipe Kazakh cuisine... Thanks to the Kazakhs, as well as the Bashkirs and Kyrgyz, this dish has come down to our times. In this article we will tell you all the nuances of cooking and describe in detail the process itself.

A bit of history

First, let's define what a beshbarmak is. If translated from the Turkic language, then “besh” is the word “five”, and “barmak” means “fingers”. The dish was named so because it has long been customary for nomads to eat it directly with their hands, that is, with their fingers. It was invented many centuries ago and is a combination of homemade noodles, coarsely chopped onions and boiled meat... Beshbarmak is sold with a large amount of fatty beef broth, in which the meat was cooked. For cooking, nomads most often used horse meat or lamb, but modern housewives prefer to use beef. Now let's take a closer look at everything.

List of required ingredients

One of the main points of the classic beshbarmak recipe is broth. To prepare it, you will need the following products:

  • 1400 g of beef on the bone;
  • two large bay leaves;
  • a good pinch of salt;
  • peppercorns - 4 pcs.

For the test

To make the right homemade noodles, you need to stock up on quality wheat flour and homemade chicken eggs. Correctly selected ingredients will give extremely positive results. The dough will be elastic and of the correct color.

  • 650 g flour;
  • three eggs;
  • 250 ml of broth or water;
  • a pinch of salt;
  • a pinch of ground black pepper.

In addition, cooking will require a large amount of onions(three to five heads) and fresh herbs.

Step-by-step beef beshbarmak recipe

The first step in cooking of this dish is the processing of meat. Beef on the bone must be rinsed well, films and a large amount of fat can be removed. Meat on the bone will give the necessary broth to the broth, so a large amount of lard (if present on a piece of meat) is not required. We send the meat pieces into a large saucepan, where cold water has already been poured. We put on high heat, bring to a boil and wait for the first foam to appear. After removing the foam, reduce the fire.

Experienced housewives who know how to make beef beshbarmak advise skimming the foam more often. So the broth will not turn out cloudy, but will become transparent. It is recommended to cook meat for about three to four hours on low heat. When the meat begins to move away from the bone, and the broth becomes clear and rich, you can turn off the gas.

After the meat is cooked for one and a half to two hours, add two peeled whole onions to the broth. At the same time, you can put peeled carrots in the pan, the amount of allspice, salt and bay leaf indicated in the list of ingredients. We must say right away that it is not necessary to put vegetables, you can limit yourself only to spices. However, carrots and onions will add extra flavor and aroma to the broth. They should not be neglected.

Dough

Telling how to cook beshbarmak from beef, one cannot but focus on correct preparation dough for homemade noodles. Undoubtedly, square noodles can be bought at the store in finished form but it is better to cook at home. It will not take as much time and labor as novice housewives think. We stock up on patience, a large bowl and a sieve.

Using a sieve, we sift the flour, which will make the future dough airy. Specified quantity wheat flour add to a large container, we also break homemade ones there chicken eggs with bright yellow yolk. Before adding to the dough, you can shake the eggs with a fork in a separate bowl. We begin to gently stir the mass, gradually adding cold broth or water. Salt. Gently knead the dough, gradually add flour, if necessary.

A little secret. Housewives who know how to properly prepare beef beshbarmak advise not to start working with the dough immediately after kneading. Wrap a ball of dough in plastic wrap and refrigerate for 25-35 minutes.

Cooking noodles

We take out the rested dough from the film. Sprinkle the table with enough flour so that it does not stick. Roll it out with a large long rope into a huge thin circle. Flour the dough periodically to keep it from sticking to your work surface and hands. Cut the dough circle into long strips. Then we cut each strip into diamonds. Spread the parchment paper on a large baking sheet, sprinkle it with flour and lay out the dough rhombuses so that they do not touch each other. Leave the homemade noodles for 30 minutes to dry. If you want to shorten the drying time of the noodles, simply place the baking sheet in the oven for 10 minutes (temperature 60 degrees).

While you work with the dough, the meat will cook well and the broth will become rich and thick. We take out the beef with a slotted spoon from the pan. Leave on a plate to cool slightly. It is also recommended to remove all spices and vegetables from the broth. We filter the broth through cheesecloth. Experienced housewives advise to let the broth cool slightly, and then remove excess fat from the surface. But if there is no time for this, then you can leave it that way.

When the beef has cooled, we will take it apart into small pieces. Since the meat is well cooked, it will easily separate from the bones, and the process will not take long. If the pieces are large, chop them up with a knife.

Peel the onions and cut into large rings. Add a little broth and vegetable oil to the pan. We will send the onion there and simmer it for 5-7 minutes. For aroma, you can add one bay leaf and a couple of black allspice peas. Remove the onion with a slotted spoon and transfer to a plate. We send the broth, in which the onion was languishing, back to the pan. When preparing beef beshbarmak in Kazakh, it is very important not to lose the flavors.

Put the pot on the stove and boil the homemade noodles in the beef broth. Dried rhombuses will cook for 8-9 minutes. It is recommended to shake off excess flour from the dough before sending it to the pan. Using a slotted spoon, take out the boiled noodles, and then mix them with the onions.

Innings

So, now you know how to cook beef beshbarmak. It remains only to properly serve the dish on the table. Take a large wide plate. We spread the homemade noodles with onions, placing the food closer to the edge of the dish. Place in the central part of the plate boiled beef... We also place a small part of the onion stewed in broth on the meat, and sprinkle it with black pepper on top. Pour the beef broth into small bowls, sprinkle it with finely chopped herbs.

Middle Eastern dishes are distinguished by a wide variety of all kinds of meat nutrients and enough simple recipes, since the way of life of most of these peoples was a nomadic way of life of caravans, who on the way had to cook rich food that did not require complex manipulations in the process of creation.

One of these dishes is beshbarmak. The dish itself is a large meat and flour "sandwich" with onions, which have been heavily chopped.

What is this dish, the subtleties of its preparation and serving

For all its simplicity, beshbarmak - holiday dish and not a single important event in the traditional culture of the Turkic peoples can do without it. In almost all Turkic languages ​​this name is understood and the dish itself is very widespread among the peoples of the Middle East.

Its main ingredient is meat, and there are variations where horse meat, lamb, goose meat, beef and even sausage or giblets are used. The meat is cooked for a reason, but mixed with onions, a special dough and, as is customary among the Kazakhs in the north, with potatoes.

A special place in the preparation is occupied by the dough: it is yeast-free, as is often the case in Middle Eastern cuisine, and is made at the rate of 200 ml of broth (you can use water) per 600 g of flour, 2 eggs, half a teaspoon of salt.

The dough preparation technique is similar to the noodle preparation technique: flour is mixed with broth, slightly scrambled eggs, salt and kneaded, then wrapped in cling film and infused for half an hour. Then small pieces of dough are torn off and rolled out on a floured table up to 1.5-2 mm thick, after which they are cut into diamonds, after which they are left to lie, sprinkled with flour.

With regard to serving, there are several important notes: there are a number of related customs with the dish itself in the distribution of roles in the cooking process, the order of use and related customs, which depend on the specific people. Among the inhabitants of eastern Kazakhstan, a custom has formed to serve beshbarmak with rice, and the broth from the meat is in a separate bowl.

To the west, the use of sturgeon fish species is completely allowed. The noodles can be cut into long slices, short or chopped together with the meat, as in Turkmenistan, into a practically single mass, filled with broth.

How to cook beshbarmak at home

So, actually, classic recipe home cooking.

Necessary:

  1. Meat - 1 kg;
  2. Onions - 2-3 pcs;
  3. Flour - 600 g;
  4. Eggs - 2 pcs;
  5. Spices to taste;
  6. Vegetable oil, but fat from the same meat is better.

It takes about 5 hours to cook. The calorie content will be about 1000 kcal per serving.

Since a full-size cauldron is not available in every kitchen, it is enough to take a large-volume saucepan (4-5 liters) and put the washed meat to cook. You can choose any: lamb, beef, horse meat (this is probably more difficult). Almost any part will do, but the presence of bone is still required.

Meat is laid in still cold water and on medium heat it is brought to a boil, after which the heat is reduced to a minimum and so boiled for up to 4 hours. One hour before the end of cooking, add carrots and onions.

It is necessary for the meat to come off the bone very easily. While the meat is being cooked, you can do the dough and make it according to the above recipe - it is universal for all beshbarmak options.

The finished meat is taken out of the water, all vegetables are removed from it, as well as bones are removed and the meat itself is divided into small fibers by hand or chopped with a knife. Next, fresh onion is cut into rings, and half is spread in a pan with fat, separated from the meat during cooking, and fried until soft.

The second half in a colander is dipped into a boiling broth for a minute or two, after which it is dried and sprinkled with ground pepper. In a separate saucepan with the same broth, cook noodles, already folded in sliced ​​form, until cooked.

You do not need to digest it; after cooking, pour it into a colander and mix with fried onions. It is important to prevent the noodles from sticking together.

The finished dish is served as follows: noodles are laid out on a flat dish, meat is on top and sprinkled with onions, which have been kept in broth. The broth is served in this case in a bowl with chopped herbs.

Beef beshbarmak: a step-by-step Uzbek recipe

One of the cooking options has developed in Uzbekistan. As in the case of the classic recipe, the meat is cooked first. In the same way, it is necessary to achieve a state when it completely departs from the bone.

You will need:

  1. Beef - 0.5 kg;
  2. Eggs - 2 pcs;
  3. Flour - 600 g;
  4. Onions - 2-3 pcs;
  5. Celery root - 200 g.
  6. Salt - 0.5 tsp on the dough, the rest to taste;
  7. Spices to taste;
  8. Vegetable oil and fat.

It will take 3 hours. Caloric content is approximately 1000 kcal per serving.

Preparation:


The dish is served on a plate in the same order: noodles, meat on top, onions and poured with fat, seasoned with spices and herbs.

Beshbarmak: recipe for cooking in Tatar style

In the case of the Tatar beshbarmak, more deviations from the classic recipe are allowed, namely, the use of potatoes, carrots, combinations different types meat in one dish. So, here's the recipe itself.

  1. Meat - 0.5 kg;
  2. Flour - 750 g;
  3. Eggs - 1 pc;
  4. Spices to taste;
  5. Onions - 2-3 pcs;
  6. Potato;
  7. Carrot;
  8. Vegetable oil and fat.

You will have to spend 3 hours. Calorie content - 1000 kcal per serving.

The meat is cooked until fully cooked, at the time of boiling, a chopped onion and carrot are placed in water, and in the meantime the dough is being prepared. To do this, beat the egg with a glass of water and a spoonful of oil in a bowl, salt and add flour.

The dough should be stiff and elastic. Covered with a towel, it costs half an hour. Then it is rolled into thin layers (2-3 mm) and cut into 5-8 cm squares.

The finished meat is removed from the broth and cut into pieces. Cut the onion into rings and soak in a colander in boiling broth. After a few minutes of blanching, it is transferred to a plate, and the same broth is placed in potatoes, cut into 3-4 pieces and cooked until fully cooked.

They put it on a dish, and cook the noodles in the same broth. On top of the potatoes, noodles are laid out, then onions, and on top - meat seasoned with herbs and spices.

Kyrgyz-style beshbarmak lamb with offal

The difference of this recipe consists mainly of the use of by-products in combination with meat. In general, everything is very similar, now in more detail.

This recipe assumes the presence of the following products:

  1. Lamb - 600 g;
  2. Stomach - 20 g;
  3. Liver, kidneys, heart - 200 g;
  4. Lung of a ram - 200 g;
  5. Onions - 4 pcs;
  6. Ground black pepper - to taste;
  7. Black peppercorns - to taste;
  8. Ground red pepper - 0.5 g;
  9. Salt to taste;
  10. Flour - 300 g;
  11. Eggs - 1 pc;
  12. Ground black pepper - a pinch;
  13. A pinch of salt on the dough.

It takes 3 hours to cook. Calorie content - about 1000 kcal per serving.

The meat is cooked together with offal. The noodles are prepared according to a similar scheme, boiled in a broth from which the meat and giblets have been extracted. Red pepper is added when cooking meat into broth. The noodles in the form of ribbons are laid out on a plate, finely chopped meat with offal is placed on top of it and mixed with onions.

In the Kyrgyz version, historically, each part of the ram also has a meaning. During a meal or celebration, beshbarmak was served on dastarkhan, and the assembled people distributed different parts of the meat among themselves, depending on their position and age.

At the same time, in Turkmenistan, the best portions were always reserved for guests and those whom they wanted to honor the most at the meal, while the host was busy making those who came.

Chicken beshbarmak recipe in a slow cooker

For cooking you will need:

  1. Chicken - 1 pc;
  2. Onions - 1-2 pcs;
  3. Beshbarmak noodles;
  4. Salt and pepper to taste;
  5. Potatoes - 6-8 pcs.

It will take about 3.5 hours to cook. Calorie content - 200 kcal per serving.

The chicken should be rinsed and cut into small pieces right away. It should be cooked in about the same way as in the case with the usual ones for this dish, however, in a multicooker this is achieved by a sequential choice of programs.

The meat is cooked for 3 hours in the "Stew" mode, the water should be slightly higher than it. Depending on the capacity of the unit, the time interval can be reduced.

After two hours, potatoes cut in halves are added. Then the onion is cut into rings and stewed in a pan with a part of the broth. In a bowl of broth in the "Steam cooking" mode, the noodles are cooked until tender, while stirring.

Ready noodles are laid out on a plate, potatoes and meat on top, all this is sprinkled with onions and herbs. The whole dish is poured with broth, and it is poured into a bowl.

Beshbarmak in Issyk-Kul

This recipe is one of the local and quite interesting, especially if you like fish.

Required:

  1. Fresh fish - 1 kg;
  2. Noodles - 400 g;
  3. Bulb onions - 1-2 pcs;
  4. Salt and pepper to taste;
  5. Bay leaf.

It will take 2 hours. The calorie content will be about 100 kcal.

The fish is cleaned, then cooked until tender, after which it must be pitted and crumbled. The noodles are traditionally cooked in the same broth. Next, prepare the onion sauce with bay leaf, salt and pepper for about 10 minutes, all in the same broth. The dish is served on noodles, poured over with sauce.

The first and most important advice is not to over complicate the classic recipe, since simplicity is its main essence. Beshbarmak itself is fatty and high-calorie, so it is not suitable for a dietary diet. The chicken option can solve this issue, but its taste will not be canonical at all.

Second tip - use fresh vegetables and rinse the meat thoroughly. The broth should be transparent and rich. When using offal, it is also important to make sure the giblets are clean and rinse them well before cooking.

The third tip is that you can experiment within the recipe by finding recipes from different nationalities. Thus, you can cook beshbarmak with noodles, rice and meat, or with sturgeon, noodles and vegetables.

The fourth tip - it is necessary to boil the meat for a very long time so that it is not tough and falls apart in pieces in your hands, otherwise the dish itself will not work. The name suggests eating the dish with your hands (besh - five, barmak - fingers), so everything should be prepared as ready for use as possible.

The Kazakh version of cooking beshbarmak is shown in the following video.

A lot of national cuisines contain recipes that are prepared from products familiar to many people, but differ in the method of preparation and serving option. One of these dishes is classic beshbarmak - traditionally Turkic food. Its name literally consists of two concepts "besh", "barmak", which literally means "five fingers of the hand." The dish was very popular with nomads, who used their hands in the process of eating, rather than forks or spoons.

You can take almost any meat. For example, Kazakh beshbarmak is prepared from various types of meat, but pork and very rarely chicken are never taken for it, mainly beef and lamb are taken. In fact, beshbarmak is a boiled dough, usually noodles, and pieces of boiled meat. It is the finely chopped meat that remains the unchanged ingredient in the dish. The tradition of processing boiled meat in this way goes back to antiquity: this method of processing shows the owner's respect for guests, especially aksakals, who, due to their age, cannot chew large pieces... Learn how to cook beshbarmak so as not to offend your guests.

In order for the dish to turn out delicious and correspond to the ancient traditions of its preparation as much as possible, it is important to properly prepare the ingredients. Meat is cooked the longest, especially lamb, so we start with it:

  1. Meat for beshbarmak in a finished dish should be as soft as possible so that it is easy to chew. Choose fatty varieties of pork, beef, or lamb. For chicken and duck recipes, it is also better to use skinned chunks (when boiling, then peeling).
  2. Before cooking, wash the piece thoroughly, remove cartilage, films, fat can be left. Cut off fat only if there is a lot of it and it has a rich yellow color, which indicates the "advanced age" of the animal or bird.
  3. Cook meat depending on the variety: beef and lamb for at least 3 hours, pork - 1 - 1.5 hours, chicken - 1 hour. If you use minced meat, it will cook faster.
  4. Do not pour out the fat that accumulates on the surface of the broth, but transfer it to a clean container. It is good for them to grease the dough, also serve in cups with a dish.
  5. Before serving, it is necessary to remove all bones, veins, skin from the meat. Depending on the recipe, the meat can be torn by hand into long fibers, cut into slices, thin slices or neat cubes.

The dough for beshbarmak also has its own nuances of preparation:

  • the dough is always based on eggs and water, but sometimes only the yolk or a whole egg is used;
  • noodles or pieces of dough are practically not salted or sold unleavened;
  • flour, it is advisable to use white or even light yellowness, always of the highest grade;
  • when rolling the dough, observe the sheet thickness - maximum 2 mm, so that it boils and is not hard.

In traditional oriental recipes used beef, lamb, horse meat. Noodles (or diamonds, squares of dough) are also used by hand.

Classic mutton beshbarmak

In Tatar cuisine, mutton beshbarmak is considered a classic. It is incredibly popular in Central Asia.

Ingredients

The classic recipe contains following ingredients allowing you to make delicious beshbarmak:

  • one and a half kilograms of not very fatty lamb;
  • 5 liters (for boiling meat) + a full glass of water (for kneading the dough);
  • three medium onions;
  • 450 g of premium flour;
  • one egg;
  • a bunch of herbs, salt and aromatic spices.

If this is your first time cooking beshbarmak at home, you may have a question about the choice of spices. Dry paprika, ground black or hot red pepper, coriander, basil, dill, cumin, young garlic, bay leaf are quite suitable.

Cooking method

Before cooking beshbarmak, place a container of water on the fire, prepare all the ingredients:

  1. Wash a piece of lamb, remove the films, fats, without cutting it into pieces, transfer to a large bowl / cauldron with water. After fully boiling, reduce heat.
  2. Remove the foam when the piece has boiled for at least 30 minutes. Be sure to boil until tender, depending on the age of the meat and the weight of the piece, this process sometimes takes up to three and a half hours.
  3. Approximately 60 minutes before the end of cooking, remove the layer of fat from the surface of the water with a slotted spoon and drain into a clean container.
  4. Beat an egg into 200 ml of chilled water, add salt and beat with a mixer until smooth.
  5. Pour the previously sifted flour in parts here, knead the dense dough, as you do for traditional noodles.
  6. Divide the mass into several pieces, roll them into thin layers. Fry each piece in a pan (do not pour oil) for 2 minutes on each side, put in a plate.
  7. When the lamb is cooked through, remove the piece from the pan, cool, chop into small slices, or tear along the fibers or into medium pieces.
  8. Strain the whole broth into a free container, pour half of it separately. Cook the tortillas in this part of the broth for 3 minutes from the moment of boiling. Remove the dough pieces and cut them into any shapes.
  9. Peel the onions, rinse, cut into rings or half rings. Fry in a pan, use not vegetable oil, but fat removed from the broth. Simmer onions for 15 minutes.

Serving options deserve a special place. There are several ways to serve beshbarmak to guests - mix meat and boiled dough in layers on a suitable dish, sandwiching them onion rings, lay out the dish in portions for each guest on a plate or separately serve meat, onions, noodles and broth in a bowl, so that each guest puts as many ingredients as he sees fit.

Use to create this asian food other types of meat are also possible. Beshbarmak with Uzbek beef is just one of the options: a lot of meat, aromatic spices, juicy noodles - and you can try the dish.

Ingredients

Simple products are required for beef beshbarmak:

  • one and a half kilograms of beef;
  • three onions;
  • 4 pcs. laurel leaf and allspice (peas);
  • one small bunch of parsley, cilantro and dill each;
  • flour - 3 cups;
  • two (3 small) eggs;
  • a full glass of chilled water;
  • salt, pepper and other spices to taste.

It is better to take beef on the bone - although this part is tougher, it requires a longer cooking, but it turns out to be very tasty and aromatic.

Cooking method

Uzbek-style beef beshbarmak is made very simply:

  1. Rinse the meat, remove the excess, put it in a large cauldron on the stove, flooding it with water. As soon as the piece of meat boils, remove the foam and boil for at least an hour and a half, removing all unnecessary foam. Also, after boiling water, add bay leaf, peppercorns, salt. To make the broth more flavorful, you can season a peeled onion (cut in half) and carrots, cut into large blocks. After that, boil for another hour and a half or more, depending on the degree of doneness of the piece of meat.
  2. Knead the dough. To do this, sift half of the flour into a bowl, add broken eggs here, salt and pour water in a trickle. Add flour carefully so that the dough is not too hard and does not stick to your hands.
  3. Tear off small balls from the common piece, roll them into thin layers, then cut into rhombuses or other shapes as desired.
  4. Remove the cooked meat from the pan and cool, strain the broth. Use your hands to disassemble a piece of beef into small pieces, or use a knife to cut into thin slices.
  5. Peel the onions and cut into rings. Fry in a pan, using the fat removed from the broth instead of the vegetable oil. Do not fry the onions until Brown, it should be stewed, transparent.
  6. Boil the diamonds from the dough in the second half of the broth from the meat. If necessary, you can add black hot pepper here, lightly salt and add other spices. Cooking time - no more than 3 minutes.
  7. Transfer the finished boiled dough to the pan with ready-made onions, mix. Then transfer to a large, flat dish, and spread the boiled beef slices on top.

Before serving, you can sprinkle the dish with finely chopped parsley, dill, hot pepper and other seasonings according to your wishes and guests' preferences.

Pork beshbarmak cannot be called traditional - it is a more European dish, adapted to the taste preferences of non-Asian peoples. Nevertheless, it is quite tasty, satisfying, cooks a little faster due to the reduced cooking time of pork compared to beef or lamb.

Ingredients

All you need is:

  • a kilogram of pork (preferably tenderloin, but a scapula on the bone will do);
  • one carrot;
  • a couple of bay leaves;
  • allspice and salt added to taste;
  • 2 onions;
  • hot pepper, a little parsley, cilantro;
  • glass of water;
  • egg - 2 pcs.;
  • 500-600 grams of white flour;
  • dough salt.

Such pork beshbarmak can be flavored with various seasonings to your liking.

Cooking method

As usual, start cooking by boiling a piece of meat, as this is the longest process:

  1. Rinse a piece of pork. It is better to cook the meat whole, so it will take at least two and a half hours or more to boil it on low heat under a lid. To keep the broth clear, add salt in the middle of the boil and be sure to skim off all the froth.
  2. After about an hour and a half of processing, put a whole peeled onion, carrots cut into three parts, peppercorns, and a bay leaf into a saucepan. You no longer need cooked vegetables, they are only needed to add flavor and color to the water.
  3. The dough for beshbarmak is made according to the classic recipe - pour an egg into a pile of flour, salt, pour water over a stream, mix well. After that, wrap in a towel, do not touch for 30 minutes. Then roll out a 2mm slab, dust lightly with flour. Divide into random pieces.
  4. Once the pork is completely cooked, remove the piece of meat, set to cool, separate part of the broth, and leave the beshbarmak noodles for the rest. Cook for at least 5 minutes (until it floats).
  5. Cut the peeled onions into large enough rings, store on vegetable oil to a light golden hue. Transfer the boiled dough to a dish, and tear the cooled pork on top, decorate with herbs, it is permissible to sprinkle with hot pepper. The broth is served under pork beshbarmak in separate bowls in portions.

Before serving, you can also pour finely chopped parsley or cilantro into bowls with broth, put a couple of allspice peas.

Beshbarmak from poultry meat: duck or chicken

Chicken in this recipe is used extremely rarely, mainly this is common in European countries... Since chicken is lean and completely lean meat, the final dish is dryish, but also lighter, more dietary.

Another variation of the dish is duck beshbarmak. It is made in the same way as from chicken, but taking into account the fact that the duck is cooked much longer - at least 4 hours. Butchering the bird is undesirable, as it will lose all its juice and aroma. Boil the whole carcass, so the duck beshbarmak will turn out to be very fragrant and juicy.

Ingredients

So that chicken beshbarmak does not look like ordinary chicken noodles, carefully choose the ingredients:

  • whole chicken, preferably homemade (it is more fatty, gives a good rich broth);
  • three medium onions;
  • two tablespoons of vegetable oil;
  • 20 grams of various spices - allspice, black peppercorns;
  • two chicken eggs;
  • salt;
  • water - 200 ml;
  • 0.5 kilos of white flour;
  • any greens at will.

When choosing chicken, do not buy too old, without yellow fat. If necessary, before preparing beshbarmak, remove the remnants of feathers, peels, and so on.

Cooking method

Chicken beshbarmak is cooked 1-1.5 hours less than the classic one due to faster cooking of the chicken:

  1. Rinse the whole carcass inside and out, put in a large saucepan, fill it with water to the top and boil until boiling over maximum heat. After boiling, remove the foam, reduce the heat, add seasonings, pepper, boil for at least an hour and a half until fully cooked.
  2. Half an hour before the end of cooking, start kneading the dough for beshbarmak - sunflower oil(half a portion), mix eggs and water in a large container, add the sifted flour in portions. The dough should be elastic and thick enough. Remove for half an hour in the cold, wrapped in plastic.
  3. While the dough is in the refrigerator, fry the onions in the second half of the butter.
  4. Disassemble the finished chicken in parts, peel the bones and skin, tear the meat into fibers.
  5. In the meantime, remove the dough from the cold, roll it into a small layer, cut, for example, into diamonds and, one at a time, dipping into the boiled broth, boil the whole dough.
  6. Lay the dough pieces, meat, on top of the onion ring on a flat plate, and place cups of broth for each guest next to it.

Both broth and chicken beshbarmak can be sprinkled with chopped herbs and any spices you wish.

Horse meat beshbarmak is also widespread in the cuisine of the Turkic peoples. The dish turns out to be very high-calorie, although simple to prepare. Meat, noodles, some greens and vegetables are also used.

Ingredients

Before cooking beshbarmak, prepare the following components:

  • celery stalk;
  • 1.2 kilos of horse meat;
  • 300 g of purple onions;
  • pepper, bay leaf;
  • about 600 grams of flour;
  • 2 eggs;
  • 20 ml of meat broth.

Since the broth is good for rich and quite fatty, choose horse meat with fat.

Cooking method

First, let's boil a piece of horse meat and make a rich broth:

  1. Put a piece of horse meat in a deep saucepan, fill it with plain water and set it on the stove over low heat. Remove the fat as it boils, then toss in the bay leaf, some peppercorns, and a whole celery stalk.
  2. After 3 hours, take out a piece of meat and transfer to cool.
  3. The noodles are made as usual - the flour is mixed with salt, collected in a slide, eggs are poured into the top of the groove and a strong chilled broth is poured into a thin stream. The dough is optimally smooth and elastic. Refrigerate for 20 minutes until cool.
  4. Cut the horse meat into thin slices, since beshbarmak is eaten by hand, boil the dough rolled into thin layers and cut into pieces until it floats to the surface of the broth.
  5. Decorate the dish - first layer with diamonds or another form of dough, on top - boiled and torn horse meat, onions.

Beshbarmak with potatoes in a slow cooker

When using potatoes in this dish, it turns out to be something like a soup, if you leave more broth, or a classic stewed potatoes with meat. But here, too, there are some peculiarities of cooking. Today we will try to make beshbarmak in a slow cooker, adding potatoes to the classic recipe.

Ingredients

For beshbarmak with potatoes you will need:

  • one and a half kilograms of meat (you can take both traditional beef and lamb, and pork);
  • 6 large potatoes;
  • three small eggs;
  • 2 and a half cups flour;
  • a spoonful of salt;
  • three onions;
  • some ground pepper;
  • 50 grams of chopped greens.

Since it is not difficult to cook beshbarmak with potatoes, this dish can become the centerpiece on weekdays and holidays. Here you can use several types of meat, the finished dish will only benefit from this and it will turn out to be more aromatic and juicy.

Cooking method

Beshbarmak with potatoes is prepared as follows:

  1. Process all the meat, wash and place in a container, fill it with water so that it is about 3 cm higher than the meat, put it on medium heat. After boiling, constantly remove the foam, reduce the heat, add salt, boil for at least 3 hours.
  2. While the meat is being cooked, you can knead the dough for beshbarmak. To do this, pour eggs into the sifted and piled up flour, add salt and about 1 glass of water. Knead a tough dough, wrap in a bag and leave in the cold for 30 minutes.
  3. Peel, rinse and cut potatoes either in halves or in large cubes. Remove the cooked, fully cooked meat to cool, pour the potatoes into the broth from under it and boil until soft.
  4. Roll out the dough as usual, cut into slices, remove the finished potatoes and boil the noodles in the broth. Peel, cut the onion heads into half rings, fry in a separate pan.
  5. Disassemble the meat into fibers, removing bones, skin and films.
  6. Lay the dough, meat, onions in layers on a dish, potatoes are stacked in diameter around the meat. Everything wakes up with herbs and is served at the table.

It should be borne in mind that beshbarmak is being prepared for a long time, therefore, this dish is not suitable as a way to quickly feed suddenly arrived guests. Most quick option- make beshbarmak with minced meat and use not self-made dough for its preparation, but ready-made pasta, which are in the line of different brands and are produced specifically for this dish.

This dish is especially popular in Central Asia. There are many subtleties and nuances in its preparation that need to be studied well.

Preparation:

  1. Pour the beef with water, bring to a boil. Cook for 3 hours over low heat until the meat is tender and separates easily from the bone. The foam must be removed constantly, otherwise the broth will turn out cloudy.
  2. 1 hour before the end of cooking, add onions, carrots, laurel, pepper and salt to the meat.
  3. Sift flour (about 450 g), pour in pre-loosened eggs, salt and add water or already cooled broth.
  4. Knead a tight dough, adding flour as needed. Wrap in plastic wrap so that no crust appears on it, and leave to rest for 25 minutes.
  5. Place the dough on a floured table and separate an apple-sized ball. Roll out into a thin layer. Cut it into strips and then into diamonds. Expand the workpieces into parchment paper or on another surface. Leave for ½ hour to dry a little. If time is pressing, they can also be dried in the oven at 60 ° C for 20 minutes. At the same time, the oven door must be open.

The longest and most difficult cooking stage is over.

What else needs to be done for beef beshbarmak

Now it remains to disassemble the beef and boil the diamonds. This can be dealt with quickly:

  1. Remove the beef with a slotted spoon and set aside. Strain the broth. Throw away vegetables and spices. It is advisable to cool the broth in order to remove fat from its surface.
  2. Cut or disassemble the meat into small pieces.
  3. Cut the onion into thin rings.
  4. Fry half of the onion in the fat removed from the broth or in vegetable oil until soft.
  5. Pour 300 ml of broth into a saucepan, add the rest of the onion. Season with pepper and bring to a boil. Cook for 2 minutes.
  6. Remove the onion and place in a serving dish.
  7. Pour more broth into a saucepan and boil the diamonds, shaking off excess flour from them. The workpieces must be boiled in small batches so that they do not stick together.
  8. Put the diamonds in a colander, and then to the fried onions and mix.

Serve the dish in large plates by expanding the diamonds closer to the edge. Put the meat in the center, sprinkle with onion and pepper cooked in broth.

Serve the broth separately in bowls, sprinkling it with finely chopped parsley.

Beef beshbarmak recipe will allow you to cook it delicious the first time.