Beshbarmak's recipe

Beshbarmak is often called meat in Kazakh. But this dish is traditional not only among Kazakhs. Beshbarmak's recipe was known to all the Turkic peoples who inhabited Central Asia since ancient times. The word beshbarmak is translated from the Kyrgyz language as "five fingers", because they ate this dish with their hands, since in those days the nomads did not have cutlery.

The main components of this dish are boiled horse meat and boiled noodles in a meat broth. Meat is cut into pieces and mixed with noodles and special chuck sauce. This sauce is prepared from a broth, cut into rings of onions and ground black pepper. On holidays, traditional sausage, kazy or other delicacies from horse meat were added to the beshbarmak.

Noodles and meat, cut into small pieces, were laid on a large dish, on top of the whole hill, watered the sauce and ate everything hot. Many people did not talk about food - it was not accepted, the news did not discuss and never argued. A dish of beshbarmak was not served immediately, at first the guests were offered pialls with broth and meat left on the bone, and only then they proceeded to the main meal.

This dish is very popular among the Turkic peoples, and although they have not led a nomadic way of life for a long time and got tablewares, the beshbarmak recipe has not changed since that time. Unless the horse meat, which because of the slow hardening is most suitable for cooking this dish, is increasingly being replaced with lamb. A young horse is not always, but a young lamb is always at hand.

Kazakhs and Kyrgyz usually prepare a dish for beshbarmak on family holidays. For such cases, a young lamb is fattened in advance. Beshbarmak never eat alone, there are always a lot of relatives, neighbors. Eat this dish hot, as cold beshbarmak tasteless, and cooked from pork - generally inedible. Therefore, beshbarmak from pork Kazakhs are never cooked, but in Russia such a variant of beshbarmak is encountered.

Preparation beshbarmaka - this is a ritual: men clog the sheep and are engaged in cooking meat, and women - noodles. The ram is cooked in a large cauldron at the stake and is watched so that the fire is not strong and the boiling was calm, barely noticeable. Water should only cover meat, and bones must necessarily be whole. The meat is softened for a long time, but it remains fragrant and juicy, as it does not boil and does not lose its taste when it is slow.

You can, knowing the recipe for beshbarmak, prepare this dish for a holiday and surprise the guests. We offer a recipe for beshbarmak, which is prepared from lamb, a young beef or even camel meat will do. The broth will need the following ingredients:

Meat on the bone (lamb, beef) 1.5 kg
Carrot 2 pieces
Onion 2 pieces
Bay Leaf 3 pieces
Sweet pepper 7-8 peas
Salt

For the test, you need to take:
Flour 400 gr + 200 gr for pouring
Eggs 2 pieces
Water (broth) 200 milliliters
Salt

The sauce is made from two onions, freshly ground pepper and parsley.

Meat should be washed, put in a saucepan, filled with cold water and put on a stove. When the water boils, you need to remove the foam and reduce the fire. That the broth turned out transparent, the foam should be periodically removed. Cook meat will have at least three and a half hours, covering the pan with a lid. Cooked meat should be soft and well separated from bones. About an hour and a half before the end, you need to put in the broth bay leaf, sweet pepper, salt, two peeled bulbs and two carrots. While the meat is boiled, knead a dough for noodles.

Sifted flour should be poured into a cup, beat in there loose eggs, add salt, pour in cold broth or water and knead the dough. He needs to be well kneaded, and then let him lie back for half an hour. To dough does not dry up, it must be covered with a towel or wrapped in a film. Then the dough should be rolled into a thin layer, pouring the flour so that it does not stick to your hands, and cut into diamonds. Minutes 40 diamonds should remain on the table to dry.

When the meat is cooked, you need to get it with a noisy knife and cut it into pieces, and let the broth drain. Then you need to remove the fat from the broth and fry onion in it on a frying pan and sprinkle the onions slightly.

Now you need to boil small diamonds in small portions. Boiled in a broth of rhombuses, shift to an onion and mix, that did not stick together. Then the rhombs need to be laid out on the dish, placing them closer to the edge of the plate. In the center lay meat, sprinkle with pepper and pour sauce. Hot broth is poured into bowls and sprinkled with finely chopped herbs. Eat beshbarmak hands, wrapping a piece of meat in a diamond.