Kunya Kazakhstan on how to cook beshbarmak

Quite often in our post-Soviet cuisine you can meet dishes of other nationalities. Most likely, this is due to the fact that they have not only an interesting composition and a specific taste, but also the ability to make variety in the habitual diet. One of these dishes is beshbarmak, who came to us from Kazakhstan. Since this dish is not common in our country, few people know how to cook beshbarmak.

It should be said that the Oriental people have long used the method of preparing a hearty meal with a minimal set of ingredients. In addition, he was accustomed to dispense with practically no tableware. Therefore, "beshbarmak" translates as "five fingers", this means that it is usually eaten by hands.

To date, a lot of ways are known how to cook beshbarmak. Even in Kazakhstan, every cook prepares it for their taste. However, there is a traditional recipe for cooking this dish, which requires careful treatment of all its components and a lot of time for its creation. The main ingredients of beshbarmak are dough, broth and meat. It usually uses lamb or horse meat, but you can also take other meat, such as beef or chicken. In order to make the broth, it also adds bones, and to give it a special taste - carrots and onions. Onions must be cut into rings and fried in fat from broth until golden.

In order to understand how to properly prepare beshbarmak, it must be remembered that the broth should be very rich, fat, but transparent. For this, it is filtered through a sieve. Noodles for this dish are usually prepared at home, it is very important here to make the dough hard enough. So, the finished noodles are put in a broth and boiled for ten minutes, after which they are removed, laid out on a platter and watered with onion dressing. The center of the dish is laid pieces of meat, and the broth is poured over the bowls. You can add pepper, greenery, garlic or other spices to the beshbarmak, but the main thing here is good meat with homemade noodles and fat saturated broth. Now it became known how to cook beshbarmak, this process is not complicated, but it takes a long period of time.

It should be noted that the meat should be cooked for about three hours in a lid closed with a lid. One hour before the end of cooking, the onions, carrots, and peppers are added to it, while all the fat from the broth is removed, since the bow will later languish in it.

Consider, for example, how to cook beshbarmak from chicken.

This requires a two kilogram chicken, five bulbs, greens (you can use any), salt, spices, half a kilogram of flour and two eggs.

The chicken must be cut and sent to boiling water (three liters of water should be taken) and cook for at least two hours, seasoning and adding spices. Formed fat on the surface of the broth should be removed in a separate bowl.

While cooking meat, you can cook noodles. To do this, you need to knead a steep dough using flour, eggs and a little broth. Dough during rolling should be thin, it is cut in the form of diamonds or squares. Meat is taken out of the finished broth. Separated from bones and laid out on a large dish. And the broth is brewed noodles until it starts to float.

Onions cut into rings and fried in broth fat until golden brown. Finished noodles are removed, stacked on a dish of meat and poured on a thin onion. The remaining broth is poured over the bowls.

In Kazakhstan each hostess knows how to cook a beshbarmak. At the same time, this beshbarmak is prepared without the addition of potatoes. And since not everyone likes lamb, often when cooking this dish, poultry or beef are used. Correctly cooked Kazakh dish is able to please and surprise with its taste qualities not only the hostess, but also her guests.