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Beshbarmak — the meat in Kazakh
Recipes of national dishes, popular recipes usually cause heated debates. The reason is quite simple: they have no author – a professional chef or technologist who recorded the exact recipe with proportions of ingredients and detailed description of the process. Each host or hostess prepares the meals on its own – as taught older or as convenient to her, of the products that are at hand, but adhering to the traditional technology.
Moreover, the culinary traditions of neighbouring peoples are often so close that reliably determine the nationality of a dish is almost impossible, and to find "the right" recipe is simply unrealistic. The situation is complicated by the fact that often one and the same dish in different Nations known under different names.
What you need: For the broth: 1 kg of horse meat or beef
1 kg mutton (including breast)
onion – 1 onion
Bay leaf (small)
salt
For gravy:
onion
removed from the broth fat
1 bunch of green onions, parsley and dill
For the dough:
flour – 3 cups
eggs – 2 PCs
0.5 cups beef broth
fine sea salt
the second dish
Comments: 120 Cuisine: Kazakh cooking Time:
1 hour
Difficulty: easy Calories: 569 kcal
1 serving What to do:
Meat is prepared to drop into the cauldron or pan with cold water so that the meat was completely closed. Bring to a boil, carefully remove the foam and cook over low heat for about 3 hours. All this time, from the broth to remove the fat. Half an hour before end of cooking add salt, pepper, onion and Bay leaf. Once the meat is ready, cut it with a bone thin, wide slices. Of flour, eggs and broth knead the dough, roll it to a thickness of 1 mm, cut into squares of 10 by 10 cm and boiled in a broth from under the meat.
In a separate pan put the chopped onion rings, greens and peppers with the salt, pour the skimmed broth along with the fat, and simmer over low heat for 10 minutes.
Put the finished dough on a large heated dish, top the meat on it and it all pour the gravy of onions with herbs. Remnants of solution – stock – submit in a separate bowl add finely chopped greens.
Source: www.gastronom.ru
Moreover, the culinary traditions of neighbouring peoples are often so close that reliably determine the nationality of a dish is almost impossible, and to find "the right" recipe is simply unrealistic. The situation is complicated by the fact that often one and the same dish in different Nations known under different names.
What you need: For the broth: 1 kg of horse meat or beef
1 kg mutton (including breast)
onion – 1 onion
Bay leaf (small)
salt
For gravy:
onion
removed from the broth fat
1 bunch of green onions, parsley and dill
For the dough:
flour – 3 cups
eggs – 2 PCs
0.5 cups beef broth
fine sea salt
the second dish
Comments: 120 Cuisine: Kazakh cooking Time:
1 hour
Difficulty: easy Calories: 569 kcal
1 serving What to do:
Meat is prepared to drop into the cauldron or pan with cold water so that the meat was completely closed. Bring to a boil, carefully remove the foam and cook over low heat for about 3 hours. All this time, from the broth to remove the fat. Half an hour before end of cooking add salt, pepper, onion and Bay leaf. Once the meat is ready, cut it with a bone thin, wide slices. Of flour, eggs and broth knead the dough, roll it to a thickness of 1 mm, cut into squares of 10 by 10 cm and boiled in a broth from under the meat.
In a separate pan put the chopped onion rings, greens and peppers with the salt, pour the skimmed broth along with the fat, and simmer over low heat for 10 minutes.
Put the finished dough on a large heated dish, top the meat on it and it all pour the gravy of onions with herbs. Remnants of solution – stock – submit in a separate bowl add finely chopped greens.
Source: www.gastronom.ru
