Beshbarmak in a naigh with chicken legs! We use our hands to taste the real thing.

For those who are not familiar with this dish, bashbarmac - traditional meat and flour food of Turkic peoples. In translation, "beshbarmak" means "five fingers", or "five fingers".

The thing is that before nomads did not use any cutlery and always ate meat with their hands. Our editorial board also advises to eat beshbarmak with your hands, so tastier!





Traditionally, this dish is made from lamb, beef or horse meat, but we offer a recipe with chicken to the attention of our favorite readers. To taste this beshbarmak is not inferior to the traditional!





How to prepare beshbarmakIngredients

• 1kg chicken leggings
• 4 bulbs
• 300g carrots
• 500 ml of water
• 300 ml of milk
• 2 eggs
• 600g flour
• 100g vegetable oil
• 1 cube of chicken broth
• 2 tsp salt
• 1/2 tsp pepper

Preparation

1. Cut the chicken ham into small pieces and roast the meat in the pan until a ruddy crust is formed.
   
   
   
2. Take two bulbs and cut them finely. Carrots are also thoroughly ground. In the other pan, fry carrots and onions. Be sure to add 1 teaspoon of salt and pepper.
   
   
   
3. In Kazan, combine roasted meat with carrots and onions. Dissolve a cube of broth in 0.5 liters of boiling water. Add the resulting broth to the pan. Let the dish cook for another 15 minutes.
   
   
   
4. It's time to cook the dough. To do this, combine in a deep container milk, eggs, flour, 1 teaspoon of salt and vegetable oil. Mix the dough, then let it rest (about 30 minutes).
   
   
   
5. The finished dough is divided into 4 parts and form round cakes.
   
   
   
6. From each cake roll a circle thickness of 2-3 millimeters.
   
   
   
7. Grind the rest of the onions in a blender. Lubricate each circle of dough with vegetable oil, then distribute the onion gruel.
   
   
   
8. Roll each circle with a roll and cut into several identical parts.
   
   
   
9. Put the small rolls in a pan over the meat and vegetables. Prepare the beshbarmak for another 30 minutes on low heat.
   
   
   

Serve the beshbarmak on a large dish, placing the dough rolls at the bottom and the meat, onions and carrots at the top.

Be sure to share the recipe for this hearty dish with friends, let them treat themselves to a delicious one!

Article

Victoria Poplavskaya believes that art does not know rest! He is fond of drawing, used to look at life with the eyes of the artist. Cleaning the house and cooking various dishes is considered not work, but pleasure: after all, you can approach any business creatively! He loves non-standard methods of solving problems. Victoria's favorite book is Three Comrades by E. M. Remarque.