How to prepare beshbarmak at home

Authentic beshbarmak Uzbeks, Bashkirs, Kyrgyz and Kazakhs cook and serve differently. There are three types of meat: horse meat, lamb and beef in a huge pot. There is also a recipe for beshbarmak with chicken in Nanai, worthy of attention.

The fact is that the culture is not identical in different countries, some are used to cooking horse meat, while others do not even think about such exoticism. Therefore, we offer a compromise version of this dish. The most pleasant thing is that there are no ingenious subtleties, so beshbarmak will turn out in any case tasty if you know how to choose high-quality meat.





Beshbarmak at home Boiled meat is cut into pieces and served on a dish. By tradition, the Kyrgyz cook lamb whole and divide into portions for each guest. For example, the head is offered to the most respected guest. Interestingly, this dish is eaten by Kyrgyz hands, and broth is drunk from separate bowls.

But in some establishments, the serving is different: noodles are filled in the broth or a rolled sheet of dough cut with cubes. In any case, the taste will not get worse, there would be something. Already in the plates sprinkled sliced greens. The broth turns out to be very burly, the elderly are contraindicated, but the Kyrgyz do not pay attention to this. Today's edition. "Site" He will tell you how to cook. beef-and-lamb Kyrgyz at home.





The ingredients

• 1kg lamb
• 1kg beef
• 400g flour
• 2 eggs
• 2 tbsp vegetable oil
• 250 ml of water
• 5 bulbs
• salt
• peppery

Preparation

1. Cut the meat into small pieces and cook for 3 hours over a medium heat in a large pan. The peculiarity of beshbarmak is that the broth should be brewed. Therefore, you do not need to cut the fat from the meat and be sure to cook it with bone, otherwise the dish will be very lean.
   
   
   
   
2. Make noodles for the beshbarmak. Mix flour, eggs, vegetable oil, salt and water. Mix elastic dough and roll 5 mm thick. Cut the dough into squares.
3. Take the finished meat from the broth and pour 1/3 of the broth into a small pan.
   
   
   
   
4. Clean the big bulbs and cut the half rings. Transfer the onion into a small saucepan with broth, salti and peppery to taste, you can add your favorite seasonings. Tomi onions in broth on a small fire for 10-15 minutes under the lid.
   
   
   
   
5. Meanwhile, break the meat into fibers with two forks. Meat should be easily chewed, this is the main rule of the Kyrgyz. They respect the elderly and prepare food so that everyone can enjoy the traditional dish.
   
   
   
   
6. In a large pan, dip one leaf of noodles, stirring the broth so that the dough does not stick together. Cook noodles for 5-8 minutes.
   
   
   
   
7. Put the finished noodles in one large pan, and on top lay the meat and onions, the remaining broth from under the onions pour into the pan. Bon appetit.
   
   
   
   

How to cook beshbarmak You already know, but whether he has hands is a question. It is impossible to refrain from tasty food, by the way, some manage to cook this dish with potatoes. As for me, beshbarmak and without potatoes is quite hearty, it is a matter of taste.