Kazakh beshbarmak: how to cook correctly? Video

To prepare beshbarmak you will need:

• lamb (you can use meat on the bone – the broth will be more rich) – 800 g

• beef – 700 g

• horse meat pulp – 800 g

• onions – 5 pcs.

• carrots – 1 pc.

• greens of young garlic – a bunch

• parsley – bunch

• spices: salt, ground black pepper, cumin

If you will not be using beef, increase the amount of lamb to 1,5 kg

You will also need ingredients for making beshbarmak dough:

• wheat flour – half a kilogram

• chicken egg – 2 pcs.

• water – 1/2 cup

• 1 tsp Salt

• First of all, when preparing beshbarmak, you need to do the preparation of meat. Rinse all parts well under running water, get rid of films, veins and other unnecessary details. It is better to leave the fat in this situation, as this will make the dish more satisfying.

• Traditionally, meat is poured with boiling water before cooking. Put a container with meat and water (usually a cauldron is used to prepare beshbarmak) on the fire and wait for the water to boil.

• Carefully and very carefully remove any foam that appears.

• To enhance the taste of the broth, you can add a whole carrot and onion to it, this will make the taste of the broth richer.

• After the broth has boiled, reduce the heat and leave the meat to simmer for another 2 hours.

• While the broth is cooking, you can make the noodles. Remember that beshbarmak noodles are diamond-shaped.

• Cooking it is not as difficult as it seems. To do this, mix the flour, eggs and salt in a deep bowl.

• Then pour water into the mixture and stir with a spoon.

• Then place on the table and knead the dough thoroughly with your hands until it is firm and tough.

The flour must be sifted to make the noodles more tender and fluffy.

• After kneading, place the dough in a bag and leave to rest for half an hour, after which it must be kneaded again well and cut into 4 pieces. Each piece must be rolled out into thin layers of about 1–2 mm. Sprinkle them with flour and let them dry for a while. Then cut the dough into diamonds, which also need to be dried a little.

• The meat should already be cooked by this time, so carefully remove the fat from the surface of the broth and set it aside in a separate bowl. It will be needed to grease the noodles before cooking, thereby preventing them from sticking together.

• Add spices to the broth and salt to taste. Cook for another 15 minutes, then remove all large parts – carrots, onions, garlic and, in fact, meat. It needs to be cut from the bones and cut into slices. Cut another onion into half rings. Put the onion in a skillet, meat on top, then herbs and spices, cover with broth and simmer for 5 minutes.

• Put the broth on the fire again, add the onions and parsley there. When everything boils, start adding the noodles. Stir to keep it from sticking together. It will take about 5 minutes to cook. Then remove the noodles with a slotted spoon and put them on a dish, pour over each batch of noodles with fat so that they do not stick together, sprinkle with herbs. Then place the meat on top of the noodles. Heat the broth in which the noodles were cooked and pour into bowls, serving along with the dish to the table.

Beshbarmak is eaten by hand, washed down with broth.

In modern society, many people want to eat deliciously, but at the same time without consequences for the figure and other body systems. And beshbarmak is still a rather heavy and fatty dish. Therefore, substitutions very often appear in the recipe – potatoes, chicken instead of meat. So the dish turns out to be no less tasty, but at the same time quite light.

Cooking beshbarmak is not so difficult. The main thing is to tune in to the fact that this process will be quite long due to the long-term boiling of the meat. But the result is worth it!