How to cook beshbarmak?

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How to cook beshbarmak?

Beshbarmak is a traditional Central Asiandish, which in translation means "five fingers". Such a strange name is easy to explain: many people of Central Asia still prefer their own hands to tableware. So this is an interesting dish, professional culinary experts advise eating with the help of fingers. But even if you remain faithful to good manners, this will not prevent you from appreciating one of the best dishes of Central Asian cuisine. The main thing is to know how to cook beshbarmak correctly.

Ingredients for beshbarmak

To date, you can find hundreds of differentrecipes for beshbarmak. It is cooked with chicken, fish and potatoes. However, the classic recipe for the dish suggests a test and meat of three types: horse meat, lamb and beef. True, horse meat is not available for everyone, so most often beshbarmak is made from beef and mutton, and sometimes only from one kind of meat.

To prepare a traditional beshbarmak you will need the following ingredients:

  • 2.5 kg of beef and / or horse meat;
  • 1-1,2 kg of mutton;
  • 3 eggs;
  • 3 cups of wheat flour of the highest grade;
  • 3 bulbs of medium size;
  • 1 bunch of green onion;
  • half a teaspoon of scented black pepper;
  • salt - to taste.

How to cook beshbarmak: recipe

Meat preparation

Meat for this dish is recommended to cookin advance, best one day before cooking. It is necessary to cut the pieces along the fibers almost to the bone and thoroughly rub with large table salt. After that, the meat should be folded in a convenient dish, covered with food film and put in the refrigerator until the next day.

Before cooking meat should be carefullyrinse, put in a large saucepan or cauldron, pour cold water and put on fire. It is very important not to miss the moment when the water begins to boil, in order to have time to remove the foam. After that, the fire under the pot should be reduced to a minimum and cook the meat for 2.5-3 hours. After 2 hours of cooking, salt is added.

Preparation of the dough

While the meat is boiled, knead the dough. To make it mix 3 cups flour, 3 eggs and 0.5 teaspoon salt. The dough should be quite steep, as for noodles. The finished dough should be tightened with a food film and cleaned for half an hour.

When the meat is cooked, it must be extracted from the broth and set aside, and the broth must be filtered to make it completely transparent.

The dough should be rolled out on very thin layers and cover them with a towel so they do not dry out. Cut the meat into small pieces.

Preparation of sauce

It's time to move on to preparing the sauce. Onion should be cut into half rings, add salt and pepper and put on fire in a deep frying pan. From the broth, remove the fat with a ladle, add it to the onion and leave the sauce to simmer on low heat.

During this time, the rolled dough strips must be cut into rectangles or rhombuses (the last option looks more beautiful) in the size of a yellow card.

Broth should be divided into two parts. One postpone, and the second add boiling water and salt until necessary. It puts diamonds or rectangles of dough. It is advisable to cook them in two batches so that they do not stick together. The dough should be boiled for 4 minutes after boiling. After that, it is laid out on a large dish with the help of noise.

On pieces of dough put the sliced ​​meat, and on top is added the ready sauce with onion and fat. It is recommended to decorate a dish with finely chopped green onions. Serve it should be in hot condition.

After dinner, the rest of the broth is usually served in bowls, sometimes decorated with dill (optional).

Interesting nuances of cooking this dish can be found in our article How to cook beshbarmak.

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