Beshbarmak cook for 4 hours: cook the meat for 3 hours until soft fibers, an hour will be needed to cook delicious noodles and 10 minutes for fragrant onion dressing.
How to cook beshbarmak
How to cook meat for beshbarmak
Lamb or beef – 700-800 grams of meat is enough for 4 servings, put 4 liters in a saucepan, pour completely with water, put on medium heat. After boiling, reduce the heat and simmer the meat with bay leaf, onion, salt and pepper under the lid, regularly removing the foam, for 3 hours so that the meat is torn into fibers. If there is a pressure cooker, it will cope with the broth in 1 hour. Strain the broth, remove the onion and parsley. Cool the meat a little, separate from the bone and cut into small pieces with your hands.
How to make juicy noodles for beshbarmak
For the dough, sift 200 grams of flour into a bowl, add 1 chicken egg, 2 tablespoons of oil, pour 100 milliliters of water and add a little salt. Knead into a thick dough, cover and leave for half an hour at room temperature. Sprinkle the board with flour, lay out the infused dough, roll it into layers half a centimeter thick, and cut into squares with a side of 5-7 centimeters, or rhombuses (or circles :). Leave to dry slightly for half an hour.
How to cook onion dressing
Pour 1 ladle of broth into a small saucepan. Cut the second onion into half rings, put in a boiling broth and pepper, add any spices and herbs for flavor. Wash the parsley, pat dry and finely chop, then add to the onion. Simmer onion with parsley over low heat for 3 minutes.
Cooking the noodles
In the main pot of broth, boil the noodles for 5 minutes.
Drain the noodles from the broth and put on a wide dish (ideally the shape of a frying pan). Spread the meat evenly on top, pour onion dressing, sprinkle with parsley. Serve “besh” with broth poured into bowls.
Fuss facts about beshbarmak
Beshbarmak is served on a wide dish in layers: noodles, meat, onion dressing, greens. According to the traditions of nomads, beshbarmak is eaten like this: they take pasta and meat, starting from the edge of the dish, grab it with onions, dip it in broth and send it to the mouth, washing it down with the same broth. Nomads ate besh with their hands, now it is customary to use a fork.
Beshbarmak is served with fresh bread, boiled chicken eggs and carrots, sometimes with cheese.
Depending on the characteristics of the flour, the noodles may stick together. It is better to cook noodles for beshbarmak in parts, alternately lowering pieces of dough into boiling water.
Traditionally, beshbarmak is made with a clear broth, but sometimes you need a golden one: for this, the onion is put into the broth unpeeled.
To make beshbarmak noodles even tastier, you can add 1 egg to the dough.
Instead of lamb, you can partially or completely use beef, horse meat or cook with kazy .
Sauce for beshbarmak
Potatoes – 3 pieces
Potato broth – 1 cup
Sour cream – 3 tablespoons
Dill – 1 bunch
Salt and seasonings – to taste
How to prepare potato sauce for beshbarmak
Wash potatoes, peel them, put them in a saucepan and add water. Put on fire and cook for 20 minutes after boiling. Wash the dill, dry and chop finely. Then mash the potatoes, add salt and pepper, herbs, sour cream and mix well.
Serve the sauce for beshbarmak in a separate gravy boat.