Beshbarmak or besbarmak is a very satisfying and popular dish of Kazakh cuisine, translated from the Turkic language, the name of this dish means "five fingers". It got its name due to the fact that nomads, eating beshbarmak, took meat with their hands, without using table bribors.
It is necessary
- - 1300 g lamb or beef (on the bone)
- - 2 eggs
- - 600 g flour
- - 2 heads of onions
- - parsley
- - spices (salt, freshly ground pepper, bay leaf, allspice peas)
- - 200 ml of broth
Instructions
Step 1
Wash the meat, free it from films and veins, fill it with cool water and put it on fire. After boiling, reduce heat and be sure to remove the foam so that the broth is clear and light. 1-1.5 hours before the end of cooking, add salt, allspice, bay leaf to the pan, for flavor, you can add vegetables - onions and carrots to the broth.
Step 2
3, 5 hours after the start of cooking the meat, when it is completely cooked and easily separated from the bones, put it on a dish and cut into small pieces. While the broth is cooking, knead the dough. Sift flour on the table with a slide, pour 2 eggs, beaten beforehand, water or broth into the hole made and season with salt.
Step 3
Knead a dough that is fairly steep, wrap in plastic and set aside for half an hour. Then roll out thin cakes from small pieces of dough, gradually adding flour so that it does not stick either to your hands or to a rolling pin. Cut the rolled crumpet into medium diamonds, and dry them a little, waiting 30-40 minutes.
Step 4
Boil the noodles in strained broth for 5-6 minutes. Peel the onion and chop it into cubes, fry in oil or fat removed from the surface of the broth. When the noodles are done, place them on a large plate along with the browned onions until golden brown to keep them from sticking together.
Step 5
Top the noodles with sliced lamb or beef, garnish with chopped parsley and serve.
