Beshbarmak is a traditional dish of the peoples of Central Asia. It may have differences in the spelling and pronunciation of the name, but its essence remains the same regardless of which country it is being prepared in - Kyrgyzstan, Tajikistan or Kazakhstan, where beshbarmak is most common.
It is necessary
-
- beef
- pork
- bulb onions
- flour
- eggs
- greens
- black pepper
- Bay leaf
- salt
- cutting board
- 2 pans
- rolling pin
- skimmer
- plate
- knife
- spoons
Instructions
Step 1
Choose meat. You will need 1 kg of beef and pork each. When buying beef, give preference to the thigh - it has a good combination of meat, fat and extractives. Of course, you have to take it with a bone. After all, broth in beshbarmak plays no less a role than meat components. When choosing pork, try not to take too fatty - for example, the brisket will definitely not work. It can be the same ham or shoulder blade.
Step 2
Prepare additional ingredients for making beshbarmak: 3-5 bay leaves, 2 g of black peppercorns, 3-4 fairly large onions, salt. For the dough, you will need 400 g of wheat flour, 3 chicken eggs and additionally - 2 more yolks.
Step 3
Pour the meat and 2 chopped onions with water until covered. Put on fire. When the water boils, remove the foam that has risen with a slotted spoon. Decrease. Boil for about half an hour and season with salt. At this point, it is important to put less salt than required, because subsequently the broth will be boiled down. In 20 min. before the end of cooking, add bay leaf and pepper, if necessary, add salt more. The total time for cooking meat for beshbarmak should be 2-2.5 hours.
Step 4
Knead the dough. Sift the flour on a board, collect it in a hill, make a depression in the center, beat all 3 eggs and both yolks into it one by one, pour the chilled broth. The broth should be added to the dough according to the principle "how much it will take". This fact is due to the fact that different flours have different moisture absorption capacity. By the way, special flour for beshbarmak has appeared in our stores, which is distinguished by balanced gluten. This flour has an average moisture absorption capacity. The resulting dough should be moderately steep and, when kneading, should not stick to the board.
Step 5
Let the dough stand for 20-30 minutes, cover it with a towel. Then roll it into a layer no more than 1 mm thick. Cut into 20-25 cm squares. Blow off excess flour from the layers. When the meat is cooked, remove it from the broth, remove the upper liquid fraction - it will be needed for the sauce for beshbarmak, and for the rest, boil the dough.
Step 6
Cut the meat into thin, wide slices, being careful to keep the pieces uniform and attractive in appearance. At the same time, you should have your gravy ready. For gravy, cut 3-4 onions into rings, chop 30 g each of parsley and dill leaves, add the previously removed upper fraction of the broth along with a significant part of the melted fat. Add a few black peppercorns and simmer over low heat for about 15 minutes. Serve beshbarmak on a large warmed up dish, first laying out the layers of dough, alternating between the cut beef and pork on it, pour over the gravy. Sprinkle with red hot pepper if desired. Serve the rest of the broth separately.
