Beshbarmak is one of the most famous dishes of traditional Kyrgyz cuisine. Beshbarmak in Kyrgyzstan is served only to honored guests, and the recipe is passed down from generation to generation. At the same time, cooking does not take much time, and the result will fully meet your expectations.
It is necessary
- –Fresh lamb (800 g);
- –Fresh onion (2 pcs.);
- - a mixture of various peppers (6 g);
- –Wheat flour (180 g);
- –Pure water (half a glass);
- –Salt to taste.
Instructions
Step 1
Rinse the lamb meat well under running water. Remove excess streaks and grease. Divide the meat into equal portions weighing no more than 30-40 grams.
Step 2
Transfer the meat to a deep saucepan, cover with clean water and place on the burner. Be sure to cook the meat over low heat, making sure to stir occasionally. After boiling for 30 minutes, salt the lamb to taste and add the pepper mixture to the broth. Cover and continue cooking.
Step 3
Next, you need to prepare the dough. Sift flour into a deep cup through a fine sieve, add the required amount of salt. Slowly add water in small portions. Make a tough noodle dough. Stir the dough several times, put in a bag and leave for a while.
Step 4
Roll out the dough thinly with a wooden rolling pin. Cut into small diamonds with a sharp knife. Remove the cooked lamb from the pan, and put the rhombuses from the dough into the broth. Cook for about 8 minutes. Put the finished dough on a plate, then make a layer of lamb.
Step 5
Cut the onion into half rings and cook in lamb broth as well. Place the cooked onion on top of a layer of noodles and lamb. Pour the strained broth into separate bowls and serve beshbarmak to the table.
