Beshbarmak is a meat dish of the Turkic peoples. "Besh" and "barmak" translated from the Turkic language mean "five fingers". This is a hot dish made from boiled meat and noodles. It is nutritious and tasty and can add variety and Central Asian flavor to your everyday table. The classic recipe for this dish is from lamb, but it is also made from beef and horse meat.
It is necessary
- - 2 kg of beef on the bone
- - 3-4 glasses of flour
- - 2 eggs
- - 4 onions
- - salt to taste
- - pepper
- - Bay leaf
Instructions
Step 1
This recipe uses beef, so cover it with water overnight and leave in a cool place overnight. In the morning, make small cuts in the bone so that the meat cooks better and faster.
Step 2
In boiling water, send the beef to cook, be sure to remove the foam. When the meat is half cooked, add salt, pepper and bay leaf. Cook for another 40 minutes. The meat should not fall apart into pieces, but at the same time it should remain soft. Place the cooked meat on a plate. After it has cooled, separate it from the bone.
Step 3
Peel the onions, rinse and cut into half rings. Place the onions in a deep bowl and cover with the hot broth in which the meat was cooked. Leave one glass of broth to mix in the noodles.
Step 4
Knead the egg, broth and flour dough. The dough should be tight enough, like dumplings. Leave it to walk under the towel for half an hour. Roll out the dough thinly and cut it as you like, thin or thick.
Step 5
Divide the meat broth into two parts, boil the noodles in one, serve the dish in the other. Boil the noodles for about 2 minutes. Fold the noodles into a large plate, then cover the meat and top with onion rings, which have already been marinated by that time. Serve the dish with broth in a bowl. You can sprinkle it with herbs.
