Beshbarmak is a traditional dish of the Turkic peoples, who were previously nomads, the main thing for whom was that the food was prepared for a short time, was hearty and tasty. In this article, I will tell you how to make a traditional beshbarmak on your own that will appeal to all family members!
It is necessary
- - lamb;
- - onion;
- - carrot;
- - allspice;
- - greens;
- - Bay leaf;
- - salt;
- - ground pepper;
- - flour;
- - eggs.
Instructions
Step 1
Start cooking beshbarmak with meat. Rinse thoroughly 800 grams of lamb with water. It is desirable that the lamb is on the bone, so the broth will turn out to be more tasty and rich. Next, cut off all films and tendons from it, it is better to leave the fat.
Step 2
Take a large saucepan and put the lamb in it, cover it with water and place it on the stove, set to medium power.
Step 3
Once the meat has boiled, remove the froth and reduce the heat. Then continue to cook it. If you use the meat of a young animal when cooking, then it should be cooked for about 2 hours, but if you prefer the meat of an adult ram, then the cooking duration should be at least 4 hours.
Step 4
Add the onion and 1 carrot to the broth. Half an hour before the end of cooking meat, add allspice (7 peas), 2 bay leaves and salt there.
Step 5
As soon as the meat is cooked, remove it from the pan, separate it from the bone and cut into medium pieces. Strain the broth well and set it aside, it will be useful to you further.
Step 6
Now start cooking the beshbarmak itself, which is called sochi in Kazakh cuisine. Take a bowl and sift 500 grams of flour into it. Beat 2 eggs in a separate plate and pour into the flour. Now add half a glass of water there, salt everything and mix very well.
Step 7
Roll out the dough into plates, the thickness of which should be 2 mm. Leave the dough to dry, and then cut it into horizontal and vertical strips to make 7x7 cm diamonds.
Step 8
Now, simmer in the broth you used to cook the meat. They should take a few minutes to cook as the plates are very thin.
Step 9
Now you can prepare beshbarmak for serving. Take a large, shallow dish, put the juices there, put the meat on top. Sprinkle beshbarmak on top with thinly chopped herbs.
