Beshbarmak is a traditional dish of the nomadic peoples inhabiting the steppe areas. This dish has gained the greatest popularity in Kazakhstan. Moreover, Kazakhs rightfully consider beshbarmak to be their national dish. Translated from the Turkic language, the word "beshbarmak" means "five fingers". After all, it was supposed to be eaten by hand, without the use of cutlery.
It is necessary
- - Beef pulp (horse meat or lamb is used in the traditional recipe) - 500 g;
- - Potatoes - 5 pcs.;
- - Onions - 4 pcs.;
- - Carrots - 1 pc.;
- - Flour - 400 g;
- - Chicken egg - 1 pc.;
- - Water - 200 ml;
- - Vegetable oil - 1 tbsp. l.;
- - Ground black pepper;
- - Salt.
- - Kefir (optional).
Instructions
Step 1
Rinse the beef under running water and lower it into a saucepan. Pour in 2 liters of water and bring to a boil. Peel one onion and carrot and place them in a saucepan after boiling water. Add some salt to the broth. Meat with vegetables should be cooked for at least 2.5-3 hours at low temperature.
Step 2
In the meantime, let's prepare the dumpling dough - the second main component of beshbarmak. In a separate bowl, combine the chicken egg and vegetable oil. Add water and salt. Mix everything well. Pour flour in portions and knead into a tight elastic dough. After that, leave it for half an hour, covering the bowl with a lid or towel.
Step 3
After the time has passed, prepare a work surface on the table. Divide the dough into 4 portions. Take one of the pieces and roll out a thin circle 2-3 mm thick. Using a knife, divide the circle into equal diamonds with sides 5-6 cm long. Roll out the circles in the same way and cut the diamonds from the other three pieces of dough.
Step 4
When the meat is cooked, place it out of the saucepan on a separate large plate and divide into small pieces. The hotplate under the pan does not need to be switched off.
Step 5
Peel and rinse the potatoes and the remaining three onions. Cut the potatoes into 4 pieces. Cut the onion into half rings, put in a colander and dip in a saucepan for a few minutes so that the onion is completely covered with boiling broth. After that, remove the prepared onion in a separate bowl, and put the potatoes in the broth and cook until tender.
Step 6
When the potatoes are done, place them on a large platter. Pour about a third of the stock out of the saucepan. And in what remains, we will cook the dumplings. Add the diamonds to the broth, bring to a boil, stirring occasionally, and cook for 5-7 minutes.
Step 7
Put the cooked dumplings with a slotted spoon on a dish to the potatoes. Lay half of the chopped onion on top, spreading it evenly over the surface. Lastly, add the pieces of meat with a little pepper and salt.
Step 8
Beshbarmak is ready! Serve it directly on a platter along with the stock prepared in advance, putting the remaining onion in it. We will dip dumplings in this rich meat broth. This will make the dish even juicier and richer! If desired, beshbarmak is very tasty to drink with 1% kefir with sourness.
