Beshbarmak is a national dish of nomads (Kazakhs, Bashkirs, Tatars). In Kazakh, "besh" is five, and "barmak" is a finger, which means five in translation. Nomadic tribes did not use cutlery while eating, but took the food with their hands, hence its name. The dish is made from lamb, beef and horse meat.
It is necessary
- - 500 grams of lamb
- - 500 grams of beef
- - 500 grams of kazy
- - 500 grams of shuzhuk
- - 4-5 pieces of onions
- - 1 bunch of parsley
- - salt, pepper to taste
- - 500 grams of flour
- - 2 eggs
- - 150 ml of water
- - 1 teaspoon of salt
Instructions
Step 1
We clean the meat from the films, pierce the shuzhuk with a needle in several places and rinse well with cold water.
Step 2
We spread the meat, shuzhuk in a cauldron, fill it with cold water and set to cook.
Step 3
When the water boils, during the first 20-30 minutes, the resulting foam must be removed from its surface. After the foam stops appearing, we throw the peeled onion into the water.
Step 4
While the meat is boiling, let's make the dough, sift the flour into a deep bowl, make a depression in the middle of the slide.
Step 5
Break eggs and add water and salt.
Step 6
Knead the tough dough, cover with a towel and leave for 20 minutes.
Step 7
Roll out the dough into a thin layer 2 mm thick and cut into 4 cm by 4 cm rectangles.
Step 8
We remove the formed fat from the surface with a ladle, pour it into a separate bowl, only 1 glass is needed.
Step 9
Then remove the meat from the cauldron with a slotted spoon, separate the meat from the bone and cut it into pieces across the fibers.
Step 10
Cut the onions into half rings and fill them with the fat that was removed from the broth.
Step 11
Pour the broth and cook the dough squares until tender.
Step 12
Put the boiled quadrangles on a large dish, and place pieces of meat on top of the center of the plate. Put onion and pepper blanched in broth on the meat, sprinkle with parsley.
Step 13
Serve hot broth poured into bowls to beshbarmak.
