Beshbarmak is a popular Asian dish. The Kazakh recipe features a rich broth with plenty of black pepper and lots of vegetables.
It is necessary
- - 2 kg of fatty lamb (beef or horse meat) on the bone;
- - 6 heads of onions;
- - 4 large carrots;
- - 6 cloves of garlic;
- - allspice peas;
- - black pepper;
- - salt.
- To prepare the dough
- - 1 tsp. salt;
- - 1 egg;
- - 2 cups of flour;
- To decorate a dish
- - parsley;
- - green onions;
- - ground black, white and red pepper;
- - dill.
Instructions
Step 1
Wash the meat, put a large piece in a saucepan, pour water (cold), put on fire, skim as it accumulates and cook for 3 hours. Add seasoning 20 minutes before cooking.
Step 2
While the meat is cooking, prepare the dough. It must be really cool. Roll out the dough to a thickness of 1 mm, let it dry a little, cut into strips, and the strips into diamonds about 5 cm in size on each side.
Step 3
Peel the carrots and rub on a coarse grater. Cut the remaining onion into cubes. Pour a small amount of oil (fat) into a deep frying pan with a thick bottom and fry the onion until golden brown, add grated carrots and a little broth. Close the lid and simmer for 20-25 minutes. Add two cloves of garlic, chopped into slices, and a little salt, and simmer for 5 minutes. Remove from heat.
Step 4
Remove the finished meat from the broth, separate from the bone, cut into pieces, 3-4 per person. Set aside in a plate and cover.
Step 5
Place the dough in the boiling broth. After the water has boiled, you need to cook for 4-6 minutes until tender. Using a slotted spoon, place the dough on a large platter. Lay onion with carrots on top, then pieces of meat. Pass the garlic through a press on top of the platter. Sprinkle with chopped herbs and peppers.
Step 6
Beshbarmak is served hot. Kazakhs eat this dish without utensils, wrapping meat and carrots with onions in dough, dipping them into pre-strained broth.
