This festive dish of the Turkic peoples is already very famous and gaining popularity in the European world. Therefore, we offer you two options for preparing it for a change on your table.
Recipe for cooking at home beshbarmak in Kazakh
Ingredients:
- beef on the bone - 500 g;
- sausage cases - 300 g;
- horse meat - 1 kg;
- carrots - 2 pieces;
- onion - 4 pieces;
- eggs - 3 pieces;
- water 250 g;
- dill - 1 bunch;
- parsley - 1 bunch;
- flour - 450 g;
- pepper;
- zira;
- salt.
Preparation
Preparation begins with the preparation of meat, it must be thoroughly washed and cut into large pieces, beef should be oily, because the broth itself should be sufficiently fat. Meat pour cold water, because in the preparation of this dish is still more important broth. Put a pot or kazanok on the heat, do not forget to salt water, the meat should also be salted, you will eat it separately from the broth.
The recipe for beshbarmak is very similar to the dough for ordinary dumplings, mix the ingredients, and do not forget to add it to it and mix it pretty cool. After you put it off, relax a little, and at this time, peel the vegetables.
Broth should be cooked about 3 hours or slightly longer, and so, one hour before its readiness, put into it one bulb cut in half and cut into three parts both carrots. There also add pepper and a pinch of zira, well, lovers of laurel can add it, but 5 minutes before the finish.
Go back to the test, it should be divided into several pieces and rolled separately to a thickness of 1 millimeter. After these layers-billets for a while you need to leave to dry. From the pan, take out meat and vegetables, you will not need any vegetables, they have fulfilled their role in the broth, but cut the meat fairly finely, the piece must fit freely into the mouth. Part of the broth pour to cook the dough, cut it into rectangles. After cooking, such noodles are briefly dropped into cold salted water, to avoid subsequent sticking.
The remaining onion is chopped into thin rings and folded into a very small saucepan, then pour it over the topmost fatty layer of boiling broth for literally 3-5 minutes. Bow must lose its frank sharpness, but at the same time it is obliged to remain crisp and not turn into a mess. Then put all the noodles on a large plate, on top of it the meat, and on the meat lay the onion rings and pour the fat broth they poured. The remaining broth, which is not cooked noodles, pour out on cups or bowls, they are washed down beshbarmak. And chopped herbs can be sprinkled with both broth and beshbarmak.
Beshbarmak recipe from beef and mutton
Ingredients:
- beef on the bone - 1 kg;
- lamb on the bone - 700 g;
- celery root - 50 g;
- carrots - 2 pieces;
- onion - 4 pieces;
- potatoes - 3 pieces;
- eggs - 3 pieces;
- water 250 g;
- dill - 1 bunch;
- parsley - 1 bunch;
- flour - 450 g;
- pepper - 5 peas;
- salt.
Preparation
Meat is well washed and cut it completely not in small pieces, you do not need to cut the meat from the bones, you separate it later, after cooking. If you want, you can replace mutton completely with beef, it will also be very tasty.
So, pour the meat in cold water and put on heating, immediately salt and wait for the boil. Vegetables peel and cut one onion with carrots in half, and carrots must be cut along, then put these vegetables together with the celery into a dry frying pan and put on heating. Your task is to bake them almost to the point of burning, but not bake until ready. And after boiling water with meat, remove the foam and put in a pan of baked vegetables.
Mixing the ingredients for the dough, mix it well, it should turn out to be cool, and then put it off to rest.
Peel the potatoes into small cubes and put them in a saucepan with meat, adding all the spices. Cut the dough and roll it 3 mm thick and then cut into rectangles. The remaining onion cut not large and fill it with the top boiling, fat broth, after transfer to it ready-made potatoes.
Pour some of the broth and cook the noodles in it, then lay it on a large dish and put the cooked and already cut meat on top. And then on top of all this, pour the contents of pots with onions and potatoes, not forgetting to pour and fatty broth. And the main broth from the pot is poured over the bowls, also not forgetting to decorate with chopped greens .