Home Preparations for the winter How to cook beshbarmak: recipes, ingredients, preparation. How to cook beshbarmak: the best recipes with lamb, beef, horse meat, duck, chicken Beshbarmak method

Preparations for the winter

How to cook beshbarmak: recipes, ingredients, preparation. How to cook beshbarmak: the best recipes with lamb, beef, horse meat, duck, chicken Beshbarmak method

In all Central Asian countries they know how to cook beshbarmak. This dish is usually prepared on holidays, in large portions, in cauldrons over an open fire. It’s easy to prepare a real tasty beshbarmak, you don’t need any special skills, you don’t need a lot of ingredients for cooking and they are quite affordable. The only thing that is necessary and important for preparing a dish is time and inspiration. Without this, the perfect beshbarmak will never work out.

The most “correct” one is lamb beshbarmak. Beshbarmak made from horse meat can also be considered traditional; this is how beshbarmak is prepared in Kazakhstan. In addition, when preparing beshbarmak, it is allowed to use beef, less often chicken, and duck. Pork beshbarmak is not traditional for well-known reasons.

So, how to cook beshbarmak. To prepare beshbarmak, only fresh meat is chosen, not old or frozen. Thoroughly washed meat is placed in a pan, filled with water and cooked for at least 2-3 hours, skimming off the foam. During the cooking process, add all the vegetables, roots and spices specified in the recipe to the pan. When the meat is cooked, it is removed from the pan, separated from the bones and disassembled by hand or cut into pieces with a knife. The broth is filtered, and all the vegetables, roots and spices that were cooked in it are thrown away.

The second component of beshbarmak is noodles, however, they do not look like noodles at all, they are rather thin dumplings in the shape of diamonds or squares. The noodle dough is prepared using wheat flour, eggs and salt. The flour must first be sifted a couple of times to saturate it with oxygen. After this, eggs and salt are added to the flour and a tight and dense dough is kneaded. You should not add water to the dough. The finished dough is allowed to rest for about 10 minutes, and then thinly rolled out and cut into diamonds, the width of which ranges from 1.5 to 7 cm. The dough diamonds are dipped into boiling slightly salted water and cooked for 2-3 minutes after floating, and then discarded in a colander.

When the noodles are ready, it's time to start preparing the third component - the onion. Don’t be surprised, it also needs to be cooked, because it’s not just an onion, but an onion for beshbarmak. Peeled onions should be cut into thin half rings and placed in a deep bowl. Then slowly and carefully pour the boiling broth in which the meat was cooked into it and leave for about 5 minutes so that the onion steams, releases its bitterness and is saturated with the broth.

Now you know how to cook beshbarmak, the only thing left is to learn how to serve it correctly. To do this, you need to put noodles on a large dish, pieces of meat on it, next to the dish place a bowl with onions and a separate container with hot broth, to which finely chopped greens have been added (Kazakhs call this broth tuzdyk, it is very rich, satisfying and incredibly tasty) .

Knowing all the subtleties and tricks of preparing this dish, it will not be difficult for you to prepare it yourself. Remember, the main thing is time and inspiration, and our recipes will help you with the rest.

Ingredients:

1.3 kg lamb,
5 onions,
1 carrot (optional)
2 stacks flour,
2 eggs,
5-6 black peppercorns,
2 bay leaves (can be replaced with a sprig of thyme),
herbs, salt and spices - to taste.

Preparation:

Wash the meat thoroughly, cut it into large pieces, place it in a saucepan, cover with cold water and bring to a boil. Remove the resulting foam, cover the pan with a lid and cook the meat for 3 hours. 1-1.5 before the end of cooking, add carrots, a whole onion, black peppercorns, bay leaf and salt to the broth.
To prepare the dough, mix sifted flour, eggs, salt, a little chilled broth in a bowl and knead into a stiff dough. Wrap it in cling film and let it sit for 15 minutes. Sprinkle the surface of the table with flour, divide the dough into several parts, roll each part into a thin layer and cut it into small diamonds.
Lightly dust the resulting diamonds with flour and leave on the counter for 30 minutes to dry a little. Remove the finished meat from the pan, let it cool and cut it into small pieces with your hands. Strain the broth, removing everything that was cooked in it. Divide the strained broth into 2 parts.
Add chopped herbs to one part. Pour the second part of the broth over the onion cut into half rings, add allspice, bring to a boil, cook for 2 minutes, and then remove the onion from the broth with a slotted spoon.
Add a little water to the second part of the broth, bring the broth to a boil again, add salt to taste, dip the dough diamonds into the boiling liquid, first shaking off excess flour from them, and cook them for 7-8 minutes, then remove with a slotted spoon.
Place diamonds in layers on a plate, meat and onions on top, serve broth with herbs in a separate container.

Beshbarmak from horse meat

Ingredients:

1.5 kg horse meat,
3 onions,
3 stacks flour,
2 eggs,
2 bay leaves,
salt, ground black pepper, herbs - to taste.

Preparation:

Wash the meat, cut into pieces, place in a pan and fill with water so that it completely covers the meat. When the water boils, skim off the foam, reduce the heat and simmer for 3 hours.
About 30 minutes before the end of cooking, add salt, pepper, 1 whole peeled onion and bay leaf. Pour 1 cup of broth from the pan and cool it. Then dissolve a pinch of salt in it, mix with eggs and flour and knead into a stiff dough.
Place the finished dough in the refrigerator for 30 minutes. When the time is up, take out the dough, roll it out into a thin layer on a floured surface of the table and cut into squares or diamonds. Let them dry a little.
Cut the onion into half rings, pepper, salt and pour hot broth, close the lid and leave for 10 minutes. Remove the finished meat from the broth, cool and cut into thin slices, and lower the chopped dough into the boiling broth and cook for 6-8 minutes. Serve with greens.

Chicken beshbarmak

Ingredients:

1 chicken,
3 onions,
3 carrots,
pepper - to taste.

For the test:

500 g flour,
200 g water,
3 eggs,
1 tsp salt.

Preparation:

Boil the chicken in a large saucepan for 2-3 hours, add salt and spices to taste. Pour water into a deep container, beat in eggs, add flour, salt, vegetable oil and knead into a stiff dough.
Give it some time to sit at room temperature until it rises. Heat the vegetable oil in a frying pan, add the onion cut into rings, grated carrots and, stirring, fry the vegetables until tender.
Remove the finished chicken from the broth and separate the meat from the bones. Then tear off large pieces from the dough and knead them into flat cakes, roll each of them with a rolling pin to a thickness of 2-3 mm.
Then dip the cakes into the boiling broth and cook for 5-7 minutes. Serve beshbarmak on the table in three separate dishes: with chicken, vegetables and dough. Place vegetable and meat filling on the flatbread, roll it up into an envelope and eat it with your hands.

Beshbarmak in a slow cooker

Ingredients:

1.5 kg of any meat,
5 potatoes,
2 onions.

For the noodles:

300 g flour,
2 eggs,
1 stack water,
1-2 tbsp. vegetable oil,
2-3 pinches of ground black pepper,
⅔ tbsp. salt.

Preparation:

Take any meat, wash it and cut it into pieces. Then place it in the multicooker bowl, fill it with water level with the meat and turn on the “Steam” program for 1-2 minutes. When the water boils, drain the first broth and rinse the meat. Place it in the multicooker bowl again and this time fill it with water 2 cm above the level of the meat.
Set the “Stew” mode depending on the type of meat: beef - for 3 hours, pork and poultry - for 2 hours. Knead the above ingredients into a tight dough, wrap it in film and refrigerate for 20 minutes.
Then remove the dough from the refrigerator, divide into several parts and roll each part into a thin layer, cut into diamonds or squares with sides of approximately 5x5 cm and leave on the table to dry.
Cut the peeled potatoes into 4 pieces and add them to the meat about 50 minutes before the end of the meat stewing time. Add salt and pepper to the bowl along with the potatoes. Place the onion cut into half rings into a container and pour the top fatty part of the broth over it.
Cover with a lid and set aside. Remove the finished meat and potatoes from the broth. Set the “Steam” program again for 20-30 minutes, boil the chopped dough in small parts and place it on a dish. Place meat on top of the dough, pour onion and broth, sprinkle with chopped herbs. Serve the broth in a separate bowl.

Isn't it great to discover new, amazing dishes? Tell your friends how to cook beshbarmak and compete in its preparation. Believe me, there will be no losers in this culinary competition, because each prepared beshbarmak is beautiful and unique, like the song of the people who invented it.

Bon appetit and new culinary discoveries!

How to cook beshbarmak at home, step-by-step recipe with photos

Beshbarmak is a very tasty Asian dish of meat and boiled dough, flavored with onions and herbs, washed down with a strong, rich broth. It is prepared at home from horse meat, lamb and beef. How exactly you can prepare a delicious and satisfying classic beshbarmak recipe, you will find out if you read our recipes for its preparation with photos. Let's get started creating this delicious dish.

Beshbarmak, translated from Turkic languages, means “five fingers” - nomads ate this dish with their hands.

In many remote areas, the tradition of preparing beshbarmak for each guest is still preserved. It doesn’t matter what time the guest arrived, be it early in the morning or at night. They immediately begin to slaughter the lamb.

The freshest and best is selected for the dish. The meat is selected not from just one variety, but from at least three. Definitely lamb, beef, horse meat. It is considered especially chic to add homemade horse sausage, as well as liver and other pieces of meat to the dish. Noodles for beshbarmak are always freshly prepared to ensure they are fresh.

How to cook beshbarmak - recipes and varieties

Cooking the dish requires a lot of patience and care. If you miss something, slightly overcook the noodles or add random seasoning, the taste will lose its national flavor, and the presentation will lose its festive format. There are truly a great variety of cooking recipes, each unique in its own way, often passed down from generation to generation in families.

In Russia you can often find noodle soup called beshbarmak, as well as a dish prepared with carrots and chicken. Some chefs even serve their variations with fish. In fact, this is just an imitation and deviation from traditional recipes for real beshbarmak. After all, it has a special rich taste, characteristic only of the original oriental recipe. So, only by following the cooking and serving technology can you get a real classic beshbarmak.

Beshbarmak recipe classic

All countries and republics where nomadic tribes lived will probably challenge the right to the most correct recipe for a dish. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way for centuries.

The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel, but times are changing and today they also use chicken - there is nothing wrong with that. But lamb is still considered a classic.

Ingredients:

1 kg. horse meat
1 kg. homemade sausages
1 onion
0.5 kg. wheat flour
2 raw eggs;
a pinch of ground black pepper
sunflower oil
one glass of water

Preparation:

Wash the meat, remove all veins and films, place in a pan of suitable volume (for example, 5 or 6 liters) and fill with cold water. Add sausages. Turn on the heat and cook over low heat for about three hours until the meat is softened. Peel the onion and cut into rings, fry in oil.

For the dough, mix eggs, salt and sifted flour. Knead the dough with your hands. Place the dough in a plastic bag and leave it to rise for 20–30 minutes. Cut the dough into four parts and roll them out thinly with a rolling pin on a floured table. Then cut the thin dough into small diamond shapes and leave it on the table without covering it with anything. The dough will dry out a little. Cut the cooked meat and sausages into slices.

After cooking, divide the broth into two parts. Pour half of the broth into another pan. In one part of the broth, boil pieces of chopped dough and mix them with half the fried onion and place on a dish. Place the meat, chopped sausages and the second part of the onion into the pan with the second part of the broth. Add ground pepper and bring the broth to a boil, then remove from the stove.

Try not to overdo it with the broth: initially the dish was eaten with your hands, so it was more reminiscent of the second dish, and the broth only added additional juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink it at his own discretion.

Beshbarmak in Kazakh

Ingredients:

Leg of lamb (hind leg with tail, pre-salted) - 4.5 kg
Flour (for dough) - 600 g
Chicken egg (for dough) - 1 pc.
Water (cold for dough) - 200 ml
Salt (for dough - 1 tsp, for broth - to taste) - to taste
Broth (for tuzdyk) - 500 ml
Onions (for tuzdyk) - 450 g
Black pepper (for tuzdyk) - 1 tsp.

Preparation:

First, salt the lamb, let it stand overnight in a cool place, then cut the meat and remove the lymph nodes. Place the meat in a pan of cold water and bring to a boil.
After boiling, remove the foam, add salt to taste and cook for 1.5 hours over low heat.

While the meat is cooking, we will prepare the dough. Dissolve a teaspoon of salt in cold water, then add an egg to the flour, and gradually adding salted water, knead a tight dough. Divide the finished dough into 4-5 parts, put it in a bag, and let it rest for 30-40 minutes.
Sprinkle the dough with flour and roll out into a thin circle 1 mm thick. Place the finished circles on a clean sheet or towel. Place the cooked meat into a bowl and then cover with a lid.

To prepare tuzdyk: pour 500 ml into a saucepan. strained broth, bring to a boil, add the onion, cut into half rings, then cook until the onion is ready, then add black pepper, turn off the stove, and leave to simmer.

We strain the whole sorpa (broth) and bring it to a boil, then lower the dough, after the broth has boiled and the dough has risen like a cap, we take out the dough and put it on a large dish. We do this with all the dough. After laying out the dough, take the hot tuzdyk and pour a little tuzdyk on top of the dough, then put the beautifully sliced dough on top of the dough and pour the tuzdyk more generously again.

For sorpa, take 2 liters of strained broth, add suzbe or liquid kurt (can be replaced with thick kefir) and pour into kes (cups).

Chicken beshbarmak

To reduce the cost and speed of cooking meat, they began to make beshbarmak from chicken.

Ingredients:

Chicken – 1 pc.
Onion – 3 pcs.
Spices - to taste.
Salt - to taste.
Vegetable oil – 1 tbsp. l.
Water – 3/4 cup.
Flour – 2 cups.
Eggs – 2 pcs.

Cooking method:

Rinse the chicken and place it in a large saucepan. Fill it with water until it is completely hidden. For convenience, you can cut the chicken into pieces.
Bring the water to a boil, skim off the foam. Reduce heat and cook for about three more hours.
The recipe for beshbarmak dough is very simple. Pour water into a bowl, add vegetable oil, salt and eggs. Sift flour into the same bowl and knead the dough. Wrap it in cling film or put it in a plastic bag.
Peel and cut the onion into half rings. Fry in vegetable oil until cooked. When the chicken is cooked, remove it from the hot broth and separate the meat from the bones. Just let the meat cool a little first, then tear it with your hands.
Divide the dough into two or three parts and roll them out. Cut into diamonds.
Take some of the broth in which the chicken was cooked and boil the diamonds in it. Serve the remaining broth in a deep bowl.
Place the diamonds on a plate, then the onions and meat. Serve the dish hot.

Pork beshbarmak

Ingredients:

Pork – 1 kg.
Onion – 2 heads.
Carrots – 1 pc.
Flour – 600 g.
Eggs – 2 pcs.
Water – 1 glass.
Salt, pepper, bay, herbs.

Cooking method:

Rinse the pork, place the whole piece in a medium saucepan, add water, and cook for three hours. To get a clear broth, add salt at the end of cooking and constantly skim off the foam. About an hour before the end of cooking, add a whole onion, carrot, bay and pepper to the broth. Be sure to get ready-made vegetables, as they are required only to add flavor.

It's time to make the dough. Beat the eggs into the flour, pour in a little broth, add a pinch of salt. After kneading, wrap the mixture in cling film and leave for half an hour. Then carefully roll out, cut into strips, which are then cut into diamonds or squares.

Remove the pork from the broth, and carefully strain the liquid and return it to the stove. After boiling, lower the dough pieces, add pepper, and cook a little. Fry the onion cut into rings in oil until golden brown. Place the dough on a wide dish and pieces of pork in the center. Along with beshbarmak, serve the broth in a small bowl, season with spices and sprinkle with herbs.

Beshbarmak in Tatar

Ingredients:

1.5 kg lamb or horse meat,
2.5 liters of water,
4 onions,
1 bunch of parsley, dill, green onions,
10 black peppercorns,
2 bay leaves,
salt.

For the test:

2 cups of flour,
2 eggs,
0.5 glasses of water,
salt.

Cooking method:

Pour cold water over the lamb and cook. After boiling, remove the foam and cook for 30 minutes, add salt.
At this time, knead the dough, roll it into a layer 2 mm thick and cut into 5x5 cm diamonds.
Cut the boiled meat into pieces, put it in a container, add finely chopped onion, chopped herbs, bay leaf, pepper and pour boiling broth over it. Place the dough diamonds there, cover with a lid and place on the middle rack of the steamer for 40 minutes.
Remove the meat from the finished beshbarmak and place it in a deep dish along with the dough diamonds. Top with green onion feathers. Serve the broth separately in bowls.

Beshbarmak from horse meat

Ingredients:

Horse meat 1.5 kg.
Onions 2–3 pcs.
Flour 2.5–3 cups
Eggs 2 pcs.
Salt 1 tbsp. l. to taste for broth, 2 pinches for dough
Bay leaf 1–2 pcs.
Ground black pepper 1–2 pinches
Greens 50 gr.

Preparation:

Prepare the meat for cooking. Wash and cut into pieces. Place in a saucepan and fill with water until it is completely covered. Let's cook. When it boils, remove the foam, reduce the heat and cook for about 3 hours. About half an hour before readiness, add salt, pepper, one onion and bay leaf. During cooking, it is necessary to constantly remove fat from the surface of the broth.

Take about a glass of broth from the pan and cool. Dissolve a pinch of salt in it and mix with eggs. Add flour and knead stiff dough. Place the dough in the refrigerator to “ripen” for about 20–30 minutes.

Take the dough out of the refrigerator and roll it out into a thin layer. Approximately 2–3 mm thick. We cut it into diamonds, squares, triangles - as you like. Let it dry slightly.

Peel the onions and cut into rings or half rings. Pepper, salt and pour hot broth. Close the lid and let stand for about 10 minutes.

Place the chopped dough into the boiling broth and cook for 6-8 minutes. Place the cooked dough on a heated dish, then lay out the pieces of meat and place the onion on top. Before serving, sprinkle with herbs.

Beshbarmak at home

One of the most favorite recipes among housewives is beef beshbarmak. This is due to the fact that many people are used to working with this type of meat in the kitchen. To give the dish tenderness and juiciness, it is recommended to use young veal tenderloin. The cooking method is largely the same as the traditional one.

Ingredients:

beef – 1.5 kg
onions – 5 pcs.
carrots – 1 pc.
celery root – 1 pc.
noodles – 0.5 kg
pepper, salt
flour – 2.5 cups
eggs – 2–3 pcs.
water – 1 glass.

Preparation:

Pour water over the chopped meat, bring to a boil, add vegetables and cook for 3 hours. Make the dough in the traditional way, boil it. Coarsely chop the onion and marinate in broth. Serve the dish to the table.

Duck Bishbarmak

Kazakh duck dish is no worse than lamb or beef. It's very easy to prepare, but it turns out very appetizing.

Ingredients:

1 domestic duck carcass
allspice, bay leaf, salt
2 cloves garlic
500 g onion
100 ml vinegar
30 g sugar
2 glasses of water
any greens

Preparation:

We cut the duck into pieces, carefully wash it and fill it with water (about 5 liters). Cook, skimming off the foam. As soon as it boils, reduce the heat and leave to simmer for 1.5 hours. After the time has passed, add the onion, garlic, and seasonings. Add some salt and cook for the same amount of time. Peel the onion and cut into half rings. Pour boiling water over it and pour into a deep bowl. Make a marinade from 2 glasses of water, vinegar and sugar. Pour the resulting mixture over the onions and leave for about 15 minutes. Place on a strainer to drain the liquid.

Knead the dough, stretch it into a thin cake and cut into wide strips. Dry them slightly.

We take out the duck and separate it into fibers. Cook the strips in the remaining broth and use a slotted spoon to remove them onto a heated clay dish. Place duck and pickled onion on top.

We pass the broth through a strainer, add aromatic herbs to it and serve in bowls. They eat bishbarmak with their hands: they wrap duck with pickled onions in a slice of dough and dip it in yushka.

Beshbarmak cooked in a slow cooker

Cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technological progress. Moreover, it is fast and convenient.

Ingredients:

Lamb (or beef) with bone – 1 kg
Bay leaf – 2 pcs.
Allspice – 3 pcs.
Onions – 2 pcs.
Ground pepper
Parsley
For the test:
Eggs – 2 pcs.
Water (or broth) – 200 ml
Salt – 1/2 tsp.
Flour – 600 g

Cooking method:

Pour sifted flour (400 g), eggs, salt into a bowl, pour in water. Knead the dough, adding flour if necessary. Roll out the dough thinly and cut into diamonds with a side of 10 cm. Place on parchment and let dry for 35 minutes.
Place meat in the multicooker bowl, add water, and set to SOUP mode for 60 minutes. When finished, strain the broth into a separate container, separate the meat from the bones and disassemble it into small fibers, set aside.
Cut the onion into half rings. Pour 2 ladles of broth into the multicooker bowl, add the onion and sprinkle with pepper. Set the SOUP mode for 2 minutes. Remove the onion with a slotted spoon and set aside. Leave the broth in the bowl.
Add 4-5 ladles of broth to the multicooker bowl and add salt to taste. Set the MULTICHEF mode to 110°C for 15 minutes. Boil the dried dough with the lid open until cooked.
Place the finished dough on a heated dish, place the meat on top and pour the onion and herb gravy over it all. Serve the remaining broth in separate bowls with the addition of finely chopped herbs.

Historical facts

In Kyrgyzstan, the standard of living in various regions of the country is measured using the “Beshbarmak Index”. Thus, in physical terms, local economists measure and compare wages in a particular region.

The most traditional and “correct” recipe is considered to be beshbarmak made from lamb meat. The horse meat recipe is also considered a classic. But not a single national restaurant in Central Asia will prepare or offer pork beshbarmak to guests for obvious reasons.

How to serve beshbarmak correctly

There are 2 serving techniques.

Classic - place prepared meat, vegetables and homemade noodles in separate dishes and place on the table. Give each guest a plate in which he will assemble his beshbarmak, adding the amount of filling he needs. Place bowls nearby with the broth in which the meat was cooked (not the dough!) According to tradition, the dish should be washed down with broth.
Portioned - take deep plates. Place 2-3 leaves of homemade noodles in each, place meat on top, and then vegetables. Pour enough broth into the dish to lightly cover the noodles. Serve sprinkled with cilantro or parsley.

Eating food also has its own rules. Everyone sits down at a large table. First, the guests are treated to the dish, choosing the best pieces for them. Then the dish is distributed to all family members according to seniority. Traditionally, beshbarmak is not eaten with cutlery; the meat is wrapped in flatbread and washed down with shurpa.

Beshbarmak is prepared in Kazakhstan, Bashkortostan, Tatarstan, and Kyrgyzstan. Every nation calls it its national dish. One thing is undeniable: beshbarmak is a very tasty and satisfying dish. In ancient times, he repeatedly saved entire tribes of nomads from starvation.

Beshbarmak is a traditional dish of the Turkic peoples (Kazakhs, Kalmyks, Tajiks, etc.). Most of them were pastoralists and led a nomadic lifestyle. I say this so that you, my dear readers, do not indulge yourself with special hopes and do not imagine this food as something refined and exotic. Beshbarmak is boiled meat with homemade noodles, seasoned with onions. Something like Ukrainian dumplings, only disassembled. Everything is extremely simple, tasty and satisfying. As the Star Wars hero Master Yoda would say: “Good food.”

Ingredients:

(4 servings)

1 kg. beef or lamb
3 onions
3-4 cloves of garlic
4-5 pcs. bay leaf
10 black peppercorns
greens for decoration
dough:
250 gr. flour
1 chicken egg
1/2 tbsp. water

Beshbarmak was most often prepared for holidays, and the main difference between a festive dish and an everyday dish among nomads is the increased amount of meat. So, there should be a lot of meat in beshbarmak! Let's not talk about exotic things like horse meat or venison, but let's focus on all available beef or lamb. Of course, you can also use pork, but then don’t out loud call the result of your culinary creativity traditional oriental beshbarmak. Another indispensable condition for meat is that it must be fatty.

We wash the meat purchased for beshbarmak and put it in a saucepan or cauldron. Pour in clean drinking water (it is better to use filtered or spring water). The water in the pan should cover the meat by 2-3 centimeters.

Put the pan on the fire. After boiling, reduce the heat and skim off all the foam with a slotted spoon.
The meat in beshbarmak must be very soft, which is called “melt in your mouth.” To get just such meat, you will have to cook it for quite a long time over low heat. For example, the meat of a young lamb or calf will take 1.5-2 hours to cook, and if you use the meat of an adult animal, this process can take 3 or even more hours. As a matter of fact, this is where some of the inconvenience lies in preparing beshbarmak.
If possible, all fat from the surface of the broth should be skimmed off and collected in a separate bowl or bowl. In the future, fat will be needed to lubricate the finished noodles.
When, according to your estimates, there are 30-40 minutes left before the meat is cooked, put salt, pepper, bay leaf, garlic and one peeled and halved onion into the pan.

After the salt has completely dissolved, taste the broth. It should be salty enough to impart that salt to the meat. Otherwise, the meat risks turning out bland and tasteless.
While the meat is cooking, it's time to start preparing the noodle dough. The dough for beshbarmak is the simplest, exactly the same as for dumplings or dumplings.
Pour one egg, 0.5 cups of cold water and 0.5 teaspoons of salt into the flour. Mix all this and knead thoroughly with your hands until the resulting dough becomes elastic.
After kneading the dough ball, wrap it in cling film or place it in a bowl and cover with a towel. In this form, the dough should rest for 30 minutes. During this time, the gluten contained in the flour will soften and swell, which will make our dough soft, tender, pliable, and tasty.
For convenience, divide the settled dough into two equal pieces. On a floured surface, roll each piece one by one into a very thin pancake. Using a knife, we cut each pancake into strips, which we then cut into diamonds or rectangles, whichever you prefer.

Our noodles are ready. She can lie down for a few minutes, and during this time we will chop the remaining two onions. We clean the onion, wash it and cut it into either half rings or feathers. Again, this is not for everyone.
Now we have all the components of the beshbarmak prepared. You can proceed to the final part.
Remove the meat from the pan and leave it to cool on a platter or large plate. We also remove the boiled onion and garlic along with the meat and throw them away.
Increase the heat and let the remaining broth from the meat boil. Place chopped onion into the boiling broth.

Boil it there for 2-3 minutes. During this time, all the bitterness will disappear from the onion, and it will be saturated with mouth-watering meat aromas. After 2-3 minutes, catch the onion feathers with a slotted spoon and place them on a separate plate.

Having reached this point, I want to warn you that boiled onions do not have a particularly delicious taste. A more intense taste familiar to Europeans comes from onions fried until golden brown in a frying pan. Therefore, the beshbarmak recipe can be slightly modernized and instead of boiled onions, use fried onions.
Then the noodles are added to the broth. Place the diamonds into the boiling liquid carefully, one at a time, to avoid sticking together. Boil the noodles for about 3-4 minutes, stirring occasionally.

At the end of cooking, use a slotted spoon again to catch the noodles and place them on a plate. The top is greased with the fat collected from the broth. If you were unable to collect enough fat, you can grease the noodles with a piece of butter. I believe that the gurus of oriental cooking will forgive you this tiny deviation from tradition.

Place boiled meat on top of the noodles, which should be torn with your hands or, if your delicate aesthetic nature does not allow such disgrace, cut into fairly large pieces. Place feathers or onion half rings on top of the meat (or mixed with it). Sprinkle the top of the dish with chopped herbs and serve it like that. That's all, as you can see, preparing beshbarmak at home is very, very simple)))

Beshbarmak- a dish that came to us from the endless steppes. "Beshbarmak" is translated as "five fingers". It is no secret that the eastern peoples of Central Asia still prefer to eat with their hands. Therefore, in order to feel the real taste of this dish, you need to eat it with your hands. Nowadays you can find many recipes for beshbarmak. It is prepared with potatoes, chicken and even fish. You can even find a soup called beshbarmak. Despite all the variations of this dish, traditional beshbarmak is prepared from meat and dough. The cooking process is long, but the result, as a rule, exceeds all expectations.

Beshbarmak recipe

Beshbarmak is traditionally prepared from horse meat, lamb or beef. The ingredients for cooking are as follows:

one and a half to two kg of beef or lamb,
onions (4-5 onions),
greenery,
black pepper,
salt,
bay leaf,
0.5kg. wheat flour,
2 eggs.

Cooking beshbarmak

The meat is chopped coarsely and placed in a pan with 2-3 liters of water. The foam that appears during boiling is removed. The meat is cooked for at least 2 hours so that it becomes soft enough and the broth is rich. Salt and pepper are added to taste.
While the meat is cooking, you need to prepare the dough. In the countries of Central Asia, you can find sochni (the necessary dough pieces) in stores and markets. It is very difficult to find them in Europe, especially since dough made with your own hands always tastes better.
The dough is kneaded stiff. Take flour, eggs, add a little broth. Next, knead the dough and leave for 15 minutes.
The dough is carefully rolled out, its thickness should be no more than 2 mm. The dough is cut into diamonds or squares. When the broth is ready, the meat is carefully removed and placed on a plate. The juices are put into a boiling broth and cooked until they float to the surface. At this time, cut the onion into half rings and pour in the broth.
When the dough begins to float, you should take it out, carefully place it on a plate and sprinkle with onions.
Meat is placed on the dough with onions, then dough and onions are placed on it again (the meat is first cut by hand, lengthwise along the fibers).

The calorie content of beshbarmak is quite high: in 100 grams there are from 600 to 1000 calories, depending on the type of meat, its fat content and additional products.

Bon appetit!

Homemade beef beshbarmak

This dish is the personification of nomadic traditions. Beshbarmak is widely known outside the steppe as kumis and pilaf. The dish comes from Kazakhstan and Central Asia, so it is only natural that it is prepared from lamb or horse meat. Today we will prepare beef beshbarmak and a simple step-by-step cooking recipe with photos will help us with this. Beshbarmak is traditionally eaten with your hands, but at home no one will forbid you to use a spoon and fork, enjoy it, as long as it is convenient!

By preparing beef beshbarmak you will kill two birds with one stone, because this dish can be served for both the first and the second. This delicious and satisfying Asian dish is prepared with homemade noodles, which are quite easy to prepare yourself.

Ingredients:

Beef (preferably with bone) – 1.2 kg.
Onions – 2 pcs.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Sunflower oil - 50 gr.
Lard - 50 gr.
Peppercorns
Parsley

For the test:

Flour - 1.5 cups
Egg - 1 pc.

How to cook beef beshbarmak:

Step 1. In a deep bowl, combine one and a half cups of flour with a chicken egg, then add a little salt and add 2 tablespoons of warm water.

Step 2. Knead the dough, it will turn out quite tight, and then shape it into a ball, cover with a towel and put it in a cool place for 1 hour.

Step 3. Then, using a rolling pin, roll it out into a thin layer, about 3 mm thick.

Step 4. Now, using a regular knife or pizza cutter, cut it into small diamond-shaped strips.

Step 5. Let's proceed to the second stage of preparing beef beshbarmak.

Let's prepare beef broth. It is necessary to systematically remove the foam from the meat so that the broth eventually comes out clear. Keep on low heat for 2-3 hours until the beef comes off the bones, then add salt and spices. After 10–15 minutes, remove the meat and divide it into pieces with a knife or your hands. Strain the broth (this is necessary to avoid small bones).

Step 6. Fry large onion half rings in sunflower oil with added lard, remove them and place them in the broth.

Step 7. After 5 minutes, remove the onion with a slotted spoon and begin boiling the homemade noodles in the broth. Boil the dough diamonds in batches until ready, place them on a flat dish, and place the meat in the center. Cover it with onion and pepper. Our beef beshbarmak is ready, now you can put the broth in a separate bowl and chopped parsley next to it. Now you know how to cook beef beshbarmak correctly and tasty. Bon appetit!

How to cook beef beshbarmak in Kazakh style at home

Step-by-step recipe with photos on how to cook beshbarmak at home from beef.

Easy to prepare, very tasty and satisfying dish of Kazakh cuisine. Translation: “besh” - five, “barmak” - finger, and it means that this dish can be eaten with your hands without a twinge of conscience.

What you need to cook Kazakh beef beshbarmak at home:

Beef meat (horse meat, lamb) – 1 kg;
Onions – 2 pcs.;
Red or white onion – 2 pcs. medium size;
Carrots – 1 pc.;
Butter and vegetable oil - for frying;
Vinegar – 50 g;
Sochni for beshmarmak – 500 g (or prepare it yourself)

If you don’t find ready-made sochni on sale, you can always prepare such noodles yourself at home. In Central Asia, during the holidays, the housewife must prepare noodles with her own hands.

Ingredients for sochni:

Water – 200 ml;
Egg – 1 pc. chicken;
Flour - how much dough will take.

How to cook Kazakh beshbarmak from beef at home:

Kazakh beshbarmak is best prepared, of course, from lamb, but it can be replaced with beef. Rinse the meat well, put it in a saucepan, add cold water (3 l) and cook.
Don't forget to skim the foam from the meat. The broth should be salted at the very end of cooking. When there is no more foam, add the peeled carrots - whole, no need to cut, the onion (the broth will be more flavorful).
I already had ready-made sochni (special noodles for beshbarmak). But you can easily prepare them yourself. To do this, knead the dough, roll it out very thinly and cut it into squares or rectangles, sprinkle with flour and leave to dry.
Cut the onions into small cubes and fry in vegetable oil with the addition of butter.
Cut red or white onions into rings or half rings, pour in vinegar and leave for a couple of minutes.
Remove the meat from the broth and cut into small pieces.
Pour out half of the broth, and boil our juices in the rest (we do not cook all at once, but in parts). When the first batch is cooked, put them on a dish and put fried onions on top.
And this way you can make several layers - the last layer must be noodles. On top we place pieces of beef and red onion (which by that time had already been removed from the vinegar). We also cut the carrots that were boiled in the broth into large pieces and place them on a dish.
Kazakh beef beshbarmak is ready! As you can see, every housewife can prepare beshbarmak in Kazakh style at home. It can be prepared from different meats: pork, beef, lamb or even horse meat. Follow our step-by-step photos and your homemade Kazakh beshbarmak will be delicious.
We pour the broth, the one that was poured, into bowls or cups - whichever is more convenient for you, and serve along with beshbarmak. You can sprinkle some herbs on top.

How to cook beshbarmak

The hearty dish beshbarmak has a special flavor. But in order to try it, you don’t have to go to a local restaurant, just be patient and time. The name of the dish translates as “five fingers”. Nomads, of course, ate with their hands, but you can always use cutlery. You will learn how to cook beshbarmak at home, which will greatly delight your friends and family who love to eat well and heartily.

Although there are varieties of beshbarmak, all nationalities follow traditional cooking technology. This is where the success of the dish lies - tender meat with aromatic broth and noodles for beshbarmak.

Cooking technology:

First you need to prepare the meat: rinse thoroughly, remove films and veins. A common mistake is trimming the fat. It is better to leave it, it will give both the meat and the broth richness and a special taste.
Remember that if you need to get a tasty rich broth, you need to put the meat in cold water. This is exactly what we do.
Place a thick-walled pan (ideally a cauldron) on the stove and wait for it to boil. Then carefully remove the foam. Set the heat to minimum and let the meat simmer for 2 hours. Attention: if you want to enrich the broth with an onion or whole carrot, add the vegetables immediately after skimming.
While the broth is cooking, you can start preparing the dough for beshbarmak. Diamond-shaped noodles are made with water, flour and eggs and a small pinch of salt.

Chicken beshbarmak

Traditionally, beshbarmak was prepared from horse meat, then beef and lamb began to be used. Recently, the chicken beshbarmak recipe has gained popularity. Chicken meat is very tender, and, moreover, budget-friendly.

3-4 onions;
Medium sized chicken;
Tbsp. vegetable oil;
¾ glass of water;
400 g flour;
2 eggs.

First, rinse the chicken. A large carcass can be divided into several parts. Place the chicken in a large saucepan and cover with water. The water should completely cover the chicken. Place on the fire, wait until it boils and skim off the foam. Cook over low heat for at least two hours. Knead the dough and knead it thoroughly with your hands. By adding vegetable oil, this dough will be much easier and more enjoyable to work with. Form into a ball, cover with cling film or place in a bag and refrigerate. Let the dough rest for about 30 minutes. Peel the onion and fry it until tender over medium heat. Roll out the dough and cut out diamonds. Pour 5-7 cups of broth into another container, and boil the noodles in the remaining broth. It is worth remembering that homemade noodles boil very quickly. Cook for a maximum of 5 minutes. Tear the chicken into small pieces and place on a plate along with the noodles. The broth can be served in a bowl, or you can pour it over the dish.

Beshbarmak in Kazakh

2 kg of fatty beef or lamb (if possible, you can take delicious horse meat);

5 large onions; 2 bay leaves;
Salt and pepper to taste. The dough recipe is the same as in the chicken beshbarmak recipe.

Rinse the meat thoroughly and trim it. It is highly desirable that this piece has a marrow bone.

After removing the foam, cook for 3-3.5 hours. 10-15 minutes before the end of cooking, salt and pepper the broth, add bay leaf. In the meantime, prepare the dough. Pour 2 cups of broth from the saucepan and bring to a boil. Add the onion, cut into half rings, and immediately turn off the heat. The onion should sit. Remove the meat from the finished broth and cut it into large pieces. Boil the noodles in the remaining broth. The diamonds must be removed using a slotted spoon, shaking off any remaining liquid each time. It is very simple to form beshbarmak on a plate: first lay out the noodles, on top of the pieces of meat with onions. Sprinkle the beshbarmak thickly with spices and herbs. The broth is served in a separate bowl.

Pork beshbarmak

Pork – 1.5 kg;
Onions – 3 pcs.,
Salt, pink and black pepper,
dill, dried fennel.

To prepare beshbarmak from pork pulp, it is better to take the meat on the bone. Be sure to clean the pit. Divide a large piece of meat into several parts, place it in a saucepan and place over medium heat. After boiling, skim off the foam and add bay leaf, pepper, and fennel. Cook the meat until done. The main feature of beshbarmak broth is its transparency. After cooking the meat, remove it from the pan. Strain the broth through cheesecloth folded in several layers. According to one of the recipes, prepare the dough and boil the noodles in the shape of squares in freshly prepared broth. Place the noodles, top with chopped meat and fried onion until golden brown. Pour a small amount of broth over the dish.

Beshbarmak from beef

Beef on the bone – 700 g;
Onions – 4 pcs.,
Carrots (for broth) – 1-2 pcs.,
Parsley, spices.

It is worth noting that the recipe for beef beshbarmak is not fundamentally different from recipes based on pork, lamb, or chicken. A recipe with a photo of the dish always evokes an irresistible desire to eat several servings of beshbarmak at a time. Prepare the meat. It is advisable to soak it, cut off the veins and remove the films. Pour water over the meat and place the pan on the fire. Wait until it boils, add spices and peeled carrots. Meanwhile, knead the noodle dough. Cut it into squares of the same size and boil in broth. Serve the noodles with meat in a bowl of broth, thickly sprinkled with parsley or cilantro.

Lamb beshbarmak

Many people ask the question: “how to cook beshbarmak at home?” Of course, lamb is ideal as meat. Remember that the meat must be on the bone.

Lamb – 1 kg;
Onions for broth – 2 pcs.,
Carrots – 1 pc.,
Salt, pepper - to taste.
Cilantro and garlic - optional (for broth).

Beshbarmak dough

You must start preparing the beshbarmak dough immediately after the meat has boiled. To prepare traditional beshbarmak at home, you need to knead a firm and elastic dough that is not clogged with flour. Often, broth is used instead of water to prepare the dough. We recommend preparing noodles using the classic dough for the first time. You need:

Wheat flour – 400-500 g (depending on how much the dough takes);
Chicken egg – 1 pc.,
Purified water – 1 glass;
Salt – a small pinch.

Preparing the dough for beshbarmak. Step by step recipe:

Add salt to the sifted flour.
Beat in a chicken egg and start adding water in small portions. Stir with a spoon first and then knead with your hands. Be prepared for the fact that the dough may be very tough at first.
Do not add flour, continue kneading for 10-15 minutes. Knead until the dough stops sticking to your hands.
Form the dough into a ball and let it rest under a towel for 20-30 minutes. Dust your work surface with flour and roll out the dough into a sheet exactly 1mm thick.
Lightly dry the dough and cut it into strips (you can use a curly knife). Then cut each strip of dough into equal squares or diamonds (as desired).
It is best to boil noodles in broth. This way the noodles will have a more pleasant taste and rich aroma.
After cooking the noodles, it is recommended to grease them with meat fat to prevent sticking. If you still have questions about preparing any type of beshbarmak, check out the video recipe.

Many people have heard about this dish - beshbarmak. It is known under different names in different countries, and it is difficult to find a Central Asian who has no idea how to cook it. Beshbarmak is considered a national dish among different nations, so there are many recipes for its preparation. However, most of our compatriots associate this dish with Kazakh cuisine, and therefore, wanting to make beshbarmak at home, they strive to cook it exactly the way they do it in Kazakhstan. In fact, beshbarmak in Kazakh style is also not prepared in exactly the same way. Thus, lamb is most often used as a basis, but recipes with both horse meat and beef are considered traditional. You can even find options for preparing beshbarmak from poultry meat, and this will not be a violation of tradition. However, no matter what meat you use as a basis, when preparing beshbarmak in Kazakh style, you should follow several important rules.

Cooking features

Beshbarmak is a dish made from boiled meat and noodles prepared in a special way. They are also distinguished by their special presentation. Moreover, both the method of preparation and the method of serving, while maintaining general principles, are adopted differently among different peoples. Let's dwell on the features of preparing and serving beshbarmak in Kazakh.

Beshbarmak in Kazakh, as already mentioned, is prepared from different types of meat. The only meat that cannot be found in Kazakh cuisine is pork. Beshbarmak prepared from it cannot be considered identical to Kazakh beshbarmak.
In Kazakh fairy tales you can find episodes when a rich Kazakh eats beshbarmak, while the poor man just swallows his saliva. It so happened that beshbarmak is considered a symbol of satiety and prosperity; it is still often prepared on holidays. For this reason, you need to cook beshbarmak with soul, using only the highest quality products and not replacing them with store-bought preparations.
Frozen meat is always inferior in its properties to fresh meat. For this reason, it is better to choose a product that has not been frozen for beshbarmak. If you do have to use frozen meat, remove it from the freezer in advance and let it thaw in the refrigerator. In this case, minimal damage will be caused to the structure of the meat. It is unacceptable to speed up the process by immersing meat in water or heating it in the microwave.
Don't forget that beshbarmak is not considered an everyday dish. It would be wrong to use old meat for it, which will remain tough even after prolonged cooking. Preference should be given to young lamb and veal. Young meat can be distinguished by the small size of meat fibers, the bright color of the meat, and white or almost white fat.
Currently, in stores you can find pasta intended for preparing beshbarmak. These noodles have an unusual shape - in the form of fairly large rectangles. However, if you want to make beshbarmak in Kazakh style, identical to the original one, it is better to prepare the noodle dough yourself, especially since there is nothing complicated about it. To do this, use ice water or chilled broth, eggs, flour, which are mixed thoroughly. The dough is rolled out into layers 2 mm thick, cut into diamonds with a side length of 5 cm. Then the noodles are boiled in water or broth. Kazakhs most often use broth for this.
The broth in which the noodles are boiled becomes cloudy and is not suitable for serving. Therefore, to cook noodles, only part of it is cast so that the rest is transparent. It is served separately, mixed with fresh herbs and poured into bowls.
When cooking meat, it is necessary to remove the resulting foam so that the broth is clear. In addition, at the final stage of cooking, the top layer is removed from the broth - the Kazakhs lubricate the finished noodles with this fat. Thanks to this, it does not stick together and turns out very tasty. Onions, carrots, laurel leaves, allspice, sometimes cumin or coriander, and less often cloves are added to the broth for flavor.
Onions for beshbarmak are prepared in a special way. It is lightly fried in oil or fat tail fat, then poured with a small amount of broth and simmered for 10 minutes. If you wish, you can stew grated carrots along with the onions - this will not be a violation of tradition.
Beshbarmak is served on a large platter. Noodles are laid out on it as the bottom layer, meat, cut or torn by hand into fairly large pieces, is placed on it, and the composition is completed with onions and herbs.

Kazakhs eat beshbarmak with their hands. The name of this dish translates as “five fingers” precisely because of this.

Beshbarmak recipe in Kazakh

meat on the bone – 1.5 kg;
onions – 0.3 kg;
bay leaf – 5 pcs.;
allspice peas – 7 pcs.;
cloves – 3 pcs.;
garlic (optional) – 2 cloves;
fresh herbs (dill, cilantro, parsley) – 100 g;
chicken egg – 3 pcs.;
wheat flour – 0.35 kg;
salt, ground black pepper - to taste;
vegetable oil – 40 ml.

Cooking method:

Wash the meat, cover with water. Bring to a boil, skim off the foam. Add spices. In addition to them, you can put whole carrots and onions, after peeling them.
Cook the meat for 2-3 hours until it is completely tender. Half an hour before it’s ready, remove the fat from the broth and put it in a bowl. Pour out a glass of broth and place it in a cool place.
Sift the flour. Beat the cooled broth roughly together with the eggs, adding a small amount of salt. Use about 2/3 cup for the dough, reserving the rest for cooking the onions. Pour the mixture of eggs and broth into the flour, add a spoonful of butter and knead the dough. Let the dough rest for half an hour in a cool place, wrapped in cling film. Divide it into 4 parts, roll out into thin layers and cut into large diamonds, and the diamonds into noodles. Lightly dust with flour and let dry slightly for half an hour.
Peel the onion, cut it into rings or halves of rings.
Heat the remaining oil in a frying pan, fry the onion in it until golden brown, pour a little broth into the pan and simmer the onion for 10 minutes.
Crush the garlic and mix with the fat removed from the broth.
Chop the greens with a knife.
Remove meat from broth. After separating it from the bone, cut it into pieces of about 3 cm. If you wish, you can tear the meat with your hands - this is even more in line with tradition.
Strain the broth, pour half of it and bring to a boil. Place noodles one plate at a time in boiling water and boil for 4-5 minutes. Remove and place on a platter.
Brush the noodles with fat mixed with garlic.
Place the meat on the noodles and the onion on it.
Pour the greens into the part of the broth that was not used for cooking the noodles. Pour it into bowls.

Serve beshbarmak on a large platter, placing it in the center of the table. Place a bowl of broth in front of each guest or family member. It is not necessary to serve spoons and forks - beshbarmak is eaten with your hands, washed down with broth.