With noodles with some features in the technology of preparation and serving, which allows you to achieve the taste inherent in this particular dish. The tradition of finely chopping meat has special significance and ancient roots. This is a sign of respect from the hosts to the guests, especially the elderly (it is difficult for them to chew large pieces). The finer the meat is chopped, the better [ ], poorly chopped meat in beshbarmak is regarded as disrespect for guests or simply as inability to cook beshbarmak.
In modern Kazakhstan, the word beshbarmak/besbarmak is mistakenly understood as a dish called in Kazakh no(“meat in Kazakh”), in Kyrgyz cuisine the same dish is called kulchetai. Beshbarmak should be considered a dish Naryn how it is done in Kyrgyzstan, since Naryn It is prepared from crumbled boiled meat - an essential ingredient of beshbarmak.
Id=".D0.AD.D1.82.D0.B8.D0.BC.D0.BE.D0.BB.D0.BE.D0.B3.D0.B8.D1.8F">Etymology [ | ]
The word “beshbarmak” translated from Turkic languages (formed from “besh” and “barmak”) means “five fingers”, “five”. According to the most common version, the name of the dish arose from the method of eating it with your hands.
In a three-volume work of 1832, “Description of the Kirghiz-Cossacks, or Kirghiz-Kaysatsk hordes and steppes,” dedicated to the history, culture and life of the Kazakhs, A. I. Levshin describes beshbarmak as a famous dish prepared from meat, finely chopped and mixed with pieces lard, noting that the name of the dish well expresses the meaning of the action - nomads eat beshbarmak with five fingers.
According to V. I. Dahl's explanatory dictionary, beshbarmak (or bishbarmak) “... among the Bashkirs and Kyrgyz, translated as a five-fingered (dish), boiled and crumbled meat, usually lamb, with the addition of flour and cereals; eat by the handful. They say about poorly prepared food (Orenb.): this is some kind of bishbarmak, crumbly.".
There is another version of the origin of the name of the dish. For example, P. S. Nazarov believes that it is called that because unleavened dough is placed in this dish in pieces, previously pressed with five fingers.
According to the etymological dictionaries of N. M. Shansky, the word was borrowed from the Tatar language in the 19th century. Along with this point of view, there is also a point of view that it was borrowed from the Kyrgyz language.
According to the definition of Doctor of Philology Suprun A.E. “BESH-BARMAK is a concept from a large group of exotic words related to cooking. It means a dish common among the Kyrgyz, Kazakhs and some other peoples, “consisting of finely chopped pieces of meat and dough, poured with broth” (in the Kyrgyz-Russian dictionary by K. K. Yudakhin, the word barmak is translated as “finger”). In terms of sound, the word is Kyrgyz. The rare exoticism of besbarmak (with Kazakh bes) (Kyrgyz.. besh “5”) is apparently artificial.” .
In national cuisines[ | ]
In Bashkir cuisine[ | ]
Bashkir Bishbarmak
In Kazakh cuisine[ | ]
Kazakh beshbarmak with potatoes
Kazakh beshbarmak
Lamb beshbarmak
Kazakh meat consists of boiled meat, noodles (Kazakh helpek/zhaima) in the form of large rectangles and strong broth. Meat can be from “four types of livestock” (Kazakh tort tulik mal) - lamb, beef, horse meat and camel meat. According to tradition, a sheep is supposed to be specially slaughtered before a guest arrives, and the festive dish must contain horse meat. Boiled meat can be stewed with herbs and onions before serving. Along with the meat, semi-finished horse meat products (kazy, shuzhuk, zhal, zhay) and potatoes can be boiled.
In the north (North Kazakhstan, Akmola regions), northeast (Pavlodar region), south (Zhambyl region), beshbarmak in winter is prepared mainly from horse meat (horses are specially fattened for sogym; horse slaughter has recently traditionally been carried out for four people , according to the number of legs of the horse, the meat is divided evenly into four equal shares, which, after drawing lots, go to those participating in the slaughter), large pieces of thinly rolled dough and pieces of meat boiled in meat broth are placed on a wide dish (Kazakh tabak). Each piece of meat is placed in accordance with the status of the people to whom the dish is served. Horse meat beshbarmak traditionally consists of: a piece of meat with part of the pelvic bone (Kazakh zhanbas), a vertebra from the chest part of a horse (Kazakh uzyn omyrtka), lard from under the mane (Kazakh zhal), specially salted meat with fat (Kazakh. zhaya), salted and dried rib with a strip of meat and fat from the peritoneum inside the horse intestine (Kaz. kazy), turned inside out (fat inside) colon (horse) (Kaz. karta). Also in beshbarmak they put traditional horse meat sausage (Kazakh shuzhyk), pieces of boneless meat (Kazakh kesek et), liver (Kazakh bauyr), pieces of tripe (Kazakh karyn). The dish is poured with sauce (Kazakh tuzdyk), which is prepared as follows: chop the onion into half rings and place in a small saucepan, add pepper and salt to taste, pour in hot meat broth and simmer. In winter, beshbarmak is served with sauce (Kazakh kurt-kozhe), which consists of “kurt” dissolved in hot broth. Sauces are served, as well as broth (where the meat and dough was cooked) sorpa, after beshbarmak. In the south of Kazakhstan, sorpa is usually served in large bowls during meals, washed down with beshbarmak.
Lamb beshbarmak can also be served as whole pieces of meat and is served in the following order:
- 1 - the head of a ram, before cooking it is very thoroughly cleaned (the wool is burned off, the horns and teeth are removed, the lower jaw is separated along with the tongue). Cook in a separate bowl.
- 2 - pelvic bone (Kazakh zhanbas) together with part of the fat tail
- 3 - ribs with flank (Kaz. kabyrga)
- 4 - femur (kaz. asykty zhilik)
- 5 - lumbar vertebrae (cas. beldeme)
- 6 - liver (Kazakh bauyr)
- 7 - blade (Kazakh zhauryn)
The guests themselves determine which of them will cut the meat (most often the younger participant in the meal cuts the meat), usually in villages where they have known each other for a long time, someone is already assigned to this role.
In the east, south and west of Kazakhstan, beshbarmak is served at the table in the form of noodles boiled in meat broth (served along with the broth), on top of which is laid out meat cut into wide and thin slices, chopped onion into rings, everything is poured on top with fat removed from the broth, in In the southern regions, chopped tomatoes are added. In western Kazakhstan, such broth is prepared separately and served directly on the table before the meal. In some regions of Kazakhstan (where rice cultivation is widespread, for example, Kyzyl-Orda region), rice can be used instead of noodles; a common serving is in which the broth (Kazakh sorpa) is served separately in bowls (this option is also used in the north, where, in addition to Therefore, the dish may also include boiled potatoes). A sauce (Kazakh tuzdyk) prepared on the basis of mashed kurt, often with garlic, can also be served.
In Karakalpak, Nogai and Turkmen cuisines[ | ]
In Kyrgyz cuisine[ | ]
Cooking lamb in a cauldron
Crushed meat for beshbarmak
Making noodles for beshbarmak using a noodle cutter
Chik is a sauce for beshbarmak made from thinly sliced onions simmered in fatty meat broth.
In the south of Kyrgyzstan, serving meat (ustukanov, etc.), as a rule, is not accompanied by beshbarmak.
The predecessor of beshbarmak is considered to be a dish naaryn, which does not add noodles.
In Tatar cuisine[ | ]
In Tatar cuisine, names are adopted for dishes bishbarmak or Kullama. N.I. Vorobyov, describing this dish among the Tatars, noted: “As a festive dish, the so-called kullama was used, often made from fatty foal, cut into small pieces and boiled with onions and peppers. Then they put a fairly large cooked salma here and doused everything with lard or oil.”
In Uzbek, Uyghur and Kazakh cuisines[ | ]
Interesting Facts[ | ]
In Moscow, in the Kazan teahouse, on October 3, 2013, the largest Naryn, a dish of Uzbek national cuisine, was prepared. The dish was included in the Guinness Book of Records as “The Largest Naryn”. The weight of the dish was 500 kg.
In Kyrgyzstan there is a “beshbarmak index”. This index can be used to compare the salaries of residents of different regions of the country in physical equivalent - beshbarmak. The index shows how many times you can cook beshbarmak (a simplified version of 2 kg of lamb, 500 g of flour, 200 g of onion and 2 eggs) for an average monthly salary and at food prices in each specific region
The largest beshbarmak in the world weighing 1464 kg was prepared on March 11, 2018 in Bishkek. In addition, the largest chuchuk (homemade horse meat sausage) was prepared, 117 meters long. The meat of nine horses was used to prepare beshbarmak and chuchuk. The meat was cooked in twelve tai-cauldrons. As part of the event, a team competition was also held among men for the best ability to chop meat. The achievement was registered by representatives of the Guinness Book of Records.
see also [ | ]
In related projects
Notes [ | ]
- Bishbarmak. Ethnographic Dictionary. 2000
- Katran D. Besbarmak-beshbarmak (Kazakh) // Kazakh ethnographic category, ұғymdar men ataularynѣ dаstүrі zhuyesі: Encyclopedia / ch. ed. Nursan Alimbay. - Almaty: DPS, 2011. - T. 1 (A-D). - B. 483. -
Kazakhs have many celebrations, on the occasion of which they prepare delicious meat dishes and serve them to guests. The decoration of any dastarkhan and the most favorite dish is Kazakh meat.
But there is also a certain rule for treating guests. When serving a dish, it is important to know that each piece of meat is placed on the tray properly and in the right place; there is a special system.
– People say: when you meet me, I recognize you by your look; I’ll know how much you respect me by your cup,” says Kyzylorda resident Sagdi Sadakbaev. – And the ability to greet guests is a real art.
S. Sadakbaev worked in the construction industry and is now on a well-deserved rest. Cooking is his hobby. The aksakal often receives orders to cater an event and prepare Kazakh-style meat for guests.
As Sagdi aga says, the Kazakhs have many customs associated with meals, one of the most important is the process of “tabak tartu” (presenting meat to guests) - this is an indicator of skill, decency, hospitality and a culture of honoring guests. Each tobacco must correspond to the age of the guests, their social status, family relationships, and they have their own names - syy tabak, kos tabak, kuda tabak, kuyeu tabak, kyz tabak, bala tabak, etc.
Let's start with the main thing - bass tartu. This is a treat to respected and honored guests with the head of a ram or cattle.
To prepare the head, it is first singed so that no hair remains, and then washed thoroughly. The lower jaw is separated along with the tongue. For guests, only the upper part of the head is cooked, after first freeing the upper jaw from the teeth. The head of cattle and horse is processed in a similar way, the tongue of cattle and horse is cooked and served separately. The upper part of the head is divided into three parts - sheke, and each of them is equal in importance to one ram's head. Sheke of a horse's head is not considered significant and ritual, and therefore is not served to respected guests.
The cooked head is placed on a separate dish. For dastarkhan, a man presents the dish with his head. The aksakal gives the bata and cuts the periobuccal part on the right side and tastes it. Then he cuts the right ear and gives it to the youngest in the house. He treats the rest, handing out one piece at a time, then hands the head to the owner of the house. When dividing the head between those present, the guest must maintain order. For example, ram or goat ears are given to children. Both ears of one head are not given to just one child, they are always given to two. Koz Usynu - but the eyes are the other way around. One person is given both eyes. Til for the son - tongue - is given to the daughter-in-law or children. Tanday usynu is a person who cuts the head, places the palate on the right palm and gives it to the youngest daughter or singer.
There is an unspoken rule: one whose father is alive cannot cut a ram's head. This emphasizes the inviolability of honoring old people and parents. Violation of this tradition was even considered a sign of trouble.
Serve at the same time with the head bass tobacco- the main, first most important tray with meat. It is presented to elderly people and especially respected guests. fits on it jambass- pelvic bones, ortan zhil_k- femur, Beldeme- lumbar region, abdominal fillet of the carcass, Sub kabyrga- fillet along with five ribs above the kidney, koidyn ultabary - ram duodenum, horse meat: kazy, karta, sting, zhaya.
Sy tobacco- an additional tray with meat where you can put any parts. But you can’t put zhauryn on this tobacco -
shoulder blade and tokpan zhilik - tibia, since these parts of lamb are considered not as significant as the rest.
Zhai tabak- standard tray with meat. It includes ortan zhilik - femur, zhauryn - scapula, tokpan zhilik - tibia, kabyrga - ribs, omyrtka - spine.
Zhastar tabagi- a tray of meat for young people. On this tray they place asyk zhilik - tibia and tos - brisket. Asyk zhilik is usually cut by a son-in-law's friend or zhenge - the elder brother's wife. The son-in-law must be served tos.
Also served kuyeu tobacco- tobacco for son-in-law, Kyz tabak- this tray with meat is intended for the daughter who came home to her parents, kelin tabak - a dish for the daughter-in-law, zhenge tabak - this tray is made very rarely, it means respect for the daughter-in-law, zhede tabak - this tobacco is prepared for a man by his wife’s relatives. They use the same parts of meat as in zhenge tabak, but they also put in kuyimshak - the coccygeal bone, and serve kurdas tabak for someone of the same age.
"Tos" or fatty brisket, the wife's relatives always kept it for the son-in-law, and if he was not there, they gave it to their daughters or daughters-in-law. Eating the brisket clean meant having a beautiful wife or husband. You should also remember about kari zhilik, which literally means old mosol or ulna bone, which should not be served to unmarried girls, so that they do not remain girls forever.
A child is the most important joy of a family. Children who came home were also treated with respect. They tried not to disappoint and treated us like an honored guest. The children were placed on a tray: tongue, meat from the sides and back, and it was called bala tabak.
An obligatory attribute of serving all types of tobacco is the addition of fat tail cut into plates, juicy pieces of kazy, stings, zhay - delicacies made from horse meat. Another mandatory attribute is leaving the due share (mushe) or “sybaga”. According to Kazakh tradition, every visitor staying overnight with someone is entitled to “sybaga”. Otherwise, he has the right to be offended by the owners. Thus, from ancient times, the Kazakhs honored the steppe laws of hospitality. A guest who was late or arrived the next day also had a certain share in the form of “sybag”.
For all tobacco, taking into account the volume and number of guests, fragrant, tasty, juicy meat was laid out, which was eaten with thinly rolled and boiled pieces of dough.
Knowing how to cut meat correctly is an art. The person who cuts the meat had to know who to give which bone. The meat was cut into small, thin pieces. Kazy, zhal, karta, fat tail, shuzhyk were cut last and laid on top of the meat. Kazy, stings were cut into half pieces, karta - into rings. The guests of honor were the first to take the meat from the tobacco. We didn't talk much during the meal. The owner of the house, showing hospitality, tried to unobtrusively treat his guests. After the meat, sorpa (broth) was served. At the end of the meal, the guests blessed the dastarkhan.
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Knead the dough for meat in Kazakh style. To do this, mix flour, a glass of water and an egg, you should get a dough like dumplings. Roll out the dough thinly and dry it a little. Divide into squares with a side of 7 cm.
Separate the boiled meat from the bones and cut into slices across the grain. Chop the onion into half rings and pour in the broth. Bring the onion in the broth to a boil and remove from heat with the lid closed. If desired, add pepper and bay leaf to the onion.
Strain the broth and cook the dough squares in some of it. Place the boiled dough, meat and onions with broth into a serving plate. Add herbs to taste. Delicious Kazakh meat ready. Bon appetit!
Cooking time: 120 min.
Number of servings: 4
Ingredients:Beef (or anything meaty) 500 g,
Onions (5-7 medium pieces),
One carrot and one onion for broth,
Zhaima (noodles for besbarmak) 300 gram package,
Potatoes (4 medium tubers),
Salt and pepper to taste
Preparation:
It’s a stretch to call this dish besbarmak, but it’s a stretch. We often prepare besbarmak with kazy and shuzhyk (these are delicacies made from horse meat). Some people prepare a dish with lamb, some with beef, some with horse meat. I know that preparing real besbarmak and sharing it among guests is a complex ritual. Each guest is given his own piece of meat (strictly defined). It depends on gender, age, status, etc.
I offer this diplomatic version of Kazakh-style meat, which is prepared by many Russian families in Kazakhstan.
1. Let a piece of meat cook. Cook for 1.5 hours. We drain the first broth (bring to a boil, cook a little and send everything except the meat on a distant expedition through pipes). Pour clean water, add salt, add onions, carrots and meat, and cook.
2. While the meat is cooking, prepare the zhaima. It looks like lasagne sheets.
You can also roll out the noodle dough yourself. It is better to oil the finished jam so that the thin sheets (and they are all like that) do not stick together. The zhaima cooks for about 8 minutes. It’s better to mix it, it causes sabotage, sticks, and clumps.
3. Prepare the onions. This is the most chic. You need a lot of onions. Pour oil into a saucepan. We cut the onion into thin half rings, let it simmer, and “steam” it in a saucepan under the lid. Salt and pepper. We add salt at the beginning so that the onion gives juice and steams in its juice and oil. We don’t skimp on the oil, but we also pour it without fanaticism. Without onions, meat in Kazakh style is now not in Kazakh style!
3.1. Boil the potatoes.
4. Divide the meat into pieces.
5. Collecting meat. In general, you usually take a large dish, put the zhaima on it, potatoes around the zhaima (sometimes boiled in meat broth), then put the meat in pieces on top in the very center of the zhaima, and put onions around the meat. The broth is served separately. You can simply place everything neatly in layers in a deep portioned plate and pour broth on top.
Note:
Nourishing and tasty. It's delicious for my husband. He eats meat and broth. I only eat potatoes, jama and LOTS of onions. Delicious and amazing. I advise you to cook during Lent. Onions are just terribly tasty and go well with everything.
