Correctly prepare the Kazakh dish "Beshbarmak"

Among lovers of Asian cuisine there are many connoisseurs of the Kazakh national dish "Beshbarmak". But not everyone knows how to cook it correctly, adhering to traditional recipes. In this article you can get acquainted with the proper preparation of this delicious, satisfying and main dish of Kazakhs. It is this people that cooks it very tasty, observing all the traditions of their ancestors.

Ingredients

Since beshbarmak is a Kazakh dish, for cooking you will need products characteristic of this nation, namely:

  • horse meat - 500 grams (can be replaced with beef);
  • lamb - 500 grams;
  • onions - 3 large heads;
  • wheat flour - 300 grams;
  • chicken eggs - 2 pieces;
  • bay leaf - 3 pieces;
  • salt and black pepper to taste.
Kazakh national dish Beshbarmak

First step. Meat preparation

First you need to properly prepare the meat. To do this, cut the horsemeat and lamb into large pieces, the size of which is approximately equal to the pieces for the barbecue. Rinse the meat with cool water and dry thoroughly. The Kazakh dish "Beshbarmak" is ideally prepared in a cast-iron cauldron. It is necessary to pour water into the container and let it boil. Only in boiling water does the meat sink into the cauldron and cook over high heat. After boiling, remove the foam and reduce the heat to medium. It is necessary to stew the meat for three hours, while it is cooking, the remaining ingredients should be prepared.

Second step. Kneading dough

In a deep bowl, you need to knead the steep dough of eggs, salt and flour. During kneading, adjust the plasticity of the dough. It should not stick to your hands, but be tight enough. After thorough kneading, the dough should be divided into several parts (for convenience) and covered with a plastic bag. After half an hour it will rest and become elastic and soft.

Kazakh dish Beshbarmak recipe with photo

On a tabletop sprinkled with flour, roll part of the dough into a thin cake. The thickness should be approximately as for dumplings. Cut the finished layer into squares or rhombuses the size of a palm. The rest of the dough is made out in the same way. Finished squares need to be sprinkled with flour and laid out so that they can dry out a little. Main condition: the squares should not touch each other during drying. Photos of the Kazakh dish "Beshbarmak" are presented in the article. They should be looked at to have an idea of โ€‹โ€‹how it is prepared and looks.

Third step. Cooking broth

An hour before the meat is ready, you need to salt the broth, add the onion, cut in half, a few peas of pepper and bay leaf. The rest of the onions must be cut into half rings, salt, pepper and pour the broth (100 grams). For lovers fatter and denser we suggest to put a piece of butter in the onion (before pouring the broth). It will give a pleasant creamy taste, tenderness to onions and broth.

Some recipes of the Kazakh dish "Beshbarmak" say that the onions need to be fried. It's a matter of taste, but you do not need to do this in the original recipe.

Fourth step. Cooking noodles

Ready meat should be removed with a slotted spoon along with onions and put on a dish. In the remaining broth we will cook the dough. To do this, add fire and bring the liquid to a boil. In a boiling broth, dip the pieces of dough. And do not forget to stir the "noodles" in the cooking process. On average, the dough will be ready in 6 minutes. You need to remove it carefully so as not to disrupt the shape of the noodles. After all the pieces have been cooked, they need to be laid out on a large plate, leaving a middle for the meat.

Kazakh dish Beshbarmak recipe

Fifth step. Decoration of the dish

The remaining broth must be filtered and poured into bowls. It will come in handy for food lovers. In all recipes of the Kazakh dish, "Beshbarmak" is laid out so that it is convenient to eat it with your hands. To do this, noodles are laid out on the edges of the plate, and in the center - meat, sprinkled with onion in the broth. You can do it another way: put noodles all over the dish, and on it there is already meat with onions.

How to eat a Kazakh dish

Beshbarmak - translated from Kazakh as โ€œfive fingersโ€. It is logical that you need it with just five fingers. Take a piece of meat, put it on noodles, roll it up, dip in a bowl with broth and send it to your mouth. For comparison, some tried to eat beshbarmak with a fork, but came to the conclusion that hands are much tastier.

cooking beshbarmak

Cooking secrets

  1. In order for the meat to be soft and juicy, you need to cut larger pieces and cook longer in water without salt. Salt in the broth must be added only after the meat is cooked at 80%, that is, forty minutes before the end of cooking.
  2. So that the finished noodles do not stick together after cooking, you need to grease the dish with butter before spreading it. From the hot squares, the butter will melt and grease the noodles.
  3. Roll out the dough layers on a table sprinkled with flour, with strong pressure. This is necessary so that it stretches well and does not shrink after rolling.
  4. The real Kazakh dish is Beshbarmak, a recipe with a photo of which was described in the article. Cooking according to it, it will be possible to achieve maximum resemblance to the original recipe.
    Kazakh dish Beshbarmak photo
  5. In order for the meat to turn out tender and juicy, the Kazakhs have a little secret. It is very simple and obvious: a piece of horse meat should be sprinkled with salt, pepper, grate and put in a pan. Cover the dishes and leave for a day in a dark, cool place. The meat is marinated and absorbs the right amount of salt and pepper aroma. You just have to chop it before cooking the Kazakh dish. Beshbarmak after such preparation turns out to be very juicy and aromatic.

Do not be afraid to experiment, try to cook this national dish with a unique aroma and taste.


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