Beshbarmak - what is it? You will find the answer to this difficult culinary question in the materials of this article. We will also tell you about what ingredients are needed to prepare the said dish, how to properly do it, and so on.
General dish information
Beshbarmak is a traditional hot dish of Turkic-speaking peoples. It is made from meat and other components.
The word "Beshbarmak" is a Turkic word. The dish that it refers to may be called somewhat differently. For example, some culinary experts call it “bishbarmak”, while others - “besbarmakom”. It depends on what language is used. After all, this dish is traditional for many states (Kazakhstan, Uzbekistan, Turkmenistan, etc.).
In any case, beshbarmak is not just a set of letters, but a whole phrase, which means “five” or “five fingers” (derived from the word “besh”, that is, “five”, and “barmak”, that is, “fingers” ").
Why is this dish so strange named? The fact is that once it was a traditional dinner of nomadic peoples. And, as you know, nomads never used the cutlery we are used to. Therefore, they ate this dish with their hands, that is, with five fingers.
Description of Turkic dishes
Homemade Beshbarmak is a dish consisting of finely chopped boiled meat and noodles. It should be noted that such a lunch has some features in the technology of cooking and serving, which, in fact, allows you to achieve its excellent taste.
What ingredients are used during cooking?
Beshbarmak at home is easy to cook. But in order to get a really very tasty and nutritious dinner, you should strictly follow all prescription requirements.
Classic beshbarmak is made from fatty mutton on the bone. Although some nomadic peoples made such a dish from beef or horse meat. Today, homemade beshbarmak recipe can include poultry and even pork. However, the latter option is still undesirable. Indeed, from pork it is very difficult to get a rich, aromatic and tasty dish. Therefore, we suggest using only suitable ingredients.
As for the remaining components, only fresh vegetables and greens should act as them. Also, a beshbarmak recipe at home requires the use of a special test. Noodles are made from it. But not the one we are used to.
This component is a coarsely chopped egg dough (usually in the form of diamonds), which is boiled in meat broth, and then served with beef, lamb and so on.
By the way, the order in which the ingredients are laid out on a plate is of great importance. The classic version includes the following: noodles, meat, vegetables, herbs and broth.
Homemade Beshbarmak: a recipe with a photo of a delicious Turkic dish
Before you start cooking this dish, you should choose the right meat. In this recipe, we decided to use veal on the bone. Using this product, you will get a truly delicate and tasty dinner that you can safely serve even to the festive table.
So what components do we need to make our own homemade beshbarmak? The recipe (with photo) of the dish requires the purchase of the following ingredients:
- calf meat on the bone - about 800 g;
- white onions - 4 large heads;
- young garlic with stems - about 3-4 pcs.;
- fresh parsley - a couple of large bunches;
- sifted flour - from 500 g (for dough);
- raw large eggs - 2 pcs. (for the test);
- juicy carrots - 2 pcs.;
- cold drinking water - ½ cup (for dough);
- different spices - apply to taste (it is advisable to use cumin and ground black pepper);
- table salt - add to the dish to taste.
Processing components for the preparation of the first course
How to implement beef Beshbarmak recipe? First you need to process all the components.
The calf meat on the bone is thoroughly washed in cool water, removing all inedible elements. Then they start peeling vegetables. Onions are freed from husks, and carrots are freed from navels and peels. The first product is chopped in half rings, and the second in circles.
Separately, rinse fresh parsley and young garlic with stems. After that, they are finely chopped with a knife.
Cooking meat product
How to cook homemade beshbarmak? The recipe (you can see the photo of the finished dish above) requires the use of a large pan. The calf meat on the bone is laid in it and poured with cold water. Then the contents of the dishes are brought to a boil, after which the foam is carefully removed, which is formed on the surface of the broth.
In this form, the meat product is covered with a lid and cooked on very low heat for 55 minutes. During this time, the veal should be almost completely cooked (but not completely). By the way, ¼ hours before turning off the stove, add a pinch of zira and table salt to the broth.
After the meat is ready, it is removed from the dishes and laid out on a large plate. Having cooled the product a little, it is separated from the bones and chopped with medium pieces. As for the broth, then remove the top most fat part (in a volume of 2 glasses). Then it is poured into a small saucepan, where subsequently spread chopped meat, half rings of onions (2 heads), circles of carrots, garlic with stems and parsley. Having peeled the ingredients, they are again placed on the stove and very slowly extinguished under a closed lid. After 35-40 minutes, the meat should become soft and tender.
Knead the dough
The dough for beshbarmak is quite simple to prepare. If you do not know how to make such a basis, then we will talk about it right now.
Raw chicken eggs must be beaten well with a fork, and then add drinking water to them. After mixing the components, carefully sift the sifted flour. After kneading the base you should get a pretty cool egg dough. It is wrapped with cling film, and left to stand for some time (for half an hour).
Then the base is divided into 2-4 parts and rolled into thin layers. Subsequently, the dough is cut into identical rhombi (with a side of 3-4 centimeters).
Before using the noodles for their intended purpose, they must be dried. To do this, the rhombuses are laid out on a flat surface and left for several hours. After such exposure, you should get fragile egg noodles.
Cook flour product
After the dough for beshbarmak is kneaded and sliced properly, you can safely proceed to its preparation. To do this, the pan with meat broth is again set on fire and brought to a boil. Then put half the onion half rings (2 heads) into the dishes. After boiling the vegetable for ¼ hour, rhombuses from the dough are carefully added to it. Moreover, this component should be laid out until the broth covers it for 2-3 centimeters.
Strongly turning on the fire, beshbarmak is cooked for 5-8 minutes. During this time, the dough should become soft, but not boil. At the same time, it will noticeably increase in volume, having almost completely absorbed the entire meat broth.
At the very end, the rest of the fresh chopped parsley is spread in the pan.
After mixing all the ingredients, they add previously stewed meat with onions and carrots. If desired, the dish is additionally peeled and salted, as well as flavored with any spices.
Correctly presented to the dining table
As you can see, there is nothing complicated in making homemade beshbarmak. After all the ingredients have been subjected to heat treatment, begin to serve the dishes to the table. For this, beshbarmak is laid out in deep soup bowls. And in each serving spread not only meat, but also diamond-shaped noodles with a small amount of rich broth. By the way, after cooking, a little liquid should remain on the stove. After all, this is not an ordinary soup, but almost the second dish.
Having sprinkled lunch with a large amount of fresh herbs, it is served at the table with a spoonful of sour cream and a slice of dark bread.
Simple Beshbarmak: a step-by-step recipe in a slow cooker
With the development of technology, it becomes easier and easier for housewives to make various dishes. For example, for the preparation of such a Turkic dinner as beshbarmak, you do not need to use a cauldron or an ordinary pan. After all, you can make such a dish using a slow cooker. How to carry out this process, we will tell a little further.
So, to make beshbarmak in a slow cooker, we need the following components:
- soup chicken - a whole carcass of small sizes;
- white onions - 3 large heads;
- potatoes - 2 pcs.;
- fresh parsley - a large bunch;
- juicy carrots - 1 pc.;
- fresh dill - for serving;
- sifted flour - from 500 g (for dough);
- raw large eggs - 2 pcs. (for the test);
- cold drinking water - ½ cup (for dough);
- different spices - apply to taste;
- table salt - add to the dish to taste.
We prepare products
How to cook beshbarmak in a slow cooker? A chicken recipe is good to use if you want to make not just a tasty, but a quick dish. It is no secret to anyone that poultry meat is cooked several times faster than beef, veal, lamb or horse meat.
By the way, for the same reason, such a lunch is good to do in a slow cooker. But before that you need to process all the ingredients.
Soup chicken is thoroughly washed in cool water, removing all inedible elements. Vegetables such as white onions, potatoes and carrots are then peeled. They are cut into fairly large pieces and begin to process greens. They thoroughly wash and finely chop it.
Cooking dough
Beshbarmak in a slow cooker is made from the same test as in the previous recipe. To do this, lightly beaten chicken eggs are mixed with drinking water, and then wheat flour is added to them. Kneading a tough dough, leave it for half an hour aside (cover with a bowl or place in a bag). After that, the base is rolled into a thin layer, cut into diamonds and dried.
Cooking process
How to cook a beshbarmak in a slow cooker? Chicken recipe requires a small amount of ingredients. But, despite this, this dish is very nutritious and satisfying.
After processing the components, put a small carcass of the bird into the multicooker bowl, salt it, fill it with water and cook in soup mode for 65 minutes. Then the chicken is carefully removed, cooled and cut into large portions. In this case, it is recommended to remove the bones. Although some housewives prefer to leave them.
After removing the meat, onions are placed onions, potatoes and carrots. Having seasoned vegetables with pepper and other spices, they are cooked in the same program for half an hour. Then they add chopped parsley, diamond-shaped noodles and pieces of chicken. Having mixed all the components, the lid of the kitchen appliance is closed again. In this form, a Turkic dish is cooked for about 7-9 minutes. In this case, the noodles should significantly increase in size and fill almost the entire bowl of the multicooker. By the way, it should never be boiled down. Therefore, a special observation is required for the dish.
How to serve a delicious meat dish to the festive table?
Now you know that you can cook a dish such as beshbarmak, not only using beef, horse meat or lamb, but also with ordinary chicken soup.
After the dinner in the slow cooker is cooked, it is laid out in bowls (first noodles, and only then meat and broth) and flavored with a lot of dill. Also, fresh sour cream (if desired) is added to the beshbarmak. They serve such a dish to the table along with pita bread, rye cake or a slice of ordinary bread.