Recipe: Beshbarmak - do not rush, the steppe is big!

Why not cook beshbarmak today! There is such a cooking recipe - chicken beshbarmak with potatoes! And even eat fish! And some people think that this is generally soup. Traditions go, go ...

About traditions

Of course, this does not apply to Kazakhstan and the rest of Central Asia. In real beshbarmak there should be meat, dough and onions. Well, salt yet. Suppose, freshly ground pepper - in an already prepared broth, and then - to taste. And one more small detail: kurt (salty dried cottage cheese) is added there with pepper - just a little bit, for a special sourness and aroma. For an amateur, of course. You can sprinkle beshbarmak with herbs if desired. But that is all! More there is nothing to add! This is not an Irish stew recipe from Jerome K. Jerome. Immediately you need to make a reservation that our recipe for making beshbarmak is correct, which means it will require good types of meat and even special horse sausage - called kazy. And what’s even more interesting, earlier even in the poorest steppe families, meat from Beshbarmak was served in one piece, cut at guests and spread out “to ranks”. So that everyone can see what part of the carcass for the guests has been cooked, whether it is “honorable” pieces, and besides, a large piece will not cool down so quickly. These traditions are still alive in some regions.

Beshbarmak - cooking recipe

By tradition, there should have been horse meat. But - alas and ah. It will not be her. Our cooking recipe is beshbarmak on a lamb brisket (do not remove fat from the ribs!) Or a lamb shoulder (without a neck!). If you manage to get horse- dried sausage, cook it separately from our lamb, piercing the shell in several places. She has a pretty strong smell; not all guests will like it. Or use the method of draining the first broth: as soon as it boils, wait five minutes, and then boldly pour it out, rinse the meat (and sausage too) simply with water, wash the pan (or cauldron), pour clean water, return the products and cook again. Doctors advise all broths to be cooked this way, by the way. When the second boils, reduce the fire to almost zero, so as not to almost boil, cover and make the dough.

Dough

Ordinary, dumplings: one egg, half a glass of broth can be taken directly from the pan, or you can just take water. Flour - how much it will take. With half a kilogram you need to have it just in case. Roll it off as cool as possible, now wrap it in tape and leave to rest.

How much time will it take

Calculate the time: remember how much the lamb shoulder weighed when you bought it. About two to three kilograms, right? Now, if two - then two hours, you need to cook the broth, and if three - then, respectively, three. Place a bowl next to the broth where you will occasionally remove fat from above. There will be almost no foam, because the broth is already the second. As you can see, not the most time-consuming recipe for cooking lamb.

Bow

While the dough is resting, peel the heel of the onions and cut into rings. Or half rings - it doesn’t matter. Only finely not necessary. Fold this onion in a bowl of fat, and let the vegetable stew there. No frying! The onion should become soft and yellowish, not raw, but not cooked. Choose the temperature regime correctly!

Rolling out

So the dough rested. Roll it all at once if you can, but it’s better to divide it into two parts, it’s easier. A huge, very thin, almost transparent layer should turn out. Cut it into rhombs or squares.

There is such a way: screw on a rolling pin and cut along all the layers simultaneously directly on it. It turned out stripes. Now make squares out of them. It’s right that they are not small, then you will find out why. Some boil them in the broth and lose their transparency from the presence of flour. It’s better to pour the bouillon into a large pan, boil it cool and throw the juices one at a time so that they don’t stick together there. Stir. Cooked pasta? Well, that’s almost the same. Until ready. Take out with a slotted spoon, put on a heated dish. Above is a low onion. Cut a few pieces of meat thinly across the fibers onto it.

Give the rest of the piece on the board - remember? Sprinkle with herbs, so be it. And serve! Broth too. You will pour it right at the table in circles, if there are no special bowls. That's the whole cooking recipe. Beshbarmak is ready! Now for the fun part - set an example for guests! Take the cooked dough directly in all five fingers, hook them with a piece of meat you like, chew and drink it with broth.

Enjoy your meal!