Beshbarmak is a dish, popular in the kitchen of the Turkic peoples, whose diet is famous for its calorie content. At the heart of this simple dish lie the layers of noodles, the minimum of vegetables with greens and meat. The last ingredient is extremely important. Beshbarmak, as a rule, uses beef, lamb or horse meat (as well as horse sausage - kazy), as well as giblets. The variant with horse meat is the most traditional, it is on it that we will stop.
Beshbarmak recipe from horse meat
Ingredients:
For meat and broth:
- horse meat - 1,3 kg;
- celery - 1 stem;
- white and purple onions - 250-300 g;
- laurel, bell pepper.
For noodles:
- flour - 630 g;
- meat broth - 200 ml;
- eggs of chicken - 2 pcs.
Preparation
The base of beshbarmak is a rich meat broth , and therefore we take a piece of horse meat with a fat and put it in a deep saucepan. Fill the meat with three liters of water and put it on the fire. After boiling, the heat is subtracted, we put in laurel broth, a couple of peppercorns and a stalk of celery. The last addition is not authentic, but it tastes beneficial. Broth will be boiled for about 3 hours, during this time you can make noodles.
Mix the flour with a good pinch of salt and make a kind of well in the center. There, drive a couple of eggs and pour cold water or broth. We knead the elastic and smooth dough, put it in a sealed container or bag, and then put it in the refrigerator.
We take the boiled meat and cut it into large pieces. Fill a pair of log ladle saucers onion rings, and in the rest of the liquid, cook the noodle layers until they float to the surface. We take the noodles and put it on a dish, in the center we spread the horsemeat, cover it with a layer of onion, if desired, sprinkle with herbs. We serve hot broth in a separate bowl.
Traditional beshbarmak with horse meat is eaten by hands: meat, onions are put on the dough and sent to the mouth, washed down with broth.
Beshbarmak's recipe with horse meat and potatoes
Ingredients:
- horse - 1.2 kg;
- potatoes - 5 tubers;
- onion white - 340 g;
- greenery;
- noodles for beshbermak.
Preparation
Before you cook beshbarmak from horse meat, you should salivate the meat itself. Coninu is divided into 3-4 pieces and rubbed with salt. We leave the meat in the refrigerator for two days, then again we salem, we dry it and hang it in the cold for a similar period of time. Over the past two days out of horsemeat will be excess moisture. Salted meat cut into large cubes and pour two liters of water.
Cook the usual meat broth, adding one onion to the liquid after boiling. We take the meat and onions, pour the mixture of fresh onion rings and greens on the broth of the broth, and in the remaining liquid we first boil the potato tubers, and then the noodle layers. We take the noodles and distribute it along the dish along with the slices of potatoes, in the center we put pieces of horse meat, onions with greens and serve to the table, accompanied by a bowl with broth.
How to cook beshbarmak from horse meat and beef?
Ingredients:
- beef - 1.6 kg;
- kazy - 1 kg;
- noodles for bezbermka;
- onion white - 500 g;
- laurel, bell pepper.
Preparation
A good piece of beef with fat and on the bones pour three liters of water and set to cook for 3 hours, not forgetting laurel and peas. Boiled meat is removed from the bone and cut into large cubes with a sharp knife. From the hot broth remove the top layer with fat and fill them with rings of fresh onions. In the rest of the broth, cook noodle plates for beshbarmak until they come up. We take the noodles, lay out the dish and cover with pieces of beef and slices of horse sausage. We finish the dish with onions in fat. In the bowl, pour the remaining broth, throw a slice of lemon into it, you can sprinkle chopped greens. We serve beshbarmak to the table as quickly as possible.