Beshbarmak is a traditional meat dish that came to us from Central Asia. In the literal translation, the word "beshbarmak" means "five fingers". Why? Yes, because he was always eaten only with his hands, grabbing all his fingers. To prepare this dish you need special noodles, which you can make yourself or buy ready in the store. Let's consider with you how to prepare a hearty and delicious beshbarmak in a multivark.
Beshbarmak from lamb in the multivariate
Ingredients:
- lamb - 2 kg;
- potatoes - 1 kg;
- bulb - 2 pcs.
For noodles:
- egg - 2 pieces;
- flour of the highest grade - 350 g;
- vegetable oil - 1 tbsp. a spoon;
- spice;
- water.
Preparation
First we'll make noodles with you. To do this, fill the bowl with flour, make a small groove in the center, throw the salt, break the eggs and pour in the vegetable oil. Then we knead the homogeneous dough with our hands, thin it out and cut it into squares of 4x4 centimeters.
After that, we leave them on the table to dry, and we turn to the preparation of meat. Lamb is washed, dried and minced in small pieces. Next, we put them in the multivark, pour completely with water and select the program "Steam cooking" and time 1 minute on the display. After the sound signal, open the lid of the device, carefully pour the first broth into a separate bowl, and wash the meat and put it in the multivark. Season it with spices, pour to the top water mark, turn on the "Quenching" mode and cook for 3 hours.
After about 2 hours we throw in the broth peeled and cut into halves of potato tubers and continue cooking. Bulbs are cleaned, coarsely shredded, put into a saucepan, pour the first broth and put on the stove. Bring to a boil and immediately turn off the fire. Ready meat and potatoes are carefully taken out on a plate, and we leave the broth. Again, turn on the "Cooking in the Park" mode, spread out our noodles in batches and cook it for 15 minutes. We put the prepared noodles on a plate, on top - potatoes and lamb, and then sprinkle with a sprinkled onion and finely chopped green onions. We serve beshbarmak on the table in a hot form and enjoy its excellent taste.
Beshbarmak from beef with mushrooms in a multivark
Ingredients:
- beef - 300 g;
- crushed dried mushrooms - 100 g;
- egg - 1 piece;
- water - 0.5;
- flour - 1 item;
- spice.
Preparation
Dried mushrooms soak for several hours. We cut beef in small pieces. Potatoes are cleaned, cut into cubes, and the onion is shredded by semirings. Then add the meat pieces to the bowl of the multivark, lay out the prepared vegetables on top, pour a little water, season with spices and cook on the "Quenching" regime for about 50 minutes.
And this time while we knead the dough for noodles: mix eggs in a bowl, a little water, pour in the flour. Roll the dough into a layer, cut into squares and boil in a saucepan in salted water. Next, put it on a dish, and on top put ready meat with mushrooms and potatoes.
Beshbarmak in the Chicken Multivariate
Ingredients:
- chicken - 1 piece;
- bulb - 4 pcs .;
- laurel leaf - 3 pieces;
- water;
- finished noodles - 400 g;
- spice.
Preparation
We wash the chicken, cut it into small portions and place it in a multivariate bowl. Add a few cleaned onions, salt to taste, pour boiling water, mix, close the lid and set the "Quenching" mode for 1 hour. After the sound signal, we take out the ready-made chicken, we throw out the ray, and put the meat on the tray. The remaining onions are cleaned, shredded in half rings and scalded in broth, selecting the program "Steaming for a couple." Ready noodles are boiled separately, we take out with a noisy and lay on meat, we pour onion rings.