The main advantage of beshbarmak is that you do not need complex technologies. We will need only a few ingredients: meat, broth, in which it was cooked, a few bulbs and noodles. We collect everything together - we get a beshbarmak, the recipe for cooking will be exactly the same, regardless of which meat of the animal or poultry you use. The main thing - all products must be fresh and of high quality.
Prepare the noodles
One of the main ingredients is noodles. Without it, we will not get any delicious Kazakh beshbarmak, we will cite the recipe for cooking noodles at home for those who can not buy it in a store or on the market.
Ingredients:
- the highest quality egg is large - 3 pcs .;
- iodized salt - 2 pinch;
- white flour from wheat of solid varieties of the highest grade - 2-2.5 cups.
Preparation
Traditionally, the dough for noodles is very cool, so you'll have to work hard. It's simple, but you need to knead it very well. So, we sift the flour, for example, in an enamel bowl, add salt and drive the eggs. How much flour you will need, you can not say - it depends on the type of grain and the amount of gluten in flour. The dough is kneaded until it becomes lagging behind. It should be very dense, elastic and smooth. To make the dough easier to roll, let it rest. Traditionally, noodles are rolled out as thinly as possible and cut with a minimum step. This recipe is different. The dough is rolled and cut into large diamonds. Leave them to dry on paper or a clean tablecloth.
Chicken beshbarmak
The fastest way to cook this is the option, although the combination is not the most traditional for Kazakh cuisine. However, it's easier to buy a good chicken than lamb or lamb, and many birds like it. We cook fast and delicious beshbarmak, a recipe for chicken dishes, for sure, everyone will like.
Ingredients:
- chicken or chicken thighs - about 1.2 kg;
- noodles cooked in advance - 4 deep plates;
- white salad bulbs of medium size - 4 pcs .;
- Spice for broth - to taste.
Preparation
Simply simple - cook broth. We divide the carcass and wash the parts, add them to the pan, add the onion, spices and cook, always taking off the foam all the time. The hen should boil at the lowest heat - then it will be a pure broth - about three quarters of an hour, although it may take an hour. When the meat easily falls behind the bones, we remove it. Half of the broth is drained, the rest continues to boil over a small fire. The bulbs that are left are shredded either in thin half-rings or with feathers and lowered into boiling broth for 2 minutes. We catch the onion and cook the noodles in this broth. In deep bowls or soup cups we put meat, noodles, onions.
There are a lot of options
Of course, you can change this dish in every possible way, for example, to make a beshbarmak from a duck, the recipe is exactly the same, only a duck is cooked much longer - about 2 hours. If you have free time, you can prepare and more rich, hearty beef beshbarmak, the recipe for cooking a dish of beef, too, differs only in the time of cooking meat.