Beshbarmak dish is very popular among the peoples of Central Asia: Kazakhs, Turkmens, Uzbeks, Kirghiz and other nations. It can be put on one level with such famous dishes as pilaf and shurpa . Beshbarmak is usually cooked for holidays, in large portions, most often in open-fire kazanas. It is believed that it is easy to cook delicious beshbarmak, because no special skills are required, the products for this dish can be found anywhere, there are few of them, and they are inexpensive. And yet the preparation of beshbarmak requires a special mood, a certain inspiration and some time.
Ingredients
Some people think that beshbarmak is just lamb with noodles, but this is not true. The correct beshbarmak in Kazakh is a set of three dishes: separately on a large plate served boiled lamb with slices of boiled dough, next to the dish put a scythe with a strong broth and a lot of greens and separately serve a bowl of steamed onion, filled with broth. All this together is called beshbarmak, a national dish of the peoples of Asia.
How to cook beshbarmak?
Traditionally, they cook beshbarmak from mutton or horse meat. No other meat is used! Usually for this dish, choose lamb's shoulder blade or the back leg of a young lamb. Meat should not be old and, of course, fresh, not frozen. Preparation beshbarmaka begin with cooking meat.
Ingredients:
- lamb on the bone - 2 kg;
- water - 3 l;
- onion - 2 pcs .;
- carrots - 300 g;
- the root of parsnip is 100 g;
- parsley root - 100 g;
- black peppercorns - 10 pcs .;
- bay leaves - 4-5 pcs .;
- salt - to taste.
Preparation
Chop the blade into 8-10 pieces, cut the film. If there is a seal of sanitary control, cut it. Rinse the meat, put it in a saucepan, pour in water and start boiling. When foam starts to appear, gently remove it with a spoon or a noise. Peel the onions and roots. Carrots and parsnip root and parsley cut into large pieces obliquely. Do not cut the onion. Add all the vegetables and spices to the pan. Cover the pan with a lid and leave to cook at the slowest possible heat for about an hour. Readiness of mutton is easy to determine - try to separate several fibers of meat. When the meat is cooked, take it out and strain the broth. All that remains can be discarded.
Beshbarmaki noodles
The second component of the dish is a boiled dough, sometimes called noodles, although in shape the product is closer to the dumplings.
Ingredients:
- wheat flour in / with 2 glasses;
- salt - a pinch;
- egg chicken - 2 pcs.
Preparation
The flour needs to be sieved a couple of times to saturate with oxygen. Add salt and mix. Kill 2 chicken eggs (if eggs are small, take 3 pieces) and begin to knead. Do not pour water in any way - dough for beshbarmak must be very tight and dense. Allow him to rest for 10 minutes, then roll the cake as thinly as possible and cut the dough into rhombuses. The width of noodles for beshbarmak can be different: from one and a half centimeters to 6-7. Lower the diamonds from the dough into boiling slightly salted water and cook after floating for 2-3 minutes. Throw it in a colander.
How to cook onions for beshbarmak?
While the diamonds are being cooked from the dough, prepare the third component.
Ingredients:
- onion - 4-5 pieces;
- broth - 2-3 glasses.
Preparation
Peel the onion, rinse under running water and cut each bulb in half. Chop the halves fairly thinly with semicircles or feathers - to taste. Put the onions in a deep bowl. Gently slowly pour boiling broth, which was cooked mutton. Leave onions for 5 minutes - it should be steamed, give bitterness, but remain crisp and soaked with broth.
When everything is ready, you can serve beshbarmak. On a large dish lay out the boiled dough, on it - pieces of lamb. Next, put a bowl with onions. In a large bowl - braid - pour the hot mutton broth, add finely chopped coriander or parsley.