Beshbarmak is a traditional oriental dish. That it often becomes the main component of the holiday table and proudly occupies a central place. True connoisseurs know that beshbarmak is not just a dough with meat. The dish is harmonious, rich, very satisfying and with a deep taste.
Here are the most popular step-by-step recipes for beshbarmak from various types of meat and poultry.
Beshbarmak - General Cooking Principles
Traditional beshbarmak consists of the following parts: dough pieces, meat, onions, broth and greens. The dough is kneaded fresh on water with eggs. But sometimes broth is used for it, such a step-by-step recipe of beshbarmak is below. Thin flat cakes are rolled out of it, they are cut, boiled in broth.
Meat is one of the main ingredients. It should be a lot, broth is needed saturated. For this, the meat is boiled for several hours. Choose good fatty pieces, you can with bones.
What meat is commonly used:
• lamb;
• beef;
• horsemeat;
• sometimes a bird (in modified recipes).
Another of the most important ingredients - onions. If you do not add it when boiling the broth, it is mandatory in the finished dish. Sometimes a piece of onion is fried, but raw rings are always added. Pre-immersed in boiling broth or scalded from the kettle. To slightly reduce bitterness and make it a little softer.
The traditional dish is served on large flat plates. As a basis, lay out the cooked pieces of dough, which we sometimes replace with paste, have pieces of meat and onions on top. Separately, each person is served in bowl with broth with spices and be sure to sprinkle it with greens, usually parsley.
Traditional beshbarmak: a step-by-step recipe with lamb
Classic step-by-step recipe for beshbarmak with lamb. This meat is the most popular in the east and is traditionally made from it. The result is not only very tasty and satisfying, but also unusually fragrant. Ingredients
• 1.5 kg of mutton;
• 200 g of water;
• 4 liters of water for broth;
• 7-8 peppercorns;
• flour;
• 2 eggs;
• salt and 2 laurels;
• 2 bunches of parsley;
• four onions;
• one carrot;
• ground black pepper.
Cooking
1. Wash the lamb, cut into large chunks, but you can lay the whole. Large films should be cut off immediately. Put in a saucepan, add cold water.
2. Bring the meat to a boil, remove the dark foam from the lamb broth, throw the pepper into the peas and reduce the heat. Cover the pan and cook the meat until soft, lamb should move away from the bones, it will take about 3-4 hours.
3. An hour before the end of cooking, add the peeled onion and one carrot to the broth, throw the laurel. If its flavor is not much like, then you can put one leaf or even half. Broth salve.
4. Fat will accumulate on the surface of the broth. It is carefully removed and poured into the pan.
5. Take out the cooked meat to cool. We do not pour out the broth anywhere, since this is one of the main components of beshbarmak.
6. While preparing the lamb, you need to knead the dough. Mix two eggs with salt, for this amount of dough enough half a teaspoon, add a prescription cup of water, pour the flour. Cooking steep, but elastic and uniform dough, as for homemade noodles, but with the addition of water.
7. Thoroughly knead the dough put into the bag, let it lie for at least half an hour, so that it is easier to roll out later.
8. Divide the dough into 2-3 parts, but you can roll out and the whole. We make very thin cakes of 1-2 millimeters. We cut with a sharp knife on the squares or rhombuses, as you like more or as it will. The shape does not matter, the main thing is the thickness.
9. We cut three cooking onions, which remained, we make thick rings. Half spread in a pan with fat, fry.
10. Pour the second part of the onion into a colander and dip it into the hot broth in which the meat was cooked, soak for a moment, remove it and let it dry. Then sprinkle with black pepper. 11. Pour 3-4 ladle broth into another saucepan, add water, bring to a boil, salt.
12. Dip the cooked pieces of dough into the water, boil, but not to full softness. This degree of readiness is called “al dente.”
13. Take out pieces of dough in a colander, let the main part of the broth drain, then transfer them to the pan with the fat and the fried onions. Stir.
14. We disassemble the meat into small pieces, discard the bones, leave the fat and fat.
15. Put the dough pieces on a flat dish, put the meat on top and sprinkle it all with onions, which were blanched before.
16. Additionally, serve lamb broth in bowls, sprinkle liberally with chopped parsley.
Beshbarmak: Step-by-step recipe with beef and dough on broth
Another traditional step-by-step recipe for beshbarmak, but this dish will be made from beef. The dough is mixed with the broth, it is important to cool it beforehand.
Ingredients
• 2 eggs;
• 150 ml of broth;
• 1.5-1.8 kg of beef;
• flour and salt;
• onions and carrots for broth;
• 2-3 bulbs for feeding;
• greenery;
• butter, if the meat is not fat.
Cooking
1. Pour the washed meat with cold water, boil for a couple of hours, pour a little broth for the dough, let it cool for a while. If there is fat, then collect it in the pan. If not, then add some oil or take some other fat.
2. Add the onion and one raw carrot to the pan, continue to cook the meat until it moves away from the bones. At the end add pepper to the broth. Salt it.
3. Knead the dough of two eggs and chilled beef broth, do not forget to salt it. We give a rest. In the east, it is sometimes covered with a wet napkin.
4. As soon as the beef is cooked, remove the meat to cool to cut and chop the bones.
5. Immediately pour the right amount of broth to serve in another pan. Add water to the remaining broth to boil the dough, additionally add salt.
6. Dough thinly roll out, cut into squares. Run in broth and boil a couple of minutes, do not overdo it. Merge into a colander. 7. In parallel, chop the onion.
8. Put the onion into the pan with the fat removed or with the added oil, fry slightly and add the dough. Stir.
9. Cut two more onions, pour in hot broth for a minute, drain the liquid and sprinkle with freshly ground pepper.
10. Beef cut or just disassemble hands into pieces.
11. Put the dough on it with meat and onions.
12. In bowls or just in deep plates, pour broth, add chopped greens to it.
13. We serve the dish to the table immediately after cooking, it is not subject to reheating.
Chicken beshbarmak: a step-by-step recipe with a bird
This is a non-classical step-by-step recipe for beshbarmak, but it is also very often prepared and loved. You can use not only chicken, but also a turkey. By the way, it turns out very tasty with a duck, fatty meat, the broth will be rich.
Ingredients
• 2 kg of chicken or other poultry;
• 3 large onions;
• 3.5 liters of water;
• spices, greens;
• 4-4.5 st. flour;
• 3/4 Art. water;
• a pair of eggs;
• carrots for broth and onion;
• spoon of butter.
Cooking
1. The chicken can not be cut into pieces, and lay the whole or divide the carcass in half. Carefully wash the bird, put it in the pan, pour 3.5 liters of water. Onions and carrots immediately throw, as the bird is preparing faster. If the chicken is from the factory, then the non will be cooked in 1-1.5 hours.
2. Optionally, in the broth add pepper peas, laurel. The resulting foam is removed and discarded. At the end of cooking, we collect fat from the surface, immediately pour it into the pan. Do not forget to salt the broth, it is desirable to do this for 15-20 minutes before the end of cooking.
3. The dough for this beshbarmak is kneaded with the addition of butter. Shake the eggs, salt, pour in water, then add the butter and flour, knead. Letting him lie down for about half an hour, having covered the bag, you can simply turn the bowl over.
4. Remove the chicken or other bird that is used from the pan. Pour 4 scoops of broth into another bowl, dilute them with water, salt.
5. We pick all the meat from the chicken. The skin in this embodiment can not be used, it is optional. Although, some people like skins. 6. We cut onions into large rings, lay them all at once in the removed chicken fat, we pass to transparency, we do not need to overdo and fry.
7. Roll out the dough, cut into pieces.
8. We bring to the boil the diluted broth, put the pellets in it, boil.
9. We take out the dough with a skimmer, shaking off the broth, or simply pour everything into a colander, let it drip off the droplets.
10. We shift the boiled dough to a large dish.
11. Top lay the chicken meat.
12. Now there is a stewed onion. Although, sometimes it is put on the dough so that the fat soaks the cakes, and only then spread the boiled meat or poultry.
13. We try to taste the broth, if necessary, then pepper and salt. Pour into portions, supplement with fresh herbs.
Beshbarmak - Tips and Tricks
• If beshbarmak is prepared only from lamb meat, then when cooking, you can add fresh tomatoes to the broth, sometimes put pieces of bell pepper.
• Beshbarmak can be served not only with dough or pasta of different types, but also with boiled rice. Including brown cereal. The dish will turn out interesting, tasty and satisfying too.
• If the dough is rolled thickly, then the dish will turn out to be tasteless. Therefore, it is very important to give him enough time to rest. You also do not need to digest the pieces of dough, otherwise they stick together, compacted, it will not be beshbarmak.
• No desire to knead the dough? In the store, you can buy ready-made leaves for beshbarmak or use pasta, but only good ones, of which Italian pasta is usually prepared.
