Beshbarmak from mutton

Beshbarmak from mutton

Beshbarmak - a dish of meat and noodles, popular among the Turkic peoples. In Central Asia, every resident knows how to cook it, and does it masterfully. Despite the simplicity of preparation, this dish is considered festive. At least, it is difficult to imagine a festive feast without beshbarmak. Indeed, in this dish a lot of meat. Soaked with the aroma of spices, it becomes delicious. Delicate unleavened noodles emphasize its taste and aroma.

Almost any meat can be taken as a basis for cooking beshbarmak, but more often they still cook beshbarmak from mutton. There are many recipes of beshbarmak out of it, but the principles of cooking remain unchanged.

Cooking Features

Beshbarmak recipe is simple: meat, onions, noodles, spices, herbs. However, from this set of ingredients you can prepare a lot of different dishes that will not have anything in common with real beshbarmak. Therefore, before proceeding with the preparation of beshbarmak at home, it makes sense to study the peculiarities of technology, product selection and serving the dish itself.

  • Meat for beshbarmak is boiled for a long time. Fry it before it is not accepted. As a result of long boiling lamb becomes soft. However, it will remain juicy only if it has not been frozen before or defrosted properly. Proper thawing involves thawing meat without a sudden change in temperature. That is, first the meat should be thawed in the refrigerator, then stand for some time at room temperature, and only after that it can be boiled.
  • In Central Asia, they prefer to cook beshbarmak from young lamb meat. This is explained by the fact that such meat is more tender and less fat, it is tastier and more tender, it takes a little less time to cook it.
  • When boiling meat, it is very important to remove the foam that forms on the surface of the water. If this is not done, the broth will be less transparent and useful. Some remove the fat that forms on the surface, using it to lubricate the finished noodles. It is not necessary to do this, but it is desirable, as it has a positive effect on the taste of the finished dish.
  • The flavor and aroma of both meat and broth is much improved due to the set of spices. It is best to use bay leaves, allspice peas. Additionally, you can add whole onions and carrots, which are discarded after cooking.
  • Onions for beshbarmak are not boiled or boiled, but are cooked in a special way. Usually, it is first lightly fried in butter or fat-tailed fat, then a little broth is added, in which meat is cooked, and stewed.
  • Plain noodles for beshbarmak will not work. If desired, pasta for cooking beshbarmak can be found on the market, but they are not able to compete with homemade noodles. Making dough for beshbarmak is easier than finding suitable noodles of good quality. For it use flour, egg, water or broth. Knead the dough, roll it into thin layers and cut into large rhombuses, which are later boiled in water or broth.

Noodles with meat and broth are served separately. There is beshbarmak, following the old tradition, with hands, but today it is more often served with cutlery.

Traditional lamb beshbarmak


  • lamb - 1, 5 kg;
  • onions - 0, 2 kg;
  • water - 5 l (including 0, 2 l for the test);
  • chicken egg - 1 pc .;
  • wheat flour - 0, 45 kg;
  • salt, spices, herbs - to taste.

Method of preparation:

  • Wash the lamb. Without cutting, put a large cauldron in the pan. Fill with water and place on the stove.
  • Reduce heat after boiling water. The first half hour cook, removing the foam. After that add spices, salt and leave to cook for two and a half hours. An hour before readiness remove the top layer of broth with fat and place it in a clean bowl.
  • Place a glass of cold water for half an hour in the refrigerator, then add an egg and a pinch of salt to the water, beat with a mixer.
  • Sift flour and, adding it to the resulting mixture in parts, knead the dense elastic dough.
  • Divide the dough into several pieces and roll. As a result, you should get cakes about 2 mm thick, the diameter of which corresponds to the diameter of your pan.
  • Fry the cakes on both sides in a dry pan - for a couple of minutes on each side.
  • Remove the finished lamb from the broth, cool and rip into small-sized pieces of arbitrary shape or slice.
  • Strain the broth, pour out half of it.
  • Bring the poured broth to a boil and boil the tortillas in it for 2-3 minutes. Take out the lozenges and cut diamonds.
  • Cut the peeled onion in half rings. Put it in the pan, pour in the fat removed from the broth. Stew the onions for 10-15 minutes.
  • Put the meat on a large platter, sprinkle it with onions, cover it with chopped flat cakes.
  • Finely chop the greens. Sprinkle half of the dish, half pour into the remaining clear broth (the one in which you boil the cakes, transparent will not remain).

They serve a dish with beshbarmak, placing it in the center of the table. Before each person sitting at the table, put a bowl with broth. Eat beshbarmak hands, drinking from broth.

Beshbarmak of mutton ribs and offal


  • lamb ribs - 1 kg;
  • mutton heart - 0, 4 kg;
  • lamb kidneys - 0, 5 kg;
  • onions - 0, 2 kg;
  • greens - 100 g;
  • zira, coriander, salt. Pepper - to taste;
  • flour - 0, 35 kg;
  • chicken egg - 2 pcs .;
  • vegetable oil or fat tail - how much will go;
  • water - 125 ml.

Method of preparation:

  • Wash your heart. Cut in half, cut the vessels. The rest is cut into 12 pieces and put in a deep cauldron.
  • Wash the ribs and cut them into pieces so that each has a rib, put it to the heart.
  • Almost soak in cool water for two hours, rinse and cut into flat pieces.
  • Fill the heart and ribs with water, bring to a boil, remove the foam and boil for two hours.
  • Remove the ribs and the heart from the broth.
  • Heat the oil or fat in a pan. Fry in it edges with heart, having added to them kidneys, until the latter are ready. Add cumin, coriander, salt and pepper.
  • Knead dough from eggs, flour, salt and cold water. Roll it, cut it into rectangles and boil it in boiling water.
  • Chop the onion into rings, fry, add a little water and stew until soft.
  • Arrange the dough, put lamb chops and offal on it, cover with onions.
  • Chop the greens and sprinkle beshbarmak before serving.

This recipe for lamb beshbarmak belongs to Kyrgyz cuisine.

Beshbarmak lamb has a unique taste. It will surely please fans of Asian cuisine, but not only them.

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