Beshbarmak - a tasty and rich dish of boiled meat and special noodles. It has a unique taste, and many would cook it if the noodles for beshbarmak were sold everywhere just like macaroni. However, you should not refuse to make beshbarmak at home because of the lack of special noodles: it is not difficult to make dough for beshbarmak with your own hands.
Cooking Features
The main components of dough for beshbarmak are flour, egg and water. However, there are recipes for dough without eggs, and Kazakhs often replace water with broth. Whatever recipe of the test you choose, you should consider a few points.
- Water or broth for dough usually needs cold. Therefore, you need to put them in the fridge in advance. According to some recipes, water, on the contrary, needs to be boiled. After studying the test recipe in advance, you will be able to prepare the water on time, heating or cooling it.
- Flour for dough must be sifted. Otherwise, the dough will not be tender.
- After mixing the dough, he should be allowed to “rest” for at least half an hour, then it will turn out to be more gentle and elastic.
- The dough on beshbarmak is made without salt or with a small amount, sugar is not added at all.
- Roll out the dough onto beshbarmak in layers about 2 mm thick and cut it into rectangles (most often in the form of a diamond). The optimal length of the face of each layer of noodles is 5 cm.
- After making the dough and cutting it into pieces of the right size, it is sprinkled with flour and allowed to dry. It is necessary that the noodles retain their shape.
Boil noodles in boiling water, dropping one layer at a time so that the dough does not stick together.
Dough for beshbarmak on water
Composition:
- chicken egg - 2 pcs .;
- wheat flour - 0, 45 kg;
- salt - a pinch;
- vegetable oil - 15 ml;
- water - 100 ml.
Method of preparation:
- Beat the eggs in a bowl, pour ice water into the bowl. Add a pinch of salt. Whisk with a whisk.
- Sift flour. Make a recess in it and pour the prepared mixture into it. Add the butter, knead the dough.
- Let the dough stand in a cool place, covering it with plastic wrap, then knead again.
- Divide the dough into 4 pieces, roll each into a layer. Cut into rectangles of the desired shape.
- Sprinkle with flour and leave for half an hour.
After this, the dough can be used to make beshbarmak.
Dough on beshbarmak on broth
Composition:
- wheat flour - 0, 4 kg;
- chicken egg - 1 pc .;
- meat broth - 0, 2 l;
- salt - a pinch.
Method of preparation:
- Cool the broth, before pouring it out of the pan, in which the meat is cooked on beshbarmak.
- In a glass, beat an egg with a pinch of salt.
- Mix beaten egg with cold broth.
- Sift flour, combine it with a mixture of eggs and broth.
- Knead the dough with your hands. When it becomes dense enough, wrap it in cling film and place it in the refrigerator for half an hour.
- After the specified time has passed, the dough can be taken out, rolled out and made into noodles. The layers should have a thickness of no more than 2 mm. Noodles cut in the form of rhombuses. To do this, the rolled bed is cut into strips 5 cm wide, then cut it diagonally.
- Boil the broth and boil the noodles in it for 5 minutes.
This recipe is used to prepare dough for beshbarmak Kazakhs. It is considered traditional.
Dough for beshbarmak without eggs
Composition:
- water - 0, 2 l;
- salt - a pinch;
- vegetable oil - 40 ml;
- wheat flour - 0, 45-0, 5 kg.
Method of preparation:
- Water boil.
- Sift flour.
- Pour the right amount of boiling water into a bowl, add salt and oil to it, stir well.
- When adding portions of flour, knead the dough. It should be tight, elastic, elastic.
- Put the dough in a plastic bag, let it sit for about 30 minutes to allow the dough to cool completely.
- Divide the dough into several pieces, roll them.
- Cut into rectangles approximately 4 by 5-6 cm and boil in boiling water for 5 minutes.
Such dough can be cooked if you have no eggs in the refrigerator. It is usually made for chebureks, but also suitable for beshbarmak.
Dough for beshbarmak on sour cream and milk
Composition:
- wheat flour - 0.5 kg;
- milk - 0, 25 l;
- chicken egg - 3 pcs .;
- sour cream - 20 ml;
- vegetable oil - 20 ml;
- salt - 5 g.
Method of preparation:
- Break eggs into a bowl, add salt, whisk together.
- Pour milk at room temperature to the eggs, whisk until a homogeneous mixture is obtained.
- Add a spoonful of sour cream and mix again, very carefully.
- Sift flour and make a well in it.
- Pour the milk-egg mixture into the recess. Knead the dough.
- Smear the dough with vegetable oil, cover with a kitchen towel and leave alone for an hour.
- Divide the dough into several pieces and roll them, dusted with flour.
- Cut the rolled dough into rectangles of approximately the same shape and size.
- Boil water or broth. One by one, lower the noodle pieces and boil until done.
If the dough for beshbarmak is made according to this recipe, the noodles will be very tender and tasty. However, this recipe is not suitable for those who are on a diet, since the noodles on it are sufficiently high in calories.
Even an inexperienced hostess can cook dough on beshbarmak with their own hands. Therefore, there are no obstacles to make this dish as often as you wish.
