How to cook beshbarmak so that the noodles do not stick together. Beshbarmak is a dish of Kazakh cuisine. Cooking step by step

Real beshbarmak (thick meat noodle soup) is prepared from three types of meat: beef, lamb and horse meat. But since horse meat is not sold in our stores, you can skip it. But it is advisable to find lamb, because it gives a special flavor. It’s also good to put goose in beshbarmak. All meat should be quite fatty - it is this kind of nourishing meat that is the main food of Turkic nomads and shepherds. They eat it once a day and then do not feel hungry for a long time.

How to cook beshbarmak - cooking the broth

First of all, cook a thick and rich meat broth. For this, take meat with bones - they give a good fat.

Clean beef, lamb and goose meat and place in a saucepan. Take 2 kg of meat products in total. Fill the meat with water - 3 liters. Place the pan over low heat and let the water boil.
Skim the foam from the broth.
Place one large carrot and two onions into the broth. Pre-clean them, but do not chop them.
Cook the broth over very low heat for 2-2.5 hours until the meat is completely cooked.
An hour before the end of cooking, add salt to the broth, add a few black peppercorns and 2-3 cloves of garlic.
Before removing the finished broth from the stove, remove the fat from it into a bowl - you will need it later.
Remove the meat, carrots, onions and garlic from the slightly cooled broth. Strain the broth.

How to cook beshbarmak - meat preparation

Remove the boiled meat from the bones and cut it into medium-sized slices. You can leave it in its natural form, or you can simmer it a little:

Cut 2 onions into cubes and place in a deep saucepan.
Place slices of meat on the onion.
Season the meat with pepper, young garlic and cumin. Take spices to taste.
Pour a small amount of broth over the onion and meat so that it just covers the contents of the saucepan.
Simmer the meat on low heat for 15-20 minutes.

How to cook beshbarmak - making square homemade noodles

For beshbarmak, noodles in the form of squares or diamonds are used. You can either buy it in a store or make it at home. Homemade turns out much tastier and is very easy to prepare. You can make homemade noodles while the broth is cooking:

Mix 2 raw eggs until smooth and add a little salt.
Add half a glass of warm water to the eggs and stir.
Pour half a kilo of flour into a deep bowl. Make a depression in the middle.
Pour the eggs with salt and water into the well.
Knead a stiff dough. If there is not enough flour, add it.
Roll the dough into a ball and wrap it in film - let it lie quietly for 20-30 minutes.
Divide the dough into 4 parts and roll each part thinly, like dumplings.
Cut the dough into strips 1.5-2 cm wide. Cut these strips into squares or diamonds.

How to cook beshbarmak - cooking noodles

Cook the noodles just before serving:

Pour a third of the broth into a saucepan or simply boil 1 liter of water. If you use water, salt it.
Bring broth or water to a boil.
Dip homemade square noodles into the broth in small portions and cook until tender. This will take 1-2 minutes.
Remove the noodles with a slotted spoon and place on a wide dish with a lid.
Pour each new portion with the fat previously removed from the broth - it will prevent the noodles from sticking together.

How to cook beshbarmak - serving the dish

Traditionally, the dish is served and consumed like this:

Noodles are placed on a plate, and meat is placed on it.
Broth is poured into the bowl.
The meat and noodles are picked up by hand and put into the mouth.
The dish is washed down with broth.

If you or your loved ones are not ready to eat like real nomads, then put noodles, meat in each portioned plate and fill it all with broth. Eat as you would regular soup. Don’t forget to serve chopped herbs (onion, garlic, dill, parsley) with the beshbarmak. Place them in a separate deep bowl and place them on the table.

Beshbarmak is a dish for giving strength and warming. It must be served very hot. Before serving, keep the boiled noodles, prepared broth and stew in a hot oven.

Calories: Not specified
Cooking time: Not indicated

This dish is prepared in Central Asia for the holidays, when the whole family gathers around a large table and numerous friends and relatives come. Often on this occasion, the owner slaughters a specially fattened young lamb in advance, because real beshbarmak is impossible without lamb. But every housewife prepares this dish in her own way, deviating slightly from the technology and basic recipe: in some regions, several types of meat are boiled for the dish - both lamb and beef - or cooked. In others, a feature of beshbarmak is the preparation of special flatbreads from unleavened dough, and thirdly, noodles of different sizes are prepared from the dough, boiled in broth and served with boiled meat.
So, as you can see, this dish is very popular, not only among Turkic-speaking peoples, but also among us, while the recipe has been slightly changed due to the lack of necessary ingredients and spices that are inherent in Central Asian cuisine. For example, I tried a wonderful beshbarmak made from boiled goose, served with meat broth, seasoned with spices and herbs - it was so tasty that I learned to cook almost real beshbarmak according to a recipe I read from a book about Kazakh cuisine. And now, of course, not as often as my family would like, I still cook this dish in different variations. Today I propose to cook beshbarmak at home according to my recipe with photos.
The dish essentially consists of three main components - boiled flour products (noodles, diamonds, flatbreads), mixed with sautéed onions, boiled meat (lamb, beef, poultry), seasoned with spices and poached onions, as well as rich broth, which we serve separately in cups or bowls.

- for the broth:

- meat (beef, maybe with a bone), fresh – 600 g,
- onion – 1 pc. (optional),
- laurel leaf (dried) – 1-2 pcs.,
- black pepper (peas),
- kitchen or sea salt (medium grind).

- for the test:

- chicken egg (table egg) – 1 pc.,
- water (you can use broth) – 100 ml,
- whole wheat flour – 300 g (approximately),
- turnip onion – 1-2 pcs.,
- sea salt or rock salt - to taste,
- spices, herbs.

How to cook with photos step by step

Preparation:

First, wash the meat and fill it with cold water.

Cook at a low boil (be sure to skim off the foam, otherwise the broth will be cloudy) for about 3 hours until the meat is soft and tender and can easily separate from the bone. About 1 hour before readiness, add peeled vegetables, spices and salt to the pan to your taste.

Next, we make the noodle dough, for which we pour flour (pre-sifted) into a bowl, beat in an egg, then add salt and cold water (you can use broth).

Gently knead the fairly stiff dough, then put it in a bag or film and leave to rest for half an hour. During this time, the flour gives up all the gluten to the mass, and the dough becomes more elastic.

Then we pinch off a small piece of the dough (we keep the rest in a bag so it doesn’t dry out) and roll it out over the surface quite thinly.

We cut the dough into diamonds or rectangles, strips (as you like) and dry the products either on the table for 40-60 minutes (laying parchment down) or in the oven at low temperatures (no more than 60°C) with the door open for no more than 20 minutes.

Now remove the meat from the broth, remove it from the bones and cut it into small pieces.

Strain the broth itself from the spices and vegetables a couple of times through a sieve or cheesecloth until it becomes transparent.
Next we deal with the onions. We clean it, chop it into half rings, sauté half the portion until golden brown in a frying pan in oil or fat skimmed from the broth.

Then pour a little broth into the pan, add the remaining raw onion, sprinkle it with salt and spices and simmer for a couple of minutes until soft.

Now we take out the onion with a slotted spoon and transfer it to a separate container (we will need it later), and add more broth to the pan, salt and spices to taste.
Cook the dried diamonds or noodles in portions in the broth for about 7-8 minutes, then put the noodles in a colander, then onto a dish and mix with sautéed onions.

Place noodles with onions on a large plate,

Place the boiled meat on it and pour poached onions on top and sprinkle with pepper, spices and herbs.
Separately serve clear hot broth in cups. A very tasty dish - beshbarmak, prepared according to the recipe with photos at home.

Bon appetit!

Many people have heard about this dish - beshbarmak. It is known under different names in different countries, and it is difficult to find a Central Asian who has no idea how to cook it. Beshbarmak is considered a national dish among different nations, so there are many recipes for its preparation. However, most of our compatriots associate this dish with Kazakh cuisine, and therefore, wanting to make beshbarmak at home, they strive to cook it exactly the way they do it in Kazakhstan. In fact, beshbarmak in Kazakh style is also not prepared in exactly the same way. Thus, lamb is most often used as a basis, but recipes with both horse meat and beef are considered traditional. You can even find options for preparing beshbarmak from poultry meat, and this will not be a violation of tradition. However, no matter what meat you use as a basis, when preparing beshbarmak in Kazakh style, you should follow several important rules.

Cooking features

Beshbarmak is a dish made from boiled meat and noodles prepared in a special way. They are also distinguished by their special presentation. Moreover, both the method of preparation and the method of serving, while maintaining general principles, are adopted differently among different peoples. Let's dwell on the features of preparing and serving beshbarmak in Kazakh.

Beshbarmak in Kazakh, as already mentioned, is prepared from different types of meat. The only meat that cannot be found in Kazakh cuisine is pork. Beshbarmak prepared from it cannot be considered identical to Kazakh beshbarmak.
In Kazakh fairy tales you can find episodes when a rich Kazakh eats beshbarmak, while the poor man just swallows his saliva. It so happened that beshbarmak is considered a symbol of satiety and prosperity; it is still often prepared on holidays. For this reason, you need to cook beshbarmak with soul, using only the highest quality products and not replacing them with store-bought preparations.
Frozen meat is always inferior in its properties to fresh meat. For this reason, it is better to choose a product that has not been frozen for beshbarmak. If you do have to use frozen meat, remove it from the freezer in advance and let it thaw in the refrigerator. In this case, minimal damage will be caused to the structure of the meat. It is unacceptable to speed up the process by immersing meat in water or heating it in the microwave.
Don't forget that beshbarmak is not considered an everyday dish. It would be wrong to use old meat for it, which will remain tough even after prolonged cooking. Preference should be given to young lamb and veal. Young meat can be distinguished by the small size of meat fibers, the bright color of the meat, and white or almost white fat.
Currently, in stores you can find pasta intended for preparing beshbarmak. These noodles have an unusual shape - in the form of fairly large rectangles. However, if you want to make beshbarmak in Kazakh style, identical to the original one, it is better to prepare the noodle dough yourself, especially since there is nothing complicated about it. To do this, use ice water or chilled broth, eggs, flour, which are mixed thoroughly. The dough is rolled out into layers 2 mm thick, cut into diamonds with a side length of 5 cm. Then the noodles are boiled in water or broth. Kazakhs most often use broth for this.
The broth in which the noodles are boiled becomes cloudy and is not suitable for serving. Therefore, to cook noodles, only part of it is cast so that the rest is transparent. It is served separately, mixed with fresh herbs and poured into bowls.
When cooking meat, it is necessary to remove the resulting foam so that the broth is clear. In addition, at the final stage of cooking, the top layer is removed from the broth - the Kazakhs lubricate the finished noodles with this fat. Thanks to this, it does not stick together and turns out very tasty. Onions, carrots, laurel leaves, allspice, sometimes cumin or coriander, and less often cloves are added to the broth for flavor.
Onions for beshbarmak are prepared in a special way. It is lightly fried in oil or fat tail fat, then poured with a small amount of broth and simmered for 10 minutes. If you wish, you can stew grated carrots along with the onions - this will not be a violation of tradition.
Beshbarmak is served on a large platter. Noodles are laid out on it as the bottom layer, meat, cut or torn by hand into fairly large pieces, is placed on it, and the composition is completed with onions and herbs.

Kazakhs eat beshbarmak with their hands. The name of this dish translates as “five fingers” precisely because of this.

Beshbarmak recipe in Kazakh

meat on the bone – 1.5 kg;
onions – 0.3 kg;
bay leaf – 5 pcs.;
allspice peas – 7 pcs.;
cloves – 3 pcs.;
garlic (optional) – 2 cloves;
fresh herbs (dill, cilantro, parsley) – 100 g;
chicken egg – 3 pcs.;
wheat flour – 0.35 kg;
salt, ground black pepper - to taste;
vegetable oil – 40 ml.

Cooking method:

Wash the meat, cover with water. Bring to a boil, skim off the foam. Add spices. In addition to them, you can put whole carrots and onions, after peeling them.
Cook the meat for 2-3 hours until it is completely tender. Half an hour before it’s ready, remove the fat from the broth and put it in a bowl. Pour out a glass of broth and place it in a cool place.
Sift the flour. Beat the cooled broth roughly together with the eggs, adding a small amount of salt. Use about 2/3 cup for the dough, reserving the rest for cooking the onions. Pour the mixture of eggs and broth into the flour, add a spoonful of butter and knead the dough. Let the dough rest for half an hour in a cool place, wrapped in cling film. Divide it into 4 parts, roll out into thin layers and cut into large diamonds, and the diamonds into noodles. Lightly dust with flour and let dry slightly for half an hour.
Peel the onion, cut it into rings or halves of rings.
Heat the remaining oil in a frying pan, fry the onion in it until golden brown, pour a little broth into the pan and simmer the onion for 10 minutes.
Crush the garlic and mix with the fat removed from the broth.
Chop the greens with a knife.
Remove meat from broth. After separating it from the bone, cut it into pieces of about 3 cm. If you wish, you can tear the meat with your hands - this is even more in line with tradition.
Strain the broth, pour half of it and bring to a boil. Place noodles one plate at a time in boiling water and boil for 4-5 minutes. Remove and place on a platter.
Brush the noodles with fat mixed with garlic.
Place the meat on the noodles and the onion on it.
Pour the greens into the part of the broth that was not used for cooking the noodles. Pour it into bowls.

Serve beshbarmak on a large platter, placing it in the center of the table. Place a bowl of broth in front of each guest or family member. It is not necessary to serve spoons and forks - beshbarmak is eaten with your hands, washed down with broth.

Beshbarmak is a very tasty Asian dish of meat and boiled dough, flavored with onions and herbs, washed down with a strong, rich broth. It is prepared at home from horse meat, lamb and beef. How exactly you can prepare a delicious and satisfying classic beshbarmak recipe, you will find out if you read our recipes for its preparation with photos. Let's get started creating this delicious dish.

Beshbarmak, translated from Turkic languages, means “five fingers” - nomads ate this dish with their hands.

In many remote areas, the tradition of preparing beshbarmak for each guest is still preserved. It doesn’t matter what time the guest arrived, be it early in the morning or at night. They immediately begin to slaughter the lamb.

The freshest and best is selected for the dish. The meat is selected not from just one variety, but from at least three. Definitely lamb, beef, horse meat. It is considered especially chic to add homemade horse sausage, as well as liver and other pieces of meat to the dish. Noodles for beshbarmak are always freshly prepared to ensure they are fresh.

How to cook beshbarmak - recipes and varieties

Cooking the dish requires a lot of patience and care. If you miss something, slightly overcook the noodles or add random seasoning, the taste will lose its national flavor, and the presentation will lose its festive format. There are truly a great variety of cooking recipes, each unique in its own way, often passed down from generation to generation in families.

In Russia you can often find noodle soup called beshbarmak, as well as a dish prepared with carrots and chicken. Some chefs even serve their variations with fish. In fact, this is just an imitation and deviation from traditional recipes for real beshbarmak. After all, it has a special rich taste, characteristic only of the original oriental recipe. So, only by following the cooking and serving technology can you get a real classic beshbarmak.

Beshbarmak recipe classic

All countries and republics where nomadic tribes lived will probably challenge the right to the most correct recipe for a dish. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way for centuries.

The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel, but times are changing and today they also use chicken - there is nothing wrong with that. But lamb is still considered a classic.

Ingredients:

1 kg. horse meat
1 kg. homemade sausages
1 onion
0.5 kg. wheat flour
2 raw eggs;
a pinch of ground black pepper
sunflower oil
one glass of water

Preparation:

Wash the meat, remove all veins and films, place in a pan of suitable volume (for example, 5 or 6 liters) and fill with cold water. Add sausages. Turn on the heat and cook over low heat for about three hours until the meat is softened. Peel the onion and cut into rings, fry in oil.

For the dough, mix eggs, salt and sifted flour. Knead the dough with your hands. Place the dough in a plastic bag and leave it to rise for 20–30 minutes. Cut the dough into four parts and roll them out thinly with a rolling pin on a floured table. Then cut the thin dough into small diamond shapes and leave it on the table without covering it with anything. The dough will dry out a little. Cut the cooked meat and sausages into slices.

After cooking, divide the broth into two parts. Pour half of the broth into another pan. In one part of the broth, boil pieces of chopped dough and mix them with half the fried onion and place on a dish. Place the meat, chopped sausages and the second part of the onion into the pan with the second part of the broth. Add ground pepper and bring the broth to a boil, then remove from the stove.

Try not to overdo it with the broth: initially the dish was eaten with your hands, so it was more reminiscent of the second dish, and the broth only added additional juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink it at his own discretion.

Beshbarmak in Kazakh

Ingredients:

Leg of lamb (hind leg with tail, pre-salted) - 4.5 kg
Flour (for dough) - 600 g
Chicken egg (for dough) - 1 pc.
Water (cold for dough) - 200 ml
Salt (for dough - 1 tsp, for broth - to taste) - to taste
Broth (for tuzdyk) - 500 ml
Onions (for tuzdyk) - 450 g
Black pepper (for tuzdyk) - 1 tsp.

Preparation:

First, salt the lamb, let it stand overnight in a cool place, then cut the meat and remove the lymph nodes. Place the meat in a pan of cold water and bring to a boil.
After boiling, remove the foam, add salt to taste and cook for 1.5 hours over low heat.

While the meat is cooking, we will prepare the dough. Dissolve a teaspoon of salt in cold water, then add an egg to the flour, and gradually adding salted water, knead a tight dough. Divide the finished dough into 4-5 parts, put it in a bag, and let it rest for 30-40 minutes.
Sprinkle the dough with flour and roll out into a thin circle 1 mm thick. Place the finished circles on a clean sheet or towel. Place the cooked meat into a bowl and then cover with a lid.

To prepare tuzdyk: pour 500 ml into a saucepan. strained broth, bring to a boil, add the onion, cut into half rings, then cook until the onion is ready, then add black pepper, turn off the stove, and leave to simmer.

We strain the whole sorpa (broth) and bring it to a boil, then lower the dough, after the broth has boiled and the dough has risen like a cap, we take out the dough and put it on a large dish. We do this with all the dough. After laying out the dough, take the hot tuzdyk and pour a little tuzdyk on top of the dough, then put the beautifully sliced dough on top of the dough and pour the tuzdyk more generously again.

For sorpa, take 2 liters of strained broth, add suzbe or liquid kurt (can be replaced with thick kefir) and pour into kes (cups).

Chicken beshbarmak

To reduce the cost and speed of cooking meat, they began to make beshbarmak from chicken.

Ingredients:

Chicken – 1 pc.
Onion – 3 pcs.
Spices - to taste.
Salt - to taste.
Vegetable oil – 1 tbsp. l.
Water – 3/4 cup.
Flour – 2 cups.
Eggs – 2 pcs.

Cooking method:

Rinse the chicken and place it in a large saucepan. Fill it with water until it is completely hidden. For convenience, you can cut the chicken into pieces.
Bring the water to a boil, skim off the foam. Reduce heat and cook for about three more hours.
The recipe for beshbarmak dough is very simple. Pour water into a bowl, add vegetable oil, salt and eggs. Sift flour into the same bowl and knead the dough. Wrap it in cling film or put it in a plastic bag.
Peel and cut the onion into half rings. Fry in vegetable oil until cooked. When the chicken is cooked, remove it from the hot broth and separate the meat from the bones. Just let the meat cool a little first, then tear it with your hands.
Divide the dough into two or three parts and roll them out. Cut into diamonds.
Take some of the broth in which the chicken was cooked and boil the diamonds in it. Serve the remaining broth in a deep bowl.
Place the diamonds on a plate, then the onions and meat. Serve the dish hot.

Pork beshbarmak

Ingredients:

Pork – 1 kg.
Onion – 2 heads.
Carrots – 1 pc.
Flour – 600 g.
Eggs – 2 pcs.
Water – 1 glass.
Salt, pepper, bay, herbs.

Cooking method:

Rinse the pork, place the whole piece in a medium saucepan, add water, and cook for three hours. To get a clear broth, add salt at the end of cooking and constantly skim off the foam. About an hour before the end of cooking, add a whole onion, carrot, bay and pepper to the broth. Be sure to get ready-made vegetables, as they are required only to add flavor.

It's time to make the dough. Beat the eggs into the flour, pour in a little broth, add a pinch of salt. After kneading, wrap the mixture in cling film and leave for half an hour. Then carefully roll out, cut into strips, which are then cut into diamonds or squares.

Remove the pork from the broth, and carefully strain the liquid and return it to the stove. After boiling, lower the dough pieces, add pepper, and cook a little. Fry the onion cut into rings in oil until golden brown. Place the dough on a wide dish and pieces of pork in the center. Along with beshbarmak, serve the broth in a small bowl, season with spices and sprinkle with herbs.

Beshbarmak in Tatar

Ingredients:

1.5 kg lamb or horse meat,
2.5 liters of water,
4 onions,
1 bunch of parsley, dill, green onions,
10 black peppercorns,
2 bay leaves,
salt.

For the test:

2 cups of flour,
2 eggs,
0.5 glasses of water,
salt.

Cooking method:

Pour cold water over the lamb and cook. After boiling, remove the foam and cook for 30 minutes, add salt.
At this time, knead the dough, roll it into a layer 2 mm thick and cut into 5x5 cm diamonds.
Cut the boiled meat into pieces, put it in a container, add finely chopped onion, chopped herbs, bay leaf, pepper and pour boiling broth over it. Place the dough diamonds there, cover with a lid and place on the middle rack of the steamer for 40 minutes.
Remove the meat from the finished beshbarmak and place it in a deep dish along with the dough diamonds. Top with green onion feathers. Serve the broth separately in bowls.

Beshbarmak from horse meat

Ingredients:

Horse meat 1.5 kg.
Onions 2–3 pcs.
Flour 2.5–3 cups
Eggs 2 pcs.
Salt 1 tbsp. l. to taste for broth, 2 pinches for dough
Bay leaf 1–2 pcs.
Ground black pepper 1–2 pinches
Greens 50 gr.

Preparation:

Prepare the meat for cooking. Wash and cut into pieces. Place in a saucepan and fill with water until it is completely covered. Let's cook. When it boils, remove the foam, reduce the heat and cook for about 3 hours. About half an hour before readiness, add salt, pepper, one onion and bay leaf. During cooking, it is necessary to constantly remove fat from the surface of the broth.

Take about a glass of broth from the pan and cool. Dissolve a pinch of salt in it and mix with eggs. Add flour and knead stiff dough. Place the dough in the refrigerator to “ripen” for about 20–30 minutes.

Take the dough out of the refrigerator and roll it out into a thin layer. Approximately 2–3 mm thick. We cut it into diamonds, squares, triangles - as you like. Let it dry slightly.

Peel the onions and cut into rings or half rings. Pepper, salt and pour hot broth. Close the lid and let stand for about 10 minutes.

Place the chopped dough into the boiling broth and cook for 6-8 minutes. Place the cooked dough on a heated dish, then lay out the pieces of meat and place the onion on top. Before serving, sprinkle with herbs.

Beshbarmak at home

One of the most favorite recipes among housewives is beef beshbarmak. This is due to the fact that many people are used to working with this type of meat in the kitchen. To give the dish tenderness and juiciness, it is recommended to use young veal tenderloin. The cooking method is largely the same as the traditional one.

Ingredients:

beef – 1.5 kg
onions – 5 pcs.
carrots – 1 pc.
celery root – 1 pc.
noodles – 0.5 kg
pepper, salt
flour – 2.5 cups
eggs – 2–3 pcs.
water – 1 glass.

Preparation:

Pour water over the chopped meat, bring to a boil, add vegetables and cook for 3 hours. Make the dough in the traditional way, boil it. Coarsely chop the onion and marinate in broth. Serve the dish to the table.

Duck Bishbarmak

Kazakh duck dish is no worse than lamb or beef. It's very easy to prepare, but it turns out very appetizing.

Ingredients:

1 domestic duck carcass
allspice, bay leaf, salt
2 cloves garlic
500 g onion
100 ml vinegar
30 g sugar
2 glasses of water
any greens

Preparation:

We cut the duck into pieces, carefully wash it and fill it with water (about 5 liters). Cook, skimming off the foam. As soon as it boils, reduce the heat and leave to simmer for 1.5 hours. After the time has passed, add the onion, garlic, and seasonings. Add some salt and cook for the same amount of time. Peel the onion and cut into half rings. Pour boiling water over it and pour into a deep bowl. Make a marinade from 2 glasses of water, vinegar and sugar. Pour the resulting mixture over the onions and leave for about 15 minutes. Place on a strainer to drain the liquid.

Knead the dough, stretch it into a thin cake and cut into wide strips. Dry them slightly.

We take out the duck and separate it into fibers. Cook the strips in the remaining broth and use a slotted spoon to remove them onto a heated clay dish. Place duck and pickled onion on top.

We pass the broth through a strainer, add aromatic herbs to it and serve in bowls. They eat bishbarmak with their hands: they wrap duck with pickled onions in a slice of dough and dip it in yushka.

Beshbarmak cooked in a slow cooker

Cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technological progress. Moreover, it is fast and convenient.

Ingredients:

Lamb (or beef) with bone – 1 kg
Bay leaf – 2 pcs.
Allspice – 3 pcs.
Onions – 2 pcs.
Ground pepper
Parsley
For the test:
Eggs – 2 pcs.
Water (or broth) – 200 ml
Salt – 1/2 tsp.
Flour – 600 g

Cooking method:

Pour sifted flour (400 g), eggs, salt into a bowl, pour in water. Knead the dough, adding flour if necessary. Roll out the dough thinly and cut into diamonds with a side of 10 cm. Place on parchment and let dry for 35 minutes.
Place meat in the multicooker bowl, add water, and set to SOUP mode for 60 minutes. When finished, strain the broth into a separate container, separate the meat from the bones and disassemble it into small fibers, set aside.
Cut the onion into half rings. Pour 2 ladles of broth into the multicooker bowl, add the onion and sprinkle with pepper. Set the SOUP mode for 2 minutes. Remove the onion with a slotted spoon and set aside. Leave the broth in the bowl.
Add 4-5 ladles of broth to the multicooker bowl and add salt to taste. Set the MULTICHEF mode to 110°C for 15 minutes. Boil the dried dough with the lid open until cooked.
Place the finished dough on a heated dish, place the meat on top and pour the onion and herb gravy over it all. Serve the remaining broth in separate bowls with the addition of finely chopped herbs.

Historical facts

In Kyrgyzstan, the standard of living in various regions of the country is measured using the “Beshbarmak Index”. Thus, in physical terms, local economists measure and compare wages in a particular region.

The most traditional and “correct” recipe is considered to be beshbarmak made from lamb meat. The horse meat recipe is also considered a classic. But not a single national restaurant in Central Asia will prepare or offer pork beshbarmak to guests for obvious reasons.

How to serve beshbarmak correctly

There are 2 serving techniques.

Classic - place prepared meat, vegetables and homemade noodles in separate dishes and place on the table. Give each guest a plate in which he will assemble his beshbarmak, adding the amount of filling he needs. Place bowls nearby with the broth in which the meat was cooked (not the dough!) According to tradition, the dish should be washed down with broth.
Portioned - take deep plates. Place 2-3 leaves of homemade noodles in each, place meat on top, and then vegetables. Pour enough broth into the dish to lightly cover the noodles. Serve sprinkled with cilantro or parsley.

Eating food also has its own rules. Everyone sits down at a large table. First, the guests are treated to the dish, choosing the best pieces for them. Then the dish is distributed to all family members according to seniority. Traditionally, beshbarmak is not eaten with cutlery; the meat is wrapped in flatbread and washed down with shurpa.

Beshbarmak is prepared in Kazakhstan, Bashkortostan, Tatarstan, and Kyrgyzstan. Every nation calls it its national dish. One thing is undeniable: beshbarmak is a very tasty and satisfying dish. In ancient times, he repeatedly saved entire tribes of nomads from starvation.

Beshbarmak is an ancient dish of the Turkic peoples. It is unlikely that anyone knows exactly how beshbarmak was prepared by distant ancestors, so it is enough to adhere to the general principles of preparation and take quality products. The dish is essentially very simple - boiled meat, uniquely chopped noodles and a very strong rich broth.

Kazakhs, for example, traditionally prepare beshbarmak from lamb, and on holidays it is mandatory to add horse meat to the dish. The recipe contains onions and herbs. In general, everything is quite simple, tasty and very satisfying.

Preparing such a dish is not difficult, you just need to have time, because the strong broth takes quite a long time to cook. I propose to prepare beshbarmak according to three recipes: lamb, chicken and beef.

Step-by-step recipe for Kazakh-style lamb beshbarmak

Kitchen tools: rolling pin, saucepan.

Ingredients

Cooking meat Cooking lamb beshbarmak

Preparing flatbreads

Cooking onions

Collecting beshbarmak

Bon appetit!

Lamb beshbarmak recipe video

The video shows how to cook beshbarmak from lamb according to the Kazakh recipe.

Step-by-step recipe for chicken beshbarmak with photos

Cooking time: 2 hours.
Number of servings: 6.
Kitchen tools: rolling pin, saucepan, frying pan.

Ingredients

Cooking chicken beshbarmak

Cooking broth

Beshbarmak dough recipe

Preparing flatbreads

Preparing the dressing

Collecting beshbarmak

When serving, put a bowl of broth for everyone.

Chicken beshbarmak recipe video

Everything described in the recipe can be seen in the video.

Step-by-step recipe for beef and lamb beshbarmak with photos

Cooking time: 4 hours.
Number of servings: 6.
Kitchen tools: rolling pin, saucepan, sieve, frying pan.

Ingredients

The meat should be on the bone.

Cooking beshbarmak from beef and lamb

Place 1.5 kg of beef and 1.5 kg of lamb in a saucepan and fill with water. Cook for at least 3 hours. Don't forget to remove the foam.
Add a quarter teaspoon of salt to 300 g of flour. Break an egg into the flour.
Gradually adding water, knead a very stiff dough. You will have to knead for at least 15 minutes. After the dough has rested, it will roll out well. Cover the finished dough and leave it for half an hour.
2 hours after starting to cook the broth, add a couple of onions, a dozen allspice peas, and 3 bay leaves. Salt the broth to taste.
Roll out several thin layers of dough.
We cut the layers into small rhombuses.
Remove the finished meat from the broth. Strain the broth through a sieve.
Cut the meat into small pieces.
Cut 4 onions into thick rings. We collect the fat from the broth, and strain the broth again through a napkin.
Using the fat that we collected from the broth, we will cook the onion by simmering it in a frying pan.
After draining some of the broth, cook the dough cakes in it. Place tortillas, onions and meat on a plate.

Pour the broth into portioned bowls and put parsley in it.

Video recipe for making beshbarmak from beef and lamb

The video shows an excellent recipe for making beshbarmak from beef and lamb. You can also get a lot of useful information about this ancient dish.

I emphasize that no matter what meat you use in beshbarmak, it must contain bones and a little fat - without them the broth will not turn out rich and tasty. Of course, ideally, horse meat should be present in the meat set, but this is probably problematic, and not everyone likes this type of meat. Therefore, you can get by with lamb, beef or chicken. If possible, gourmets recommend adding shuzhuk, the famous Kazakh sausage, when cooking the broth.

Another tip is that when the meat is cooked for a long time, it should not touch the hot bottom of the pan. To avoid this, place something at the bottom of the pan, such as a ceramic plate.

If you like recipes from national cuisines, I recommend preparing beef or pork azu; turkey azu has a very piquant taste. Also try beef or chicken beef stroganoff, or surprise your guests with an exquisite liver beef stroganoff recipe.

If you have never eaten beshbarmak, cook it in Kazakh style, and I assure you, you will be simply shocked that an essentially simple dish has such a rich taste and aroma. Share your impressions in the comments.