How to cook beshbarmak at home - 4 step-by-step recipes

Each resident of the Central Asian region is well aware of how to cook beshbarmak at home. In these countries, treats are usually prepared for the holidays in large cauldrons at the stake.

Looking ahead, I note that for a real tasty beshbarmak special cooking skills are not needed. You will need simple products that are sold at any grocery store.

As a basis for the classic Kazakh beshbarmak, juicy mutton or horse meat is traditionally used. However, culinary specialists use beef, chicken and even pork for this purpose. With any meat, the result is simply gorgeous.

Classic lamb recipe

For a classic recipe you need lamb. You can use horsemeat, but it’s problematic to acquire it, and there is no particular need in the search for such meat.

I will share secrets, subtleties, tips and tricks, the knowledge of which will help to become a real professional in the preparation of this delicacy.

IngredientsServings: - + 25

lamb 1500 g
onion 200 g
water 5 l
egg 1 pc
flour 600 g
ice water 200 ml
salt, spices to taste

Calories and BJU per 100 gCalories: 54 kcalProtein: 2.9 gFats: 0.8 gCarbohydrates: 8.5 gSteps3 hours 15 min. Video//www.youtube.com/watch?v=N-dIFVk4GI8

Put a whole piece of lamb on the bone in a thick-walled pan and pour five liters of water. After boiling, put spices and chopped onions into the broth. I use coriander, laurel and a mixture of peppers. Be guided by your tastes.
Cook for at least three hours on low heat, constantly collecting foam. I do not recommend covering the dishes with a lid. This will adversely affect the quality and transparency of the finished broth.
Since the meat is cooked for a long time, we will start cooking noodles. Mix one chicken egg with a pinch of salt and a glass of cold water, and then beat with a mixer. Gradually introduce flour into the egg mixture and knead the dough manually.
Divide the dough into several parts and make cakes of them, the diameter of which corresponds to the size of the pan. Fry each in a pan without oil. Willingness is evidenced by brown spots and a beige hue. After removing the cake from the pan, cut into medium-sized diamonds.
When the lamb is cooked, carefully remove from the pan, remove the seeds, cool and chop. In a separate bowl, bring to the boil part of the broth and lower the noodles. After about three minutes, she will cook.
Put meat on a large deep dish, and cook noodles on top. At the very end pour broth and garnish with herbs.

If your loved ones are fans of Kazakh cuisine or they just wanted to try something new, you can satisfy their gastronomic needs. If you like European cuisine, pay attention to the meat in French.

Beef Cooking Method

Ingredients:

Veal (beef) - 600 g.
Onion - 3 heads.
Carrot - 1 pc.
Greens - 100 g.
Flour - 3 cups.
Egg - 1 pc.
Water - 1 cup.
Vegetable oil, spices and salt.

Cooking:

Pour two liters of water into the medium pan, put the washed beef and turn on the fire. After boiling, remove the foam, put the coarsely chopped onion and carrot. After adding a little salt, cook over low heat for three hours.
While preparing the veal, prepare the noodles. Drive an egg into a bowl, pour a glass of water, add a spoonful of oil and beat well. Salt the mixture and gradually add flour. Cover the resulting elastic dough with a towel and leave for half an hour.
Roll out the dough and cut into rhombuses. The width of one side of the test piece is within five centimeters. To facilitate the procedure, initially divide the mass into parts.
Remove the prepared veal from the broth and cut into slices. Send two onions, chopped in rings, into the beef broth and, after boiling a little, put on a plate.
Pour half the broth into a separate container, and cook the noodles in the remaining spicy liquid. It remains to move the noodles to a large dish, put the pieces of meat on top.

Ready beshbarmak is served on the table with onion rings and hot broth in a separate bowl, seasoned with herbs.

Video recipe from Oblomoff

The tricks and subtleties to which you have access will help to prepare the dish without any problems. Having free time, inspiration and recipes, you can please guests with Kazakh delights.

Pork Beshbarmak

In each country, Beshbarmak is cooked in its own way, and, guided by personal and national preferences, add spices, herbs, potatoes, fish or meat. The taste of the dish directly depends on the amount of time spent, since it is impossible to quickly cook beshbarmak.

The soup is based on meat, broth and noodles cooked in it. In some cases, cooks use pork. Even from it a fantastic result is obtained. To enjoy the true taste of a masterpiece, eating it is recommended by hand.

Ingredients:

Pork - 1 kg.
Onion - 2 heads.
Carrots - 1 pc.
Flour - 600 g.
Eggs - 2 pcs.
Water - 1 cup.
Salt, pepper, laurel, greens.

Cooking:

Rinse the pork and put a whole piece in a medium pan, add water and cook for three hours. To make a clear broth, salt at the end of cooking and constantly remove the foam.
Somewhere an hour before the end of cooking, send a whole onion, carrot, laurel and pepper to the broth. Ready-made vegetables must be taken out, as they are required only to add taste.
It's time to make the dough. Drive eggs into flour, add a little broth and add a pinch of salt. After kneading, wrap the mass in cling film and leave for half an hour. Then carefully roll and cut into strips, which are then cut into rhombuses or squares.
Remove pork from the broth, and carefully filter the liquid, return it to the stove again. After boiling, lower the dough pieces, add pepper and cook a little.
Fry the chopped onion in oil until golden brown. Put the dough on a wide dish, and pork slices in the center. Serve the broth with a beshbarmak in a small bowl, seasoning with spices and sprinkling with herbs.

How to cook chicken beshbarmak

As I already said, it is customary to cook beshbarmak from horse meat, lamb or beef. But, it’s much easier to get fresh chicken.

I will present a simple recipe, thanks to which it will be possible to independently recreate a satisfying, fragrant and incredibly tasty masterpiece, which must be served on a large dish or in portioned plates. The broth is traditionally served to the table in a separate container, although it is often poured directly into a plate with noodles and meat.

If you didn’t have to cook Kazakh beshbarmak before, I advise you to strictly adhere to the recipe. With a little experience, you can make changes to the technology, add vegetables and seasonings to taste.

Ingredients:

Chicken - 1 kg.
Onion - 3 heads.
Flour - 2 cups.
Egg - 3 pcs.
Bouillon - 0.75 cups.
Vegetable oil - 2 tbsp. spoons.
Salt, herbs, spices.

Cooking:

Wash the chicken carcass thoroughly, cut into pieces, put in a pan. Pour the meat with water. After boiling, remove the foam, reduce heat, cook for about two hours. At the end, salt the chicken stock and season with your favorite spices.
While the chicken is cooking, knead the dough. Add a little salt to a suitable container, beat in eggs, pour in vegetable oil along with chilled broth and mix everything. After pouring flour, knead the dough, which is then wrapped in a film and sent to the refrigerator for half an hour.
Get the mass and divide into several parts. Each roll into a thin layer, cut into rhombuses, let it lie down a little on the board to dry.
Cut the onions in half rings and fry in oil almost until done. Pour five tablespoons of the broth into the pan and cover it with a lid, then dip the onion for several minutes.
Remove and cool boiled chicken. Remove the seeds and put the flesh on the dish. Pour half the broth into another pan, boil and use for cooking noodles.
Put onion and noodles on top of the meat, pour onion gravy, sprinkle with chopped herbs.

If no chicken was found, replace it with duck meat or rabbit. The result will not change much.

Helpful information

Having gone deep into history, it is difficult to understand where and when they came up with Beshbarmak. It is only known that meat and noodle soup is popular among people living in Central Asia, and not a single festive celebration took place without it.

INFORMATION! The ancient ancestors of the Tatars, Kyrgyz and Kazakhs were nomads who had no cutlery at their disposal, so they ate with their hands. The name of the dish in translation sounds like “five fingers”.

Previously, lamb, camel or horsemeat delicacy was prepared. The meat was traditionally cooked by men who slaughtered cattle, butchered carcasses and put them in large boilers. Women knead the noodles. Figured noodles are an important element of beshbarmak.

Today, beshbarmak is made from various types of meat according to a huge number of recipes. The classic version allows you to go on an exciting journey into the past, and new ingredients bring an unimaginable taste.