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Cooking Time
1 h.
Serves
10
Difficulty
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About This Recipe
Beshbarmak in the Kazakh style is a dish that, at first glance, seems simple (consisting of meat, dough, and onions); however, the preparation process requires a considerable amount of time and effort from the cook. By the way, this treat is considered festive in its homeland, meaning it is reserved for a special occasion. Beshbarmak is usually cooked in a cauldron or a very large pot, and typically uses several types of meat (except pork). The broth is cooked slowly and meticulously to ensure a rich, full flavor. An important component of beshbarmak is wide noodles made from simple unleavened dough. Initially, it was made simply from flour and water, but nowadays, eggs are often added. Additionally, beshbarmak is unimaginable without a sauce (gravy) made from onions sautéed in fat. This sauce is the highlight that makes the dish's flavor unique and special.
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Cooking
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Ingredients List
Total ingredients: 14
Serves:
horsemeat - 1 kg
Lamb brisket on the bone - 1 kg
Water - 5 l
Onion - 1 pcs.
Bay leaf - 1 pcs.
Salt - to taste
Ground black pepper - to taste
Scallion - 50 g
Parsley - 50 g
Flour - 480 g
Dill - 50 g
Onion - 2 pcs.
Egg - 2 pcs.
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
2414г
🍚
Carbohydrates
412г
🥩
Protein
853г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all beshbarmak ingredients. Place the meat in a very large saucepan. Fill with water until it is completely covered. Place on high heat.
Step 2
Bring to a boil and skim off the foam with a slotted spoon. Cook over low heat for 3–3.5 hours. Skim the fat from the broth periodically and reserve. Half an hour before the end of cooking, add the onion and bay leaf. Salt and pepper to taste.
Step 3
Strain the broth for beshbarmak. Separate the meat from the bone and chop coarsely. Knead a stiff dough from flour, eggs and 125 ml of cooled broth. Let it rest under the film for 30 minutes.
Step 4
Roll out the dough into a layer 1 mm thick on a table dusted with flour and cut into squares with a side of 10 cm. Cut each diagonally in half. Boil in the previously prepared broth (5-7 minutes after surfacing).
Step 5
Prepare gravy for beshbarmak. Peel the onions and cut into rings. Chop green onions, parsley and dill. Combine the greens with onions, pour in the fat removed along with the broth and simmer over low heat for 10 minutes.
Step 6
Place the dough triangles on a warmed large plate and spread the meat on top. Pour in onion and herb gravy. Pour the remaining broth into separate bowls. Serve beshbarmak on the table.
Enjoy your meal!
Follow the instructions step by step