Beshbarmak

Beshbarmak is a recipe of Turkic-speaking peoples. This is a hot meat dish made from meat and noodles. More details about beshbarmak .

Beshbarmak or besbarmak is one of the main dishes of Kazakh cuisine and other state cuisines of Central Asia, prepared on festive occasions. Beshbarmak consists of boiled meat, noodles in the form of large rectangles and a strong broth.

A very tasty dish that will decorate any table! Now we are preparing chicken beshbarmak! There is an assumption that beshbarmak was the progenitor of almost all recognizable dishes - dumplings, manti. It can even be delicious and extremely delicious!

Beshbarmak means “5 fingers” in Turkic languages; it so happens that this dish is eaten with hands. Pieces of lamb stewed in broth, seasoned with spices and onions, are placed on a thin, tender dough. The taste of beshbarmak exceeds all expectations. With our recipe, you can prepare beshbarmak at home, and rest assured, the time spent on making it is worth it.

The beshbarmak recipe is one of the most recognizable in Central Asian cuisine. This dish is common for almost all wandering peoples, because the dish is filling, and making beshbarmak is not difficult. Here is a Kyrgyz recipe for beshbarmak.

This, naturally, is not an ordinary beshbarmak - we will prepare beshbarmak with pork and puff pastry. The similarity of the recipes lies in the combination of meat, dough and onions, as well as in the method of preparing the dish.

Beshbarmak is a common Kyrgyz lamb dish. There are analogues of beshbarmak in Bashkir, Kazakh and other cuisines. Making beshbarmak is indispensable on holidays or for receiving dear guests. The recipe for beshbarmak varies depending on the region of its production; here is one of its variants.

A tasty option for Sunday lunch for the whole family for you to take note of. Tested recipe. The dish is designed for 4 servings.

The Kazakh, Kyrgyz and Bashkir dish of boiled meat and noodles is called beshbarmak. The dough recipe for the beshbarmak dish is the most common - the dough is prepared as usual, like for dumplings. But instead of water they also use broth. In order for beshbarmak, the recipe of which can include both classic horse meat and lamb, to be tasty, the dough should be rolled out as thin as possible.

In almost all Central Asian countries they know how to cook beshbarmak . The production of beshbarmak, however, varies among different peoples. We will tell you how to cook beshbarmak from beef, how to cook beshbarmak from lamb, how to make beshbarmak from chicken, how to cook beshbarmak from pork. The recipe for making beshbarmak can use different types of meat. The most reliable and common beshbarmak is lamb beshbarmak. The recipe of some peoples even uses a lamb's head and serves it to the most respected person at the table. Beshbarmak made from horse meat can also be considered common; this is how, for example, beshbarmak is prepared in Kazakh style. Less commonly, beshbarmak is made from poultry: beshbarmak from chicken, beshbarmak from duck. Beshbarmak from pork also has the right to life, although it is not a common version of beshbarmak for obvious reasons.

First, the meat is boiled, the fat is constantly removed from the broth, in which the onions and spices are then simmered. Meat for beshbarmak is cut into pieces. See how this is done in the Beshbarmak recipe (photo). Beshbarmak dough for making noodles is prepared using flour, eggs and broth. Noodles for beshbarmak are cut coarsely and look like squares or triangles. The dough for beshbarmak is boiled in broth and later combined with meat. There are several options for how to cook chicken beshbarmak. In both options you will get a delicious beshbarmak. The first chicken recipe is when chicken meat, onions and carrots are wrapped in small boiled flatbreads, something like dumplings. The second option on how to cook chicken beshbarmak is the same as in ordinary beshbarmak: mix meat and pieces of dough, noodles.

Real beshbarmak is extremely fatty. It is cooked in fatty broth, which is cooked for at least two hours. But now they cook beshbarmak in a slow cooker. Sometimes it’s easier to see than to hear, so try to watch Beshbarmak (video recipe), Beshbarmak (recipe with photo) or Beshbarmak-step-by-step recipe with photo.

Beshbarmak without secrets

Do you understand what culinary secrets are hidden behind the unusual “savory” word “beshbarmak”?

Bish Barmak, the best Bashkir food, comes from the word “Bish” - 5, and “Barmak” - finger, and consists of finely chopped pieces of horse, cow or sheep meat, and Salma. Salma is made from tough dough of wheat, barley or spelled flour, which, divided into pieces the size of a copper five-kopeck piece, is boiled in the same cauldron with meat, just like our klutzki.”

What is beshbarmak and a little lyrics about samples

Beshbarmak is a hearty, solid food of peoples who often had to eat “for future use”: not always knowing when the next stop would be, when they would once again be able to light a fire and cook hot dishes, the nomads strove for nutritious food that satiated and nourished.

In fact, beshbarmak is boiled meat and noodles, but this is its completely, completely “flat” essence, narrowed to two words. In fact, this is a rich-tasting, extremely colorful, rich dish, the preparation of which requires time and mood. Yes, quite a lot of time, skills, desire and abilities.

Well, let’s take the culinary crown off our heads and honestly admit: it’s unlikely that you know how to cook real beshbarmak if you, say, are not Kazakh and have not absorbed this science, culture and tradition from a very early youth. You can learn anything, including how to cook a beautiful national dish with a mysterious name that rolls around on the tongue like multi-colored montpensier peas, but cook it in such a way that everyone around you salivates at the sight of your dinner, so that the glory goes all the way district, so that friends and acquaintances flock to your house like a river, having heard that you are preparing beshbarmak, is virtually unrealistic if you have not absorbed this science at an invisible, almost genetic level.

Non-standard serving of beshbarmak: meat and noodles in broth.

In general, this does not mean that you do not need to study. Need to! It is necessary and absolutely necessary, because how else can you grow above yourself, master something new and unusual, get closer to the traditions of other peoples and simply provide yourself with the opportunity to try something tasty at least from time to time, even on holidays? ? And it will be delicious! Let's be honest - yes, it is unlikely that it will turn out amazingly, mind-blowingly delicious, it is unlikely that you will feel like the most professional of all professional chefs and decide that you have finally reached culinary Olympus, but at the same time, using the instructions from “Magic Food” and striving to learn, you you can prepare beshbarmak so that the desire to repeat and grow above yourself does not disappear.

Do not think that such categoricalness is an absolute distrust of your culinary capabilities. Almost all of those who live, for example, in Kazakhstan and often prepare beshbarmak at home, agree: the truest, most correct, most delicious food comes out only from ethnic Kazakhs. You can cook according to their recipes, you can learn from them, buy food from the same place where they buy it, but it won’t be the same. In general, strive to get closer to the sample - we repeat, because this is important! - you just need it: there must be some kind of culinary enthusiasm, pride, in the end, which will fuel your enthusiasm and force you to learn how to cook the right beshbarmak. Savory, juicy and beautiful.

Who invented beshbarmak and why?

When the guest arrives, the owner prepares beshbarmak.
If there is no meat, the owner’s face turns purple.

Beshbarmak as a state dish is found in a large number of cuisines. It is prepared in Kyrgyzstan, Uzbekistan, Turkmenistan, Kazakhstan, Bashkiria, Tatarstan and almost all other countries and regions. At first, this was a comfortable and logical food for people who were forced to cook it rarely, but it was satisfying: for beshbarmak they slaughtered a lamb, cooked a lot of meat (you can’t take a refrigerator with you), and prepared a savory accompaniment for it from dough (like noodles). The food that came out was incredibly solid - nourishing, rich, nutritious, energy-intensive. Just what is needed for people who are forced to work outdoors, spend a huge part of their lives on the move, and are not concerned about counting calories and separating meals.

If beshbarmak is usually prepared for yourself (not in a restaurant and not as a frisky parody of an authentic dish), it is a whole ritual - to get fresh meat, cut it up correctly, cook it in a special way, adding everything that is required to the broth, and not putting nothing superfluous. Working with dough is actually a sacred act, and this is also part of the general magic. And later, after the beshbarmak is ready, another part of the performance begins - everyone sits around the “table”, and the elder begins to divide the beshbarmak between family members and dear guests. This is a whole ritual that, out of habit, may seem scary and disgusting to inexperienced people: the head of a ram is solemnly divided into parts, the parts are distributed to everyone present. The best for guests: usually eyes and ears. Next - according to seniority: the older the eater, the earlier he will receive his portion of beshbarmak. They eat only with their hands - the meat is wrapped in boiled flatbreads (shelpek, zhaima, saima), washed down with surpa - broth, which is served separately in bowls.

How to cook beshbarmak in modern conditions

He is a fist for you - you are a beshbarmak for him

Without delving into subtleties and details, let's decide that to make beshbarmak you need only three things: meat, onions and dough. If you have everything you need in your home, get started.

Beshbarmak

Noodles for beshbarmak with meat, vegetables and beans

Beshbarmak is a common dish of the Turkic peoples, which is customary to treat the most dear guests. The base of the recipe is noodles, meat and vegetables. This recipe is only a distant version of the traditional version. But it comes out tasty, satisfying and fast. The time has come.

Beshbarmak from goose

The goose carcass is not only baked in the oven. You can cook the most delicious beshbarmak from goose. Of course, the meat comes out soft and juicy, so cook it over low heat for 2-3 hours. When cooked this way, the finished broth becomes rich and has an extraordinary taste. .

Chicken beshbarmak

Beshbarmak under various names is found in various cuisines, but all recipes have one thing in common - a delicious rich broth, onion sauce, noodles (kespe) and stewed meat that disintegrates into fibers (rarely fish). And it's very, very tasty. Beshbarmak from kuri.

Beshbarmak with fish

Beshbarmak with fish is prepared only in certain regions of Kazakhstan. In modern cuisine, for beshbarmak they take fish of various breeds, both salmon and trout. But still, at the beginning, for this beshbarmak, fish specifically of sturgeon species, with which salmon, were provided.

Beshbarmak XXI century

As Kazachka wrote in the prologue of the recipe, this is a 21st century version of beshbarmak - modern perception, modern products and technological solutions in the preparation of this dish. For example, noodles slip out of our fingers, so we use forks! .

section: Kazakh cuisine

Beshbarmak in Kazakh

leg of lamb, water, noodles for beshbarmak (ready), onions, spices, salt, herbs (fresh),

Beshbarmak from beef

beef (shoulder), beef (shank), onion, carrots, celery (root), parsnip (root), wheat flour, egg, water (boiled), bay leaf,

Duck beshbarmak

duck, flour, egg, water or chilled broth (for dough), onion, bay leaf, dark pepper (ground), salt,

Beshbarmak in Bashkir

lamb, potatoes, onions, flour, eggs, water, butter, broth, salt.

section: Lamb recipes, Beshbarmak

Beshbarmak in Kyrgyz

lamb, onions, reddish or dark ground pepper, salt, flour, water, salt.

section: Lamb recipes, Beshbarmak

Beshbarmak with potatoes

meat (beef and lamb), potatoes, flour, eggs, onions, salt, dark pepper (ground), herbs

section: Kyrgyz cuisine, Beshbarmak

Chicken beshbarmak

chicken 1-1.5 kg, flour, egg, vegetable oil (in dough), broth or water, onion, vegetable oil (for frying), salt, spices, herbs (dill, parsley, green onions)

section: Chicken dishes, Kyrgyz cuisine, Beshbarmak

Pork beshbarmak with puff pastry

pork, puff pastry (yeast-free), onion, bay leaf, allspice (corns), cloves, salt, dark pepper (ground), onion and dill (greens, fresh), vegetable oil,

Dough for beshbarmak

wheat flour, egg, water, salt, flour (for adding),

Beshbarmak in a slow cooker

meat (lamb, beef or chicken) - 1.5 kg, potatoes, onions, flour, eggs, salt, dark pepper (ground), vegetable oil, water,

Chicken beshbarmak in a slow cooker

chicken (carcass), onion, noodles for beshbarmak, bay leaf, dill (for serving, fresh), spices, salt,

Vegetarian beshbarmak with soy balls

soy balls, onions, onions (reddish), water, flour (as much as the dough will take), herbs, spices, vinegar (for pickling onions), sugar,

Pork beshbarmak with celery

pork, celery (root), noodles, onion, salt, bay leaf, vegetable oil, dill, parsley (greens), dark pepper (ground), spices,

Beshbarmak from minced meat

noodles, minced meat, sour cream, onions, carrots, tomatoes, cheese, salt, spices, vegetable oil,

Beshbarmak from horse meat

horse meat, onion, flour, egg, salt (for broth), salt (for dough), bay leaf, dark pepper (ground), onion, dill, parsley (greens),

Beshbarmak with pickled onions

lamb, beef, noodles for beshbarmak, onion, seasoning (for lamb), salt, aromatic pepper, water, herbs (onion, dill, parsley, cilantro), vinegar (70%), vegetable oil (for frying onions),

Beshbarmak from kazy horse sausage

kazy horse sausage, onion (young), wheat flour, water, dark pepper (coarsely ground), cumin, cumin, salt, carrots,

Beshbarmak from chicken and pork

chicken, pork, noodles (barmless), onions, carrots, greens (parsley, dill, green onions), aromatic pepper, dark pepper, bay leaf, salt, garlic,

Beshbarmak on beef with bone

beef (on the bone), onion (large), salt, aromatic pepper, bay leaf, noodles for beshbarmak (ready)

Beef beshbarmak with spicy sauce

beef (brisket), onion, carrots, flour, egg, salt, herbs (dill, parsley, green onion), dark pepper (ground),

Beshbarmak with Tatar potatoes

veal brisket, potatoes, onions, carrots, greens (fresh), flour, water, eggs, spices, salt, vegetable oil,

Beshbarmak

In this topic, we have collected the best beshbarmak recipes with photos and step-by-step instructions for making. Choose!

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How to cook beshbarmak at home?

Ingredients

Flour – 1.5 cups

Chicken egg – 1 pc.

Salt – 2 pinches

For the broth (sorpa):

Beef – 1.5-2 kg

Onion – 1 head

Parsley stems - to taste

To submit:

Onions - for frying

Dill - in addition

Ingredients

Chicken breast – 1 piece;

Sochne / sochni, kepse, noodles, etc. – 600 gr;

Ingredients

Meat (lamb, beef) – 700 g

Onions – 3 pcs.

Bay leaf – 3-4 pcs.

Ingredients

Chicken (whole) – 1 pc.

Greens (trunks) - to taste

Dark pepper (peas) – 5 pcs.

Bay leaf – 1 pc.

For noodles (salma):

Chicken egg – 1 pc.

Wheat flour – 2 cups + dust

Onion dressing:

Onion – 1 head

Table vinegar (apple) – 1 tbsp.

Boiling water – 1/2 cup

Fresh dill - to taste

Ingredients

Leg of lamb – 1 kg

Noodles for beshbarmak – 500 g

Onions – 4 pcs.

Spices - to taste

Fresh greens – 1 bunch

Ingredients

Lamb – 500 g

Carrots, green stems (for broth) – 100 g

Noodles for beshbarmak – 200 g

Ingredients

Flour – 600 g + 100 g for dusting

Milk – 1 glass

Chicken egg – 1 pc.

Poultry fillet – 600 g

Onions – 3 heads

Garlic - optional

Mixed peppers - to taste

Olive oil - to taste

Greens - for serving

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