Chicken beshbarmak

Chicken beshbarmak

Making homemade chicken beshbarmak.

The unusual title hides an unusually tasty Central Asian dish, which consists of boiled meat, broth and homemade noodles. An ideal option for a hearty lunch.

So why still “beshbarmak”? Translated from the Turkic language, the word practically means “5 fingers”. Usually Kazakhs eat beshbarmak only with their hands. Hence the title.

What kind of meat to eat

Usually beshbarmak is prepared from lamb or horse meat. From time to time I use assorted dishes, which are also supplemented with veal and goose meat.

At the moment, beshbarmak is most often prepared from chicken. The dish turns out to be the least fatty, but still tasty and satisfying.

Useful tips

To ensure the dish comes out right the first time, follow some simple tips:

• To make the dough flexible and elastic, use only ice water.
• If you try and completely cut off all the fat, the dish will actually turn out to be dietary.
• If you put onions in the broth into the broth, the liquid will acquire a beautiful color.
• Don't be afraid to experiment. Together with onions, for example, you can stew tomatoes and bell peppers.

Ingredients

for test

for the broth

additionally

How to cook chicken beshbarmak

We wash the legs under running water, trim off excess fat, cut into pieces and place in a huge saucepan.

We also add peeled and chopped carrots, well-washed peeled onions, parsley, bay leaves, and dark peppercorns into the pan.

Pour cool water two fingers above the contents of the pan and place the dishes on the stove.

As soon as it boils, skim off the foam, add salt, reduce the heat to low, cover with a lid and cook the broth for at least 2 hours.

During this period of time, the meat will simply melt in your mouth, and the broth will become rich and extremely tasty.

About an hour before the broth is ready, start kneading the dough.

Pour ice water into a deep bowl, add eggs, vegetable oil, salt and mix everything well.

Next, we begin to evenly add the sifted flour, kneading the dough. Knead until the dough begins to stick to your hands. It comes out pretty cool.

Wrap the finished bun in cling film or a bag and place it in the refrigerator for 30 minutes.

After 30 minutes, take the dough out of the refrigerator and divide it into 4 parts.

We send three parts of the dough back to the refrigerator. Roll out one part into a narrow layer no more than 2 mm wide.

We cut the layer into rectangles, approximately 6 by 8 cm. Leave it on the table to dry for at least 15 minutes.

Peel the remaining two onions and cut them into thin half rings.

Place the chopped onion in a frying pan with vegetable oil. Sauté it under the lid over low heat.

The onion should not be very fried and soft.

Meanwhile, the broth was prepared. We take out the meat, carefully separate it from the bone and tear it into small pieces with our hands.

Be sure to strain the broth and divide it into two parts.

We put one part of the broth back on the stove and, in small portions, so as not to stick together, laying rectangles of dough, cook them until ready for about 5 minutes.

When all the components of beshbarmak are ready, you can serve it to the table. You can serve the dish in 2 ways.

Usually chicken, onions, broth and sochni (boiled dough) are served in separate bowls. Each of those present at the table, without the help of others, assembles his own beshbarmak, putting the desired amount of meat on the dough, and washes down all this deliciousness with broth.

2nd serving method – portioned. Place several leaves of boiled dough on the bottom of the deepest plates, then place the meat and onion on top. In this case, the broth is either added immediately to the plate so that it completely covers the juices, or it is still poured into a bowl to wash it down.

Beshbarmak with chicken

One of the variants of a common dish called beshbarmak. Typically, this dish is prepared from beef, lamb or horse meat. But this option also has a right to life :) Try it - it’s delicious!

Manufacturing Description:

Ingredients:

• Chicken – 1-1.5 Kilograms
• Onions – 3 pieces
• Flour - 2-2.5 cups
• Eggs - 2-3 pieces
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 1 tbsp. spoon (1-2 pinches of salt - for the dough, the rest for the broth)
• Spices - 1-2 pinches (your favorite chicken spices)
• Greens - 30 G (no matter what - dill, parsley, green onions)
• Water or broth - 3/4 cup (for making dough)

Number of servings: 6-8

How to cook “Beshbarmak with chicken”

Rate the recipe for Beshbarmak with chicken:

Please enter the characters from the pictures

Well, all our lives we’ve been adding boiled potatoes! It’s much tastier

Cook the chicken for 2-2.5 hours. Even beef cooks faster. At least check the texts before posting them.

In this dish, the chicken really cooks for such a long time (over low heat)!

garbage and not a dish. consider it the same pasta. there's just a lot more hassle.

You're wrong, it wasn't even close with pasta. And the dish is really tasty. Only onions are never fried, but steamed with hot broth. The onion should be crunchy, but not spicy.

5 secrets of making chicken beshbarmak

What is chicken beshbarmak? How to prepare this dish, how to serve it? Are there any special secrets that will help make it indescribably delicious? Let's understand all the intricacies of an ordinary dish under the intriguing name beshbarmak!

The birthplace of beshbarmak is Central Asia, where this dish is usually prepared on holidays. Translated into Russian, the unpronounceable word “beshbarmak” means “5 fingers,” which characterizes the individuality of its consumption. The Kazakhs ate it with their hands, serving it with meat broth (“tuzduk”) in deep bowls.

What is beshbarmak made from?

In traditional Asian cuisine, horse meat was the basis of the dish, and its delicacy varieties were used at the ceremonial table. Later, the list of meats was supplemented by lamb, camel meat and even beef.

Well, now the recipe for chicken beshbarmak is widespread everywhere, because even in Central Asia, poultry meat is cheaper than large livestock and especially stallions.

In addition to meat, the recipe includes vegetables and homemade noodles.

The manufacturing process is very simple, and the dish turns out delicious and unusual.

Having mastered this technology, you can often amuse your loved ones with a new taste of poultry, different from the most common chicken or turkey in the oven.

Step-by-step recipe for making beshbarmak

• 1 medium chicken
• 3 onions,
• spices, salt and pepper,
• 1 tbsp. spoon of vegetable oil,
• ¾ glass of water,
• 2 cups of flour,
• 2 testicles.

Manufacturing process

1. Wash the chicken, place it in a saucepan with a volume of at least 5 liters. Fill with water so that it completely hides the meat. If the chicken is large, it can be divided into several parts.

1. Place the pan on the stove. When the water boils, skim off the foam and reduce the heat to low. Add salt and spices to the pan, cover with a lid, and leave to cook for 2.5-3 hours.
2. About an hour before the chicken is ready, start preparing the dough. Pour water into a bowl, add vegetable oil, eggs and salt, stir. Add sifted flour evenly. Knead the dough until it becomes sticky. If this does not happen, add more flour little by little. Wrap the finished dough in cling film and place in the refrigerator.
3. Peel the onion and cut into half rings. Grease a frying pan with vegetable oil and fry the onion until tender (it should not crunch).
4. Remove the finished chicken from the broth, place on a dish, and let cool slightly. Separate the meat from the bones and tear it into pieces with your hands.
5. Take out the dough, divide into 3 parts, roll out to a width of no more than 3 mm. Cut the dough into diamonds.
6. Pour part of the broth in which the chicken was cooked into a glass container. In the remaining part, boil the resulting noodles from homemade dough for 5-7 minutes.
7. Serve chicken beshbarmak along with broth to wash down the dish.

Did you like the article? Subscribe to the channel to stay up to date with the most exciting materials

Beshbarmak from whole chicken with pickled onions

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

• 119 kcal
• 3 hours
• 15 minutes.
• 3 hours 15 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

What are we having for lunch now? Let's prepare a lighter version of the famous Turkic dish - “Beshbarmak”. A regular beshbarmak is a lot of boiled meat, a rich broth (sorpa) and warm, curly homemade noodles (salma).

Our beshbarmak is made from whole chicken. The dish is suitable for a huge home feast. It will turn out to be a fairly economical and necessary option. Chicken sorpa is practically dietary, and boiled chicken pulp is more tender than any other meat suitable for beshbarmak.

The ingredients for making beshbarmak from a whole chicken with pickled onions are indescribably simple.

First, cook the chicken sorpa (broth). Wash the bird with water, removing the entrails first. Place in a large saucepan. Add bay leaves, dark peppercorns, and fresh dill stems.

Cover the chicken with cool water. Place the pan on the stove. Bring the broth to a boil. Descale. Switch to slow fire. Cover the pan with a lid. Cook the chicken in the broth for at least 3 hours. During the cooking process, the broth must be salted. Just don't overdo it. The water will boil away, so not much salt is needed. It's better to add more salt later.

While our chicken is simmering in the pan, let's knead the dough and prepare homemade noodles (salma) for beshbarmak.

Sift the wheat flour into a bowl. Create a depression in the flour. Let's break a chicken egg. Add salt.

Let's start kneading unleavened dough for homemade noodles. Add ice water during the process. A glass of water must be kept in the freezer before use. Knead the dough, but pour in the water evenly. We need to roll a tight, uniform bun.

Thanks to the extremely cool water, the dough will have a fairly elastic base, pleasant and smooth to the touch.

Place the finished dough in a bag and put it in the refrigerator for 1.5 hours.

The cooled bun should be divided into four parts.

Roll each part into a narrow layer. We use flour during the rolling process.

Using a knife for cutting chebureks, we form homemade noodles. Noodles for beshbarmak can have a square or rectangular shape. It is important that the dough is thin and thin.

Let's pickle the onions. It will go in addition to boiled chicken and homemade noodles. Peel and cut into thin half rings.

Pour boiling water over it to remove the bitterness. Add table vinegar. If the onion continues to taste bitter, add a teaspoon of sugar.

Squeeze the onion and mix with fresh dill. The dill must be chopped in advance. Let the pickled onions cool.

Let's return to our broth. Our chicken was cooked perfectly. After cooking, remove it with a slotted spoon onto a dish. Cover with a bowl to keep warm.

The broth came out rich and extremely fragrant. Let's strain it.

Cook the noodles for beshbarmak in a bubbling broth. During cooking, carefully stir with a slotted spoon.

Place the noodles on a platter around the boiled chicken. Half a carcass is enough for my family. If there are more than 4 people in your family, then all the boiled chicken is placed on a huge dish.

Beshbarmak is sprinkled with pickled onions. Try it, the dish turned out to be nutritious, healthy and very, very tasty. Boiled chicken, combined with pickled onions and thin boiled dough figures - mmm, yummy.

It’s especially tasty if you wrap a piece of chicken with onions in noodles. Wash everything down with broth, which is served in bowls or tureens.