How to cook beshbarmak at home recipe

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Beshbarmak - a dish of Kazakh cuisine

Beshbarmak is a national dish among Turkic-speaking peoples; it consists of boiled meat with strips of dough and rich broth. We will tell you how to cook beshbarmak in an ordinary modern kitchen in order to get something very similar to the original dish in this article, and to help we offer a video and a detailed description of the cooking process with photos.

Beshbarmak dough

Cooking beshbarmak at home is completely easy. Particular attention should be paid to kneading the dough. In its essence, it resembles noodles or pasta, and there should be no problems in production.

In order to prepare the correct dough you will need:

3 testicles;
150 ml cold water;
1 pinch of salt;
2 tablespoons unflavored oil;
flour.

Description of the manufacturing process:

Sow the flour in a heap and make a hole in the middle. Drive the eggs into it, add water, oil and add salt. Grabbing the flour little by little, knead into a thick, elastic mass.
We leave to rest a little, and again carefully knead, dusting the table with flour. Divide into several cones.
Using a rolling pin, stretch the layers to a width of 2 mm. We cut out diamonds from them, each side being at least 5 cm long.
Place them on a towel, dust them with flour and leave them to dry slightly. Boil the dough just before serving. From time to time, milk is used instead of water for kneading. True, in this case it will turn out to be quite high in calories.

Besbarmak Kazakh lamb

The traditional recipe for beshbarmak includes horse meat, lamb or beef (it is better to take it with bone). We would like to invite you to create homemade beshbarmak with lamb.

1 kg lamb;
200 g spread;
5 onion heads;
3 garlic cloves;
4 tomatoes;
salt, fragrant peas, dried cilantro, bay leaf, cumin.

Alternate cooking scheme:

First, let's cook the meat. We wash it and put it in a huge container. Fill with water and bring to a boil. Remove the resulting foam. We don’t let it boil too much. When the foam does not begin to appear, add washed but not peeled onions, garlic, spices and tomatoes cut into slices. Cook for a very long time over low heat (the meat should begin to separate from the bone). At the end, add as much salt as you like.
Remove the finished lamb from the water, cool and cut into thin strips. We filter the purchased rich broth and divide it into 2 halves. We will strain one of them, and in the other we will boil the pasta.
The juiciness of our food is enhanced by the onion drizzle. For it, cut the onion into half rings. Melt the spread in a bowl and add the onion. Pour a cup of the bubbling, ready-made broth over everything and leave to brew.
We make the dough for besbarmak according to the recipe described a little higher. Boil the pasta in the bubbling, unstrained broth for about a quarter of an hour. Place them on a spacious heated dish. Place thin slices of boiled meat on top and pour onion oil.
Lamb beshbarmak must be eaten correctly. Place boiled meat and onion in the middle of the pasta, connect the ends together (it looks like a dumpling) and soak in the broth. Cutlery is not used.

Beef Bishbarmak

Beshbarmak from beef is actually prepared in the same way as from lamb.

For 1 kilogram of beef take:

2 medium sized onions;
allspice – a few peas;
bay leaf – 4 leaves;
cloves – 3 pcs.;
freshly ground pepper – 1 teaspoon;
a bunch of green onions;
garlic – 3 cloves;
fresh dill, parsley;
salt.

Detailed description of the process:

Pour enough water into a deep roasting pan or casserole to completely cover the piece of meat. Place on the stove and wait until it boils. Reduce the temperature, remove the foam from the broth, add spices, onion and garlic. Cook for 3.5 hours, and at the end, be sure to add some salt.
Remove the meat and cut into thin slices. We filter the broth.
Let's prepare a fragrant sauce. To do this, ring the onion and place it in a saucepan. Pour in the bubbling broth and set to simmer at a low temperature for about 10 minutes. Then add chopped young herbs, ground dark pepper and finely chopped garlic.
Knead the dough with chilled milk, roll it into thin cakes, divide them into squares and boil. Place it on a plate, pour the chopped beef on top and pour the onion sauce over everything.
Strain the broth again, pour into cups or small deep plates, sprinkle with dill and parsley, and serve with the dish.

Bishbarmak with chicken

In the case when you prefer to cook beshbarmak with chicken, poultry is ideal. The broth will be the most rich and fragrant.

List of required components:

1 large domestic chicken;
300 g onions;
1 carrot;
4 garlic cloves;
a handful of greens;
100 ml sour cream;
bay leaf, aromatic pepper, salt.

Step-by-step cooking recipe:

Pour enough water into a deep bowl so that the bird is completely immersed in it (at least 4 liters). Bring to a boil, skimming off the foam. After boiling, put on low heat and cook for at least an hour.
Add onion, carrots, garlic clove, seasonings and salt. Cook the same amount more. We take out the meat and separate it from the bones.
Onion mode in half rings. Mix sour cream with a cup of broth, pour the onion with the consistency given to us, squeeze out the garlic. Bring to a boil and reduce the temperature. Let it brew in a warm place.
It is better to knead the dough with very cool milk. As usual, we form a thin layer out of it, which we cut into uniform pieces. Boil in chicken broth and place on a huge dish. Place chicken on top. Drizzle everything with sour cream sauce.
Strain the broth into bowls, sprinkle with herbs and serve to wash down the dish.

Bishbarmak from duck meat

Kazakh dish made from duck is no worse than from lamb or beef. It's absolutely simple to prepare and turns out very appetizing.

Required list of ingredients:

1 domestic duck carcass;
allspice, bay leaf, salt;
2 cloves of garlic;
500 g onions;
100 ml vinegar;
30 g sugar;
2 glasses of water;
It doesn’t matter what kind of greens you prefer.

Detailed description of cooking steps:

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 acquired consistency over the onion and leave for about 15 minutes. Place on a strainer to drain the liquid.
Knead the dough, stretch it into a thin crust 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 fragrant 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 from beef

Literally translated, “besh” in Kazakh means “5”, and “barmak” means “fingers”. The title “5 fingers” is connected with the individuality of consumption of this Kazakh state dish. It is customary to eat Beshbarmak with your hands, in other words, without eating utensils: first they take a sheet of noodles, wrap a little meat in it, and then wash it all down with a strong and fragrant broth.

Usually beshbarmak is usually prepared from horse meat, but the most affordable meat can also be used - beef, lamb or chicken. From time to time, they combine several types of different meats and use “kazy” horse sausage.

Now we will prepare a very tasty beef beshbarmak. A recipe with a photo will help you understand all the intricacies and details of making this multi-component dish, consisting of boiled meat, homemade noodles (in the form of diamonds) and broth. The dish will turn out to be low-fat, satisfying and tasty.

Ingredients

beef on the bone – 1.3-1.5 kg
water – approximately 3 liters
bay leaf – 1 pc.
dark pepper – 5-6 peas
allspice – 1-2 peas
salt - to taste
carrots – 1 pc.
onions – 1 pc. + 2-3 pcs. for filing
parsley – 3-4 sprigs
vegetable oil – 1 tbsp. l.

chicken eggs – 2 pcs.
cool water – 200 ml
salt – 0.5 tsp.
wheat flour – 500-600 g (how much dough will take)

Manufacturing

Prepare meat broth. Wash the beef (a cut with a bone, such as brisket, is suitable) and place in a suitable sized pan. Fill with water in such a way that it covers the meat completely and even with reserve - for beshbarmak a lot of broth is useful, in it the egg noodles are boiled, and some of it is poured into bowls and served separately to any eater. Place the pan over high heat and quickly bring to a boil. As soon as it boils, immediately turn the heat to low and skim off all the foam.

Cook for approximately 1.5-2 hours, covering the pan with a lid. The beef should become very soft and easily separate from the bones. From time to time, look under the lid and skim off the foam, then the broth will turn out clear, not cloudy. About 1 hour before the end of cooking, add one clean onion and carrot, a bay leaf, dark and aromatic pepper, and salt into the broth (by the way, whether or not to put vegetables in the broth for beshbarmak is up to you, you don’t have to add them, you can Limit yourself to just spices and salt, but this will make the broth even tastier).

While the beef is cooking, knead the noodle dough (“salma”). Pour 400 g of flour into a bowl, beat in a couple of eggs (you can crack them with a fork), add salt and pour in ice water. Knead into a fairly stiff dough, adding more flour if necessary. Knead the dough very well, cover with a towel and leave for half an hour so that it rests and becomes more manageable.

Divide the dough ball into 6 parts (cover the rest with a towel or wrap it in film to prevent it from airing). On a table generously sprinkled with flour, roll out one portion of the dough into a large and narrow layer - approximately 2 mm.

Cut into strips (it’s most convenient with a pizza cutter), and then into squares or diamonds.

Place the noodles on a loose board sprinkled with flour. Leave it to dry for 30-60 minutes.

By this time the beef should already be cooked. Remove it with a slotted spoon, cool slightly, separate the pulp from the bones, disassemble or cut into pieces.

Place the broth in the cold so that the fat on the surface hardens and you can skim it off. Discard the spices and strain the broth through a fine sieve.

Prepare the fry . Cut two or three large onions into half rings. Heat 0.5 tbsp in a saucepan. l. fat removed from the broth (you shouldn’t take more, because beef fat tends to quickly solidify in the cold and will give an unpleasant oiliness when you eat slightly cooled noodles), add 1 tbsp. l. vegetable oil and add about 1/4 of the onion, fry until lightly browned. Transfer the roast to a separate bowl and set aside - we will grease the noodles with it so that they do not stick together.

Blanch the onion. Pour 2 ladles of broth into the saucepan. Bring to a boil and add all the remaining onions. Simmer it for almost a minute so that it becomes softer and loses its sharpness, but in no case overcooks it. Season with salt and thickly with freshly ground black pepper. Using a slotted spoon, remove the blanched onion and set it aside - this onion will be used for serving and will be laid out on top of the meat when we assemble the finished dish.

Boil noodles in broth. Add 2-3 more ladles of broth to the saucepan with the liquid in which the onions were blanched, add water and add salt. Boil the dried noodles in boiling water - in small portions, about 5-7 minutes (shake off excess flour).

Remove the finished portion of noodles with a slotted spoon, strain out the excess liquid, then mix with the fried onions. In this way, the diamonds will not stick together while we boil another portion.

Pork beshbarmak

Any admirer of oriental cuisine has at least once tried beshbarmak - a breathtakingly tasty Kazakh dish of juicy meat and homemade noodles with broth. Not a single ceremonial feast or hospitable reception of guests is complete without it, and experienced chefs often serve this fragrant dish for Sunday dinner. And although in the classic recipe for making beshbarmak only beef, horse meat or lamb is used, now we will try to prepare the most affordable version of this hearty dish using pork.

Grocery set

Making beshbarmak from pork can be divided into several steps, each of which requires its own set of products. To create a rich broth, you need:

pork – 1 kg 300 g,
2 bay leaves,
a couple of peas of aromatic pepper,
salt to taste;
water.

When choosing pork, you should give preference to meat pieces on the bone - they produce the richest broth and, accordingly, juicy and satisfying beshbarmak. In general, if you only have pulp on hand, this is not a reason to give up making an oriental dish - you can flavor the pork with a few bones especially for soup, or add a couple of pieces of lard, which will give the dish the necessary fat content.

For the homemade noodle test and the next production of beshbarmak, it is worth stocking up on the following set of goods in advance:

2 chicken eggs,
glass of water (0.2 liters),
at least half a kilogram of flour (as much as the dough will take),
2 medium onions,
bunch of parsley,
salt,
ground dark or reddish pepper - to taste.

Step-by-step master class from connoisseurs of oriental cuisine

You should prepare pork beshbarmak in stages: this way you can save a lot of time without missing out on any of the smallest aspects of a rather complex recipe. Step by step, the recipe can be divided into boiling pork, making noodles and combining the ingredients into a single harmonious dish. So let's get started.

Making broth

In fact, any housewife who has at least once cooked a rich bone soup knows how to properly prepare a fragrant and not very fatty broth. However, there are several main features in making beshbarmak, since in the end the meat should turn out tender and simply separate from the bone, and the liquid itself should be completely transparent without the slightest hint of turbidity.

To achieve a suitable result, you should adhere to the following method:

Carefully wash the meat, then chop it into medium-sized pieces (about half the size of your palm) and wash well again under running water.
Place the semi-finished meat product in a saucepan of at least 6 liters, pour in 4 liters of cool water and put on fire.

Bring the future broth to a boil and immediately reduce the heat so that the liquid does not flood the stove. Be sure to skim off the resulting foam - otherwise the soup will turn out cloudy and unappetizing.

Fundamentally! The foam will have to be skimmed frequently throughout the cooking time. Try to create it very carefully, without “breaking” or stirring it. If such manipulation is difficult for you, do not despair - there are many methods to create a decoction that is completely transparent when it is ready. For example, you can beat a chicken egg into hot water, carefully stir it until it cooks, and then pass it through a gauze napkin a couple of times - the protein will bind all the foam particles that settle on the napkin, and the broth will turn out to be transparent golden and indescribably appetizing.

Cook the meat for approximately 3-4 hours, occasionally adding warm water to the desired size.
An hour and a half before it is fully cooked, add salt, bay leaves and aromatic peppercorns to taste to the pan.
After the pork for beshbarmak is ready, remove it from the water and put it on a separate plate, and strain the soup through several layers of gauze and leave to cool.
When the liquid becomes cool enough to place it in the refrigerator, place it there for at least half an hour. During this period of time, the fat will harden, forming a crust on the surface, and its excess will be easy to remove.

Homemade noodles for beshbarmak

If no matter what kind of housewife can handle the broth, only the most experienced cook will be able to correctly create soft, but not loose noodles at home. In general, nothing is impossible: having mastered the subtleties of this art, you can prepare it quickly and virtually without difficulty. To do this, you should do the following manipulations:

Carefully sift the flour through a sieve - this way you can separate all the lumps and give it the desired fluffiness.
Beat the previously scrambled eggs into the flour, add salt and water.

Advice! If the pork broth has already cooled down by this time, you can use it instead of water - this will give the noodles a special smell and juiciness.

Knead the stiff dough, adding flour directly to the desired mixture. The purchased semi-finished product should not stick to the table or hands.
Roll the beshbarmak dough into a ball, wrap it in cling film and place in a cool space for about half an hour.
After the dough has settled, carefully sprinkle the work surface of the table with sifted flour, pinch off a small piece from the ball (about half the size of an adult fist), and cover the rest again with film - this way it will not have time to weather.

Roll out the separated dough into a thin layer approximately 2-4 mm wide, cut into wide strips, and then divide them into diamonds of similar size.
Repeat the manipulation the required number of times until all the dough is divided into diamonds.
Place the finished diamond noodles on floured parchment paper and leave to dry slightly in a warm oven (about 50 degrees) with the door open. But at the same time, be careful that they do not become too dry or baked. Usually 5-7 minutes are enough for this.

Pork beshbarmak: final step

This step is perhaps the most important in making ordinary pork beshbarmak - it directly determines how tender, juicy and harmonious the dish will turn out to be.

A step-by-step description with photos will help you understand important aspects so that the time spent is not in vain:

Once the meat has cooled to a comfortable temperature, remove it from the bones and divide it into small pieces. It’s better to do this not with a knife, but with your hands - this way you can observe the subtleties of the state recipe.
Peel the onions and cut into thin rings or half rings (depending on the size of the heads).
If you managed to remove a sufficient amount of congealed fat remaining after boiling the pork, place it in a deep frying pan and heat over medium heat. If there was absolutely little fat, add butter (not vegetable!) Oil to it.
Fry the onion rings until translucent golden brown, lightly add salt and pour a glass of broth.
Add ground pepper and spices, then cover with a lid and simmer over low heat for 1-2 minutes.
Drain the liquid from the pan into a separate saucepan, and place the stewed onions on a plate. Add 2 more glasses of regular onion broth, bring to a boil and add homemade noodles for about 7-10 minutes (depending on the thickness of the diamonds).
After the designated time, remove the finished diamonds using a slotted spoon, place them in a colander and wash with cool running water to get rid of stickiness.
Mix the boiled noodles for beshbarmak with half the fried onion and place along the edge of the dish.
Place the pork in the center, place the rest of the onion rings on top, sprinkle with pepper and chopped parsley (to taste).

Pork beshbarmak is served as a common roast dish with individual portioned plates. Separately, any guest can be served in a bowl with hot broth, generously sprinkled with chopped herbs. The taste of this breathtakingly satisfying, but at the same time tender dish will slay anyone almost from the first spoon!

Beshbarmak

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More about beshbarmak

Beshbarmak is a common dish of the Turkic peoples, and in our country almost all housewives have already learned to cook it. Its recipe is quite simple, but in order to prepare a specific national dish, you need to adhere to the traditional beshbarmak recipe at home.

It’s quite simple to prepare, the main thing is to stock up on the necessary ingredients: noodles, beef, chicken or lamb. The noodles for beshbarmak are homemade. The dough for beshbarmak includes very ordinary ingredients. But almost everyone is already accustomed to cooking ordinary pasta for beshbarmak. If it is not entirely clear to you what beshbarmak is, figure out how to prepare beshbarmak at home. When you understand the principles of making a dish, then you will be able to correctly prepare beshbarmak from beef or any other meat without much effort. It is best to understand how to cook beshbarmak at home step by step with photos, especially for novice cooks.

Noodles for beshbarmak are often prepared from ordinary durum wheat flour, and this has a huge impact on the taste of the finished dish. How to cook beshbarmak at home is of interest to almost everyone who loves meat dishes. By the way, it is important that the meat is cut very finely, this is considered respect for the guests. This is exactly what the Kazakhs believe. The step-by-step production of beshbarmak takes a lot of time, if you count from the very beginning of cooking beef, lamb or pork.

If you don’t make the dough yourself and prepare chicken beshbarmak, you will need even less time, but then it will be difficult to call this beshbarmak recipe ordinary. How to create a traditional beshbarmak quickly? You can create the beshbarmak dough, the recipe for which is quite simple, in advance, cut the noodles or diamonds, and let them dry. Meat, especially if you are preparing lamb beshbarmak, can also be cooked in advance. You can find a recipe for beshbarmak with photos at home on this website in several versions.

Your task is to understand how beshbarmak is prepared and choose a very suitable manufacturing option for yourself. After all, we all know that most often it is necessary to test several different options before choosing one that is very suitable for yourself. How to create beshbarmak recipe, a traditional step-by-step recipe with beef - you will find the answer to this question on our website.