Beshbarmak is a traditional meat dish of Central Asian cuisine. Today we will tell you how to make a delicious dough for beshbarmak. It is prepared very simply, but every mistress has her own little tricks.
Recipe for beshbarmak test on water
Ingredients:
- egg - 95 g;
- flour - 455 g;
- salt is fine - to taste;
- vegetable oil - 15 ml;
- water - 105 ml.
Preparation
Eggs beat into the piano, pouring gradually ice water. Next, throw a pinch of fine salt and mix thoroughly. In a large bowl we sift the flour and gently add the previously prepared mixture into it. Add a little vegetable oil and knead the dough with clean hands to a homogeneous consistency. It should be elastic, smooth and pleasant to the touch. After that, wrap it in a food film and put it away for half an hour in the cold, for "ripening".
Beshbarmak dough in Kazakh
Ingredients:
- flour - 405 g;
- egg - 55 g;
- meat broth - 195 ml;
- salt - pinch.
Preparation
The egg is broken into a faceted glass and whipped with salt. Then pour in a cold meat broth and mix everything thoroughly. Flour is sown in a bowl and carefully pour the previously prepared liquid. We knead a steep, smooth dough, and then cover it with a kitchen towel and leave "to rest" for a while. Then roll the dough into a thin layer and lightly dry it. After that, cut the same diamonds and boil in a meat broth.
Beshbarmak dough without eggs
Ingredients:
water 205 ml; salt - to taste; vegetable oil - 35 ml; flour.
Preparation
In a bowl pour boiling water, throw salt and pour in vegetable oil. Next, pour in small portions of flour and knead a dense, elastic dough. We put it in a clean bag and leave it on the table until it cools down completely. Then roll the dough into a rectangle, cut into squares and boil in the broth until ready.
The recipe for beshbarmak
Ingredients:
- flour - 255 g;
- milk - 115 ml;
- egg - 65 g;
- sour cream - 15 ml;
- salt;
- vegetable oil - 15 ml.
Preparation
Egg without a shell throw in a bowl, put sour cream, pour out the milk and mix. Then salt to taste and pour the resulting mixture into flour. We knead an elastic dough, grease it with vegetable oil and leave it for half an hour on the table, covering it with a towel. Then roll it out and lightly dry it. After, cut the same diamonds and boil in a meat broth.