Kazakh beshbarmak is the most common and familiar variation of this classic Turkic dish. Usually, the food cooked according to this recipe is a layer of noodles in a broth, larded with fat and covered with pieces of mutton and onion rings. This is a very high-calorie dish, which is not desirable to use systematically, but if you want to nourish your family in the cold, it's better to not find a beshbarmak.
Bashbarmak recipe from mutton
Ingredients:
For broth:
- lamb - 1 kg;
- bay leaves - 2-3 pcs .;
- onion - 2-3 pcs .;
- vegetable oil - 1 tbsp. a spoon;
- black pepper peas - 4-5 peas;
- salt - to taste.
For noodles:
- flour - 500 g;
- broth - 2/3 items;
- salt - a pinch;
- egg - 1 pc.
Preparation
Before you cook beshbarmak from mutton, you need to cook a steep and fat mutton broth - tuzluk. For its preparation, the lamb is washed on a bone in a pan with black pepper and laurel leaves. Fill the meat with three liters of water and set to cook on a weak fire. After 3-3,5 hours in the pan, you can add vegetables - the usual set for the broth in the form of carrots and onions, but you can boil a clean and strong broth of meat. After 4 hours, we take lamb and disassemble it into pieces, separating the flesh from the bone. Broth filter through several layers of gauze to remove debris, pepper and bay leaves.
We sift the flour and mix it with salt. Add the egg, a little broth and knead the dough. Roll the dough on the dusted surface of the flour into a thin layer, which should then be cut into large diamonds or squares.
In the saucepan we heat the oil and fry on it the rings of onions, seasoning it with black pepper. Once the onion is golden, pour it 2 cups of broth and simmer until soft. Stewed onions are extracted and transferred to a plate, and in the remaining broth, cook diamonds of the dough until ready. We spread the ready dough on a large flat dish, distributing it to the edges. In the center we lay out lamb and cover it with onions, pour the dish with broth immediately or serve it in a pial separately.
If you want to cook beshbarmak from lamb in Kazakh in a multivark, then boil the meat for 4 hours using the "Varka" or "Soup" mode, and for roasting the onions, switch to "Quenching".
How to cook beshbarmak from mutton in Kyrgyz?
Ingredients:
For broth:
- lamb breast - 1.5 kg;
- horse meat - 300 g;
- water - 3 liters.
For the basis:
- onions - 2 pcs .;
- green parsley - 1 bunch;
- dough for noodles (see previous recipe);
- ayran - for submission.
Preparation
Washed lamb with brisket, along with horse meat, pour boiling water and set to cook under the lid for a small fire for 3 hours. Periodically open the lid and remove the floating fat on the surface - it will still come in handy.
While the meat is boiled, roll out the ready-made steep dough and cut it into lozenges or squares of large size. Fill noodles with broth, there
On a flat dish we spread the plates of boiled noodles, from above place meat stew with onion, and pour out the broth. We serve beshbermak from mutton, sprinkling it with chopped parsley and adding a glass of ayran, which is customary to wash down the food. Bon Appetit!