The national dish of Kazakh cuisine, passed down from generation to generation. True beshbarmak is made from lamb or horse meat with a special processing of meat products, but over time it began to be made from more affordable products (beef, poultry). Before cooking beshbarmak, you need to be patient and in a good mood.

Little tricks for making juicier on beshbarmak

Basically, beshbarmak dough is made from flour, eggs or without them, and water, which is sometimes replaced with meat broth. Despite the fact that on the shelves of supermarkets you can find ready-made juices that make life easier for the housewife, to prepare a truly fragrant dish, you need to knead the dough by hand, taking into account several points tested over the years:

  • water or broth for kneading dough is usually used in ice form, so you should take care of this in advance and put the required amount in the refrigerator;
  • in order to make the finished dough more tender and plastic, wheat flour of the highest grade is taken, which must be sifted before kneading;
  • ready-made semi-finished products for juicier need to give rest at least half an hour. To do this, the dough is wrapped in cling film and cleaned in the refrigerator;
  • rolled dough sheets should not exceed a thickness of more than 2 mm. The optimal length of the juicier is considered - 5 cm;
  • so that the noodles retain their shape after cooking, the sliced ​​juices are dusted with flour and left to dry for about 15 minutes;
  • noodles are placed in boiling broth or water one at a time so that they do not stick together.

Classic lamb beshbarmak

  1. Cooking starts welding the aromatic broth. For this, one and a half kilograms of lamb pulp is taken, the brisket is best. The meat is washed and blotted with a paper towel.
  2. The meat is poured into a cauldron, poured with five liters of cold water and put on high heat until it boils.
  3. As soon as the water boils, the fire is reduced to a minimum. The released foam is carefully removed from the surface. In order to get a transparent broth, during cooking, the meat is not covered with a lid, and also, you cannot wait for the foam to settle to the bottom.
  4. After one and a half hours of cooking, the whole onion, the bay leaf, the peeled and cut carrots, three or four peas of black pepper are put in the broth. The meat with spices continues to cook another one and a half hours.
  5. Salma (noodles for beshbarmak) is cooked at this time. Half a kilogram of wheat flour is sifted in a bowl. A small indentation is made. 2 eggs are broken into the sifted flour, salt is added on the tip of the knife and a glass of cold broth is poured into a thin stream. The elastic dough is kneaded, into which, if necessary, some more flour is added.
  6. The beshbarmak dough is divided into several parts, from which thin cakes are rolled out, corresponding to the diameter of the existing pan. Each cake is fried without adding oil. Finished cakes acquire a beige tint with brown fried spots.
  7. Fried cakes on all sides are cut into medium sized cubes.
  8. Boiled lamb until cooked is laid out in a separate bowl, the broth is filtered. Chilled meat is separated from the bones and cut into portions.
  9. Two medium-sized onions are peeled and cut into half rings, which are slightly salted and fried until transparent on the fat collected from the surface of the finished broth.
  10. A small amount of broth is poured into a separate saucepan and brought to a boil. In boiling liquid, in small batches, it is boiled for three minutes, previously fried and cut into a cube of salma.
  11. Ready-made juices are taken out of the broth using a slotted spoon and laid in layers on a large flat dish. Each layer is shifted passivated onions.
  12. On top of the noodles are laid out pieces of boiled meat, everything is poured with broth and sprinkled with chopped herbs. Sometimes, for juiciness, pickled onions are added to beshbarmak, and meat broth is served in separate bowls.

Traditional Kazakh recipe with horse meat sausage

The unique taste of a hearty beshbarmak is obtained from a combination of beef and kazy (horse meat sausage).

  1. A kilogram of beef pulp is cut into large pieces and placed in a cauldron.
  2. A kilogram of kazy is added to the meat, poured with water so that the liquid completely hides the products. On a high fire, everything is brought to a boil, the released foam is removed, and the meat is left for cooking for an hour.
  3. At the end of the specified time, the emerging fat is removed from the surface of the broth and removed to the side.
  4. 6 pieces of peppercorns, salt, 3 sheets of laurel, black ground pepper and peeled, uncut onion are added to the meat. Continue cooking for another 30-40 minutes.
  5. Half a kilogram of flour is sifted, a glass of cold water, an egg, a little salt are added to it. Steep plastic dough is kneaded, put into a plastic bag and laid in the refrigerator for half an hour.
  6. Chilled dough is divided into parts, each of which is rolled into a thin layer and cut into small juices.
  7. Boil the noodles until cooked in small portions in salted boiling water.
  8. A pair of onions, cut into rings, is stewed until transparent on the fat removed from the broth.
  9. Stuffed on the dish with layers of stewed onions. Pieces of meat and coarsely chopped sausage are laid out from above the cauldron.
  10. Beshbarmak from kazy sprinkles with chopped parsley and cilantro.
  11. The broth is filtered and bottled in bowls.

More materials:beshbarmak

Beef Recipe

Beef beshbarmak will turn out to be especially tasty if fresh meat of a young pinkish calf with small fibers is purchased for a dish.

  1. One and a half kilograms of beef is washed and laid in a cauldron. From above, the meat is poured with water so that it is at least 2 cm higher than the piece of beef. After boiling the liquid, it is necessary to remove the resulting foam and leave to cook for 2.5 hours.
    Foam from the broth is removed during the entire cooking process, while the fat should remain on the surface of the liquid. Later, finished noodles are greased with this fat.
  2. A couple of fresh eggs are beaten with half an teaspoon of salt, mixed with a glass of ice water.
  3. Half a kilogram of wheat flour is sifted.
  4. A steep dough is made from flour and a mixture of eggs with water, which is wrapped in a film and put away in the refrigerator for half an hour.
  5. Chilled noodle dough is rolled into a layer with a thickness of not more than 2 mm and cut into rectangles or rhombs.
  6. Finished noodles are dusted with flour and left to warm.
  7. An hour before the meat is ready, salt, bay leaves, spices, carrots and onions are put in the broth.
  8. The boiled meat is taken out to a dish, separated from the bones and cut into small pieces.
  9. The broth is filtered into a clean pan.
  10. A pair of large onions is cut into half rings, which are laid out in a pan, poured in half a glass of broth and stewed over low heat until softened.
  11. Part of the broth is brought to a boil, then noodles are boiled in it in small portions for 5 minutes.
  12. Noodles are laid out on a dish or portioned dishes and greased with fat floating on the surface of the broth, meat and onions are laid out on top. Everything is sprinkled with chopped parsley.

Step-by-step recipe for beshbarmak with pork

  1. 800 gram piece of pork pulp is washed and wiped.
  2. In a pot with a thick bottom, bring to a boil 3-4 liters of water.
  3. The meat is laid out in boiling water and cooked until cooked. Periodically, it is necessary to remove foam from the surface of the liquid.
  4. 10 minutes before the end of cooking, spices, salt, bay leaf and peeled onion are placed in the broth.
  5. Boiled pork is laid out on a dish. The broth is filtered and bottled in two containers.
  6. In one part of the broth, Beshbarmak curly pasta is boiled.
  7. A pair of peeled onions is cut into half rings, and fried until transparent on the fat collected from the broth surface.
  8. Beshbarmak with pork served on a large flat dish. Macaroni is laid out at the bottom, portioned pieces of boiled meat are laid on top, which is decorated with fried onion half rings and chopped greens. Transparent broth is poured into bowls.

Beshbarmak with Chicken

Beshbarmak from chicken is not only an economical, but also a diet dish with minimal time and effort.

  1. The chicken carcass is gutted, washed and blotted with a paper towel.
  2. The whole carcass or cut into large pieces is placed in a thick-walled pan.
  3. The meat is poured with cold water so that the liquid hides it completely. On high heat, everything is brought to a boil, the foam is carefully removed, the fire is reduced and the meat is left for 2.5 hours for cooking. You can cover the pan with a lid and periodically remove the resulting foam.
  4. After the fire is reduced, salt and spices, a whole peeled onion and peeled carrots cut into large pieces are added to the pan.
  5. ¾ cups of ice water mixed with a pair of fresh eggs and a pinch of salt.
  6. Two glasses of flour are sifted into the bowl, and the egg mixture is added there. The elastic dough is kneaded, which is wrapped in cling film and removed for 15-20 minutes in the refrigerator.
  7. At this time, a pair of onions is cleaned, cut into half rings and fried in a small amount of vegetable oil until softened.
  8. Chilled dough is divided into 2-3 parts, each of which is rolled into a thin layer and cut into diamonds.
  9. Ready meat is laid out on a plate, the broth is filtered.
  10. A small portion of the broth is poured into a saucepan, brought to a boil. Boil the noodles in small portions for 5-7 minutes.
  11. The cooled meat is separated from the bones and torn by hands into small pieces.
  12. Boiled noodles with fried onions are laid out in layers on a flat dish, pieces of chicken are laid on top and watered with a small amount of broth.
  13. Served chicken beshbarmak with broth poured into bowls.

Cooking Recipe

If you do not want to stand at the stove for several hours, with the help of a multicooker you can cook delicious beshbarmak with minimal effort and personal time.

  1. A kilogram of pulp of any meat is washed, dried and cut into portions.
  2. A pair of medium-sized bulbs are cut into half rings. Large carrots - in cubes or slices.
  3. Meat with vegetables is placed in the appliance bowl and filled with cold water so that the liquid completely hides the products.
  4. Salt and spices are added to taste.
  5. The device turns on the "Extinguishing" mode for one and a half hours.
  6. One and a half cups of wheat flour is sifted into a bowl, a fresh egg, half a cup of water, a pinch of salt are added there. Steep, elastic noodle dough is kneaded.
  7. The dough is rolled into a thin layer, which is cut into small diamonds or triangles. The noodles should be slightly weathered and dry.
  8. 15 minutes before the end of the quenching in the bowl of the multicooker, lay out the dried pieces of dough.

Bon Appetit!

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