The recipe beshbarmak

Contents:

• The basic recipe
• Conclusion

In Central Asia and Kazakhstan to welcome guests decided to cut the sheep and cook a traditional dish of the nomads - beshbarmak or bishbarmak. You have not submitted either fork or spoon? So it should be, because this dish is eaten with the fingers. Its name consists of the words "Besh / bish" - "five" and "Barmak" - "finger", just pointing out the correct way to eat beshbarmak.

In the Turkic peoples is not a strict recipe, how to cook beshbarmak.

It can be done in different ways. Add to the recipe and smoked, and liver and tripe. Equally, only one - beshbarmak always represents the boiled meat and noodles.

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The basic recipe

Meat must take 250-300 grams per serving. Recipe family includes the following products:

• Mutton (beef) - 1-1, 5 kg;
• Onions - a recipe provides 2-3 medium onions, but it is never too much;
• Chicken egg - 1 pc;
• Flour - 3 cups;
• Salt, pepper, Lavrushka.

1. Recipe nomads dictates that broth beshbarmak should get saturated. The optimum ratio of meat and water 1: 2. That is our recipe of meat requires 2-3 liters of water. Cook for 2-2 hours is necessary, 5. Shortly before the end of cooking in the soup put a whole onion. Beshbarmak pokipit another 10-15 minutes, and then the recipe indicates that it is necessary to remove part of a ladle or spoon the broth with fat. It takes about glass. Cool completely needed.
2. Now you can do in the beshbarmak noodles. The recipe is as follows: in a teacup break an egg and pour the broth almost to the top was growing cold, salt the egg and gently mix with the liquid. Pour the flour into a bowl and make a well. Pour into a mixture of glass and knead the dough. Leave it on for half an hour.
3. Let's go back to the broth to beshbarmak. Meat remove and leave to cool slightly, and the liquid drain and divide into 2 parts. One of the top up water and place over high heat to boil. Salted.
4. The flesh on the bones beshbarmak separated and cut. The size of the pieces can be different, there is not a strict recipe. Someone chops beshbarmak cubes in Kazakhstan it is cut wide slices 1 cm thick. In Central Asia, everywhere beshbarmak prepared differently. Put the cutting in a warm place, to avoid cold.
5. The recipe is simple sauce. The remains of broth with fat that is removed in advance, pour into the pan and heat, chop the onion rings. Half put in a pan and bring to soft. The rest of the onion parboiled several times that he lost some flavor and sharpness. Sometimes the recipe for which it is marinated in vinegar.
6. For the preparation of Salma beshbarmak to roll out the dough very thinly. Cut into strips having a width of 3-5 cm, and then transversely, rhombuses. Kyrgyz recipe uses the usual noodles (Cesme), thin strips. Small portions Salma boil until tender (5-7 min.).

On the platter ready to spread the noodles, alternating it with layers of roasted onions. Classic recipe recommends boiled dough stack closer to the edges of the dish. When all Salma is ready, put the meat in the center, top with a scalded or pickled onions, pour into soup bowls, which are not cooked noodles and serve beshbarmak.

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Conclusion

It does not always have the opportunity to buy a good lamb. We change the recipe and prepare beshbarmak with chicken, goose or duck. To do with the meat will be as usual, cook until soft.

If only for cooking pork, you can lightly fry it in a pan and add the chopped onion rings and tomato paste. Fill with water and bring to readiness. Separately, cook the noodles. Beshbarmak ready.