Correctly preparing the Kazakh dish "Beshbarmak"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Among the lovers of Asian cuisine, there are many connoisseurs of the Kazakh national dish Beshbarmak. But not everyone knows how to cook it correctly, adhering to the traditional recipe. In this article, you can get acquainted with the correct preparation of this tasty, satisfying and main Kazakh dish. It is this people who cook it very tasty, observing all the traditions of their ancestors.

Ingredients

Since beshbarmak is a Kazakh dish, for cooking you will need products typical of this nation, namely:

• horse meat - 500 grams (can be replaced with beef);
• lamb - 500 grams;
• onions - 3 large heads;
• wheat flour - 300 grams;
• chicken eggs - 2 pieces;
• bay leaf - 3 pieces;
• s alt and black pepper to taste.

The first step. Meat prep

First you need to properly prepare the meat. To do this, it is necessary to cut horse meat and lamb into large pieces, the size of which is approximately equal toshish kebab pieces. Rinse the meat with cool water and dry thoroughly. The Kazakh dish "Beshbarmak" is ideally prepared in a cast-iron cauldron. You need to pour water into the container and let it boil. Only in boiling water is the meat lowered into a cauldron and cooked over high heat. After boiling, remove the foam and reduce the heat to medium. It is necessary to stew the meat for three hours while it is cooking, you should prepare the rest of the ingredients.

Second step. Dough kneading

In a deep bowl you need to knead a stiff dough from eggs, s alt and flour. In the process of kneading, adjust the plasticity of the dough. It should not stick to your hands, but at the same time be quite dense. After thorough kneading, the dough should be divided into several parts (for convenience) and covered with a plastic bag. After half an hour, it will rest and become elastic and soft.

On a floured countertop, roll out part of the dough into a thin cake. The thickness should be about the same as for dumplings. Cut the finished layer into squares or rhombuses the size of a palm. We form the rest of the dough in the same way. Finished squares should be sprinkled with flour and laid out so that they can dry out a little. The main condition: the squares should not touch each other during drying. Photos of the Kazakh dish "Beshbarmak" are presented in the article. They should be looked at to get an idea of how it is prepared and looks.

Third step. Bouillon preparation

An hour before the meat is ready, you need to s alt the broth, add an onion, cut in half,a few peppercorns and a bay leaf. The rest of the onion must be cut into half rings, s alt, pepper and pour the broth (100 grams). For lovers of fatter and thicker, we suggest putting a piece of butter in the onion (before pouring the broth). It will give a pleasant creamy taste, tenderness to onions and broth.

Some recipes for the Kazakh dish "Beshbarmak" say that the onion needs to be fried. It's a matter of taste, but you don't need to do this in the original recipe.

The fourth step. Boiling noodles

The finished meat must be removed with a slotted spoon along with onions and put on a dish. In the remaining broth we will cook the dough. To do this, add heat and bring the liquid to a boil. Drop the pieces of dough into the boiling broth. And do not forget to stir the "noodles" in the cooking process. On average, the dough will be ready in 6 minutes. You need to take it out carefully so as not to disturb the shape of the noodles. After all the pieces are cooked, you need to arrange them on a large plate, leaving the middle for the meat.

The fifth step. Dish decoration

The remaining broth must be filtered and poured into bowls. It will come in handy for lovers of the dish while eating. In all recipes for the Kazakh dish, Beshbarmak is laid out so that it is convenient to eat it with your hands. To do this, noodles are laid out along the edges of the plate, and in the center - meat, poured with onions in the broth. You can do it differently: put noodles all over the dish, and meat and onions are already on it.

How to eat a Kazakh dish

Beshbarmak - translated fromKazakh as "five fingers". It is logical that you need to eat it with just five fingers. Take a piece of meat, put it on the noodles, roll it up, dip it in a bowl of broth and put it in your mouth. For comparison, some tried to eat beshbarmak with a fork, but came to the conclusion that it tastes much better with hands.

Cooking secrets

1. In order for the meat to be soft and juicy, you need to cut into larger pieces and cook longer in water without s alt. S alt should be added to the broth only after the meat is 80% cooked, that is, forty minutes before the end of cooking.
2. So that the finished noodles do not stick together after cooking, you need to grease the dish with butter before laying it out. The hot squares will melt the butter and lubricate the noodles.
3. Roll out layers of dough on a table sprinkled with flour, with strong pressure. This is necessary so that it stretches well and does not shrink after rolling.
4. A real Kazakh dish - "Beshbarmak", the recipe with a photo of which was described in the article. Cooking according to it, it will be possible to achieve maximum similarity with the original recipe.



5. In order for the meat to be tender and juicy, the Kazakhs have a little secret. It is very simple and obvious: a piece of horse meat should be sprinkled with s alt, pepper, grated and put in a saucepan. Cover the dish with a lid and leave for a day in a dark, cool place. The meat will marinate and absorb the s alt in the right amount and the aroma of pepper. To youall that remains is to cut it before preparing a Kazakh dish. Beshbarmak after such preparation turns out to be very juicy and fragrant.

Don't be afraid to experiment, try to cook this national dish with a unique aroma and taste by yourself.