How to cook beshbarmak: recipes and tips

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

Every experienced housewife should know how to cook beshbarmak. This is a very popular dish of the Turkic nomadic peoples, which is made from lamb, horse meat and beef. Literally translated, the name of this dish means "five fingers", which is why this dish was always eaten with hands.

Features of beshbarmak

From this article you will learn how to cook beshbarmak. This is a traditional meat and flour dish, which is common among many Turkic-speaking peoples. Most often, it is prepared on the occasion of the reception of guests of honor or at holidays and celebrations.

At its core, beshbarmak is boiled meat mixed with noodles cooked using a special technology, which allows you to achieve the taste inherent in this particular dish.

History of the dish

By the way, beshbarmak is exactly finely chopped meat, the tradition of serving it in this form has very ancient roots. It was believed that this is a sign of special respect for the guests, which is shown by the owners of the house, the aksakals were especially revered, the meat was crumbled, becauseold people found it difficult to chew it. That is why they tried to crush it as small as possible.

If the meat was crumbled badly, it was regarded as a sign of disrespect for the guests or as an elementary inability to cook this dish.

Classic recipe

Today you can find this dish in every kitchen, because many people know how to cook beshbarmak at home.

The meat in this dish turns out to be very well cooked, it is served hot on the table with noodles, which are boiled in the same meat broth. It is also customary to sprinkle beshbarmak with stewed onions, which are cut into large chunks.

In order to figure out how to cook beshbarmak, you will need the following ingredients:

• 1.5 kilograms of meat;
• kilogram of homemade sausages;
• 5 medium sized tomato;
• 7 bulbs;
• bay leaf, which must first be rinsed with running water;
• s alt and peppercorns - to taste.

This amount of food is enough for 5 servings. Note that one kilogram of dough is also required.

Cooking process

Talking about how to cook beshbarmak at home, let's start with the instructions for making a special dough for this dish.

To do this, mix half a kilogram of flour with about 250 ml of water and s alt thoroughly. It is also recommended to break one chicken egg, but some believethat you can do without it to make the dough as fresh as possible. The dough is kneaded and used for beshbarmak.

Now let's directly figure out how to cook beshbarmak. You need to take a large saucepan in which to place a whole piece of meat, pour it with water and bring to a boil. When the water begins to boil, be sure to remember to remove the foam, which can appear over and over again.

When the meat boils a little, add bay leaf, peppercorns and s alt. After that, the meat must be cooked for about two more hours. Gradually, sausages are placed in a saucepan and also boiled for about two hours. When these main ingredients are brought to a state of complete readiness, they are removed from the broth, waiting for them to cool, and cut into small pieces.

After that, the dough prepared for beshbarmak should be rolled out as thin as possible and cut into strips or small squares. Pieces of dough are placed in boiling broth for five to seven minutes. When the dough is cooked, it is taken out with a slotted spoon.

In parallel, onion and tomatoes are cut into fairly large slices and spread in a pan. Bay with a small amount of meat broth, they need to be stewed.

Immediately before serving, the sausage and meat must be heated in the broth. One of the main conditions for beshbarmak to be tasty and nutritious is that it must be served hot. After that, dough juices, sausages and meat are laid out on a wide dish, sprinkled with stewed onions and tomatoes on top. It can be sprinkled if necessary.fresh herbs, and pour the broth into separate bowls, adding the sauce with sheep's cottage cheese and garlic.

Chicken beshbarmak

Recently, a chicken-based dish is gaining more and more popularity. This article describes how to cook beshbarmak at home. The recipe is not very complicated, but it will take a lot of time. The chicken is spread on fresh noodles prepared in advance and covered with plenty of onions.

If you have mastered the classic recipe, you can try this method too. And the step-by-step recipe presented below will help to cook beshbarmak at home. Well, first you need to stock up on the necessary ingredients.

In order to make beshbarmak with chicken, you will need the following products:

• big chicken;
• 4 bulbs;
• 2 cups flour;
• peppercorns;
• bay leaf;
• vegetable oil;
• water;
• s alt.

Chicken-based beshbarmak

To begin with, thoroughly wash the chicken under cold running water and place in a large pot. If it does not fit in it, then the chicken can be divided into several parts.

Bring the chicken broth to a boil, remove the foam and add the spices. The meat should be fully cooked, and the broth should be saturated, so it is better to cook it as long as possible. Experienced chefs advise doing this for at least three hours.

In parallel, we start cooking noodles, which is an integral part ofbeshbarmak. We knead a stiff dough from half a glass of water and two glasses of flour, this mixture must be s alted. When the dough is infused, it must be rolled out and cut into squares or wide strips, which must be boiled for five to seven minutes in chicken broth.

In a frying pan, stew the onion until half cooked, sprinkle it with noodles laid on the chicken. We emphasize that in order to cook chicken beshbarmak, the meat must be cut into small small pieces without separating them from the bones. It is customary to drink this dish with broth from special oriental bowls.

Pork beshbarmak

In addition, beshbarmak can be cooked exclusively from pork. We will present the recipe and photo of the dish below. But first, let's note that, in fact, it is very similar to the classic version, which is extremely common in Kazakhstan and other Central Asian countries.

For its preparation, the following components will be needed:

• 2 kilos of pork;
• 6 onions;
• 3 small carrots;
• peppercorns and bay leaf;
• fresh greens;
• s alt to taste.

Mastering a new recipe

Now we will tell you in detail how to cook beshbarmak at home (see the photo of the dish below) according to this recipe. Put the whole piece of pork in a saucepan with water and bring it to a boil. Be sure to wash the meat before doing this.

While the water boils, you will form foam, which must be removed regularly. After that, carefully s alt the broth and leave it on low heat, it should cookabout three hours, the meat for beshbarmak should be as soft as possible.

Approximately 40 minutes before it is ready, dip the carrots, cut into strips, the onion, divided into two parts, as well as the bay leaf and pepper into the broth. After the meat is cooked, be sure to get the vegetables out of the pan. Let's put them aside for now.

During this time, prepare the dough for noodles by mixing together two cups of flour, half a glass of water (or a little more), a chicken egg and s alt. The finished dough needs to be cooled, for this it is put in the refrigerator, and then rolled out and cut into small pieces. They are boiled for several minutes in a broth prepared with pork.

By the way, this broth must be strained through gauze before serving, and then brought to a boil again. Only after that it can be served with the main course.

How to serve

We hope you should have already thoroughly figured out how to cook beshbarmak. According to the recipe, it is served on the table on a large, but not very deep dish. The meat must be cut into small pieces and put them on the bottom of the dish, previously covered with noodles. Then lightly sprinkle the pork with onions on top, which should be slightly sweated in the same broth. Then sprinkle the whole dish with plenty of fresh herbs.

Serve the broth in special bowls or wide mugs; finely chopped greens are also added to it.

Tips for housewives

Now that you alreadyyou know how to cook beshbarmak (step by step recipe and photos, we hope you found it useful in the cooking process), it will be useful to learn a few tips that will help you cook the dish delicious every time. These are certain tricks that every experienced cook has.

For example, it is important to pay close attention to the choice of meat. Often lamb is chosen for beshbarmak, but it has one unfortunate property. She cools down too quickly. Because of this, the dish loses its original value. Therefore, horse meat is still considered ideal for this recipe.

At the same time, any meat for beshbarmak must be cooked to such a state that it practically falls apart in the hands. It is convenient to eat this dish if you concentrate it not on the entire surface of the noodles, as advised in many recipes, but in the very center, in a small slide.

Be sure before you start boiling the noodles in the meat broth, sprinkle the pieces of dough with flour so that they dry out a little, so they do not stick together during cooking.

Always cook meat in a saucepan, always with a closed lid. In this case, the museum will turn out to be more fragrant and rich. As you can see, it is not difficult to prepare it, but it takes a lot of time. Fragrant beshbarmak will surely fall in love with both adults and children.

Interesting facts

Beshbarmak is a popular dish in our time not only in Central Asia, but also in Russia. Recently, many entertaining master classes on its preparation have been held, records have been set that contribute to its popularization.

For example, in 2013, the largest naryn was prepared in a Moscow tea house called "Kazan". In fact, this is the Uzbek analogue of beshbarmak. Naryn is popular among the Turkic peoples, it is finely chopped boiled meat, which is necessarily cooked with onion sauce, and often noodles are also added. The metropolitan naryn was included in the Guinness Book of Records, because its weight was 500 kilograms.

Surprisingly, in Kyrgyzstan there is even the so-called beshbarmak index. With its help, the salaries of citizens in different regions of the country are compared, converting them into a natural equivalent - the ingredients needed to prepare this dish.

Beshbarmak records

But the largest beshbarmak in Kazakhstan was prepared in 2015. As part of the celebration of the Day of the capital of this state, about 700 kilograms of meat were spent on beshbarmak, the total weight of which was 736.5 kilograms. This achievement was also included in the Guinness Book of Records.

But the largest beshbarmak in the world appeared recently. In 2018, this dish was made in Bishkek, weighing almost one and a half tons. It was accompanied by the largest chuchuk, the length of which was more than 110 meters. By the way, chuchuk is a special homemade sausage made from horse meat. The meat of eight horses went into their preparation. Also, a competition was held among men for the best ability to chop meat, which is especially appreciated when preparing this dish.

Conclusion

We talked in detail about how to cook beshbarmak. Photos of dishes and the best recipes,presented in our review, we hope, will help you to cope with this task in your own kitchen.