Recipe for beshbarmak at home - cooking features and recommendations

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

Asian cuisine has given the world a huge amount of delicious dishes. Many of them we now cook with great pleasure in our kitchen. These include pilaf and manti, a wonderful lagman. But it is quite difficult to cook them, not every housewife can boast of such skills. But there is one dish that can become a real lifesaver when you need to feed guests deliciously. The beshbarmak recipe is quite easy, although it has its own secrets. And it turns out the dish is unusually tasty and satisfying.

Choosing meat

This is the most important ingredient. Traditionally, a dish is prepared from horse meat or lamb. The meat should be chosen young, fatty and cooked for a long time to get a strong broth. The beshbarmak recipe is quite popular today, so each housewife prepares the dish in her own way. There was even beshbarmak made of pork and beef, duck and chicken. Of course, each of them differs in taste and cooking technology.

Let's look at the classic recipe, as well as several alternatives.

First and second

If you are waiting for guests, but there is no time to prepare several dishes, the beshbarmak recipe will come in handy. This hearty dish will replace both the first and the second, and after it there will be simply nowhere to eat dessert. After all, it contains a large amount of meat and dough, cut into thin plates.

In Asian countries, they pay great attention to how it is served. This is a whole science. The hostess must have a metal dish. Pieces of boiled dough are laid out on it. In a quality dish, they should not stick together. Further, according to the beshbarmak recipe, meat is laid out on top and lightly watered with broth. Guests receive sauce and broth separately in bowls.

Save time

This elegant, spectacular and extraordinarily tasty dish can be prepared in a matter of minutes. Of course, you need to prepare in advance. In the evening you need to boil the meat and put it in the refrigerator. Separately, knead the dough and cut the noodles. You can leave it on the table to dry, so it will be even tastier. The next day, it remains to quickly boil the dough and decorate with heated meat. Let's learn how to cook beshbarmak at home.

Cooking Features

Traditionally, this dish is considered a symbol of satiety and prosperity. No wonder it is prepared for weddings and anniversaries. This is not only a treat, but also a wish. This is the holiday dish. Cooking must be approached with all my heart, using only home-made preparations. It is hardly possible to imagine a delicious beshbermak with store-bought juices.

• Frozen meat is much inferior to fresh meat in taste. Therefore, try to choose the best product. If there is no other option, a frozen piece will work, but take it out of the freezer ahead of time and let it thaw in the fridge to keep the structure.
• Choose only the youngest, tenderest meat. It can be veal or lamb.
• Pasta will have to learn how to do it yourself. There is nothing complicated about this, you only need cold broth, an egg and flour. Below we will take a closer look at the secrets of making dough.
• You need to boil the noodles in the broth. But from this it becomes cloudy and is not suitable for serving. Therefore, the part must be cast immediately.
• The dish must be served with onions. It is prepared in a special way: you first need to fry it a little, and then simmer it for 10 minutes.

Start cooking

Now let's look at a step-by-step beshbarmak recipe. It is prepared quite quickly, but there are many subtleties that must be taken into account. Horse meat is best suited for a classic recipe, but it is difficult to find it in the city. Therefore, feel free to take young lamb. You will need:

• Lamb on the bone - 1-2 kg. Of course, it depends on the size of the cauldron and the number of guests. We are now talking about a relatively small family pot.
• Whole onion - 2 pcs
• Carrot - 1 piece
• S alt, peppercorns and bay leaf.

Meat must be thoroughly washed. Put it in a deep saucepan and put it on fire. And now the first secret. Lowerbulbs in water. This will make the broth tastier and will not allow the protein foam to scatter over it. But you still have to follow. You need to cook with the lid open so that the broth remains transparent, like a tear. Of course, you need to periodically remove the foam. After about 30 minutes, this will no longer be relevant.

Add s alt, reduce heat and let it simmer for 2-3 hours. Then the meat will be tasty, and the broth will be rich. After about an hour and a half, you will need to add pepper, bay leaf and carrots. This is the basis of the dish, which has a fairly simple composition. How to cook beshbarmak, we will analyze in detail today. So that next weekend you can please your family with a delicious dish.

Kneading dough

Many consider this to be the hardest part of the recipe. In fact, it's just a matter of habit. The classic beshbarmak recipe involves unleavened dough without eggs. In order for it to turn out elastic and tasty, broth is used. The one in which the meat was cooked. But modern housewives sometimes start the dough in a different way. Let's look at both options.

Recipe 1 - eggless noodles

You will need:

• hot broth - 1 cup;
• boiled water - 1 cup;
• s alt - teaspoon;
• flour - 2 cups.

Pour the broth into a bowl and dilute with cool water until warm. Now you need to s alt and add flour. The dough should turn out cool, so you should not feel sorry for the flour. The finished dough must be covered with a film and left"relax". It should be elastic and uniform. Therefore, do not try to roll it out right away. After an hour, the dough will be perfect.

Recipe 2 - noodles with eggs

You will need:

• 2 eggs;
• 2 cups flour;
• 1 glass of warm water;
• a teaspoon of s alt.

As in the previous version, the dough must be kneaded steep. Then it will be very tasty when cooked. And to make it convenient to roll out, you need to give it a little "rest".

There is another option for making dough. In this case, it is recommended to take a strong broth, beat with eggs and dilute a little with water. And on this basis knead the dough.

You can choose any of these options and be sure to get rave reviews. Many people imagine how to cook beshbarmak in theory, but today our goal is to analyze all the secrets of creating a delicious dish.

How to cut noodles

The principle here is the same, you need to get wide and thin diamond-shaped plates. This can be achieved in different ways:

• Cut the dough into several pieces. Now each of them needs to be rolled into a large layer. Cut it into strips, first along, and then across. Get diamond-shaped pieces. They must be laid out on a floured table so that they dry out a little. Approximately 30 minutes will be enough.
• The dough is rolled into round cakes and boiled in this form in s alted water or broth. After that, they are cut into neat rhombuses and spread ondish.
• The dough is rolled out with a rolling pin, after which each cake is lightly fried in a dry frying pan until slightly golden. Ready cakes are stacked. After that, they are cut into beautiful diamonds and boiled in boiling water or broth until tender.

Since it is not difficult to cook lamb beshbarmak, you can also surprise your loved ones with this delicious and nutritious dish. Choose good meat and take enough time to make the dough yourself. Experienced housewives say that the main thing here is to tune in and work slowly, with love. The dough feels and takes everything from the hands of the cook. Therefore, if the hostess is in a bad mood, then the dough turns out to be tasteless.

Serving to the table

So, the meat is ready. Part of the broth you poured in order to serve guests in bowls, and the rest you will cook noodles. You can choose any method of preparing the dough, it is your right. Most importantly, don't overcook it. If there is a lot of dough, it is laid in portions. After the broth boils, you can lay our diamonds in it. Stir lightly and wait for the secondary boil. The dough will usually float by this time. Now we wait 2-3 minutes and take it out with a slotted spoon. If you cook it longer, it will become too soft and stick together when cooked.

Spread the pieces on a common dish. Since we got the meat in advance, it had to cool down. Carefully cut it into portioned pieces and spread on top. Now generously sprinkle with stewed onions and herbs. There are variations frompickled onions, but this is already an amateur.

Sauce and broth

Served in bowls. The broth is good in itself, this is exactly what is left of the meat cooking. You can add spices, soy sauce to it, but if you are not sure about the taste preferences of the guests, then it is better to leave it as it is. And the same broth can serve as a sauce, only you need to add crushed garlic to it. This is an excellent addition to a luxurious dish. Of course, it can be a stretch to call it a sample of a he althy diet, but this is more of a festive dish than an everyday one.

By the way, today some housewives stopped cooking lamb beshbarmak. Pork is found in the store more often and cooks much faster. All this is true, but the taste changes in such a striking way that the dish is simply unrecognizable. In addition, if we are talking about traditional cuisine, pork is absolutely not suitable for this dish. With it, you can cook many other delicious dishes, and for this you need lamb, horse meat, in extreme cases, beef.