Beshbarmak - what is it? Beshbarmak recipe at home in a slow cooker

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

Beshbarmak - what is it? You will find the answer to this difficult culinary question in the materials of this article. We will also tell you about what ingredients are needed to prepare the mentioned dish, how it should be done correctly, and so on.

General information about the dish

Beshbarmak is a traditional hot dish of the Turkic-speaking peoples. It is made from meat and other ingredients.

The word "beshbarmak" is a Turkic word. The dish that it denotes may be called somewhat differently. For example, some culinary specialists call it "bishbarmak", while others call it "besbarmak". It depends on which language is being used. After all, this dish is traditional for many countries (Kazakhstan, Uzbekistan, Turkmenistan, etc.).

In any case, beshbarmak is not just a set of letters, but a whole phrase, which in translation means “five” or “five fingers” (derived from the word “besh”, that is, “five”, and “barmak”, i.e. “fingers”).

Why does this dish have such a strange name? The fact is that once it was a traditional dinner of nomadic peoples. But asIt is known that nomads never used cutlery familiar to us. Therefore, they ate this dish with their hands, that is, with five fingers.

Description of Turkic dish

Homemade Beshbarmak is a dish consisting of finely chopped boiled meat and noodles. It should be noted that such a dinner has some peculiarities in the technology of preparation and serving, which, in fact, allows you to achieve its excellent taste.

What ingredients are used in cooking?

Beshbarmak is easy to cook at home. But to get a really delicious and nutritious lunch, you must strictly follow all prescription requirements.

Classic beshbarmak is made from fat lamb on the bone. Although some nomadic peoples made such a dish from beef or horse meat. Today, the recipe for beshbarmak at home may include poultry and even pork. However, the latter option is still undesirable. After all, it is very difficult to get a rich, aromatic and tasty dish from pork. Therefore, we suggest using only the right ingredients.

As for the other components, only fresh vegetables and herbs should act as them. Also, the recipe for beshbarmak at home requires the use of a special test. Noodles are made from it. But not the one we are used to.

This component is a coarsely chopped egg dough (usually in the form of diamonds), which is boiled in meat broth,and then served with beef, lamb, etc.

By the way, the order in which the ingredients are laid out on a plate is of great importance. The classic version includes the following: noodles, meat, vegetables, herbs and broth.

Homemade beshbarmak: a recipe with a photo of a delicious Turkic dish

Before you start cooking this dish, you should choose the right meat. In this recipe, we decided to use veal on the bone. Using this product, you will get a truly tender and tasty dinner, which can be safely served even at the festive table.

So what ingredients do we need to make our own homemade beshbarmak? The recipe (with photo) of the dish requires the purchase of the following ingredients:

• meat of calf on the bone - about 800 g;
• white onion - 4 large heads;
• young garlic with stalks - about 3-4 pieces;
• fresh parsley - a couple of large bunches;
• sifted flour - from 500 g (for dough);
• raw large eggs - 2 pcs. (for test);
• juicy carrots – 2 pcs;
• cold drinking water - ½ cup (for dough);
• different spices - apply to taste (preferably use cumin and crushed black pepper);
• table s alt - add to the dish to taste.

Processing ingredients for the first course

How to implement the Beshbarmak beef recipe? First you need to process all the components.

Meat of calfon the bone are thoroughly washed in cool water, removing all inedible elements. Then proceed to clean the vegetables. Onions are freed from the husk, and carrots from the navels and peel. The first product is chopped in half rings, and the second in circles.

Also separately rinse fresh parsley and young garlic with stems. After that, they are finely chopped with a knife.

Cooking meat product

How should you cook homemade beshbarmak? The recipe (you can see the photo of the finished dish above) requires the use of a large pan. The meat of the calf on the bone is laid out in it and poured with cold water. Then the contents of the dishes are brought to a boil, after which the foam that has formed on the surface of the broth is carefully removed.

In this form, the meat product is covered with a lid and cooked over very low heat for 55 minutes. During this time, the veal should be almost completely cooked (but not completely). By the way, ¼ hour before turning off the stove, add a pinch of cumin and table s alt to the broth.

After the meat is ready, it is taken out of the dish and put on a large plate. After cooling the product a little, it is separated from the bones and chopped into medium pieces. As for the broth, the upper fattest part is removed from it (in the amount of 2 glasses). Then it is poured into a small saucepan, where chopped meat, onion half rings (2 heads), carrot circles, garlic with stems and parsley are subsequently laid out. Having peppered the ingredients, they are again put on the stove and stewed very slowly under a closed lid. After 35-40 minutes the meat should besoft and gentle.

Knead dough

Dough for beshbarmak is prepared quite simply. If you do not know how to make such a base, then we will tell you about it right now.

Raw chicken eggs must be beaten well with a fork, and then add drinking water to them. After mixing the ingredients, carefully pour the sifted flour into them. After kneading the base, you should have a pretty cool egg dough. It is wrapped in cling film, and kept aside for some time (for half an hour).

Then the base is divided into 2-4 parts and rolled into thin layers. In the future, the dough is cut into identical rhombuses (with a side of 3-4 centimeters).

Before using the noodles for their intended purpose, they must be dried. To do this, diamonds are laid out on a flat surface and left for several hours. After this exposure, you should get fragile egg noodles.

Cook flour product

After the dough for beshbarmak is kneaded and cut properly, you can safely start cooking it. To do this, put the pot with meat broth back on the fire and bring to a boil. Then half rings of onions (2 heads) are laid out in the dishes. After boiling the vegetable for ¼ hour, rhombuses from the dough are carefully added to it. Moreover, this component should be laid out until the broth covers it by 2-3 centimeters.

Strongly turning on the fire, beshbarmak is cooked for 5-8 minutes. During this time, the dough should become soft, but not boiled. At the same time, itwill noticeably increase in volume, almost completely absorbing all the meat broth.

At the very end, put the rest of the fresh chopped parsley into the pan.

Having mixed all the ingredients, they add previously stewed meat with onions and carrots. If desired, the dish is additionally peppered and s alted, and also flavored with some spices.

Properly presented to the dinner table

As you can see, there is nothing complicated in making homemade beshbarmak. After all the ingredients have been heat-treated, they begin to serve the dish to the table. To do this, beshbarmak is laid out in deep soup bowls. Moreover, not only meat is laid out in each serving, but also diamond-shaped noodles with a small amount of rich broth. By the way, after cooking, there should be little liquid left on the stove. After all, this is not an ordinary soup, but almost a second dish.

Spice up lunch with a lot of fresh herbs, it is served at the table along with a spoonful of fat sour cream and a slice of dark bread.

Simple beshbarmak: a step by step recipe in a slow cooker

With the development of technology, it is becoming easier and easier for housewives to make various dishes. For example, to prepare such a Turkic dinner as beshbarmak, you do not need to use a cauldron or an ordinary pan. After all, you can make such a dish with the help of a slow cooker. How exactly to carry out this process, we will tell a little further.

So, to make beshbarmak in a slow cooker, we need the following components:

• chicken soup - a whole carcass of small sizes;
• white onion - 3 large heads;
• potatoes - 2 pcs.;
• fresh parsley - large bunch;
• juicy carrots - 1 pc.;
• fresh dill - for serving;
• sifted flour - from 500 g (for dough);
• raw large eggs - 2 pcs. (for test);
• cold drinking water - ½ cup (for dough);
• spices are different - apply to taste;
• table s alt - add to the dish to taste.

Preparing products

How should beshbarmak be cooked in a slow cooker? A chicken recipe is good to use if you want to make not just a tasty, but a quick dish. After all, it is no secret to anyone that poultry meat cooks several times faster than beef, veal, lamb or horse meat.

By the way, for the same reason, it is good to make such a dinner in a slow cooker. But before that, you need to process all the ingredients.

Soup chicken is thoroughly washed in cool water, removing all inedible elements. Then vegetables such as white onions, potatoes and carrots are peeled. They are cut into fairly large pieces and proceed to the processing of greens. It is washed well and finely chopped.

Preparing the dough

Beshbarmak in a slow cooker is made from the same dough as in the previous recipe. To do this, lightly beaten chicken eggs are mixed with drinking water, and then wheat flour is added to them. Having kneaded a tight dough, it for half an hourleave aside (cover with a bowl or place in a bag). After that, the base is rolled into a thin layer, cut into diamonds and dried.

Cooking process

How to cook beshbarmak in a slow cooker? The recipe for chicken requires the use of a small amount of ingredients. But, despite this, such a dish turns out to be very nutritious and satisfying.

After processing the components, put a small bird carcass into the multicooker bowl, s alt it, pour it with water and cook in soup mode for 65 minutes. Then the chicken is carefully removed, cooled and cut into large portions. In this case, the bones are recommended to be removed. Although some housewives prefer to leave them.

After removing the meat, onions, potatoes and carrots are placed in the finished broth. Having flavored the vegetables with pepper and other spices, they are boiled in the same program for half an hour. Then chopped parsley, diamond-shaped noodles and chicken pieces are added to them. After mixing all the components, the lid of the kitchen device is closed again. In this form, the Turkic dish is cooked for about 7-9 minutes. At the same time, the noodles should increase significantly in size and fill almost the entire multicooker bowl. By the way, in no case should it boil soft. Therefore, the dish requires special supervision.

How to serve a delicious meat dish to the festive table?

Now you know that you can cook a dish like beshbarmak not only with beef, horse meat or lamb, but also with ordinary soup chicken.

Afterlunch in a slow cooker is cooked, it is laid out in bowls (first noodles, and only then meat and broth) and flavored with plenty of dill. Fresh sour cream is also added to beshbarmak (if desired). Such a dish is served at the table along with pita bread, rye flatbread or a slice of ordinary bread.