Traditional dish beshbarmak. How to make beshbarmak at home according to a step by step recipe with a photo

Beshbarmak, bishbarmak, besbarmak (Bashk. Bishbarmak; Kazakh. Beshbarmak, Besbarmak, et; Kirg. Beshbarmak, beşbarmaq, tuuralgan et; Tat. Bishbarmak) - a traditional meat and flour dish of the Turkic-speaking peoples.

In general, the dish is a crumbled boiled meat with noodles with some features in the technology of preparation and serving, which allows you to achieve the taste inherent in this particular dish.

Etymology

In the work of I. I. Lepekhin “Continuation of the daily notes of the journey of academician and medicine doctor Ivan Lepekhin to different provinces of the Russian state in 1770” about beshbarmak there is: “Bish Barmak, the best Bashkir food, comes from the word“ Bish “- five, and “Barmak” is a finger, and is composed of finely chopped pieces of horse, cow or sheep meat, and Salma. Salma is made from a tough dough of wheat, barley or spelled flour, which, divided into pieces the size of a copper five-kopeshnik, is boiled in the same cauldron with meat in the same way as we have dumplings. There is another version of the origin of the name of the dish. For example, P.S. Nazarov believes that it is called so because unleavened dough is placed in this dish in pieces, previously kneaded with five fingers.

In the three-volume work of 1832 "Description of the Kirghiz-Cossack, or, Kirghiz-Kaisatsky hordes and steppes", dedicated to the history, culture and life of the Kazakhs, A. I. Levshin describes beshbarmak as the most famous dish made from meat, finely chopped and mixed with pieces fat, while noting that the name of the dish well expresses the meaning of the action - nomads eat beshbarmak with five fingers.

According to the explanatory dictionary of V. I. Dahl, beshbarmak (or bishbarmak) “... among the Bashkirs and Kirghiz, translated as five-fingered (dish), boiled and crumbled meat, usually lamb, with an addition of flour, cereals; eat by the hand. they say about badly prepared food (orenb.): this is some kind of bishbarmak, crumbly.

According to the etymological dictionary of the Russian language by M. Vasmer, translated from the Turkic languages, beshbarmak (formed from the words "besh" and "barmak") means "five fingers", "five" - while eating, nomads did not use cutlery and took meat with their hands ( fingers).

According to the etymological dictionaries of N. M. Shansky, the word was borrowed from the Tatar language in the 19th century. Along with this point of view, there is also the point of view that it is borrowed from the Kyrgyz language.

According to the definition of Doctor of Philology Suprun A.E. “BESH-BARMAK is a concept from a large group of exotic words related to cooking. It means a dish common among the Kyrgyz, Kazakhs and some other peoples, “consisting of finely chopped pieces of meat and dough, poured with broth” (in the Kyrgyz-Russian dictionary of K. K. Yudakhin, the word barmak is translated as “finger”). According to the sound appearance - the word is Kyrgyz. Rarely encountered exoticism besbarmak (with the Kazakh demon) (Kyrgyz .. besh "5"), apparently, is artificial. The same point of view is shared by philologists of the Kazakh language. In Kazakh, the dish is called “et”, which is translated into Russian as “meat”. In culinary recipes, the Kazakh version of the dish can be called “Kazakh meat” or “besbarmak”.

In the book of V. V. Pokhlebkin “National cuisines of our peoples”: “Kyrgyz cuisine in its character, technology and even in the composition of main dishes is so close to Kazakh that it would be wrong to consider them as different cuisines.”

In national cuisines

In Bashkir and Tatar cuisines

Among the Bashkirs, along with the widespread name bishbarmak, in some areas the dish also had other names - kullama, halma, halmaly it or simply ash.

Traditionally, for the preparation of bishbarmak, the Bashkirs used lamb or horse meat, always on the bone. It was permissible to use several types of meat at the same time, including veal and goose. The meat cut into pieces was lowered into a cauldron with cold water and brought to a boil. After removing the foam, the cauldron was covered with a lid and the meat continued to be cooked over low heat for 2-2.5 hours. Before the meat was cooked, the top broth was poured out. It was used later, for watering noodles. Ready cooked meat was cooled a little and cut into pieces. Also, horse sausage cut into circles, fresh or dried horse intestines, as well as fat removed from the horse's neck could be used in cooking.

For the preparation of noodles, a steep egg dough was used, which was cut into small rhombuses or squares. The noodles prepared in this way were boiled in a small amount of broth or water, flavored with broth fat (or butter) and combined with the prepared meat part of the dish. In ethnographic studies, the peculiarities of the ceremony of treating this dish, which were common among the Bashkirs, are noted.

So I. G. Georgi noted: “For their festive five-fingered nature (bishbarmak), they use not only their hands, but also squeeze it into one another’s mouth.”

A detailed description of the ceremony is given by S. I. Rudenko:
“Before treating the guests with bishbarmak, the hosts spread a tablecloth over the felt mat (Bashk. Ashyaulyk). Then everyone present washed their hands. To do this, either the owner himself or his adult son walked around the participants of the meal with a jug (kumgan) or with a basin. After washing their hands, the guests sat around the tablecloth, on which bishbarmak had already been served in large wooden cups. In each such cup, along with small pieces of lamb, fat and noodles, there were always large pieces of meat, and sometimes sausages (kazy, bashk. ҡаҙы).
One of the guests was given a knife, with which he divided large pieces of meat or sausage into parts, which the other guest distributed to those present at the meal. During the meal, the host had to take care of treating the guests.
It is noteworthy that during the meal, it was customary to put the best, fatty pieces in the mouths of their neighbors or those whom they wanted to honor. Spectators not participating in the meal and children were treated in the same way. After the bishbarmak was eaten, the owner of the feast drank from a cup of soup seasoned with cheese (kurut, bashk. ҡorot) and passed it to one of the guests, usually an honorary one. The guest, like the host, drank a little from the cup, and then passed it to his neighbor, and the cup thus went around all the participants in the meal. After that, those present uttered a prayer of thanksgiving with a bow, got up, washed their hands again and, having settled down comfortably, proceeded to drink koumiss or tea.

In Tatar cuisine, the names of the dish are bishbarmak or kullama. N. I. Vorobyov, describing this dish among the Tatars, noted: “As a festive dish, the so-called kullama was used, more often from fatty foal, cut into small pieces and cooked with onions and peppers. Then they put quite a large cooked already cooked salma here and doused everything with lard or oil.

In Kazakh cuisine

Beshbarmak / besbarmak (kaz. et, nanmen et, besbarmak, beshbarmak) is one of the main dishes of the Kazakh national cuisine, prepared on special occasions.

The dish consists of boiled meat, noodles (Kazakh shelpek/zhaima) in the form of large rectangles and strong broth. Meat can be from “four types of livestock” (kaz. tort tulik mal) - lamb, beef, horse meat and camel meat. According to tradition, a ram is supposed to be specially slaughtered for the arrival of a guest, and a festive dish should contain horse meat. Boiled meat can be stewed with herbs and onions before serving. Together with meat, semi-finished products from horse meat (kazy, shuzhuk, sting, zhai) and potatoes can be boiled.

In the north (North Kazakhstan, Akmola regions), northeast (Pavlodar region), south (Zhambyl region), beshbarmak is cooked mainly from horse meat in winter (horses are specially fattened for sogym.

Recently, the slaughter of horses has traditionally been carried out for four people, according to the number of legs of the horse, the meat is divided evenly into four equal shares, which, after drawing lots, go to those participating in the slaughter).

Large pieces of thinly rolled dough and boiled in meat broth and pieces of meat are placed on a wide dish (kaz. tabaq). Each piece of meat is stacked in accordance with the status of the people to whom the dish is served.

Beshbarmak from horse meat traditionally consists of: a piece of meat with a part of the pelvic bone (Kaz. zhanbas), a vertebra from the chest part of a horse (Kaz. Uzyn omyrtka), lard from under the mane (Kaz. zhaya), salted and dried ribs with a strip of meat and fat from the peritoneum inside the horse intestine (kaz. kazy), turned inside out (fat inside) large intestine (horse) (kaz. karta). Also, traditional horsemeat sausage (Kaz. Shuzhyk), pieces of meat without bones (Kaz. Kesek et), liver (Kaz. Bauyr), pieces of tripe (Kaz. қaryn) are put in beshbarmak.

The dish is poured over with sauce (kaz. tuzdyk), which is prepared as follows: the onion is chopped in half rings and placed in a small saucepan, pepper and salt are added to taste, poured with hot meat broth and stewed. In winter, beshbarmak is served with sauce (kaz. құrt-kozhe), which consists of “kurt” dissolved in hot broth. Sauces are served as well as broth (where meat and dough were cooked) sorpa after beshbarmak. In the South of Kazakhstan, it is customary to serve sorpa in large bowls with meals, washed down with beshbarmak.

Lamb beshbarmak can also be served as whole cuts of meat and served in the following order:
1 - the head of a ram, before cooking it is very carefully cleaned (the wool is burned, the horns and teeth are removed, the lower jaw is separated along with the tongue). Cook in a separate bowl.
2 - pelvic bone (kaz. zhanbas) together with part of the fat tail
3 - ribs with flank (Kazakh kabyrga)
4 - femur (kaz. asykty zhilik)
5 - lumbar vertebrae (kaz. Beldem)
6 - liver (kaz. bauyr)
7 - shoulder blade (kaz. zhauryn)

The guests themselves determine which of them will cut the meat (most often the meat is cut by a younger participant in the meal), usually in villages where they have known each other for a long time, someone is already assigned to this role.

In the east, south and west of Kazakhstan, beshbarmak is served to the table in the form of noodles boiled in meat broth (served with broth), on which meat cut into wide and thin slices is laid out on top, chopped onion rings, everything is poured on top with fat removed from the broth, in the southern regions, chopped tomatoes are added. In the west of Kazakhstan, such a broth is prepared separately and served directly on the table, before a meal. In some regions of Kazakhstan (where rice cultivation is common, for example, the Kyzyl-Orda region), rice can be used instead of noodles; the composition of the dish may also include boiled potatoes). Sauce (kaz. tuzdyk), prepared on the basis of pounded kurt, often with garlic, can also be served.

In the west of Kazakhstan, a dish can be prepared from sturgeon fish.

In Karakalpak, Nogai and Turkmen cuisines

Among the Nogais (a people in the North Caucasus of the Kipchak group of Turkic languages), the dish is called "turoma", which translates as "crushed". A similar dish of Karakalpak cuisine is called "turama" and is a finely chopped meat with chopped dumplings. Turkmen "dograma" is made from boiled lamb, a special thin hard flatbread ("dograma-churek") and onions. All ingredients are crushed, mixed, poured with broth and seasoned with ground pepper.

In Kyrgyz and Uzbek cuisines

Beshbarmak (Kyrgyz tuuralgan et, beshbarmak - minced meat, beshbarmak) is one of the complex dishes of the traditional meat serving ritual. Beshbarmak is prepared on the occasion of family holidays (Kyrgyz toy) or to treat dear guests. For this purpose, a sheep is slaughtered, the cut meat is boiled in a large cauldron - a cauldron.

Cooking meat is the responsibility of men (from slaughtering sheep to chopping boiled meat), noodles are made by women.
Boiled and then finely chopped meat is mixed with thinly sliced noodles (Kyrgyz kesme / kamyr) boiled in broth with the addition of chyk sauce (based on fatty meat broth with poached chopped onions and ground black pepper). Together with meat and fat tail (kyrg. kuyruk), offal can be boiled - liver (kyr. boor), lungs, stomach, as well as semi-finished products from horse meat (kyr. karta, chuchuk). Boiled fat tail and liver are cut into thin slices (Kyrgyz kuyruk-boor) and treated to all guests. In front of the beshbarmak, each guest is served broth (Kyrgyz shorpo / sorpo) and meat on the bone (Kyrgyz vein / ustukan) in a large bowl (Kyrgyz kese). Twelve ustukans come out of the lamb carcass:
1. Zhambash (rump, upper part of the hind leg) - 2 pcs
2. Kashka vein (rump, femur) - 2 pcs
3. Joto vein (rear knuckle, thigh part) - 2 pcs
4. Daly (shoulder with meat) - 2 pcs
5. Kүң vein (humerus with meat) - 2 pcs
6. Car vein (front knuckle) - 2 pcs

According to custom, if there are more than twelve guests, the owners must slaughter one more ram. Sometimes horse meat is added to lamb in boiled, smoked or dried form. On special occasions, a scorched and boiled ram's head is served on the dastarkhan (ears, tongue, eyes, cheeks, palate are eaten). These parts of the head, as well as the stuffed ones, are distributed among the guests according to age and position. A respected aksakal or the most respected guest is served a ram's head, and he, in turn, treats the others with parts of the ram's head with various wishes.

In the south of Kyrgyzstan, the serving of meat (ustukans, etc.), as a rule, is not accompanied by beshbarmak.

The predecessor of beshbarmak is the naaryn dish, in which noodles are not added.

Uzbek naryn (uzb. norin, norin) is prepared in much the same way as the Karakalpak turama. Horse meat is usually used, kazy sausage is also added. Since the dough for naryn is cut into thin noodles after cooking, this dish is sometimes served as cold. Naryn is most popular in the Tashkent region.

On October 3, 2013, the largest naryn, a dish of Uzbek national cuisine, was prepared in the Kazan teahouse in Moscow. The dish entered the Guinness Book of Records as "The largest naryn". The weight of the dish was 500 kg.

There is a “beshbarmak index” in Kyrgyzstan. This index can be used to compare the salaries of residents of different regions of the country in kind - beshbarmak.

The largest Kazakh beshbarmak was cooked in Kazakhstan on July 6, 2015 during the celebration of the Capital Day. It took more than 700 kg of meat to prepare a dish with a total weight of 736.5 kg. The achievement was registered by representatives of the Guinness Book of Records.

Cooking a real tasty beshbarmak is not difficult, you don’t need any special skills, you don’t need a lot of ingredients for cooking and they are quite affordable. The only thing that is needed and important for cooking is time and inspiration. Without this, the ideal beshbarmak will never work.

The most “correct” is lamb beshbarmak. Beshbarmak from horse meat can also be considered traditional, as beshbarmak is prepared in Kazakhstan.

In addition, when preparing beshbarmak, it is allowed to use beef, less often chicken, duck. Pork beshbarmak is not traditional for known reasons.

So, how to cook beshbarmak. For the preparation of beshbarmak, only fresh meat is chosen, not old and not ice cream. Thoroughly washed meat is placed in a saucepan, poured with water and boiled for at least 2-3 hours, removing the foam. During the cooking process, all the vegetables, roots and spices indicated in the recipe are added to the pan. When the meat is cooked, it is taken out of the pan, separated from the bones and disassembled by hand or cut into pieces with a knife. The broth is filtered, and all the vegetables, roots and spices that were boiled in it are thrown away.

So, Beshbarmak is very tasty, satisfying. rich broth, this is delicious noodles, and this is a lot of meat of different varieties. The serving of the dish is almost the same for everyone. The noodles are laid out on a large dish, a lot of meat is placed on top. Broth with herbs is served separately.

Noodles for beshbarmak

The second component of beshbarmak is noodles, however, it does not look like noodles at all, they are rather thin dumplings in the form of rhombuses or squares.

Noodle dough is made with wheat flour, eggs and salt. Flour must first be sifted a couple of times to saturate it with oxygen. After that, eggs, salt are added to the flour and a tight and dense dough is kneaded. Water should not be added to the dough. The finished dough is allowed to rest for 10 minutes, and then it is thinly rolled out and cut into rhombuses, the width of which ranges from 1.5 to 7 cm. The rhombuses from the dough are dipped into boiling slightly salted water and boiled for 2-3 minutes after surfacing, and then thrown into a colander.

When the noodles are ready, it's time to start cooking the third component - onions. Do not be surprised, it also needs to be cooked, because this is not just an onion, but an onion for beshbarmak. Peeled onions should be cut into thin half rings and placed in a deep bowl. Then slowly and carefully pour into it the boiling broth in which the meat was cooked, and leave for 5 minutes so that the onion is steamed, bitter and saturated with the broth. (Some onions are lightly fried, as in the photo)

Now you know how to cook beshbarmak, it's up to you to learn how to serve it correctly. To do this, put noodles on a large dish, put pieces of meat on it, put a bowl with onions and a separate container with hot broth, where finely chopped greens are added (Kazakhs call this broth tuzdyk, it is very rich, satisfying and unusually tasty) .

Knowing all the subtleties and tricks of preparing this dish, it will not be difficult for you to cook it yourself. Remember, the main thing is time and inspiration, and our recipes will help you with the rest.

Traditional beshbarmak in Kazakh

Ingredients:
1.5 kg lamb, 5 onions, 1 carrot (optional), 2 stacks. flour, 2 eggs, 5-6 black peppercorns, 2 bay leaves (can be replaced with a sprig of thyme), herbs, salt and spices - to taste.

Cooking:
Wash the meat thoroughly, cut it into large pieces, place in a saucepan, cover with cold water and bring to a boil. Remove the resulting foam, cover the pan with a lid and cook the meat for 3 hours. 1-1.5 before the end of cooking, add carrots, a whole onion, black peppercorns, bay leaf and salt to the broth.

To prepare the dough, mix the sifted flour, eggs, salt, a little chilled broth in a bowl and knead a stiff dough. Wrap it in cling film and let it rest for 15 minutes. Sprinkle the surface of the table with flour, divide the dough into several parts, roll each part into a thin layer and cut it into small diamonds. Lightly dust the resulting diamonds with flour and leave on the table for 30 minutes so that they dry out a little.

Remove the cooked meat from the pan, let it cool and cut into small pieces with your hands.

Strain the broth, removing from it everything that was cooked in it. Divide the strained broth into 2 parts. Add chopped herbs to one part. With the second part of the broth, pour the onion cut into half rings, add allspice, bring to a boil, cook for 2 minutes, and then remove the onion from the broth with a slotted spoon. Add a little water to the second part of the broth, bring the broth to a boil again, salt to taste, dip the rhombuses from the dough into the boiling liquid, after shaking off the excess flour from them, and cook them for 7-8 minutes, then remove with a slotted spoon.

Put diamonds on a plate in layers, meat and onions on top, serve broth with herbs in a separate container.

Beshbarmak from horsemeat

Prepared in Bashkiria, Tatarstan, Kazakhstan.

Ingredients:
1.5 kg of horse meat, 3 onions, 3 stack. flour, 2 eggs, 2 bay leaves,
salt, ground black pepper, herbs - to taste.

Cooking:
Wash the meat, cut into pieces, place in a saucepan and fill with water so that it completely covers the meat. When the water boils, remove the foam, reduce the heat and cook for 3 hours. About 30 minutes before the end of cooking, add salt, pepper, 1 whole peeled onion and bay leaf.

Pour 1 cup of broth out of the pot and set aside. Then dissolve a pinch of salt in it, mix with eggs and flour and knead a stiff dough. Send the finished dough for 30 minutes in the refrigerator. When the time is up, take the dough out, roll it out thinly on a floured countertop and cut into squares or diamonds. Let them dry a little.

Cut the onion into half rings, pepper, salt and pour hot broth, close the lid and leave for 10 minutes. Remove the finished meat from the broth, cool and cut into thin slices, and dip the chopped dough into the boiling broth and cook for 6-8 minutes. Serve with greens.

Beshbarmak in Bashkir

If you have been to Bashkiria and have not tried beshbarmak, then you have missed a lot. This is a famous dish, whose history goes back tens of centuries, and now does not leave the table of modern Bashkirs both on weekdays and on holidays.

The ancient Bashkirs are a semi-nomadic people. They waited out the winter in the settlements, and in the summer they plied the expanses of the steppes. Travelers took a lot of meat with them on the road: horse meat and lamb in dried, dried and salted form. If during the pass it was possible to slaughter an animal, then beshbarmak immediately began to smoke in the camp cauldrons - a hot, rich lunch for mobile nomads.

The tribe sat around the makeshift table, waiting for the elder to share the meat. At first, he divided the ram's head, and the best parts were the eyes and ears, which were solemnly presented to the guests. The elders were the first to receive their portion, then those who were younger. Beshbarmak was certainly eaten with hands, washed down with a thick hearty broth. Its preparation is a kind of ritual for modern Bashkirs. After all, finding good fresh meat, properly cutting and cooking it, without adding anything superfluous, so much so that the guests gasp, is not an easy task.

Traditional beshbarmak is made from meat (lamb, goose), served with noodles and greens.

Ingredients:
1 kg of meat (it is good to take equally lamb and goose), 2 onions, 200 g potatoes
For noodles: a glass of flour, 1 egg, 2-3 tablespoons of water.

Chopped meat is boiled in a small amount of salted water, avoiding a violent boil to obtain a rich pure broth.

Meanwhile, a cool unleavened dough is prepared from flour, eggs, water and salt. It should be washed well until it starts to fall behind the hands. The rested dough is rolled out into a thin layer, allowed to dry and cut into strips 3 cm wide. Diamonds are cut from the strips, boiled in broth and thrown into a colander.

Boiled rhombuses are laid out on a wide flat dish, on top of the dough in layers - pieces of meat, boiled potatoes, finely chopped raw onions (keep it in the broth in advance so that the bitterness goes away. Place chopped kazy (horse meat sausage) on top).
Separately, in a large bowl (a deep bowl is not a plate), rich broth with herbs and pepper is served.

Beshbarmak in Tatar

Ingredients:
600 g veal brisket, 500 g potatoes, 3 onions, 1 carrot,
100 g fresh herbs, 3 stack. flour, 1 tbsp. water, 1 egg, 1 tbsp. vegetable oil, salt and spices - to taste.

Cooking:
Rinse the meat thoroughly, put it in a saucepan and pour 2 liters of water. When the water boils, remove the foam and add coarsely chopped carrots and one onion to the pan, salt a little. Leave to cook on low heat for 3 hours.

While the meat is cooking, prepare the noodles. Break an egg into a bowl, add a glass of water, a spoonful of oil and beat well. Salt and start adding flour gradually. Knead a tight elastic dough. Cover it with a towel and leave for 30 minutes. When the time is up, divide the dough into several parts, take one of them and roll it into a thin layer 2-3 mm wide. Cut the dough into diamonds with a side of 5-6 cm, do the same with the rest of the dough.

Remove the cooked meat from the broth and divide into pieces. Cut the onion into thin rings, put in a colander and dip in boiling broth for a minute, then transfer it to a plate, and dip peeled and cut into 3-4 parts potatoes into the broth and cook it until tender.

Put the boiled potatoes in a bowl, pour half of the broth into a separate container, and cook the noodles in the remaining broth. Put the noodles on a wide dish, put the chopped meat, onions, potatoes on top. And separate broth. Serve with greens.

Beshbarmak in Hebrew

Ingredients:
4 kg of lamb, 1.5 kg of horse meat sausage, 700 g of flour, 2 eggs, 2 onions, 3 sweet peppers, 400 ml of water, 5 potatoes, herbs, salt and pepper - to taste.

Cooking:
Put the meat and sausage in a saucepan, cover with water, salt and cook for 2 hours, removing the foam.

Meanwhile, prepare the dough. Dissolve in 400 ml of boiling water 1 tbsp. salt. Sift flour into a separate bowl, beat in 2 eggs and, gradually adding salt water, knead a stiff dough. Cover the dough with cling film and let it rest for 30 minutes. When the time is up, knead the dough, sprinkle it with flour and roll it into a 2 mm thick layer. Wrap the resulting layer on a rolling pin and make long cuts with a knife right along it to make noodles.

To prepare the gravy, cut the onion into half rings, cut the pepper into strips, chop the greens. Boil in strained broth, where meat and sausage were boiled, potatoes, then boil chopped vegetables in the same broth for 3-4 minutes, adding seasoning or spices to taste. At the end, add the noodles and cook until tender.

When serving, first put the noodles on a plate, then the chopped meat and sausage, vegetables and potatoes on top.

Beshbarmak from duck or goose

Ingredients:
1.5 kg duck meat, 2 stack. flour, 2 eggs, ½ stack. chilled broth, 2 onions, 1 bay leaf, salt, black pepper - to taste.

Cooking:
Place the cut duck in a saucepan, cover with water about two fingers above the meat, salt and bring to a boil. Knead their flour, eggs and broth into a stiff dough, add salt to taste. Divide the dough into several parts, roll each of them into thin cakes, let them dry, then cut into diamonds or squares.

Put the onion cut into half rings in a separate saucepan, sprinkle it with black ground pepper and add the bay leaf. Then pour the onion with hot broth and leave to infuse. When the duck meat is cooked, take it out of the broth, cut it into pieces, and cook the rhombuses from the dough in the boiling broth for 5-7 minutes. Put the noodles on a wide dish, meat, onion. Serve sprinkled with herbs.

Chicken Beshbarmak

Ingredients:
1 chicken, 3 onions, 3 carrots, pepper - to taste.
For test:
500 g flour, 200 g water, 3 eggs, 1-2 tbsp. vegetable oil,
1 tsp salt.

Cooking:
Boil the chicken in a large saucepan for 2-3 hours, add salt and spices to taste. Pour water into a deep container, beat in eggs, add flour, salt, vegetable oil and knead a stiff dough. Let it sit at room temperature for a while to set.

Heat vegetable oil in a frying pan, add chopped onion rings, grated carrots and, stirring, fry the vegetables until tender. Remove the cooked chicken from the broth and separate the meat from the bones. Then tear off large pieces from the dough and knead them into cakes, roll each of which with a rolling pin to a thickness of 2-3 mm. Then lower the cakes into boiling broth and cook for 5-7 minutes.

Serve beshbarmak on the table in three separate dishes: with chicken, vegetables and dough. Spread the vegetable and meat filling on the cake, roll it up with an envelope and eat it with your hands.

Beshbarmak in a slow cooker

Ingredients:
1.5 kg of any meat, 5 potatoes, 2 onions.
For noodles:
300 g flour, 2 eggs, 1 stack. water, 1-2 tbsp. vegetable oil, 2-3 pinches of ground black pepper, ⅔ tbsp. salt.

Cooking:
Take any meat, wash it and cut it into pieces. Then put it into the multicooker bowl, fill it with water flush with the meat and turn on the Steam Cooking program for 1-2 minutes. When the water boils, drain the first broth and rinse the meat. Put it back into the multicooker bowl and this time fill it with water 2 cm above the level of the meat. Set the "Stew" mode depending on the type of meat: beef - for 3 hours, pork and poultry - for 2 hours.

From the indicated ingredients, knead a tight dough, wrap it in a film and refrigerate for 20 minutes. Then take the dough out of the refrigerator, divide it into several parts and roll each part into a thin layer, which is cut into rhombuses or squares with sides of about 5x5 cm and leave to dry on the table. Cut the peeled potatoes into 4 pieces and add them to the meat about 50 minutes before the end of the stew time. Add salt and pepper to the bowl along with the potatoes. Fold the onion sliced into half rings in a container and fill it with the upper fatty part of the broth. Cover with a lid and set aside.

Remove the cooked meat and potatoes from the broth. Set the “Steam cooking” program again for 20-30 minutes, boil the chopped dough in small pieces and put it on a dish. Put the meat on top of the dough, pour onion with broth, sprinkle with chopped herbs. Serve the broth to the table in a separate bowl.

Pork Beshbarmak

You can also cook pork if you really want this dish. But in fact, Beshbarmak is not prepared from this meat. (This is a dish of Muslim peoples, and they don't eat pork)

Ingredients:
1 kg of pork, 500 g of noodles, 3 onions, 1 bunch of parsley, 1 bunch of dill, 1 celery root, 1 tsp. dried fennel, 2 bay leaves, 1 g pink pepper, 1 tbsp. vegetable oil, salt - to taste.

Cooking:
Place the meat in a pot of cold water and bring to a boil, skimming off the foam, add the salt, bay leaf, celery root, pink peppercorns and fennel and cook until tender.

Remove the cooked meat from the broth and cut into slices, strain the broth to remove the spices. Boil the noodles in the strained broth. Cut the onion into half rings and fry in vegetable oil, then pour half a cup of broth into it and simmer for 10 minutes, add spices to taste.

Put the noodles on a flat dish, meat on it, pour onion sauce and sprinkle with chopped herbs.

Beshbarmak is a traditional dish of the Turkic peoples (Kazakhs, Kalmyks, Tajiks, etc.). Most of them were pastoralists and led a nomadic lifestyle. I say this so that you, my dear readers, do not indulge yourself with special hopes and do not represent this dish as something exquisite and exotic. Beshbarmak is boiled meat with homemade noodles seasoned with onions. Something like Ukrainian dumplings, only disassembled. Everything is extremely simple, tasty and satisfying. As Star Wars hero Master Yoda would say, "Good food."

Ingredients:

(4 servings)

1 kg. beef or lamb
3 onions
3-4 garlic cloves
4-5 pcs. bay leaf
10 black peppercorns
greenery for decoration
dough:
250 gr. flour
1 chicken egg
1/2 st. water

Beshbarmak was most often cooked for the holidays, and the main difference between the festive dish and the everyday one among nomads is the increased amount of meat. So, there should be a lot of meat in beshbarmak! We will not talk about exotics such as horse meat or venison, but we will focus on all available beef or lamb. Of course, you can also use pork, only then aloud do not call the result of your culinary creativity a traditional oriental beshbarmak. Another indispensable condition for meat, it must be fatty.

We wash the meat purchased for beshbarmak and put it in a saucepan or in a cauldron. Pour clean drinking water (it is better to use filtered or spring water). The water in the pan should cover the meat by 2-3 centimeters.

We put the pot on the fire. After boiling, reduce the heat, remove all the foam with a slotted spoon.
The meat in beshbarmak must be very soft, which is called “melt in your mouth”. To get just such meat, it will have to be cooked for a long time over low heat. For example, the meat of a young lamb or calf will be cooked for 1.5-2 hours, and if you use the meat of an adult animal, then this process can take 3 or even more hours. As a matter of fact, this is precisely the inconvenience in the preparation of beshbarmak.
If possible, all fat from the surface of the broth should be removed and collected in a separate bowl or bowl. In the future, fat will be needed to lubricate the already prepared noodles.
When, according to your estimates, 30-40 minutes are left before the end of cooking the meat, put salt, pepper, bay leaf, garlic and one onion, peeled and cut in half, into the pan.

After the salt has completely dissolved, taste the broth. It must be salty enough to give that salt to the meat. Otherwise, the meat runs the risk of being bland and tasteless.
While the meat is cooking, it's time to start preparing the dough for the noodles. The dough for beshbarmak is the simplest, exactly the same as for dumplings or dumplings.
Pour one egg, 0.5 cups of cold water and 0.5 teaspoon of salt into the flour. Mix all this and knead thoroughly with your hands until the resulting dough becomes elastic.
After kneading, wrap the bun with dough in cling film or put in a bowl and cover with a towel. In this form, the dough should stand for 30 minutes. During this time, the gluten contained in the flour will get wet and swell, which will make our dough soft, tender, plastic, tasty.
The settled dough, for convenience, is divided into two identical pieces. In turn, roll each piece on a floured surface into a very thin pancake. We cut each pancake with a knife into strips, which we then cut into rhombuses or rectangles, as you like.

Our noodles are ready. She can lie down for a few minutes, and at this time we will cut the remaining two onions. We clean the onion, wash it and cut it into either half rings or feathers. Again, this is an amateur.
Now we have prepared all the components of the beshbarmak. You can proceed to the final part.
We take out the meat from the pan and leave it to cool on a dish or a large plate. Also, along with the meat, we extract the boiled onions and garlic, throw them away.
Increase the heat and let the broth remaining after the meat boil. Put the chopped onion into the boiling broth.

Boil it there for 2-3 minutes. During this time, all the bitterness will leave the onion, and it will be saturated with appetizing meat flavors. After 2-3 minutes, we catch the onion feathers with a slotted spoon and put them on a separate plate.

Having reached this place, I want to warn you that boiled onions do not have a particularly delicious taste. A more intense taste, familiar to Europeans, is given by onions fried until golden brown in a pan. Therefore, the beshbarmak recipe can be slightly modernized and fried onions can be used instead of boiled onions.
Then the noodles are sent to the broth. We put the rhombuses into the boiling liquid carefully, one at a time, in order to avoid sticking together. Boil the noodles for about 3-4 minutes, stirring occasionally.

At the end of cooking, the noodles, again with a slotted spoon, are caught and laid out on a dish. From above, it is smeared with fat collected from the broth. If you are unable to collect enough fat, you can brush the noodles with a piece of butter. I suppose the gurus of oriental cooking will forgive you for this tiny deviation from tradition.

On top of the noodles, lay out the boiled meat, which should be torn with your hands or, if your thin aesthetic nature does not allow such disgrace, cut into fairly large pieces. On top of the meat (or mixed with it) lay out feathers or onion half rings. Sprinkle the dish with chopped herbs on top and serve it on the table in this form. That's all, as you can see, cooking beshbarmak at home is very, very simple)))

Bon appetit!
Tasty and healthy recipes from Alena Khokhlova

The Kazakh national cuisine has always been famous for the abundance of meat, flour and sour-milk products, so one of the main traditional dishes of the people was "beshbarmak". Over time, some components of "beshbarmak" changed and were supplemented with certain ingredients depending on the geolocation and the main type of activity of the population in certain regions of Kazakhstan. Traditionally, the dish is served at ceremonial events, family holidays exclusively for honored guests. The very period and peak of the preparation of beshbarmak is winter, since it is at this time of the year that it is most convenient to store meat preparations and calmly wait for neighbors to “besh”. Also, from the beginning of the winter cold, the preparation of meat for the whole winter (“sogym”) begins, which subsequently affects the choice and preference in the dish among the population. Serving "beshbarmak" is a responsible and integral part of any important event in the circle of close friends and relatives. Also, one of the most famous dishes that are offered to tourists in the city of Almaty are kuyrdak and beshbarmak. Of course, it is impossible to feel the real taste of these dishes without visiting this beautiful steppe country, but you can try to cook them at home, surprising your guests with the unusual taste and specifics of Kazakh cuisine.

History and meaning of the name "Beshbarmak"

Since ancient times, meat was considered the main dish among nomadic cattle breeders. According to the researchers, it was they who gave the maximum variety of recipes for the preparation and preparation of meat products. Traditional charcoal meat, which is still known to everyone as shish kebab, dumped meat, smoked and other varieties of its preparation. Rich and strong sorpa from time immemorial has saved the Kazakh people from harsh winters and cold weather. And those who have ever tried "steppe kur" will forever remember the refined taste of this unusual dish.

Speaking about the origin of the name of the dish "beshbarmak" it becomes quite interesting, since "Beshbarmak" is the national dish of many Turkic-speaking peoples, the pronunciation of the dish varies and changes. Initially, the name in Kazakh was "besbarmak", in the Kyrgyz language: "beshbarmak", in Bashkir: "bish-barmak". The definition is formed from two compound words "bes" and "barmak", which means "five fingers" in Russian, but in everyday life, Russian-speaking residents of Kazakhstan use the original name of the dish and do not translate it literally.

"Beshbarmak" or "Besbarmak"?

This question is often asked by both the local population and tourists. What is the correct name for this dish? Initially, the meaning and pronunciation of this dish was quite simply separated; according to the principle of language and peoples who live in a particular territory. Since the meaning of the word "besh" among the Kyrgyz people is translated as the number "five", the full name for this people was revealed quite simply: "beshbarmak". “Five” in the Kazakh language sounds a little different, like: “demon”, therefore, since ancient times, the Kazakhs considered it more correct to call the dish as “besbarmak”. Over time, the name varied and moved from one pronunciation to another. At the moment, in everyday life the name is used as: "beshbarmak". In general, it is not considered a big or gross mistake if you accidentally named any one of these options, since both are considered correct and the interlocutor will definitely understand you.

Features of serving dishes and traditions

Kazakh culture is very rich in rituals within the family. There is a "code of conduct" in relation to elders to younger, matchmakers to matchmakers, children to parents, and so on. Of course, if you know the rules of behavior of the main participants in the "hierarchy", then some of the questions disappear by themselves. Tea is poured only by women, and here, too, there are subtleties. In the south, it is customary to pour tea up to half, otherwise guests may feel that they want to be escorted out faster. In other regions, they simply try not to pour to the brim. Tobacco (a large plate) with beshbarmak is usually brought in by the youngest men in the house, a knife is placed on each plate for cutting meat. The most honorable tobacco (bas tobacco) with the best pieces of meat and a ram's head is placed in front of the most respected guests. The senior guest must share his head among the rest. It must be remembered that those whose father is still alive cannot touch the head. After the meal, the senior guest should give his blessing "bata", after which the daughters-in-law take away the plates with a bow. At the very beginning, the head of a ram is served to the audience as a sign of reverence and respect. Usually, the lower part should be separated from the skull. The distribution of parts of the head is a very important ritual between guests and relatives of the feast. So, when distributing the head of a ram, you should adhere to the following rules:

Frontal part - for men
Jaw - women
The right ear is not served, it is hidden, like a talisman for well-being in the family
Well ground teeth - a vow to any slander and slander at the table

Before starting the celebration, the guests bring blessings and requests to the Almighty for the well-being and a good number of livestock from the owner in the future. Pieces are distributed depending on the status and merits of the guest, as well as his age. Next, the beshbarmak itself is brought in!

Of course, after many years of integrating many cultures in our country, Kazakh cuisine now looks completely different. Now guests are greeted with pilaf and mantami, even Olivier salad is not alien to our table. But we must remember that not preparing beshbarmak for honored guests means insulting them. You can serve additional dishes to beshbarmak, but nothing can replace our national dish.

To prepare the dish you will need:

Before you start cooking beshbarmak, make sure that you have a positive attitude towards cooking this dish, as it requires patience and care on the part of the cook. Since it has already been said that the ingredients may vary depending on the preferences and economic activities of some regions of our large country, there are quite a lot of recipes for making beshbarmak and all of them are considered individual and unique for each family. In this article, we share a classic recipe. So let's start with the ingredients:

Cooking method

The meat for "beshbarmak" is mainly horse meat, both the meat itself and the "kazy" prepared in advance. Kazy is a traditional horse meat delicacy that looks like a sausage. “Kazy” is made by stuffing natural horse intestines with fat horse meat from the ribs (usually smearing the meat with spices and spices), and they are not stuffed with minced meat, but season the whole meat with a rib, thus getting a large half ring. Kazy is cooked for several hours under the close supervision of a cook. Traditionally, carving meat is the prerogative of men, rolling dough and preparing the dish itself is the occupation of women. From a young age, girls in families are taught to roll out cakes for “beshbarmak”, and the ability to cook a delicious dish and properly serve it to honored guests is an integral feature of a good daughter-in-law. Horse meat is boiled in a large piece for 2.5-3 hours until tender. The dough is kneaded from flour and eggs with the addition of salt, it is possible on a chilled horse broth. After 2-3 hours, the dough is rolled into thin succulents. The onion is cut into rings, poured with fatty broth, salt, pepper to taste (if desired, you can add a little finely chopped bell pepper). Juices are boiled in the broth, laid out on a dish (“tobacco”), meat is laid on top (either a whole piece with a bone, or chopped). Then everything is watered with seasoned onions (“tuzduk”). If desired, you can put “Kazy”, “Kartu”, “Shuzhuk”, “Karyn”, “Zhal” on top, and sometimes whole potatoes and carrots boiled in broth are served. Wheat and rye flour is quite a "capacious" product. You can store ready-made cakes for a long time; they are easily transported and fit into any dishes.

A variety of beshbarmak in the regions of Kazakhstan

Since beshbarmak is a unique dish, it is very difficult to find a single recipe that would be used by all residents of the regions of Kazakhstan, so below you can get acquainted with the various traditions and features in the recipes of the cities of Kazakhstan from the words of the residents themselves, our grandparents.

Almaty city

Beshbarmak in Almaty - cooking secrets. The name of this dish reflects part of the history, culture of the national meal, and indeed - in Almaty, it is customary to take beshbarmak with your hands, using all five fingers; this is how, following the tradition, Kazakhs, as well as Uzbeks and Tajiks eat it during various national rituals. The meat is cut into pieces, put in a cauldron, poured with cold water and put on fire. After the water boils, the fire should be slightly reduced and so cooked until fully cooked, periodically removing the resulting foam. Somewhere half an hour before the meat is fully cooked, spices are added to the cauldron: bay leaf, black pepper and salt, and one onion is also put. When the meat is already cooked, you can start kneading the dough. After it has stood for 40 minutes, you need to take a rolling pin and start rolling it into a homogeneous layer, about one and a half millimeters thick. After that, the entire layer must be cut into squares with a side length of 7-8 cm. Meanwhile, half an hour before readiness, peeled potatoes can be thrown into a cauldron with meat. Beshbarmak in Almaty is served with potatoes, but if you don’t have it, you can skip this paragraph. So, when the meat is cooked, it needs to be transferred to a sealed container along with boiled potatoes and do the rest of the ingredients. In the second cauldron, you need to put onion cut into rings, salt and season with spices on top, and then pour hot broth from under the meat. After that, the cauldron is put on a low fire and covered with a lid - the onion should just languish in. Separately, juices are lowered into the broth and all this is cooked until fully cooked. In the city of Almaty, beshbarmak is served as follows: pieces of dough are laid out on a large dish, pieces of boiled meat are placed on top of them (for convenience, they can be cut into smaller pieces). All this is decorated with stewed onion rings, and boiled potatoes are laid out around the edges.

Beshbarmak "in Chemolgan" one of the most interesting ways of cooking beshbarmak came from Shamalgan, instead of juicing, the inhabitants roll and cut the noodles 1.5-2 mm thick and 5-6 mm wide, and after cooking it is mixed abundantly with brine. Tuzduk is usually poured with fat removed from boiled kazy, or with fatty broth.

South Kazakhstan region

The choice of fresh and tasty meat is a separate important point in cooking, namely in beshbarmak preparations. Families in the city of Shymkent usually try to contact their acquaintances in neighboring villages, but if fate has developed in such a way that there are no relatives in the neighborhood, almost every family has its own butcher in certain markets, who will always offer fresh meat and kazy. The inhabitants of this city are especially careful about the choice of meat, as they believe that choosing the right meat is 50 percent of the success of a delicious beshbarmak. Therefore, according to many residents, the relationship between the butcher and the buyer becomes close and to some extent related. Meat for the buyer is always nominal and orders are accepted several days or even weeks before the event. The attitude towards other dishes among the residents of the city is quite loyal, but everyone gives the greatest preference to beshbarmak! The dough is considered a kind of side dish for beshbarmak, some residents believe that it is impossible to put potatoes in a traditional recipe. But more and more often you can find this dish on the tables with potatoes and without cakes. Also, seared lamb is often used (lamb skin is not removed from the meat).

In the Kyzylorda region, it is often made from rice, which is completely different from the recipes of other families in the regions of Kazakhstan.

Speaking about the program itself at the dastarkhan, after the feast, the entertainment part of the program usually begins. How nice, at the very beginning, all the guests wish the hosts all the best and good things in their house. Following the favorable words of the guests, performances of local singers and artists await. One of the most fun and unpredictable parts of the evening is the moment when the guests themselves have to show the return performance to the professionals. At this moment, everyone can reveal themselves in any creative manifestations! Guests who can memorize this or that work by ear and perform it to the owners of the house enjoy special honor and interest.

West-Kazakhstan region

The great abundance of fish products and the activities of the population of the West Kazakhstan region had a great influence on the national dish. Many aesthetes, assuming that horse meat is one of the most important components of real beshbarmak, do not understand how it is possible to cook it from fish! Namely, in this area of \u200b\u200bour country, fish beshbarmak is practiced. Locals call this beshbarmak: "Fishbarmak". It is prepared according to the same principle as the classic one, although at the very beginning any fish is boiled for the base, but more often carp or beluga. At the same time, residents do not completely abandon beshbarmak with horse meat, it is as popular as

fish option. True, the only difference, probably, will be in the ratio of the amount of meat and dough that is served on the dastarkhan. The advantage is given more to cakes than meat. More precisely, there is less meat on the dish than dough. In some cities, such as Aktau or Atyrau, kazy can be served separately from the main course.

North-Kazakhstan region

In this part of Kazakhstan, it is customary to serve beshbarmak exclusively in a special wooden dish called "Astabak", "Astau" or "Astak". Residents of Kokshetau prefer meat. The dough is placed in one layer on the bottom of the "Astau" and tightly covered with several layers of meat. Kazy is not served as a cut, it is placed exclusively in the dish itself. Astau itself is usually given to high-ranking people and the most honored guests, and this kind of gift always remains one of the most significant among the inhabitants of the North Kazakhstan region.

Central Kazakhstan region and East Kazakhstan region

Residents of the central and eastern parts of our republic prefer a large amount of meat (horse meat, beef, lamb). "Kazy" is not cut into a separate dish, but put together with beshbarmak. Sometimes, a “sherpek” is applied on top. These parts of the country do not have any special differences from the classic beshbarmak, while most of the population prefers and pays tribute to the original and classic recipe for making beshbarmak.

The value of national dishes in the development of the peoples of the world

As you have already noticed, the variety of recipes and features of this national dish is simply incredible, and if you think about it, it is precisely such facts and unique little things that create a vision about the people and how diverse our views are on ordinary, at first glance, dishes. For many centuries, national dishes have created and continue to create the appearance and uniqueness of the peoples of the whole world, and the study of the details and specific features of national delicacies only expands the horizons of any self-respecting modern person..kz and all the apashki of our country for unique recipes!

In all Central Asian countries they know how to cook beshbarmak. This dish is usually prepared for the holidays, in large portions, in cauldrons over an open fire. It is easy to cook a real tasty beshbarmak, you don’t need any special skills, you don’t need a lot of ingredients for cooking and they are quite affordable. The only thing that is needed and important for cooking is time and inspiration. Without this, the ideal beshbarmak will never work.

The most “correct” is lamb beshbarmak. Beshbarmak from horse meat can also be considered traditional, as beshbarmak is prepared in Kazakhstan. In addition, when preparing beshbarmak, it is allowed to use beef, less often chicken, duck. Pork beshbarmak is not traditional for known reasons.

The second component of beshbarmak is noodles, however, it does not look like noodles at all, they are rather thin dumplings in the form of rhombuses or squares. Noodle dough is made with wheat flour, eggs and salt. Flour must first be sifted a couple of times to saturate it with oxygen. After that, eggs, salt are added to the flour and a tight and dense dough is kneaded. Water should not be added to the dough. The finished dough is allowed to rest for 10 minutes, and then it is thinly rolled out and cut into rhombuses, the width of which ranges from 1.5 to 7 cm. The rhombuses from the dough are dipped into boiling slightly salted water and boiled for 2-3 minutes after surfacing, and then thrown into a colander.

Traditional Kazakh beshbarmak

Ingredients:
1.3 kg lamb,
5 bulbs
1 carrot (optional)
2 stack flour,
2 eggs,
5-6 black peppercorns
2 bay leaves (can be replaced with a sprig of thyme),
greens, salt and spices - to taste.

Cooking:
Wash the meat thoroughly, cut it into large pieces, place in a saucepan, cover with cold water and bring to a boil. Remove the resulting foam, cover the pan with a lid and cook the meat for 3 hours. 1-1.5 before the end of cooking, add carrots, a whole onion, black peppercorns, bay leaf and salt to the broth.
To prepare the dough, mix the sifted flour, eggs, salt, a little chilled broth in a bowl and knead a stiff dough. Wrap it in cling film and let it rest for 15 minutes. Sprinkle the surface of the table with flour, divide the dough into several parts, roll each part into a thin layer and cut it into small diamonds. Lightly dust the resulting diamonds with flour and leave on the table for 30 minutes so that they dry out a little. Remove the cooked meat from the pan, let it cool and cut into small pieces with your hands. Strain the broth, removing from it everything that was cooked in it. Divide the strained broth into 2 parts. Add chopped herbs to one part. With the second part of the broth, pour the onion cut into half rings, add allspice, bring to a boil, cook for 2 minutes, and then remove the onion from the broth with a slotted spoon. Add a little water to the second part of the broth, bring the broth to a boil again, salt to taste, dip the rhombuses from the dough into the boiling liquid, after shaking off the excess flour from them, and cook them for 7-8 minutes, then remove with a slotted spoon. Put diamonds on a plate in layers, meat and onions on top, serve broth with herbs in a separate container.

Beshbarmak from horsemeat

Ingredients:
1.5 kg of horse meat,
3 bulbs
3 stack. flour,
2 eggs,
2 bay leaves,
salt, black ground pepper, herbs - to taste.

Cooking:
Wash the meat, cut into pieces, place in a saucepan and fill with water so that it completely covers the meat. When the water boils, remove the foam, reduce the heat and cook for 3 hours. About 30 minutes before the end of cooking, add salt, pepper, 1 whole peeled onion and bay leaf. Pour 1 cup of broth out of the pot and set aside. Then dissolve a pinch of salt in it, mix with eggs and flour and knead a stiff dough. Send the finished dough for 30 minutes in the refrigerator. When the time is up, take the dough out, roll it out thinly on a floured countertop and cut into squares or diamonds. Let them dry a little. Cut the onion into half rings, pepper, salt and pour hot broth, close the lid and leave for 10 minutes. Remove the finished meat from the broth, cool and cut into thin slices, and dip the chopped dough into the boiling broth and cook for 6-8 minutes. Serve with greens.

Beshbarmak in Tatar

Ingredients:
600 g veal brisket,
500 g potatoes
3 bulbs
1 carrot
100 g fresh herbs,
3 stack. flour,
1 st. water,
1 egg
1 tbsp vegetable oil,
salt and spices - to taste.

Cooking:
Rinse the meat thoroughly, put it in a saucepan and pour 2 liters of water. When the water boils, remove the foam and add coarsely chopped carrots and one onion to the pan, salt a little. Leave to cook on low heat for 3 hours. While the meat is cooking, prepare the noodles. Break an egg into a bowl, add a glass of water, a spoonful of oil and beat well. Salt and start adding flour gradually. Knead a tight elastic dough. Cover it with a towel and leave for 30 minutes. When the time is up, divide the dough into several parts, take one of them and roll it into a thin layer 2-3 mm wide. Cut the dough into diamonds with a side of 5-6 cm, do the same with the rest of the dough. Remove the cooked meat from the broth and divide into pieces. Cut the onion into thin rings, put in a colander and dip in boiling broth for a minute, then transfer it to a plate, and dip peeled and cut into 3-4 parts potatoes into the broth and cook it until tender. Put the boiled potatoes in a wide dish, pour half of the broth into a separate container, and cook the noodles in the remaining broth. Serve with greens.

Pork Beshbarmak

Ingredients:
1 kg pork
500 g noodles
3 bulbs
1 bunch of parsley
1 bunch dill,
1 celery root
1 tsp dried fennel,
2 bay leaves,
1 g pink pepper
1 tbsp vegetable oil,
salt - to taste.

Cooking:
Place the meat in a pot of cold water and bring to a boil, skimming off the foam, add the salt, bay leaf, celery root, pink peppercorns and fennel and cook until tender. Remove the cooked meat from the broth and cut into slices, strain the broth to remove the spices. Boil the noodles in the strained broth. Cut the onion into half rings and fry in vegetable oil, then pour half a cup of broth into it and simmer for 10 minutes, add spices to taste. Put the noodles on a flat dish, meat on it, pour onion sauce and sprinkle with chopped herbs.

Beshbarmak from duck or goose

Ingredients:
1.5 kg duck meat,
2 stack flour,
2 eggs,
½ stack chilled broth,
2 bulbs
1 bay leaf,
salt, black ground pepper - to taste.

Cooking:
Place the cut duck in a saucepan, cover with water about two fingers above the meat, salt and bring to a boil. Knead their flour, eggs and broth into a stiff dough, add salt to taste. Divide the dough into several parts, roll each of them into thin cakes, let them dry, then cut into diamonds or squares. Put the onion cut into half rings in a separate saucepan, sprinkle it with black ground pepper and add the bay leaf. Then pour the onion with hot broth and leave to infuse. When the duck meat is cooked, take it out of the broth, cut it into pieces, and cook the rhombuses from the dough in the boiling broth for 5-7 minutes. Serve sprinkled with herbs.

Chicken Beshbarmak

Ingredients:
1 chicken
3 bulbs
3 carrots
pepper - to taste.
For test:
500 g flour
200 g of water
3 eggs,

1 tsp salt.

Cooking:
Boil the chicken in a large saucepan for 2-3 hours, add salt and spices to taste. Pour water into a deep container, beat in eggs, add flour, salt, vegetable oil and knead a stiff dough. Let it sit at room temperature for a while to set. Heat vegetable oil in a frying pan, add chopped onion rings, grated carrots and, stirring, fry the vegetables until tender. Remove the cooked chicken from the broth and separate the meat from the bones. Then tear off large pieces from the dough and knead them into cakes, roll each of which with a rolling pin to a thickness of 2-3 mm. Then dip the cakes into the boiling broth and cook for 5-7 minutes. Serve beshbarmak on the table in three separate dishes: with chicken, vegetables and dough. Spread the vegetable and meat filling on the cake, roll it up with an envelope and eat it with your hands.

Jewish beshbarmak

Ingredients:
4 kg lamb,
1.5 kg horse meat sausage,
700 g flour
2 eggs,
2 bulbs
3 sweet peppers
400 ml of water
5 potatoes
herbs, salt and pepper - to taste.

Cooking:
Put the meat and sausage in a saucepan, cover with water, salt and cook for 2 hours, removing the foam. Meanwhile, prepare the dough. Dissolve in 400 ml of boiling water 1 tbsp. salt. Sift flour into a separate bowl, beat in 2 eggs and, gradually adding salt water, knead a stiff dough. Cover the dough with cling film and let it rest for 30 minutes. When the time is up, knead the dough, sprinkle it with flour and roll it into a 2 mm thick layer. Wrap the resulting layer on a rolling pin and make long cuts with a knife right along it to make noodles. To prepare the gravy, cut the onion into half rings, cut the pepper into strips, chop the greens. Boil in strained broth, where meat and sausage were boiled, potatoes, then boil chopped vegetables in the same broth for 3-4 minutes, adding seasoning or spices to taste. At the end, add the noodles and cook until tender. When serving, first put the noodles on a plate, then the chopped meat and sausage, vegetables and potatoes on top.

Beshbarmak in a slow cooker

Ingredients:
1.5 kg of any meat,
5 potatoes
2 bulbs.
For noodles:
300 g flour
2 eggs,
1 stack water,
1-2 tbsp vegetable oil,
2-3 pinches of ground black pepper
⅔ tbsp salt.

Cooking:
Take any meat, wash it and cut it into pieces. Then put it into the multicooker bowl, fill it with water flush with the meat and turn on the Steam Cooking program for 1-2 minutes. When the water boils, drain the first broth and rinse the meat. Put it back into the multicooker bowl and this time fill it with water 2 cm above the level of the meat. Set the "Stew" mode depending on the type of meat: beef - for 3 hours, pork and poultry - for 2 hours. From the indicated ingredients, knead a tight dough, wrap it in a film and refrigerate for 20 minutes. Then take the dough out of the refrigerator, divide it into several parts and roll each part into a thin layer, which is cut into rhombuses or squares with sides of about 5x5 cm and leave to dry on the table. Cut the peeled potatoes into 4 pieces and add them to the meat about 50 minutes before the end of the stew time. Add salt and pepper to the bowl along with the potatoes. Fold the onion sliced into half rings in a container and fill it with the upper fatty part of the broth. Cover with a lid and set aside. Remove the cooked meat and potatoes from the broth. Set the “Steam cooking” program again for 20-30 minutes, boil the chopped dough in small pieces and put it on a dish. Put the meat on top of the dough, pour onion with broth, sprinkle with chopped herbs. Serve the broth to the table in a separate bowl.

Isn't it great to discover new, amazing dishes? Tell your friends how to cook beshbarmak and compete in its preparation. Believe me, there will be no losers in this culinary competition, because each cooked beshbarmak is beautiful and unique, like a song of the people who invented it.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

From a traditional dish of the Turkic peoples, beshbarmak has long turned into a favorite international version of delicious and rich dishes for holidays and everyday meals. In this collection, we will teach interesting recipes for beshbarmak, talk about unusual options with horse sausage and democratic chicken.

Beshbarmak is the legendary food of all nomadic peoples. The name comes from the merger of two Bashkir words - "besh", meaning five, and "barmak" - fingers. From time immemorial, the dish was eaten from one large cauldron, raking in pieces of meat and dough with the entire five of the palm. This hearty meal has repeatedly saved entire tribes from starvation, and the nomads, it’s not hard to guess, had no time for ceremonies.

Now cutlery is used everywhere, but food has not lost its value. In Kyrgyzstan, the standard of living of people is even measured by the "beshbarmak index": it allows you to compare the incomes of residents of different regions of the country, focusing on the cost of ingredients for a dish.

You need to start cooking beshbarmak with cooking "juicy", as special noodles in the form of diamonds are correctly called. The taste of the whole beshbarmak will depend on the skill of the hostess. How to cook the best juices?

Thick noodles are a sign of the inability and inexperience of the cook, while thin noodles can fall apart and make the broth cloudy.

For the test, let's prepare:

500 g flour;
2 eggs;
half a glass of water;
a pinch of salt

Add water, eggs to the sifted flour, start kneading, constantly adding flour. Knead until the dough becomes elastic, dense, elastic. Next, roll out the dough into one layer. It is very important that the thickness of the layer is the same and does not exceed 3 mm. Difficulties should not arise: such a dough rolls out easily. It remains to cut it with a knife into curly pieces-diamonds or squares - both forms are considered acceptable. The last step is to sprinkle the juices with flour and leave to wait until they are boiled.

The secret is that juices can be made even the day before the proposed feast.

Classic beshbarmak with lamb

All countries and republics where nomadic tribes lived will certainly challenge the right to the most correct recipe for a dish. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way for centuries.

The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel meat, but times are changing and today chicken is also used - there is nothing wrong with that. But lamb is still considered a classic. We will tell you how to cook lamb beshbarmak among the residents of Kazakhstan.

For cooking we need:

1 kg of fresh lamb;
juicy (recipe see above);
butter -150 g;
onions - 2 heads;
garlic - 2 teeth;
salt, black pepper to taste.

The meat should literally come off the bone; crush it into individual fibers with your hands.

First, boil the meat with onions, garlic and spices on the smallest fire. It should become so soft that it falls apart into separate fibers, as soon as you touch it with a fork. We tear into separate fibers. Previously, the technology required grinding meat into thin fibers as thick as a hair. So they paid tribute to the aksakals, who, due to old age, had no teeth and chewed with difficulty. But today the situation has changed - it is fashionable to serve large pieces of meat that speak of prosperity in the house.

In the process of cooking the broth, it is important to remove the foam from it, otherwise the broth will be cloudy.

While the meat is cooling, prepare the sauce. Shred the onion into half rings, put butter on top, add black pepper. Pour in the broth where the meat was languishing. The sauce is ready!

In parallel, boil the juices in the meat broth. It remains to collect beshbarmak. To do this, pour the meat with sauce, spread it next to (or on top of the dough). Drizzle lightly with broth.

Try not to overdo it with the broth: initially, the dish was eaten with the hands, so it looked more like the second, and the broth only gave extra juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink it at his own discretion.

Ready beshbarmak is thick, rich, multi-layered and very fragrant. In Asia, it is eaten with a large company, washed down with strong black tea with milk and salt. The dish is self-sufficient, but it is quite possible to decorate it with a generous bunch of greens, and eat it with pieces of warm bread cakes.

with beef

In fairness, we note that horse meat and lamb are considered rather specific types of meat in the European territory of Russia. For such gourmets, the beshbarmak recipe democratically allows you to move away from the traditions of nomads, replacing meat with a piece of beef or veal. For the dish, you will need any part of the beef, but it is better to take young and tender veal.

Boil a kilogram of meat in a small amount of water until soft. Together with beef, you can put any roots and spices, for example, celery root or parsley roots. While the meat is cooking, prepare the pieces of dough, make the sauce, and then put everything in the same sequence as in the classic recipe.

The dish is served on a large common dish and eaten with your hands. By the way, in ancient times, hygiene was taken care of in advance: before serving, the host walked around the guests and personally served them a jug of warm water to wash their hands. You can do the same: then you will be known not only as a hospitable, but also as a hospitable owner of the house.

Kazakh style with horsemeat sausage

On big holidays, the nomads prepared a version of beshbarmak from horse sausage “kazy” - in ancient times this dish was revered as a solemn one and was served only to selected guests. Kazaksha em (this is the name of such a beshmark) and today the Kazakhs prepare it on special occasions. Try experimenting too.

It is clear that you can get kazy only in countries where horse meat is eaten, but if you wish, you can cook it yourself. To do this, we tightly stuff the horse meat taken from the ribs of the animal into the horse intestine (we are looking for it in the markets of the city), and then rub it with salt, black pepper, caraway seeds. The finished sausage should be washed in cold water and left in a dark, cool place to marinate for several hours. This is where the difficulties end - you can follow the advice from the classic recipe and cook beshbarmak as usual.

The process looks like this:

We cook a semi-finished product with spices in a cauldron with water until soft.
Lay out on a platter.
In the boiling broth, where the kazy was cooked, we throw pieces of dough.
We cut the sausage into pieces.
We spread the boiled dough around the edges.
Sprinkle everything with onion rings, black pepper.

You can serve the broth in separate bowls, supplement the dish with herbs, treat guests with warm bread - it all depends on the desire and capabilities of the owner. It’s clear: you don’t need to cook a semi-finished product yourself if you managed to get a good piece of high-quality horse sausage.

with pork

Pork is loved for its softness and delicate structure, in addition, this meat is lower than lamb, horse meat, and it is much easier to find it on the shelves. The main thing is to find a pair of pork on the bone and, preferably, grain-fed - so the dish will turn out fragrant, and the broth is very rich.

The meat must be thoroughly washed, boiled in a small (500-600 ml) amount of water with spices.
Usually a kilogram of meat is boiled for 2 hours over low heat.
As soon as the broth boils - remove the foam from it, it will turn out transparent.
From spices, you can put cloves, black pepper, parsley, allspice and salt.
We prepare the sauce with onions, butter, broth.
Boil the rhombuses from the dough in the broth.
Spread on a dish in layers - dough-meat-sauce.
Sprinkle with herbs.

Plus beshbarmak with pork in the relative speed of cooking. And the meat turns out juicy, especially if you cooked a piece with streaks of fat. By the way, you can try to cook beshbarmak simultaneously with pork and chicken, pork and beef - it will turn out very tasty and unusual!

How to cook in a slow cooker?

Our time dictates its own rules and speed. Many housewives simply do not have time to cook according to the ancient canons, and then such a smart device as a slow cooker comes to the rescue. The beauty of cooking is that you do not need to remove the foam, monitor the time and degree of readiness - just put the meat on the bottom of the bowl and turn on the desired mode.

Usually, the meat is well boiled in the “stew”, “soup” and “softness” modes, and it turns out to be the most delicious in a slow cooker that cooks under pressure. In the meantime, the meat is cooking, we will cook the noodles ourselves or prepare ready-made juices (now you can just buy them in any supermarket). We will lay the noodles 10 minutes before the end of readiness and serve beshbarmak with herbs, bread, and, if desired, sprinkle with pomegranate seeds.

Beshbarmak with chicken

Beshbarmak from chicken is the fastest and most democratic version of the dish. You can take one chicken, or “dilute” it with a turkey, a rabbit, a piece of pork - everything is up to you. The main thing is that the meat is fresh, and the carcass is smooth and elastic.

Beshbarmak is prepared simply:

Boil the chicken until soft.
Let's cool down.
We separate from the bones.
Boil the noodles in the broth.
We prepare the sauce from onions, butter, black pepper.
Put the chicken pieces on the dish, and next - the slices of the finished noodles.
Drizzle everything with sauce.

Separately, to chicken beshbarmak, you can serve strong chicken broth with herbs, and pieces of any bread.

Beshbarmak is so delicious that it has been loved for hundreds of years and is cultivated in many countries where recipes are cherished like the apple of an eye. Finally, let me tell you a little story. A couple of years ago, beshbarmak was prepared in Kazakhstan, which was included in the Guinness Book of Records. More than 700 kilograms of meat were spent on cooking, and hundreds of residents of the republic were able to taste the food. We assure you that the dish will break all popularity records in your family if you work hard and cook it at least once. Bon appetit and new culinary discoveries!