How to cook beshbarmak: the best recipes with lamb, beef, horse meat, duck, chicken. Cooking homemade beshbarmak according to the best recipes Beshbarmak cooking recipe

Bish Barmak, the best Bashkir food, comes from the word "Bish" - five, and "Barmak" - a finger, and consists in 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.

I. I. Lepekhin, Russian scientist, traveler, lexicographer

What is beshbarmak and some lyrics about standards

Depending on which region and from which nationalities you heard the name of this dish, your “correct” pronunciation has been deposited in your head - beshbarmak, besbarmak, bishbarmak. This is due not only to the peculiarities of transliteration, but also to the fact that this dish does not belong to one specific nationality - it was a traditional meal for many Turkic nomadic peoples, and now serves as a kind of calling card for those who speak one or another language of the Turkic group . Beshbarmak is distributed from Asia to Eastern Europe, from the Mediterranean to Siberia, and almost 150 million people can somehow call it their national dish.

Probably everyone knows that in translation into Russian the Turkic word "besh" means "five", "barmak" - "fingers". The name of beshbarmak - "palm", "five fingers" - is very logical: the nomads did not carry anything superfluous with them, forks and spoons were rarely found in the tribes, whose home is the vast expanses of the earth, and therefore they most often ate simply with their hands. Beshbarmak is a dish that historically was taken from a common dish with the palm of your hand, eaten with pleasure, licked your fingers. Today, most catering establishments serve utensils to beshbarmak, and even at home, sadly, they eat this dish with a fork and knife, less often with a spoon.

Beshbarmak is a hearty, solid food of peoples who often had to eat “for the future”: not always knowing when the next stop would be, when they would once again be able to light a fire and cook hot dishes, the nomads strove for high-calorie food that satiated and nourished.

In essence, beshbarmak is boiled meat and noodles, but this is completely, completely its “flat” essence, narrowed down to two words. In fact, this is a rich in taste, very bright, rich dish, the preparation of which takes time and mood. Yes, quite a lot of time, skills, desires and skills.

Well, let's take off the culinary crown from our heads and honestly admit: it is unlikely that you know how to cook real beshbarmak if, for example, you are not Kazakh and have not absorbed this science, culture and tradition from early childhood. You can learn anything, including how to cook a wonderful national dish with a mysterious name that rolls on your tongue like multi-colored montpensier peas, but cook it so that everyone around you will salivate at the sight of your dinner, so that fame goes to the whole neighborhood so that friends and acquaintances flock to your house like a river, having heard that you are cooking beshbarmak, it is almost unrealistic if you have not absorbed this science at an invisible, almost genetic level.

Non-traditional serving beshbarmak: meat and noodles in broth.

However, this does not mean that you should not study. Necessary! It is necessary and necessary, because otherwise how will you grow above yourself, learn something new and unusual, get closer to the traditions of other peoples and just provide yourself with the opportunity to try something tasty at least sometimes, at least occasionally, at least on holidays? And it will be delicious! Let's be honest - yes, it's unlikely to turn out to be breathtakingly delicious, it's unlikely that you will feel like the most talented of all talented chefs and decide that you have finally reached the culinary Olympus, but at the same time, using the instructions from Magic Food and striving to learn, you can cook beshbarmak so that the desire to repeat and grow above yourself does not disappear.

Do not think that such categoricalness is an absolute distrust of your culinary abilities. Many of those who live, for example, in Kazakhstan and regularly cook beshbarmak at home, agree that only ethnic Kazakhs get the real, most correct, most delicious food. You can cook according to their recipes, you can learn from them, buy products in the same place where they buy, but it will still not be the same. However, to strive to get closer to the standard - we repeat, because it is important! - it is simply necessary: ​​there must be some kind of culinary enthusiasm, pride, in the end, which will stir up your interest and make you learn how to cook the right beshbarmak. Delicious, juicy and wonderful.

Who invented beshbarmak and why?

When a guest arrives, the host prepares the beshbarmak.
If it has no meat, the owner's face turns red.

Beshbarmak as a national dish is found in a considerable number of cuisines. It is prepared in Kyrgyzstan, Uzbekistan, Turkmenistan, Kazakhstan, Bashkiria, Tatarstan and many other countries and regions. Initially, it was a convenient and logical meal for people, who had to cook not often, but satisfyingly: for beshbarmak, they slaughtered a ram, cooked a lot of meat (you can’t take a refrigerator with you), prepared a delicious accompaniment from dough (like noodles) for it. It turned out unrealistically solid food - hearty, rich, high-calorie, energy-intensive. Just what you need for people who are forced to work outdoors, spend most of their lives on the move, not concerned with counting calories and separate meals.

If beshbarmak is prepared traditionally and for oneself (not in a restaurant and not as a quick parody of an authentic dish), this is a whole ritual - to get fresh meat, cut it properly, cook it in a special way, adding everything that is required to the broth, and not putting in nothing extra. Working with dough is almost a sacred act, and this is also part of the general magic. And then, after the beshbarmak is ready, another part of the performance begins - everyone sits around the “table”, and the elder begins to divide the beshbarmak between family members and dear guests. This is a whole ritual, which, out of habit, may seem terrible and disgusting to inexperienced people: the head of a ram is solemnly divided into parts, the parts are distributed to everyone present. Guests - the best: usually it's eyes, ears. Further - by seniority: the older the eater, the sooner he will receive his portion of beshbarmak. They eat only with their hands - the meat is wrapped in boiled cakes (shelpek, zhaima, saima), washed down with surpa - broth, which is served separately in bowls.

The Kazakhs have a tradition: if a guest comes to the house, they start cooking beshbarmak - at least at 12 o'clock at night, at least at 5 in the morning, a cauldron is put on the fire, and magic begins. (They say that young Kazakh women are very dissatisfied with this custom - the main burden of cooking beshbarmak falls on the daughters-in-law, which they are actively not happy about.) Meat (by the way, in Kazakhstan, the dish is often called beshbarmak - just meat) should be a lot, a lot. It is better if at least 3 types - be sure to lamb, excellent - young beef, preferably horse meat. It is considered a great delicacy if homemade horse sausage (kazy), liver, ribs and vertebrae are added to the broth. Noodles - exclusively freshly prepared, today's.

How to cook beshbarmak in modern conditions

He is your fist - you are his beshbarmak

Without delving into the subtleties and details, let's decide that only three things are needed to prepare beshbarmak: meat, onion and dough. If you have everything you need in the house, proceed.

Broth Ingredients

1.5 kg of various meats (lamb, veal, horse meat)
3-3.5 liters of water
3-4 bay leaves
5-7 allspice peas
3 large onions
salt, herbs, freshly ground black pepper to taste

Noodle Ingredients

1/2 tsp salt
2 eggs
200 ml water
600 ml flour

Cooking step by step

1. Meat thoroughly washed, cut into fairly large pieces about 300 g in size, pour cold water, put on the stove. Bring to a boil, carefully remove the foam, then reduce the heat to a minimum and cook until tender and soft- at least 3.5-4 hours. Long cooking is the key to success: the finished meat should break down into fibers, be soft, melting, tender.

1. Approximately half an hour before the meat is ready salt the broth- generously, thoroughly. Of course, oversalting is not the best solution, but, like any meat dish, beshbarmak loves salt, so try to find a middle ground, and not get by with the theory that, if desired, everyone can add salt to their own taste.

1. While the meat is cooking making noodles- mix eggs, salt and water, add half the flour, quickly knead the liquid lumpy dough, then generously sprinkle the work surface with flour and spread the prepared mass. We knead by hand a non-sticky, soft, elastic dough, wrap it with cling film or wrap it in a bag and hide it in a cool place. The noodle dough should lie down for at least an hour, after which you can work with it further.

1. We divide the dough into several parts, roll it into thin layers, cut into even strips up to 5 cm wide, and then cut each strip into rhombuses. Well, or rectangles are not the point, the main thing is that you visually like it, and all the pieces are about the same size. It’s great if you can time it in such a way that the cut dough dries out a little - lay out the future noodles on a floured surface, sprinkle with flour on top and leave for 20-30 minutes.

1. And now the time has come and meat. Finished pieces take out from the pan with a slotted spoon, put on a dish. In the boiling broth we throw the cut into rhombus-rectangles dough and cook until tender- about 3-5 minutes after boiling. After the dough is ready, we take it out of the pan and arrange it beautifully on the dish.

1. At the end, into the boiling broth, throw the sliced ​​\u200b\u200bin half rings onion and boil it for just a minute- it just has to lose its volume and pungency, but in no case become a banal boiled onion.

1. We get onions spread over the noodles.

1. And we do the most pleasant thing - we cut the meat and cut it into portions. Or we don’t cut it, but tear it off - it doesn’t matter how, the main thing is that it is beautiful.

We serve. Without any frills - a good sprinkling of black ground pepper, and that's it. A dish with noodles and meat - in the center, portioned - bowls with broth, into which it is good to throw a little finely chopped parsley.

Beshbarmak in a slow cooker

Imagine what will happen to some gray-haired elderly Kazakh or Kyrgyz woman if you ask them how to cook beshbarmak in a slow cooker - they probably won’t faint, but still prepare the valerian in advance - before you ask your question. However, with all due respect to national traditions and rituals, no one cancels the progress and requirements of the modern world - and he, the infection, wants everything that is done around him to be done faster and faster and with less and less human participation ....

Well, let's cook beshbarmak in a slow cooker. Nobody argues, it will turn out a completely different dish, but try how to treat them to that very angry Kazakh woman with a heart attack - she will surely change her anger to mercy, appreciate the dish, and even give a couple of tips on how to improve what you have .

Broth Ingredients

500 g good medium fat meat
50 g fat
1 large onion
1 carrot
1.5 liters of water
bay leaf, allspice, black pepper, salt, herbs to taste

Noodle Ingredients

100 ml water
1 egg
1/3 tsp salt
250 g flour

• Put the meat into the multicooker bowl, washed well and cut into small pieces. Add a whole piece of lard. On top of it - carrot circles. Next - onions in half rings. Salt, spices. Pour water, set the program "soup" or "stewing" and cook beshbarmak for at least 1.5 hours in a slow cooker.

• During this time, prepare the noodles - mix water with egg and salt, add most of the flour, mix, and then knead the mass until smooth, laying it on a work surface sprinkled with flour.

• Roll out the dough into a thin layer, cut into strips 5 cm wide, and then into rhombuses.

• When the multicooker signal sounds ready, open the lid and lay the dough. We extend the program for another 10 minutes.

• We lay out the finished beshbarmak on a plate and serve, sprinkled with herbs. A simple and very accessible fantasy on a given topic.

9 secrets of delicious beshbarmak

1. The meat is tastier and juicier if cooked at low temperatures: in a saucepan, this is usually the top of a container of water. To ensure that the meat is cooked correctly, install a grate on the bottom of the pan, on which you lay out the parts of the meat.

1. In a real beshbarmak, a piece of bacon or fat (more often horse fat) is always laid during cooking. It gives the broth additional solidity and satiety, aroma and taste. In addition, high fat content is needed so that the noodles do not stick together during cooking and after cooking: putting it on a plate, you will not get a plasticine lump of dough, each piece will be separate.

1. If you can skim the fat off the surface of the broth, that's great—not that it's inedible, by no means. Just when thick meat fat does not drip from the chin, it is somehow more aesthetic and more pleasant.

1. If there is a desire to dry the dough before laying it in the broth quite, quite according to the rules, you can put the sliced ​​\u200b\u200bpieces on a baking sheet dusted with flour and put it in the oven with the door ajar - at 60 degrees 20 minutes will be enough.

1. If suddenly at the very beginning you missed the moment of boiling water and did not carefully remove the foam, or just strive for perfection, after you get the meat, you should strain the broth through a sieve covered with gauze.

1. Before you put the dough on the dish, try to find time and pour the prepared broth over the plate - this way you will "grease" the dish and the noodles will not stick to its surface.

1. Of course, the authentic beshbarmak recipe does not involve the use of chicken, and even more so pork, but you can cook this dish in a modern interpretation - with the indicated types of meat.

1. The classics of the genre are only meat, noodles (salma) and broth (surpa), however, sometimes potatoes can be added to beshbarmak.

1. When serving, beshbarmak is sprinkled with chopped wild garlic and parsley and poured over with the fat removed in advance.

Kazakhs say that their children are usually always calm, rosy-cheeked and plump - this is due to the fact that they eat beshbarmak from early childhood, grow up healthy and loving the world. Eat beshbarmak - and be calm!

Beshbarmak

Beshbarmak or bishbarmak , besbarmak(from Turkic; Bashk. bishbarmaq, bişbarmag, Kaz. no, kazaksha no, besbarmak, Kirg. beshbarmak, beşbarmaq, tat. bishbarmak) - the name of a hot meat dish of some Turkic-speaking peoples. Translated from the Turkic languages ​​means "five fingers";. In general, the dish is a crumbled boiled meat with noodles (sliced ​​thinly or rhombuses, rectangles) 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 Kyrgyz language, this dish was historically called and is now called "beshbarmak", in Bashkir and Tatar - "bishbarmak". In modern Russian, the Kyrgyz name "beshbarmak" is used. The word "beshbarmak" is formed from the words "besh" and "barmak", which in translation from the Kyrgyz language means "five fingers", "five". The nomadic tribes of the Kirghiz, and many nomadic peoples, did not use cutlery when eating meat, but took the meat with their hands (fingers). This name of the dish is currently borrowed by the Kazakhs for colloquial naming of the dish “meat in Kazakh”, despite the fact that, strictly speaking, it is not beshbarmak, and the word “five” sounds in Kazakh like “demon”, and not "besh" .

In Kyrgyz cuisine

In Bashkir and Tatar cuisines

The dish got into the Tatar cuisine from the neighboring Bashkir. Beshbarmak (bishbarmak) is most popular with Tatars living in Bashkiria.

In Kazakh cuisine

Kazakhsha em ( meat in Kazakh)

Kazakh beshbarmak with potatoes

In the north (North Kazakhstan, Akmola regions), northeast (Pavlodar region), beshbarmak in winter is cooked mainly from horse meat, large pieces of thinly rolled dough 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. zhaya), ribs with a strip of meat and fat from the peritoneum (kaz. kazy), turned inside out (fat inside) large intestine (horse) (kaz. karta. Also, traditional horsemeat sausage is put in beshbarmak (kaz. shuzhyk), pieces of meat without bones ( kaz. kesek em), liver ( kaz. bauyr), pieces of tripe ( kaz. karyn) The dish is poured with sauce ( kaz. tuzdyk), which is prepared as follows: the onion is chopped in half rings and put in a small saucepan, pepper is poured on top and salt to taste is poured with hot meat broth and brought only to a boil.In winter, beshbarmak is served with sauce (kaz. құrt-kozhe), which consists of " kurt" dissolved in hot broth". Sauces are served like sorpa after beshbarmak.

In the north lamb beshbarmak is also served as whole cuts of meat and served in the following order:

• 1 - the head of a ram, before cooking it is very thoroughly cleaned (the wool is burned out, the horns and teeth are removed, the lower jaw is cut off along with the tongue). Cook in a separate bowl.
• 2 - pelvic bone (zhanbas) along with part of the fat tail
• 3 - ribs with flank (kabyrga)
• 4 - femur (asykty zhilik)
• 5 - lumbar vertebrae (beldem)
• 6 - liver (baur)
• 7 - shoulder blade (zhauryn)

The guests themselves determine which of them will cut the meat, 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 at 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 south of Kazakhstan, rice can be used instead of noodles, a serving is common in which the broth ( sorpa) is served separately in bowls (this option is also used in the north, where, in addition, boiled potatoes can also be included in the composition of the dish). Sauce (kaz. tuzdyk), prepared on the basis of pounded kurt, often with garlic, can also be served.

In Karakalpak and Nogai cuisines

In Karakalpak cuisine, the dish is called turama (durama). 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".

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.

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.

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.

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 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

Original post Recipes
Dear hosts!
I, a Kazakh, will tell you the most delicious recipe for the traditional national besbarmak:
take 1 kg of horse meat, 1 kg of kazy (I’ll skip the rest of the meat ingredients - I’m afraid only we have it in Kazakhstan) and rub the meat with salt and garlic and leave it indoors for the night. When cooking, cook meat separately, kazy separately. for those who do not eat horse meat, you can boil a piece of beef in the same broth where horse meat is boiled. And the rest is the same as in previous recipes.
Bon appetit Saule

Beshbarmak recipe with photo

Beshbarmak

Ingredients:

Beshbarmak ready-made noodles - 300 g

Lamb meat or beef - 400 g

Onion - 1-2 pcs.

Salt, black pepper

Any greens - to taste (cilantro, parsley, dill, green onions)

Cooking method:

1. We cut the meat into small pieces, throw it into a saucepan and pour it with cold water. When it boils, remove the foam and reduce to the smallest fire. Let it cook for 2 hours. Salt and pepper.

2. Onion cut into rings, put in a pan and pour a little meat broth, salt and pepper. Simmer until ready.

3. We take a pan in which we will cook the noodles, pour water and 1/1 meat broth. Throw the noodles into boiling water and cook for 10 minutes.

4. We take a plate and use a slotted spoon to put the noodles on it, then the meat and onions. Sprinkle beshbarmak with herbs.

5. Serve the meat broth separately in a bowl and also sprinkle it with herbs.

Beshbarmak

You will need:

Fresh meat (horse meat, beef or lamb) - 1.5-2 kg

Kazy (sausages) - 1 pc.

Jaima (dough)

Onion - 1 pc.

Salt, black pepper

Cooking method:

1. Put the meat in a large pot filled with water.

2. After boiling, remove the foam, reduce the fire to a minimum, salt, cover. Cooking time - 1.5-2.5 hours.

3. In a separate pan, cook kazy, after piercing it in several places.

4. Cooking tuzdyk: put the onion, cut into thin rings, into a small saucepan. We pepper it and fill it with broth (the top layer of broth).

5. We take out the finished meat from the pan, cut it and kazy into thin slices.

6. In the broth, stirring, cook the dough (jama).

7. Put the finished dough on a large dish, on top - meat and kazy. We fill it all with hot brine.

8. If desired, you can put potatoes pre-cooked in broth around the edges of the dish.

Beshbarmak

Ingredients:

Poultry (duck, goose, turkey) - 1 kg

For test:

Eggs - 5 pcs.

Salt - 0.5 tsp

Vinegar - 5 tbsp. l.

Black pepper

Cooking method:

1. In a saucepan, with a volume of 3-3.5 liters, put the washed bird and fill it with water to the brim. Put on fire. When it boils, remove the foam, salt and simmer for 2-3 hours until the meat begins to move away from the bones.

2. Remove the meat, when cool, separate from the bones and cut into pieces.

3. Knead a stiff dough with eggs, salt and flour. Divide into several parts, roll each thinly, cut into rhombuses with sides of about 1.5 by 1.5 cm.

4. Dip the pieces of dough into the boiling broth; when they float, add the meat. Cook for 7-10 minutes, until the dough is ready.

5. As soon as it is ready - pour in the vinegar and sprinkle generously with black pepper. Let it brew for 30 minutes.

Beshbarmak

Ingredients:

Lamb - 800 g

Onion - 150 g

Pepper red or black ground;

Salt - to taste

For test:

Wheat flour - 300 g

Water 100 ml

Cooking method:

1. Boil the lamb in large pieces in a small amount of water with the addition of salt and pepper, then cut into thin slices 0.5 cm wide and 5 cm long.

2. Knead the unleavened dough, roll out thinly and cut into oblong rectangles. 3. Boil in broth, combine with lamb, chopped rings and onion stewed in broth, add salt and pepper.

4. Serve the broth in cups (bowls) separately for beshbarmak.

Recipe for delicious beshbarmak

Beshbarmak is a traditional Central Asian dish. It is not difficult to prepare a beshbarmak recipe with a photo - you will need:

Meat (not too fatty beef is best)

Dough for beshbarmak

Potatoes

Onion

Black pepper, salt

fresh greens

Cooking method:

1. So, we lower a piece of meat into water and turn on a strong fire, as soon as the water boils, you need to remove the foam and make the fire small and let the meat cook.

2. And while it is cooking, you need to prepare the dough (the same as for ordinary dumplings), roll it out and make circles out of it.

3. Now you need to peel and chop the onion in half rings and dip it into the broth with meat, then immediately peel the potatoes, cut them into circles and also set them to the meat and onions. For cooking potatoes, a slow cooker vs air grill is suitable to save time.

4. In the meantime, you can put a pot of water on the fire and when the water boils, throw circles of dough into it.

5. While they are cooking, add salt to the meat, check the pepper, and then remove the meat and potatoes from the broth.

6. Cut the meat into thin slices, take out the finished circles of dough, put them on a dish, put pieces of meat, potatoes, broth on top separately in cups.

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