Beshbarmak how to cook a festive Kazakh dish. Cooking beshbarmak in Kazakh - recipe with photo

Beshbarmak recipe

The name Beshbarmak literally translates as "five fingers". Traditionally, it is made from lamb, beef or horse meat. See detailed recipes with photos.

4 h

198 kcal

5/5 (4)

The name Beshbarmak literally translates as "five fingers". It comes from the way this dish is eaten - it is eaten with the hands. People from nomadic tribes (namely, they came up with beshbarmak) could not eat otherwise. Now, of course, we eat this dish using cutlery.

Traditionally, it is made from lamb, beef or horse meat. Sometimes poultry meat is used, such as turkey or chicken. Today I want to present several recipes for this dish. Let's see together step by step how to cook bishbarmak at home, and then try to cook.

Kitchen tools:

Kazakh beshbarmak recipe

Required Ingredients

How to choose ingredients

• The main ingredient in this dish is lamb. For cooking, it is best to choose a shoulder, neck or brisket. And specifically for beshbarmak, it is recommended to take meat on the bone. The main thing is that it was the meat of a young animal.
• It is quite easy to choose it if you choose a fresh (not frozen) product on the market. The meat should have a light shade and white elastic fat. If the meat is friable, and the fat has a yellowish tint, then this is the meat of an old sheep. Pay attention to the smell of meat.
• An unpleasant smell can either mean that the meat is stale or that it is the meat of an uncastrated animal. Such meat is not suitable for food.

If you choose frozen meat, look at how it is packaged. The packaging must look neat. It must be labeled, that is, accurate information about the product. When the meat is packaged, how long should it be stored. The contacts of the company where this product was packaged should also be indicated.

• I recommend buying meat from a domestic manufacturer at besh barmak. In our country, animals are also fed with bioadditives, but antibiotics and other harmful impurities are used less frequently.
• Take the highest grade flour for this dish.
• Eggs take chicken medium size. You can take turkey or quail eggs, only by weight they should correspond to two chicken ones.

1. Boil the meat
   Ingredients:
   – Young lamb – 1300
   
2. First you need to rinse the lamb well, then it needs to be cut into fairly large pieces. Next, put the meat in a saucepan and cover with cold water. When the water boils, it is necessary to remove the foam, which always forms when cooking meat.
3. If this is not done, the broth will turn out cloudy and ugly. After you remove the foam, you need to reduce the heat and cook the meat for about three hours over low heat. It should become soft and easily separated from the bone.
4. Adding vegetables
   Ingredients:
   

   - Onion - 5 pcs.
   - Bay leaf - 2 pcs.
   - Carrots - 1 pc.
   

   - Salt - to taste.
   - Black pepper (peas) - to taste.
   

   
   
5. When the meat is boiled for about an hour and a half, add peeled, but whole vegetables (onions, carrots) to the broth. Then salt, add pepper and bay leaf. This will give the dish a rich flavor.
6. Cooking the dough
   Ingredients:
   

   - Wheat flour - 2 cups.
   - Chicken eggs - 2 pcs.
   

   - Water (for dough) - 200 ml.
   - Salt - to taste.
   

   
   
   
7. While the broth is cooking, it's time to prepare the dough for the besbarm. Sift the flour, beat the eggs, measure out 200 ml of water and take a pinch of salt. Now mix all the ingredients and knead the dough.
   

   Did you know? During the kneading process, you may notice that the dough is a little thicker or, conversely, thinner than necessary. This is due to the fact that it is not always possible to accurately calculate the number of products. Moreover, a glass is a relative measure, each housewife can have a different volume. Therefore, add flour or water as needed to make the dough soft and elastic, but tight enough. It should be similar to dough for dumplings or dumplings.

   
   
8. Wrap the finished dough in a transparent cling film and leave for 15 minutes. This is necessary so that the dough does not tear during rolling.
   
   
9. You can roll out the dough in one layer, but it will not be very convenient. It is better to divide the dough into two or three parts and roll them out. Then cut the dough into small diamonds. Dust them with flour and set aside to dry a little.
10. Cooking onions
    Ingredients:
    - Onion - 5 pcs.
    - Allspice - to taste.
    
    
    
    
11. We take out the finished meat from the broth and finely tear it with our hands. Put the meat in a separate bowl. We take out all the vegetables and spices that were cooked in the broth. To make the broth look more appetizing, you can strain it. Divide it into two parts. In one part you need to put the prepared dough and sprinkle with allspice. Cut the onion into rings and fry.
12. We cook diamonds
    Add a little water to the second half of the broth and cook diamonds in it for about 15 minutes.
13. Serve the dish
    
14. The main secret of this dish is the correct serving. It is necessary to put boiled diamonds on a wide and flat plate. Then put the fried onion onion and meat on top. Top with chopped herbs. The broth is served in a separate deep bowl.

Did you know? Many oriental dishes are hot and spicy. If you also like spices, add seasonings to the broth to your liking. I will tell you which herbs go best with lamb. These are thyme, ginger, oregano, rosemary, marjoram, parsley and saffron.

Video cooking recipe

I suggest watching a video on how to cook delicious beshbarmak. This recipe combines two types of meat, lamb and beef.

Chicken Beshbarmak

Time for preparing: 4 hours.
Servings: 5.
Kitchen tools: rolling pin, cutting board, frying pan, knife, saucepan.

Required Ingredients

• Chicken - 1 pc.
• Onion - 3 pcs.
• Spices - to taste.
• Salt - to taste.

• Vegetable oil - 1 tbsp.
• Water - 3/4 cup.
• Flour - 2 cups.
• Eggs - 2 pcs.

Cooking sequence

1. Rinse the chicken and put it in a large pot. Fill it with water so that it is completely hidden. For convenience, you can cut the chicken into pieces.
2. Bring water to a boil and remove foam. Lower the heat and simmer for about three more hours.
   
   
3. The recipe for the beshbarmak test is very simple. Pour water into a bowl, add vegetable oil, salt and eggs. Sift flour into the same bowl, knead the dough. Wrap it in cling film or put it in a plastic bag.
   
   
4. Peel and cut the onion into half rings. Fry in vegetable oil until tender.
   
   
5. When the chicken is cooked, remove it from the hot broth and separate the meat from the bones. Just let the meat cool a little first, then tear it with your hands.
   
   
6. Divide the dough for besparmak into two or three parts and roll them out. Cut into diamonds.
   
   
7. Take part of the broth in which the chicken was boiled and boil the diamonds in it. Serve the remaining broth in a deep bowl.
8. Put diamonds on a plate, then onions and meat. Serve hot.
   
   

Video cooking recipe

WE ARE PREPARING THE REAL KAZAKH BESHBARMAK.
Here in Kazakhstan, if you didn’t eat meat, then consider that you got up from the table hungry, ”Aizharkyn Dosumbetova began her story about the national cuisine. For 20 years she has been working in a restaurant at the Embassy of Kazakhstan in Russia. Aizharkyn is a national cuisine chef, she herself does not remember when she learned how to cook Kazakh traditional dishes. It seems to have been cooking since childhood. For the past 20 years, she has been feeding the embassy staff, and also personally cooks for the president and his guests when Nursultan Nazarbayev comes to Moscow. He says that Nursultan Abishevich is very fond of beshbarmak, small manti with pumpkin and meat, and sea bass fish. And baursaks (small donuts fried in boiling oil), which are obligatory at any Kazakh feast, should be served to him without powdered sugar, he does not particularly like sweets. There must also be koumiss and shubat on the table. These are traditional drinks made from mare and camel milk.
The main thing is a lot of meat!
Kazakh cuisine is distinguished by all the traditional features inherent in the national cuisine of nomadic peoples. This is an abundance of fatty meat dishes, love for a variety of dairy products, such as irimshik, kaymak, koumiss, airan, shubat, katyk, kurt and much more. And a lot of flour products.
Religion imposed some restrictions. For example, pork, alcoholic beverages. “We are very fond of meat: horse meat, lamb, beef,” says Aizharkyn. - Meat was always on the table all year round, despite the fact that, of course, there were no refrigerators. But when the cattle were slaughtered, the meat was salted, and then dried and dried. Dishes from such meat are especially tasty.
A very popular kazy dish is horse meat sausage in the gut, the meat for which is used very fatty and must be marinated with garlic, salt and black pepper. And also boiled lamb in large chunks. In the national cuisine of Kazakhstan, meat is usually boiled or stewed. The method of roasting the whole carcass on a spit is also used.
Syrne is a favorite dish in Kazakhstan, it is lamb marinated in cream with garlic, salt and pepper. It is languished in the oven for 6 hours and served with coarsely chopped and fried onions, carrots and sweet peppers. Now in many families cheese is served with potatoes stewed in the same fat.
Another fatty and unusually tasty dish that is often prepared in Kazakhstan is kuyrdak (lamb innards fried with potatoes). Analogues of this dish from different types of offal are prepared in all countries of Central Asia. According to some versions, the Russian word "kavardak" comes from the name of this dish. The same mess is in the cauldron, where the housewives, after melting the fat tail fat and taking out the cracklings, throw small (about 2 by 2 cm) pieces of the kidneys, heart, and lungs. All this is fried for 10-15 minutes. Lastly, the liver goes into this mess. Then you need to take out all the offal in a saucepan, fry onions in the same fat, add it to the meat, pour everything with broth and simmer for another 10 minutes. Previously, there was nothing else in this dish, now housewives like to add potatoes cut into the same cubes. The main thing is not to overdo it, it should not be much.
And yet, the most favorite dish, without which a good table is unthinkable either on holidays or on weekdays, is beshbarmak.
Beshbarmak in Kazakh

Beshbarmak (derived from "besh" and "barmak") in translation from the Turkic languages ​​means "five fingers", since the nomads did not use cutlery during meals. It is eaten with hands, washed down from bowls with surpa - rich meat broth. This is a rather fatty dish of lamb or horse meat. Sometimes 4 types of meat are mixed: lamb, beef, horse meat and camel meat. Boiled hot meat is laid out on thin pieces of dough boiled in meat broth (juicy), and flavored with coarsely chopped, slightly stewed onions.
We will need the following products:
Meat (a good fatty piece of horse meat) - 1 kg
Kazy - 1 kg
Tomatoes - 4 pcs
Onion - 4-5 pcs
Peppercorns - 5-6 pcs
Bay leaf - 4 pcs
Salt - to taste
Dough - 1 kg
For the test you will need:
Flour - 500 gr
Water - 250 gr
Eggs - 1 pc.
Salt - to taste


Cooking like this:
Pour the meat with cold water, bring to a boil, remove the foam, add salt, peppercorns and bay leaf, cook over low heat for 2 hours. We boil kazy separately for the same amount of time. Boiled meat and kazy must be removed from the broth and cooled. Then cut into slices about 0.5 cm.

Now we are preparing juicy. From flour, water and eggs, salting everything a little, knead a stiff dough and let it stand for 40 minutes. Then roll it out very thinly and cut into pieces. Aizharkyn cuts it into rather large squares (about the size of half a notebook page). Then we dip these thinnest pieces of dough for a few minutes in boiling meat broth. When boiled, they become a little thicker. We catch with a slotted spoon: juicy are ready!

Stew coarsely chopped onions and tomatoes in squares with a small amount of broth. Before serving, heat the slices of meat and kazy in a small amount of broth: beshbarmak should be hot!

Put hot juices on a large dish with sides, slices of meat on top of them, then a layer of kazy slices and, finally, onions with tomatoes. You can sprinkle everything with finely chopped herbs: cilantro, parsley and dill. And straight to the table!
The main thing is not to choke on saliva when you open the lid to spread out the beshbarmak. In the Kazakh tradition, it is served on a large flat wooden dish with low sides, combining many servings at once.

Separately, in bowls, we serve a strong fragrant broth in which meat was cooked (it is called surpa). In some regions of Kazakhstan, this dish is also served with tuzdyk sauce, made from pounded and then diluted kurt (dry sheep's cottage cheese) with garlic.

Kazakh national dishes are able to win the heart of any admirer of oriental cuisine. The gastronomic pride of Kazakhstan is beshbarmak, which is also served on the table during the celebration of Eid al-Adha. The popularity of this dish cannot be overestimated. Not a single celebration takes place without it, and a festive table cannot be called such if this dish is not on it. We will learn how to cook beshbarmak according to the traditional recipe right now.

How to cook beshbarmak

What is beshbarmak? Beshbarmak - Kazakh national dish, which is prepared from lamb, beef or horse meat. The word "beshbarmak" is translated as "five fingers". This is due to the fact that nomads preferred to eat with their hands (fingers).

To cook Kazakh beshbarmak, we need the following ingredients:

• 1.5 kg of meat (you can choose what you like more, - beef, horsemeat or lamb);
• dough for beshbarmak;
• 4 bulbs;
• 1 large carrot;
• greens;
• allspice and bay leaf.

If you have all the products necessary for cooking the dish, we can safely proceed to mastering the beshbarmak recipe.

Beshbarmak: recipe

Every self-respecting housewife in Kazakhstan knows how to cook beshbarmak. Moreover, many of them are trying to change the traditional recipe, adding their own zest to it. We will cook beshbarmak according to the classic recipe. For this we need:

1. Rinse the meat thoroughly and cut it into several large pieces.
2. Transfer the meat to a deep saucepan, pour 4 liters of water and put to boil over low heat.
3. After bringing the water to a boil, you need to reduce the heat and continue to cook the meat for 3-4 hours.
4. Skim the foam that forms on the surface of the broth regularly and set aside some of the fat.
5. About an hour before the meat is ready, add pre-peeled vegetables and spices to the broth - carrots, onions, bay leaves, pepper and salt.

Dough for beshbarmak

In order to prepare the dough for beshbarmak, you will need:

• 600 g flour;
• 2 cups of water or meat broth;
• 2–3 eggs;
• salt.

While the meat is cooking, let's not waste time and proceed to the preparation of the dough. For this we need:

1. Sift the flour and pour it into a deep bowl.
2. Whisk the eggs in a separate bowl and slowly pour them into the flour mixture.
3. Salt the mixture and add water or meat broth to it.
4. Knead the dough and let it brew for 30-40 minutes.

Cooking beshbarmak

When all the ingredients of the dish are ready, we proceed to the final stage - the formation of the dish:

• We roll out the dough and cut it into layers, layers into strips, and then into rhombuses. Sprinkle the finished rhombuses generously with flour.

• We separate the boiled meat from the bone and divide it into pieces, removing the fiber from the common piece.
• We cut the onion into rings and simmer it in the fat that was removed from the broth when the meat was cooked.
• When the onion is soft, transfer it to a colander and dip into the boiling broth.
• Pour three cups of broth into a separate container, add water and let the liquid boil.
• Add salt to the boiling broth and throw the rhombuses from the dough. Cook for a few minutes, bringing to the state of "al dente" (ready, but not boiled soft).
• Boiled rhombuses are sent to a colander to the fried onions.

To serve the dish, you will need a large flat dish, on which we lay out rhombuses with onions, and on top of them - boiled meat, which is sprinkled with onions stewed in fat. Pour the broth into separate bowls and add greens to it.

The dish besparmak, which for some reason is called beshbarmak in Russia, came to us from the endless steppes. "Bes" means 5, and "parmak" means finger. Five, and not cutlery, the ancient nomads ate this dish - hence the name came from. But outside of Central Asia and Kazakhstan, many not only do not know how to cook beshbarmak, but they have not even heard such a name. But the dish is very tasty. It cannot be called “in haste”: while the male herdsmen grazed their herds, the women painstakingly kneaded the dough and cooked the meat. For the husband to find his way to his native yurt by smell.

Traditionally, this dish is prepared from three types of meat: lamb, beef and horse meat, but since many consider horses to be inhumane, and Russians have a somewhat biased attitude towards lamb, it is allowed to cook beshbarmak from beef. It is best to buy a piece on the bone or rib part - about one and a half kilograms. For the broth, this is probably enough. A couple more bay leaves and a few peppercorns. But for the test you will need two eggs, flour (at least 600 g), two onions and greens.

We cook the broth

Dough preparation

Dough for beshbarmak is sold in Kazakhstan in dried form. The difference between semi-finished products and hand-rolled noodles is immeasurable. So if you want to know in detail how to cook beshbarmak, then roll up your sleeves, sift 300-400 g of flour through a sieve into a bowl and start working. If you have already prepared the broth, cool a small amount of it (a glass). Beat two eggs into the flour and knead, gradually adding the broth (if not, cold water). The dough should be firm, so add more flour as needed.

After you have thoroughly kneaded the base, wrap it in cling film and leave to stand for half an hour. Sprinkle the countertop thickly with flour and start rolling out a piece of dough the size of an apple (the rest is waiting in the wings in the film). When you get a thin layer, you need to cut it into small diamonds. We lay them out on a free countertop, sprinkled with flour, and let them dry for an hour. Alternatively, the noodles can be dried in the oven at 60°C with the door open for 20 minutes.

The final stage

We filter the broth, we disassemble the meat into small pieces. We chop two onions in half rings, fry one of them until soft, and set the second to boil for 2 minutes with a glass of broth. We catch the onion with a slotted spoon, and add 4 more ladles of broth and a little water to the saucepan. Cook the dough in this liquid for about 8 minutes, after which we shift it to the fried onions. We spread the meat in the center of a large flat dish, place the noodles on the sides, pour all this over with the onion stewed in the broth and sprinkle with herbs. If you know how to cook beshbarmak, you need to consider how to serve it. They eat this dish, washed down with broth from bowls. With your hands or a fork, it's up to you.

Description

Beshbarmak in Kazakh we will cook from two types of meat: beef and lamb. It is this kind of meat that Kazakh cuisine traditionally uses in the preparation of this unique national dish.

The method of preparing beshbarmak, which we will use today, is the basic and simplest. We will prepare the noodles for this meat dish ourselves. At home, Kazakh-style beshbarmak turns out to be incredibly satisfying and tasty, especially if you cook it outdoors.

One of the main ingredients of beshbarmak is boiled meat. We will cook beef and lamb together, the process will take considerable time, but the taste of meat and broth is worth it.

Special noodles for Kazakh beshbarmak are made from steeply kneaded dough. We will cook neat plates of dough in a rich onion-meat broth. This cooking method is traditional. The noodles will soak up the taste of the meat and onions as they cook, but remain firm and retain their texture.

Not only the process of making beshbarmak is important. Such a dish is also eaten in an unusual way: an onion with meat is wrapped in a piece of boiled noodles and the package is sent into the mouth with hands.

You will learn exactly how you can cook a delicious and satisfying Kazakh beshbarmak if you read our step-by-step recipe for cooking it with a photo.

Let's start creating this delicious holiday dish.

Ingredients

• 
  (500 g)
• 
  (500 g)
• 
  (1 PC.)
• 
  (3 pcs.)
• 
  (200-300 g)
• 
  (2 pcs.)
• 
  (1/3 tsp)
• 
  (5 pieces.)
• 
  (2-3 pieces)
• 
  (taste)

Cooking steps

We will prepare all the necessary ingredients for making beshbarmak.



The meat must be cut into large pieces, washed and dried.



Pour water into a deep saucepan of suitable volume, bring it to a boil, and only after that we lower the prepared meat into it. When the liquid comes to a boil again, remove the first scale that has formed and leave the broth and meat to cook for 2-3 hours.



In a deep bowl, mix the indicated amount of chicken eggs and flour. It can be added in the process of kneading the dough in relation to the degree of density and coolness of the resulting mass. Salt the ingredients in a bowl, mix thoroughly, adjust the flour and the amount of water added.



The dough should turn out quite cool, such as shown in the photo.



We wrap the prepared dough in cling film or in a simple plastic bag, after which we let it brew for 30 minutes at room temperature.



When the dough is sufficiently infused, we divide the whole piece into parts convenient for work.



On a floured worktop, roll each piece into a thin pancake with a rolling pin.



Cut the dough into wide strips.



After that, we cut each tape into small neat rectangles or rhombuses.



Evenly distribute on a dry towel all the resulting cuts from the dough to dry. It will be good if the diamonds do not touch each other or overlap each other.



We clean one onion, peel and cut the carrots in half, add these ingredients to the broth 60 minutes before it is ready. We also send peppercorns and a couple of bay leaves there.



With a slotted spoon, we extract the finished meat from the broth and put it on a separate plate.



Cut the slightly cooled meat into medium-sized pieces or simply sort it into fibers with your hands.



We skip the broth from the pan through a colander, and then through a sieve. We get rid of vegetables: we will no longer need them.



We leave the broth to brew and harden a little in a cool place.



The remaining onion is peeled and cut into neat thin rings.



We fry half of the entire onion slices in meat fat, which we will remove from the surface of the cooled broth. You can also fry the rings in regular butter.



Fry the onion until transparent and soft, turn off the heat, but do not remove the onion from the pan.



The second part of the whole chopped onion must be boiled in several glasses of cooked broth along with black pepper. The process will take 2-3 minutes.



We remove the cooked onion from the pan with the same slotted spoon and put it in a dry deep plate.



In the same pan in which we just boiled the onion, we cook the rhombuses from the dough in portions so that they do not stick together. Cooking time depends on the thickness and coolness of the dough: on average it is 6-8 minutes.



We skip the contents of the pan through a colander.



We send the cooked dough to the pan to the previously fried onion, mix the ingredients thoroughly and fry a little more.



The national Kazakh dish beshbarmak should be served as follows: along the edge of a wide and flat dish, we lay out still hot rhombuses of dough with onions, pour all the cooked meat into the center, and sprinkle it on top with onions cooked in broth with pepper. Beshbarmak from lamb and beef in Kazakh is ready.



Enjoy your meal!