Beshbarmak at home. Kazakh style with horsemeat sausage

– traditional meat dish Central Asian cuisine. Today we will show you how to make delicious dough for beshbarmak. It is prepared very simply, but every housewife has her own little tricks.

Recipe for beshbarmak dough on water

Ingredients:

egg - 95 g;
flour - 455 g;
fine salt - to taste;
- 15 ml;
water - 105 ml.

Cooking

Beat the eggs in a bowl, pouring in gradually ice water. Then we throw a pinch fine salt and mix thoroughly. Sift the flour into a wide bowl and carefully add the previously prepared mixture into it. Add a little vegetable oil and knead the dough with clean hands until a homogeneous consistency. It should be elastic, smooth and pleasant to the touch. After that, wrap in cling film and put away for half an hour in the cold, for "ripening".

Dough for beshbarmak in Kazakh

Ingredients:

flour - 405 g;
egg - 55 g;
meat broth - 195 ml;
salt - a pinch.

Cooking

Break the egg into a faceted glass and beat with salt. Then pour in the cold beef broth and stir thoroughly. We sow the flour in a bowl and carefully pour the liquid prepared earlier. We knead a cool, smooth dough, and then cover it with a kitchen towel and leave it to “rest” for a while. Next, roll out the dough into a thin layer and dry slightly. After that, cut into identical rhombuses and boil in meat broth.

Dough for beshbarmak without eggs

Ingredients:

water - 205 ml; salt - to taste; vegetable oil - 35 ml; flour.

Cooking

Pour boiling water into a bowl, add salt and pour in vegetable oil. Next, add flour in small portions and knead dense, elastic dough. We transfer it to a clean bag and leave it on the table until it cools completely. Next, roll out the dough into a rectangle, cut into squares and boil in broth until tender.

Beshbarmak dough recipe

Ingredients:

Cooking

Throw an egg without a shell into a bowl, put sour cream, pour milk and mix. Then salt to taste and pour the resulting mixture into the flour. We knead the elastic dough, coat it with vegetable oil and leave it on the table for half an hour, covering it with a towel on top. Next, roll it out and lightly dry it. After, cut into identical rhombuses and boil in meat broth.

Oriental cuisine constantly pleases even the most sophisticated gourmets with its dishes. At the same time, what is served in our cafes and restaurants has little to do with traditional recipes. Your best bet is to search on your own. authentic recipes which can already be adapted to our tastes and realities. One of the most simple meals with an "eastern" bias, which can please the family for lunch, beshbarmak is considered. It is about him that will be discussed in our article.

The literal translation of the name is designated as “five fingers”, because in the East beshbarmak is eaten with hands. They look like just pieces of meat floating in thick broth together with homemade noodles. In fact, everything is not simple here either, because the preparation of beshbarmak is associated with many traditions and features.

Traditionally, beshbarmak is referred to Kazakh cuisine. This is not entirely correct, because this dish or its modified version is found among most Turkic-speaking peoples. Each nationality makes slight changes to the recipe, mainly regarding the type of meat used. Lamb, beef and horse meat are most often used, but there are more unusual recipes beshbarmaka from the entrails of animals, as well as sausages from horse meat (kazy). The "adapted" European version offers recipes using pork, chicken or duck meat.

How to cook beshbarmak at home

Basic principles for making this simple dish are in the following processes. This is the preparation of meat, the preparation of broth (shurpa) and cooking flour cakes(kamyr). vegetable dressing you can not do it, limiting yourself to light sauteing of onions, but more on that later.

How to choose and prepare meat

First you need to carefully prepare the meat. If you are using beef or pork, the rump or back with a flat bone in the middle should be preferred. You should not take lean meat, because the whole charm of this dish is in satiety.

After you have chosen a suitable piece of meat, and it must be taken at least 2-2.5 kg, you can begin to prepare it. To do this, about a day before preparing the dish, it is necessary to cut a piece along the fibers, without cutting it completely. Then sprinkle well with salt and leave to marinate in own juice in a refrigerator. To prevent the meat from becoming weathered, the container with the pieces should be covered with cling film.

Ideally, preparation should be carried out a day before cooking, then the meat will be well soaked, juicy and soft. If there is not so much time, you can marinate the meat in the evening.

An important nuance: the film and veins must be cut off in advance, but it is better to leave the fat layer, so the dish will be more satisfying, and the broth will be rich.

How to cook broth

It seemed that even a novice culinary specialist could cope with this process, but here one should also take into account characteristics dishes. You can even make beshbarmak from chicken meat, but here traditional recipe involves the use of lamb, beef or horse meat, which means that cooking will take quite a long time.

Broth brewing process:

Cut the prepared meat into portions, put in a capacious pan. It is optimal for these purposes to use a cauldron with a thick bottom. Modern equipment, such as a slow cooker, will also work.
Water for the broth is taken in sufficient quantities, always cold. It should be noted that in the process about half of the liquid will evaporate, and add raw water, means to destroy the taste of the dish. That is why it is better to take a fairly roomy dish "with a margin" in advance.
After the water boils, we fasten the fire to almost a minimum, the broth should simmer over low heat. The readiness of meat is determined by the ability to easily move away from the bone.
The emerging foam must be removed, and the fat from the surface is taken into a separate bowl, it will also come in handy in the process of preparing beshbarmak.
The total cooking time is 2-2.5 hours.
After about an hour, you need to add a peeled onion (whole), carrots, chopped large pieces, Bay leaf, allspice, salt.
After the meat is cooked, strain the broth. It is served in deep bowls along with the main course. If desired, you can season it with fresh herbs, sour cream or any sauce.
Ready-made broth can also be used for cooking noodles.

Vegetables from the broth are not involved in the further cooking of the dish, but the skimmed fat is suitable as a sauce. To do this, add black pepper, chopped garlic and a little salt to it. With this mixture, you can coat the boiled dough, or you can pour it on top. ready meal.

Beshbarmak dough recipe

There are also subtleties that must be taken into account. To make the dough for beshbarmak as close as possible to the original, you need to take only three components: water, eggs and salt. In some sources there is a mention that for this it is necessary to take exclusively chicken yolks, others advise adding a little vegetable oil.

In principle, any of these options is quite acceptable, so you can experiment a little by making a few test dishes. From the recipe you like, you can create your own unique one, which can be used in the future.

How to make dough for beshbarmak:

Flour must be sifted.
If you take only eggs, you can immediately drive them into flour.
To prepare with water, it is better to beat the eggs separately with water first, and only then knead them with flour.
You can not add salt, then the dough will be fresh.
Knead all the ingredients with your hands, the dough should be tight and not sticky to your hands.
After that, form the dough into a ball, put in the refrigerator for about half an hour. To prevent a dried crust from forming, you can use cling film or cover the bowl with the dough with a napkin.
After a half-hour rest, we again take out the dough, cut it into several pieces.
Each part rolls out well on the table, the layer thickness is no more than 2 mm.
Cut the dough sheet in any shape. It can be rectangles, squares or rhombuses. The main condition is a sufficient size, about the size of a palm.
Ready-made pieces of dough (noodles) must be boiled in salted water. You can use for these purposes the broth prepared according to the above algorithm.
It is necessary to throw the noodles one at a time, avoiding sticking together.
Cook the dough for about five minutes, then catch it with a slotted spoon and arrange it on a dish.
So that the layers do not stick together, you can lightly grease them with selected fatty broth.

Water and eggs should be very cold, you can even put them in the freezer beforehand. It is then that the dough will turn out to be cool and elastic, and this is just what is needed to roll it out thinly enough.

An important nuance: it is necessary to cook dough sheets in several steps so that the layers do not stick together.

The cooking process

The final look of the dish is determined by many factors. For starters, the choice of dish matters a lot. Traditionally, shallow, large enough dishes are used, because portioned serving will not be very appropriate. It is recommended to eat it with your hands, but if this option is not for you, you can use cutlery.

To finalize the dish, you must also prepare the dressing sauce. To do this, take a large onion, which must be cut into half rings and lightly fried. You also need to add meat broth to the pan so that the onion is stewed and becomes translucent. This indicates his readiness.

The final version of beshbarmak in Kazakh looks like this:

Layers of dough are laid out on the dish, then pieces of meat and fried onions. Top with prepared sauce and serve. Despite the fact that the total cooking time is slightly delayed due to the cooking of meat, it is very simple to cook beshbarmak.

The best homemade beshbarmak recipes

Knowing the main features of the preparation of this dish, it is very easy to choose the perfect recipe for yourself. The big advantage of beshbarmak will be its satiety, because such a lunch or dinner can feed even the most hungry man. By varying recipes and trying new options, you can find the perfect composition that is suitable for you and your family. Some of the special good recipes are listed below.

Chicken Beshbarmak

Cooking this version of the dish is the easiest, since chicken meat does not require such careful preparation. You can use the whole chicken or individual parts of it. It would also be appropriate to add giblets or mix several types of poultry meat.

Required Ingredients:

medium sized chicken;
water for broth;
onions - 3 pcs.;
carrots - 1 pc.;
flour - 2 tbsp.;
egg - 3 pcs.;
vegetable oil for frying;
salt and spices.

How to cook:

Rinse the chicken, cut into pieces.
Pour in water, put the broth to boil according to the above technology.
Prepare the dough from flour, salt, eggs and water. You can also use chicken broth.
Cut the dough into layers, boil in salted water.
Fry chopped onion in vegetable oil. At the end of cooking, add the broth, simmer under a closed lid.
Separate the boiled meat from the bones, put it in a slide on the prepared layers of dough, sprinkle with stewed onions on top and pour over the broth. You can also use fresh and dried herbs.

Duck beshbarmak is prepared according to a similar recipe, but it turns out to be more fatty, which should be taken into account. Can you substitute chicken diet rabbit and also pick up several varieties of meat.

Beshbarmak lamb

The closest option to the classic will be with lamb. Previously, it was used along with horse meat, but such meat will be very problematic to get. Lamb is taken in a large piece right on the bones, so it will take a long time to cook. Cooking is best done according to the recipe below.

Required Ingredients:

lamb - 2 kg;
water - 5 l;
onion - 2 pcs.;
egg - 1 pc.;
flour - 3 tbsp.;
ice water - 200 ml;
salt and spices.

How to cook:

Prepare the meat, boil according to the above technology.
At the end of cooking, add spices and salt.
From water, salt, eggs and flour, prepare a steep dough.
Form several cakes, the diameter of the size of the pan. Without adding vegetable oil, fry the resulting cakes on both sides.
After the meat is ready, strain the broth, boil the dried cakes in it.
On big dish lay out the meat and cakes, pour over the broth, sprinkle with herbs.

Great option - choose cold cuts from various varieties.

In this case, it is worth considering the cooking time so that all products reach readiness. Lamb goes well with beef and pork, but poultry meat is best used separately.

Pork Beshbarmak

Usually in national cuisine nomadic peoples will not meet pork dishes. That is why this option is just an adapted version of beshbarmak. At the same time, cooking will not take much time, and the taste will turn out to be interesting and nutritious.

Required Ingredients:

pork - 1 kg;
onions - 2 pcs.;
carrots - 1 pc.;
eggs - 3 pcs.;
vegetable oil for frying;
salt and spices.

How to cook:

Boil pork until done.
About half an hour before the final readiness, throw salt, spices, one onion and carrots.
Strain the broth, then use for cooking noodles.
Make noodle dough with flour, eggs and water. Optionally, you can add salt and ready-made meat broth.
Cut the second onion into half rings, fry in vegetable oil, add the broth at the end and simmer.
Put the noodles on the dish, and in the center - the finished meat. Season everything with spices, fresh herbs and fried onions.
To the finished dish, you can serve the broth in portioned bowls.

The big advantage of using pork is the high fat content of this type of meat, so it will take less to saturate it.

In addition, it will be much easier to buy pork than lamb and especially horse meat. For those who are not satisfied with such meat, you can cook beshbarmak from beef or make a mixture of the same amount of two types of meat.

How to cook:

Cut the pork into pieces, put on the bottom of the bowl.
Peel potatoes and onions. Cut into large pieces, put together with meat. Salt and spices are also added at this stage.
Add about 2 liters of water, turn on the multicooker in the "extinguishing" mode for an hour.
cook unleavened dough from water, eggs and flour.
Roll out into thin layers, cut and boil until tender.
Put the dough, pieces of meat and vegetables on a large dish. Sprinkle spices and herbs on top.

As you can see from the process, cooking will take much less time, which is the main beauty of using a slow cooker. Varieties of meat can be selected at your discretion by adjusting the cooking time.

Kazakh dish beshbarmak - great option hearty dinner for the whole family.

There are many recipes for this dish, and several options claim the title of "classic" at once. At the same time, it will not be difficult to cook beshbarmak correctly even for a novice cook, the main thing is to first study the basic nuances of cooking this wonderful dish. The main secrets of success, recipes and helpful tips given in our article.

By and large, all beshbarmak recipes are pieces boiled meat with noodles. Here are just the subtleties in the cooking technology and the peculiarity of serving the dish, which are inherent only to him, distinguish beshbarmak from other similar pasta with meat.

The Kazakh dish beshbarmak is translated as “5 fingers”, as the eastern nomadic peoples traditionally eat with their hands. And such a meat and flour dish is inherent in many cuisines of the Turkic peoples: Bashkir, Uzbek, Kazakh, Kyrgyz, Tatar, Turkmen, Karakalpak, etc.

Of course, any oriental restaurant will offer beshbarmak to its guests. But since it is cooked at home, no one will treat it anywhere.

Basic principles of cooking beshbarmak

Cooking beshbarmak at home is easy even for a beginner, especially if you understand its essence. This is a compound dish, which includes boiled meat and boiled dough.

Moreover, both components are prepared separately, and are combined only on a plate.

There is not much meat

If you ate without meat, it means you are hungry. It is this principle that underlies the preparation of beshbarmak. Therefore, there should be a lot of meat here. In addition, it should not be lean, but bold. Whose meat will be the basis of the recipe does not matter, perhaps the dish will generally be prepared from different types.

The main thing is that the meat boils very well, becomes soft and gives a strong and fatty broth..

Step-by-step tips will tell you how to cook beshbarmak:

Prepare the meat for laying in the pan. All pieces should be washed well, remove all films and veins. But you don't have to cut off the fat.
Place the meat in a large saucepan, and best of all in a cauldron, and pour water to the top.
After boiling the water, very carefully and carefully remove all the foam that has risen with a slotted spoon.
To make the broth more fragrant, you can put a whole peeled carrot, garlic and onion in it.
After the broth boils and all the foam is removed, it is necessary to reduce the heat to a minimum and leave the meat to cook for 2 hours.
Collect all the fat from the surface of the broth in a separate bowl. You will need it to grease the dough.
Salt the liquid and add the necessary spices. Let the meat cook for another 15 minutes.
Remove from pot and discard all vegetables.
Select all the meat on a plate. Let it cool down a bit.
To serve, all the meat must be stripped from the bones and divided into pieces. Each recipe has its own cutting method: tear with hands into fibers, cut big chunks or carefully cut into slices.
Put the finished meat on the dough.

An obligatory component and decoration of beshbarmak is a passivated bow.

Large head onion cut into half rings of the required thickness and lightly fry in a pan with the addition of oil and a small amount of broth. As a result, the onion should not be fried, but stewed. When it becomes translucent, it is laid out on the meat, distributing evenly over the entire top, or folded in a slide in the center of the dish.

Homemade dough - handmade

The recipe for the beshbarmak test is very simple. It is kneaded, as a rule, on an egg and water. IN various recipes You can use the yolk alone or the whole egg.

The dough should not be very salty or even bland..

Sift flour into a deep bowl. This should be done, then the dough for beshbarmak and ready product become soft and airy.
Throw in flour required amount eggs or yolks.
If there is salt in the recipe, add it to the flour at this stage.
Pour into a bowl right amount water. It is best if the water is very cold.
Mix thoroughly. Knead the dough with your hands until it becomes elastic. If necessary, add a little flour.
Cover the bowl with a towel and let the dough rest for about 30 minutes.
Knead the dough again on a floured board. Divide it into several parts (usually 4).
Roll out each part of the dough thinly into a layer no more than 2 mm.
Usually in beshbarmak, pieces of dough are diamond-shaped. Therefore, lightly crush a thin layer of dough with flour and cut into strips, which are then cut into diamonds.
Let the rhombuses lie down a little before cooking. The dough should be boiled in the meat broth left after cooking the meat.
When the meat is taken out, the broth should be seasoned with spices (if required by the recipe) and brought to a boil. Gently place dough balls into the boiling liquid. They should be laid one at a time in order to avoid sticking together.
Boil the dough for about 5 minutes. It must be stirred periodically.
Remove the finished rhombuses with a slotted spoon and put them on a large flat dish. From above they are watered with fat collected from meat.

As you can see, it is not so difficult to cook beshbarmak correctly. It is only necessary to prepare for the fact that the process will be lengthy due to the long boiling of meat. But the end result is worth it!

Recipes in Eastern countries

Different nationalities prepare beshbarmak according to their ancient traditions and preferences. Meat can be any, but more often it is beef, horse meat, lamb, and noodles or other flour product(diamonds, squares, pieces of boiled dough) are prepared by hand in the old fashioned way, and store-bought ones are not used.

It is not difficult to cook beshbarmak at home on your own. Decide on the recipe - and go!

Kazakh style with horsemeat sausage

The most common and famous is beshbarmak in Kazakh. Each region of the country has its own meat preferences, but the presence of kazy (horse meat sausage) is usually mandatory. And beshbarmak is being prepared in a huge cauldron for the whole large family.

Ingredients:

Beef - 1 kg;
Kazy - 1 kg;
Onions - 5 pcs;
Peppercorns - 6 pcs;
Bay leaf - 4 pcs;
Salt - to taste;
Dill optional;
Flour - 500 gr;
Water - 250 gr;
Egg - 1 pc;
Salt - to taste.

Cooking beshbarmak in Kazakh:

Cook meat and kazy in the usual way. Put them in a cauldron, pour cold water, boil. Remove the foam that has risen, add salt, pepper, bay leaf to the meat. Make a small fire and leave the meat to cook for 2 hours. During the cooking process, do not forget to remove the foam.
Remove the prepared pieces of beef and sausage from the cauldron and cool slightly. Then cut the meat into pieces of 0.5 cm. Pour a little from the total mass of the broth to cook the flour base.
For Sochi, knead the dough from flour, eggs, water and salt. Let the well-kneaded dough rest for 30-40 minutes.
Roll out the pieces of dough into a thin layer and cut it into large squares. Boil the broth.
Dip the sheets of dough for 3-5 minutes in a boiling broth. Remove with a slotted spoon and place on a large plate.
Chop the onion into large half rings. Transfer it to a frying pan and simmer until transparent, adding a little broth.
Before serving, pieces of meat should be heated in a small amount of broth. Put them on Sochi. Spread the onion over the entire surface of the meat. If desired, beshbarmak can be decorated with finely chopped dill.

Uzbek style with beef

The secret of making Uzbek beshbarmak is that there is no secret. The simpler the better. More meat and the usual beshbarmak from beef will seem like a heavenly delight.

Ingredients:

Beef - 1.3 kg;
Bay leaf - 2 pcs;
Allspice - 4 pcs;
Onions - 2 pcs;
Parsley - 1 bunch;
Salt, pepper - to taste;
Egg - 2 pcs;
Water - 200 ml;
Flour - 600 gr;
Salt - ½ teaspoon.

Preparation of beshbarmak in Uzbek:

Rinse a piece of meat on the bone with water, put it in a deep bowl and pour water over it. Bring the beef to a boil and skim off any foam that has risen. Boil for 1.5 hours, periodically removing the foam. During the cooking process, add allspice, peas, bay leaf and salt to taste. You can also put peeled carrots and onions in the broth. Continue to cook the meat for another 1.5 hours.
While the beef is cooking, knead the dough. Sift half of the flour into a bowl. Beat eggs into it, add salt and add water. Knead the dough well and knead it until it starts to move away from your hands. Roll the dough into a ball and let it “approach” for 20-30 minutes.
Tearing off common piece small dough sizes, roll them into thin layers, which are then cut into diamonds.
Remove the cooked meat from the broth and let it cool slightly. Strain the broth itself from spices and vegetables. Remove the slightly cooled beef from the bone and cut into small pieces.
Cut both onions into rings. Fry one in a pan with the addition of fat from the broth. Cook onion until transparent. Boil the second onion in a small amount of broth. As soon as it becomes soft, remove from the pan.
In the broth where the onion was cooked, if necessary, add salt and ground pepper. Boil dough balls in it.
Remove the ready-made pieces of dough from the pan and mix with the onion fried in a pan.
Put boiled rhombuses with onions in a deep plate, spread beef on top, and put boiled onions in the center. Beshbarmak can be seasoned with pepper and garnished with chopped parsley.

Kyrgyz lamb and offal

Despite the general similarity of dishes, beshbarmaki different countries, and even different regions of the same country, may differ from each other due to various historical reasons. For example, in the south of Kyrgyzstan, they cook not just lamb beshbarmak, but with the addition of lamb offal.

Do you want something interesting?

Mutton:

Ribs - 1 kg;
Heart - 2 pcs;
Kidneys - 5 pcs;
Testicles - 4 pcs;
Onions - 2 pcs;
Greens - 1 bunch;
Zira or coriander - a pinch.

For test:

Flour - 2 cups;
Eggs - 2 pcs;
Water ¼ cup;
Salt - a pinch.

Cooking beshbarmak in Kyrgyz style:

Rinse lamb ribs and offal well. Remove the film from the ribs and cut them into portioned pieces.
Cut the hearts in half, wash the inside and remove the part where the vessels are located. Divide the halves of hearts into 6 parts.
Release the kidneys from the films and cut lengthwise.
The testicles are also carefully cut lengthwise and carefully remove the pink flesh from the skin, which is cut into 4 parts.
Put the ribs with hearts in a saucepan and pour 3 liters of water. Cook over low heat for about an hour. Do not forget to constantly remove the foam.
After the ribs with the heart are cooked, take them out of the pan and fry them in a pan. When they are covered golden brown, add the kidneys to the pan and salt everything.
Salt the remaining broth to taste and pour half into another saucepan. One part - sorpa - will go as an addition to beshbarmak. and the second is needed for cooking dough.
And knead the dough from flour, eggs, water and salt. Mix well and thoroughly. Roll out the well-kneaded dough thinly. Cut it into strips 5 cm wide, each of which is cut into squares or rhombuses.
Cut onions into half rings. Put half of the onion into the remaining broth that is slowly simmering, and add the other half to the meat for frying.
When the onions in the pan get a little tired, add crushed coriander or winter.
Carefully spread the dough to the onion stewed in the broth. It is necessary to constantly monitor that the pieces do not stick together.
While the dough is cooking, to the ribs and lay out the testicles. Gently mix all the contents of the pan. As soon as the testes are reddened, you can turn off the fire.
The finished dish is formed a little unusual. On the bottom of the plate, the entire contents of the pan are laid out in an even layer, i.e. lamb ribs and offal. Top with dough boiled onion. For beauty, you can crush with chopped herbs. Hot sorpa is served in a separate bowl.

Recipes for cooking in European countries

It rarely happens when a dish does not undergo changes under the influence of external factors. And beshbarmak is no exception. Loved by many, it began to change in composition and method of preparation. So, the religion of the Turkic peoples is Islam, according to the laws of which the consumption of pork is prohibited.

But having become widespread among the European part, the preparation of beshbarmak was changed to suit the taste preferences of other peoples, and pork became one of the options for the meat component.

To reduce the cost and to speed up the preparation of meat, they began to make beshbarmak from chicken and ducks. And cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technological progress. Plus, it's fast and convenient.

With lean pork in a slow cooker

Unfortunately, it is not always possible to stand at the stove for 2 hours and remove the foam from the broth. And a hearty meal oh how you want!

Beshbarmak from pork in a slow cooker is adapted to modern realities Tatar recipe with potatoes.

Ingredients:

Pork - 300 gr;
Onions - 2 pcs;
Potatoes - 2 pcs;
Egg - 1 pc;
Water - ⅓ cup;
Flour - 1 cup;
Salt, black pepper - 1 pinch.

Cooking pork beshbarmak in a slow cooker:

Cut lean pork meat into portions and place on the bottom of the bowl.
Peel a medium sized potato and cut into 4 pieces. Lay it on top of the meat.
Cut the onions into rings and arrange on top of the potatoes. Salt and pepper everything. Pour about 2 liters of water into the bowl.
Cook in a slow cooker on the “Extinguishing” mode for about 50-60 minutes.
While the meat is cooking, prepare the unleavened dough. Mix flour with water and egg. Mix well and roll into a thin layer. Cut the dough into squares. Boil each piece in boiling water for no more than 1.5 minutes.
Put on a large plate in layers: dough squares, and on top - meat with onions and potatoes.

With poultry meat - chicken or duck

The recipe for beshbarmak at home can be quite simple and quick. Adjusting to the frantic pace of modern life, the dish undergoes a number of changes, which, fortunately, do not affect its taste. This recipe involves poultry meat (chicken or duck), and also uses already finished sheets test.

Ingredients:

Bird - 1-1.5 kg;
Onions - 3 pcs;
Salt and pepper - to taste;
Noodles for beshbarmak - 1 pack.

Preparation of beshbarmak from chicken or duck:

Gut the bird and rinse well. Divide the carcass into portions. Put the bird in a saucepan, cover with water and season to taste with salt and pepper. Cook until tender, constantly skimming off the foam. Beshbarmak from duck turns out to be more rich and fatty. When the bird is ready, remove all the pieces from the pan. Separate the meat from the bones and tear or cut into small pieces.
Peel the onions and cut in half. Chop the onion into thin half rings. Put it in a bowl and pour over hot broth. Cover with a lid and let it brew.
Boil the finished dough sheets in boiling broth for several minutes. Then take them out with a slotted spoon and arrange on plates. Put the bird on top and pour all the broth with onions. Beshbarmak can be sprinkled with a little greens.

How to serve beshbarmak

It is very important not only to make beshbarmak correctly, but also to serve it flawlessly.

There are 3 types of serving beshbarmak:

classical. The most common type of serving, when all the components are stacked in layers on a large dish. Traditionally, the sequence is as follows: pieces of dough-meat filling-vegetables, i.e. onion. And a bowl of meat broth is placed next to the guest.
Portion. The basis of this type of presentation is the traditional one. In a deep portioned plate, beshbarmak is also stacked in layers in the same sequence. But at the end, the dish is poured with broth on top.
Separate. A common type of delivery. Meat, stewed onions, boiled pieces of dough and broth are served in separate bowls. Each person present himself puts the amount of filling he needs on his plate.

Now it became clear how to make beshbarmak. But how tasty it is, you need to make sure by preparing one of the recipes yourself.

Beshbarmak is delicious and hearty meal based on boiled meat and special noodles. The dough for beshbarmak has unique taste, it's easy to make your own. There are many cooking options.

Kazakh beshbarmak dough

The first recipe to consider is Kazakh beshbarmak. The national Kazakh dish is translated into Russian as “five fingers”, because it must be consumed exclusively with hands, without cutlery. All festive feasts and celebrations are accompanied delicious dish dough and meat.

For cooking fine dining needed:

lamb or horse meat - 2 kg;
water;
smoked shuzhuk;
Bay leaf;
salt;
1 onion;
black peppercorns;
flour;
1 egg;
ayran;
lemon;
cottage cheese kurt - for serving.

Step by step recipe:

Boil a whole piece of meat with bones in thick-walled saucepan or cauldron, add shuzhuk. When boiling, remove the foam from the broth and reduce the heat. The meat should languish for 2.5-3 hours. 10 minutes before fully prepared add spices and bay leaf.
From an egg, one glass of water, 1/3 tbsp. l. salt and flour in the amount that is needed to knead a given volume liquid ingredients, knead a tight dough. roll out cakes round shape 10 mm thick. Their diameter should be 200-250 mm. Leave them to dry on a clean, dry towel.
Cut the finished meat into small portioned pieces, transfer to a bowl and cover with a lid.
Pour some of the broth with the fat that has accumulated at the top into a small bowl. Based on it, cook a special gravy called tuzdyk. To do this, bring the liquid to a boil on the stove, add the onion rings. Cook for 1 minute, remove from heat, cover and leave to infuse.
From the remaining broth you need to make kulagnan. Boil the pre-prepared dough in boiling shurpa for 5-6 minutes.
To serve, put kulagnan on a large dish, place the meat on top, pour over the ingredients well with the help of fatty broth with onions.

Thanks to the use of kefir for making dough, it acquires a soft, delicate texture. Required components:

2 eggs;
450 g flour;
salt;
sunflower oil - 15 ml;
kefir 110 ml.

Step-by-step production of kefir dough:

Beat the eggs in a small bowl, pouring in the chilled kefir gradually.
Add salt and mix well.
Sift the flour through a fine sieve, pour the prepared liquid mixture into it in a thin stream.
Add oil.
Knead the dough by hand until a homogeneous mass is obtained.
Refrigerate for 30 minutes, wrapped in cling film.

When creating the dough, salt is added in a small amount, sugar should not be used at all.

How to cook with broth

In order to make dough on the broth, you will need the following components:

2 cups of flour;
3/4 tsp salt;
2 eggs;
1/2 st. broth;
1 st. l. vegetable oil.

Cooking method:

Drive eggs into a glass, pour cold broth, without adding 10 mm to the top. Salt and mix thoroughly.
Sift the flour into a deep bowl with a fine sieve, pour the resulting liquid mixture into it with the addition of vegetable oil.
Knead the dough well with your hands until it is smooth and elastic to the touch. You need to knead until it stops sticking to your hands. The total amount of flour used should not exceed 2.5 cups so that the dough does not become knocked down. Wrap in cling film and leave in the refrigerator for half an hour.

Ready-made dough in the broth can be used to make noodles in beshbarmak.

The broth, as well as water, must be used to create a dough in a well-chilled form, having previously placed it in the refrigerator.

Dough for beshbarmak on sour cream and milk

To make a test, follow these steps:

Crack the eggs into a deep bowl, season with salt. Whisk with a whisk.
Pour in egg mixture milk at room temperature. Mix until smooth.
Add 1 spoon of sour cream.
In a slide of sifted flour, make a recess into which carefully pour the resulting liquid composition.
Lubricate the kneaded dough sunflower oil. Cover with a towel. Leave to rest for 60 minutes.
Divide the dough into several pieces.
Roll out and dry slightly.
Cut into diamonds of the same size and cook in a meat-based broth prepared in advance. Lower the noodles gradually, one at a time.

Noodles according to this recipe are delicious and have a delicate texture. But it is quite high in calories and will not suit people who observe correct mode nutrition.

No added eggs

If there were no eggs in the kitchen, you can knead the dough for beshbarmak without them. For this you will need the following ingredients:

0.2 l of water;
0.035 l sunflower oil
salt;
flour.

The process is carried out in several stages:

Pour boiling water into a deep bowl, add salt and oil.
Add flour in small portions and knead a dense dough.
Post finished mass bagged or wrapped in cling film. Leave on the table to cool.
Roll out the dough, cut and cook in the broth until tender.

Boil the dough only in boiling water. In this case, each layer must be lowered into the pan separately so that the parts do not stick together during cooking. How to cook pasta so that it does not stick together - 7 secrets proper cooking delicious pasta
You can knead the dough for beshbarmak noodles on the water. To do this, you need to use the following components:
2 eggs
450-470 g flour;
0.1 l of water;
salt;
0.015 l of sunflower oil.

Step by step recipe:
Gradually pour well-chilled water into the bowl while beating the eggs. Salt and stir.
In small parts, add flour sifted through a fine sieve.
Knead the dough with the addition of vegetable oil until a homogeneous consistency is obtained.
Leave the elastic dough wrapped in cling film in the cold for 20 minutes.

To keep the shape of the noodles experienced housewives it is recommended to sprinkle the rolled dough with flour and leave to dry for a few minutes before cooking the noodles in the broth.

Today we are all preparing a national Kazakh dish together. Among its people, it is considered “elite”, as it is served only for holidays or for dear guests. But today we have a day of exceptions, and therefore we will serve beshbarmak just like that. Bon appetit!

Classic recipe

It will take a long time to prepare, but believe me, because of this, it will only taste better. The taste will be rich, you will definitely like it.

How to cook:

Tip: you can cook in broth with the addition of an onion head.

Dough for beshbarmak in broth

Everyone knows that if you cook on the broth, it will turn out more satisfying, and the taste will be deeper and brighter. The dough can also be more satisfying and lighter, we checked!

How to cook:

Tip: you can use ordinary water instead of broth.

Dough for beshbarmak from eggs

When there are eggs in the dough, it will be more elastic and pliable because of this. It will definitely not get wet, tear and spread. This a good option for a newbie!

How to cook:

Pour the flour into a bowl, but always through a sieve.
Add eggs and salt, knead a homogeneous dough.
When it becomes soft and elastic, send it to the refrigerator. It is better to put it in a bag or film beforehand.
After 35-40 minutes, take out, divide into four parts.
Roll each of them into a layer and cover with a towel.
Next, cut them into squares.
boil in rich broth until tender and serve with meat.

Tip: For a more delicate texture, you can use only the yolks.

How to cook without eggs

If you want beshbarmak during fasting, there is a way out! We offer you dough without eggs and other products of animal origin. The taste is indistinguishable!

How to cook:

Pour water into a saucepan and put on the stove, bring to a boil.
Sift flour into a deep bowl, salt.
Pour boiling water and oil and start kneading the dough with a spoon or spatula.
When it cools down a bit, knead until smooth by hand.
Put it in the refrigerator for a short while so that all the components are well bonded to each other.
When the time has passed, take out the dough and divide it into parts.
Roll each into a layer and cut into rectangles.
Boil in salted water for five minutes.

Tip: You can use some soy sauce instead of salt.

Cooking dough with sour cream for beshbarmak in Kazakh

Perhaps this recipe will turn out the easiest and at the same time tender dough! If you have a free hour, be sure to cook, it's worth it.

How to cook:

Break the eggs into a bowl where the dough will be prepared.
Salt and beat with a whisk in a light foam.
Pour milk in there. But you need to get it first so that it is at room temperature.
Reconnect all components together until smooth.
Add sour cream, mix ingredients.
Next is flour. Add it in parts through a sieve, each time kneading the mass so that lumps do not appear.
Knead the dough and grease it with oil.
Place back in bowl, cover and let stand for one hour.
When time passes, divide it into a couple of parts.
Roll each of them thinly and cut into identical triangles.
Boil them until tender in water or broth.

Tip: you can add butter to the dough itself, the effect will be the same.

Any test may include various additives for color, aroma or taste. Turmeric or paprika can be used to color the dough. Suitable for fragrance ground mushrooms, spices. For taste, you can use all of these together.

If you want to prepare the dough for beshbarmak in advance, then you need to dry it when the plates are already cut. To do this, you just need to hold room temperature couple of hours. There is no need to cover anything. Then put in a container and refrigerate.

Beshbarmak is, in fact, the same pasta with meat, but they came from another country. That is why the name is different. But the taste is almost the same, especially if you use similar spices. In any case, you need to try!