Kazy is horse sausage. Boil it in water for 1.5 hours. You can't cook it less because it's tough. At the same time, we cook beef, lamb and salted horse meat. Salt to taste, to taste, BUT, know that horse meat and kazy are already salted, when cooked, they will release salt, so try the broth at the very end, and if necessary, add more salt. Although, I don't add salt. After the kazy are cooked, we transfer them to the pan where our cold cuts are cooked. And cook for another half hour. Don't forget to remove the foam! The broth should be transparent. The meat should be soft and easily fall away from the bone, therefore, depending on the situation, cook the time. When adding kazy to cold cuts, we add peeled potatoes. Don't overdo it with potatoes and end up using a third of one potato per person. That is, 3-4 potatoes are quite enough for our beshbarmak.
While the potatoes are cooking, cut the onion into half rings. Add the onions when the potatoes are half-ready. It should take about 8 minutes for the onion to cook, and then we take all our meat, kazy, potatoes and onions into a plate. Next, pour the dough into the pan and cook for 12-15 minutes. Calculate the amount of dough according to your taste. The dish is very fatty, so everything here should be combined harmoniously! Beshbarmak turns out to be nutritious! The resulting broth is poured into bowls and washed down.
You can sprinkle it with black pepper and herbs. Well, we cut the meat into pieces, place diced potatoes on a plate, put barmak noodles under the bottom, then put the meat in the middle. And we cut kazy into circles, like sausage.
Place onions on top.
It turns out very tasty! Try it!
Unfortunately, there is no photo of the finished dish because I didn’t have time to take a photo) My husband and child ate half of it!
April 14, 2009, 11:35 pm
Step-by-step cooking recipe
Traditional Kazakh recipe for horse sausage "Kazy". This is one of the most ancient recipes. Beshbarmak - translated as “five fingers”, but this is the everyday name of the dish. In the literary Kazakh language this dish is called “Kazaksha et”, which means “meat in Kazakh style”! This seemingly very simple dish came to us from Kazakhstan and became a traditional dish in such countries as: Uzbekistan, Kyrgyzstan, Tajikistan, etc. It is prepared differently with both lamb and beef. Beshbarmak has become such a widespread recipe that now you can try it in any oriental restaurant. But you can only try the real recipe for this ancient dish at home! Almost everyone gets acquainted with beshbarmak first with their ears, then with their eyes, then with their sense of smell, and only then with their hands and mouth!
Beshbarmak from kazy is prepared mainly for big holidays and for very distinguished guests! And in everyday life it is most often prepared from lamb or beef!
I will tell you how to cook real beshbarmak from kazy, but you can cook it from lamb or beef!
Kazy-karta is a traditional horse meat sausage. It is prepared by stuffing horse meat from the ribs into a horse's intestine. Kazy is consumed boiled, raw smoked and dried.
Rub the horse intestine with salt, rinse in cool and then warm water, and so on 3-4 times. Rub large pieces of horse meat with its fat with salt, black pepper and cumin. Cover with gauze and leave to marinate in a cool, dark place for 2-3 hours. We stuff the marinated meat into the intestine and put it back in a cool place. Semi-finished kazy is ready!
Place a large (preferably) cauldron with water on the stove, immerse semi-finished kazy, a couple of carrots, an onion, cumin and salt to taste. Bring to a boil, pierce the sausage in several places with a needle and cook until cooked. While the kazy is cooking, knead the dough, roll it into a thin layer (1-2mm thick) and cut into rectangles. Fish out the finished sausage and let it sit for a while. We immerse it closely in the broth (where the kazy was cooked), cook it for 2 minutes and fish it out. Cut kazy into plastic pieces. Place the dough and kazy on a plate in a circle, top with thinly sliced onions and black pepper. The broth is served in a separate cup if desired.
Pilaf Khansky-Padishah
As is the case with our borscht, every Eastern housewife has her own signature recipe for pilaf. In Kazakhstan, it is prepared according to the canons of national cuisine: with the addition of a large amount of meat, including lamb and horse meat. Apricots add sourness to the dish, chickpeas add a nutty flavor, and the combination of different types of meat adds richness. To prepare Khansky pilaf we take:
- 450 g laser rice (lazar) or short grain rice
- 500 g lamb pulp + 20 g fat tail
- 300 g kazy horse sausage
- 60 g chickpeas
- 50 g dry apricots
- 3 medium onions
- 4 large carrots
- Zira, turmeric, salt, black pepper to taste
- Quail or chicken eggs for decoration
A few hours before preparing the pilaf, soak chickpeas and dry apricots in a bowl. We also soak the rice in salted water, then add turmeric to the water and after 20 minutes drain the liquid.
In a large cauldron or thick-walled pot, melt the lamb fat, cut the lamb into large cubes, and fry it. Add chopped carrots and onions, fry until golden brown. Add seasonings to the mixture, pour a glass of hot water and simmer for about 15 minutes. Then add softened chickpeas and apricots to the middle of the cauldron, after another 10 minutes - rice.
Five minutes before the rice is ready, collect it in a pyramid and let it brew for 5-10 minutes. Serve on a large platter, top with slices of kazy horse sausage and half hard-boiled eggs.
How to cook, step-by-step instructions with photos
Take a piece of horse meat, preferably fresh; if it’s frozen, then defrost it first. Wash it, put it in a pan, pour three liters of water, put it on the burner, cook
When it boils, remove the foam, cover with a lid and cook over low heat for two, two and a half hours. Take a small bowl and pour in 200 milliliters of broth; that’s about two ladles, set aside to cool. Then add the onion, cut in half, carrots, bay leaf and salt to the rest of the broth. Let's add a little more salt than necessary to make the meat tasty.
We continue to cook the meat over low heat. Let's start preparing the noodles. In a small container, break two eggs, add salt, whisk, pour in the cooled broth, mix well.
Pour sifted flour into a deep bowl, make a well, pour in the egg mixture
Mix the dough. Place the finished dough in a plastic bag for 20 - 30 minutes
Divide the dough into 2 parts, roll one part into a circle
Let's cut into diamonds or squares, these are our noodles for beshbarmak
We will do the same with the second part of the test. We cut the noodles, take the meat out of the broth and let it cool a little. Cut the onion into half rings
Remove the horse fat from the broth, transfer it to a frying pan and fry the onion in it until golden brown.
When frying, add a little salt while the onion is frying, cut the meat into pieces across the grain
Boil the noodles in boiling broth for 3-4 minutes after they float to the surface.
Add the meat cut into pieces to the onion, pepper, mix
Use a slotted spoon to place the finished noodles on a plate, making a well in the middle, put the meat and onions on top, add a ladle of broth from the pan, sprinkle with herbs and serve
National Kazakh dishes can win the heart of any admirer of oriental cuisine. The gastronomic pride of Kazakhstan is beshbarmak, which is also served during the celebration of Kurban Ait. 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. Let’s find out how to prepare beshbarmak according to a traditional recipe right now.
Waraka
This sweet dish migrated to the cuisine of Central Asia from China. Waraka, or brushwood, are crispy pieces of dough with powdered sugar. They are great as a tea snack along with dried fruits, honey and nuts. The secret to making waraka crispy and brittle is adding a spoonful of an alcohol-containing ingredient, such as vodka or cognac. Also for cooking you need:
- 2 cups of flour
- 2 eggs
- pinch of flour
- powdered sugar for dusting
- Refined sunflower oil for deep frying
Beat eggs with salt, add vodka or cognac - about 25 ml. Gradually add 1.5 cups of flour into the egg mixture. Knead soft elastic dough. Roll out into a layer about 2 mm thick, sprinkle generously with flour. We cut into slices up to 10 centimeters long. Pour 1 cup of sunflower oil into a saucepan, place the dough slices for 20-30 seconds, then place the finished pieces on a napkin to drain off excess oil. Sprinkle Varaku with powdered sugar and serve with tea. Bon appetit, or, as they say in Kazakhstan, as bolsyn!
Photos provided by the oriental restaurant “Chir Chic” in Astana.
How to cook beshbarmak
Meat is the main ingredient, without which beshbarmak cannot be made in principle. What kind of meat should I take? Great for:
Pork or chicken will definitely not work - they will make some completely different dish.
Beshbarmak in Kazakh classics (which is what we are talking about now) is prepared from a fairly small number of products. You will need the following:
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- 1.5 kg of meat;
- dough for beshbarmak;
- 4 onions;
- 1 large carrot;
- Greens (whatever you like);
- allspice and bay leaf.
This set is easy to buy in any country, regardless of the time of year.
The second important point is the dough for beshbarmak. To make the dish tasty, it needs to be given special attention. For the test take:
- wheat flour - 600 g;
- meat broth or water - 0.25 l;
- eggs - 3 pcs.
- salt - a good pinch.
To reproduce the beshbarmak recipe without difficulty, I’ll give you a few tips:
- It’s good if the meat comes from an older animal; it is especially tasty, nutritious and has not yet become overly tough. The fat content should be medium-moderate, that is, noticeable streaks of fat should appear on the piece of meat.
- Do not leave the broth unattended - you will have to skim the foam from it several times.
- Do not cover the pan tightly with a lid - let the steam escape through a narrow gap.
- In addition to allspice, it makes sense to add a few grains of black pepper - it will give a light, unobtrusive spice.
Ugro Osh
Kazakhs rarely prepare soups with the addition of a large number of ingredients: here you will not find a first course that even remotely resembles the multi-component solyanka, cabbage soup or minestrone. More often, ordinary meat broth is served with herbs, or coarsely chopped onions, carrots, bell peppers and potatoes are added to it - the result is a soup called sorpa.
A lighter version of sorpa is called Ugro osh. The dish contains chicken and homemade noodles. For preparation you will need:
- 2.5 liters of water
- 1.5 kg chicken + 600 g chicken fillet
- 2 onions
- 1 carrot
- 6 egg yolks + 1 egg
- 120 g flour
- 70 g butter
- bay leaf, salt, pepper, fresh dill to taste
Boil the chicken in a saucepan, add whole onions and carrots, then dill and spices. Cook for 1.5 hours, strain, discard the onion, and cut the carrots into strips.
Mix the yolks and flour into a stiff, dense dough. Let it sit for about 40 minutes. While the dough is resting, prepare the minced meatballs: grind the chicken fillet through a meat grinder, sauté the onion in butter and add to the meat, beat one egg into the minced meat. Roll out the dough into noodles and cut thinly. Return the strained broth to the pan, boil the chicken meatballs in it, add noodles, carrots, cut into strips, salt, pepper and sprinkle with herbs.
Beshbarmak: recipe
Cooking beshbarmak is a culinary basics that many Kazakh girls learn in childhood. Many families prepare the dish a little differently, adding one or more ingredients to the recipe. This is how, for example, carrots and onions appeared in a classic dish - in the old days, the first was not included at all, and the second was added fresh to the already prepared dish.
And now I’ll tell you how to make Kazakh beshbarmak:
Bouillon
The procedure at this stage is as follows:
- Wash a piece of meat with cold water, cut it into 3-4 approximately equal parts.
- Place the meat in a large saucepan, pour in cold water (4–4.5 l). Bring to a boil over high heat. When the broth begins to bubble, reduce the flame to low. So cook for 3 hours if the meat is from a young animal, and 4 when it is from an old animal.
- Remove foam as it appears. Scoop out the melted fat with a spoon and pour it into a separate container.
- After 2-3 hours, salt the broth, add pepper and bay leaf, as well as peeled carrots.
Beef chops in a frying pan: recipe with photos
Beshbarmak: making broth: Pixabay
Beshbarmak dough
There is no need to rush into preparing the dough; it tastes best with broth, and it takes at least 1.5 hours for it to reach the desired consistency.
The dough is made like this:
- Place the amount of flour indicated in the recipe in a bowl.
- Break the eggs separately, beat them with a fork as if you were making an omelette, and add to the flour.
- Add broth little by little and mix the dough with a spoon. When it becomes steep (dense) enough, start working with your hands.
- Cover the dough with film and leave for a while.
Beshbarmak: the final stage
- Remove the meat from the broth. Separate it along the fibers (with your hands) into small pieces.
- Do not cut the onion thickly - into half rings. Fry until lightly golden in a frying pan using the fat skimmed from the broth. Discard the onions on a plate.
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Meat for beshbarmak: YouTube/allmedia
- Roll out the dough very thin. Cut it into strips 5 cm wide. Divide each into diamonds. Sprinkle them with flour to prevent them from sticking together.
- Take about a liter of broth into a separate saucepan, bring to a boil and boil the dough pieces for one minute.
- Throw the diamonds into the pan with the fat.
All that remains is to submit the application. Serve beshbarmak on a common wide platter or tray with high sides. Place the boiled dough down, slices of meat on it, and onion on top. Serve the prepared broth separately, sprinkled with chopped herbs. Eat while the beshbarmak is still hot.
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Beshbarmak is a famous dish of Central Asian cuisine. Our compatriots are accustomed to making it from lamb, beef or even pork, although the latter option does not correspond to tradition. But horse meat beshbarmak is one of the traditional dishes.
Cooking features
- Horse meat, if frozen, should be allowed to thaw under natural conditions before cooking, without subjecting it to sudden temperature changes. An attempt to speed up the process of defrosting meat using a microwave will lead to a deterioration in its organoleptic qualities.
- The meat of a young foal is more tender than that of an old horse; it is better to choose it for beshbarmak. You can tell the age of an animal by the color of its fat; in foals it is white.
- Beshbarmak is a first course made from broth, meat, vegetables and noodles cooked in it. The simplest version of a vegetable dish uses only onions, but other vegetables can be added to it.
- Noodles for beshbarmak are cut into squares, diamonds or rectangles, and quite large ones.
Beshbarmak is served in a special way. Noodles are laid out on a plate, meat is placed on it, vegetables are laid on top, and all this is sprinkled with herbs. The broth is served in a separate bowl.
Classic beshbarmak from horse meat in Kazakh style
Compound:
- horse meat - 1.5 kg;
- onions – 0.3 kg;
- wheat flour – 0.4-0.45 kg;
- chicken egg – 2 pcs.;
- bay leaf – 2-3 pcs.;
- fresh herbs – 50 g;
- salt, pepper - to taste;
- water - how much will go.
- Wash the horse meat, cut off the fat and veins, remove the film. Cut the meat into medium pieces, place in a saucepan, fill with water so that the liquid level is a few centimeters above the meat. Bring the contents of the pan to a boil and cook the horse meat for 3 hours, skimming off any foam and fat that appears on the surface. Half an hour before cooking, add salt and seasonings.
- Pour out a glass of broth and cool it. Break the eggs into a bowl, add 2-3 pinches of salt and broth, whisk with a whisk or fork. Combine the liquid mixture with the sifted flour, knead the dough. Let the dough lie for 20-30 minutes, roll it out into a thin layer, cut it into diamonds or squares about 4-5 cm in size.
- Remove the skins from the onion, pour in hot broth, and let it brew a little. Boil the remaining broth, dip the dough plates into it, cook them for 7-8 minutes. Cut the meat removed from the broth across the grain into slices.
- Place noodles on a plate, place pieces of meat on it, sprinkle them with onions. Pour the broth into bowls.
Manti with pumpkin
One of the most delicious versions of manti with the addition of vegetables is manti with pumpkin. They are much juicier than regular meat ones and are suitable as a festive dish for entertaining guests. To prepare them you need:
- 400 g lamb pulp
- 150 g lamb fat
- 250 g pumpkin
- 2 large onions
- 500 g flour
- 1 glass of water
- Sour cream, butter, salt, pepper to taste
Prepare a soft dough from flour, salt and heated water. We keep it at room temperature for about 20 minutes and roll it out into manti, sprinkling the table and dough with flour. For minced meat, grind lamb, fat tail fat and onion in a meat grinder. We clean the pumpkin and chop it into small cubes. Mix everything in a large bowl, add salt, pepper and two tablespoons of cold water.
Cut the dough into squares or circles, put 1 tablespoon of minced meat on each piece, and make manti. Cook them in a double boiler, greasing the levels with butter, for about 40 minutes. Serve the finished manti with sour cream, herbs, and sauces to taste.
Horse meat beshbarmak with fried onions
Compound:
- horse meat – 1 kg;
- onions – 0.3 kg;
- carrots – 100 g;
- laurel leaves – 2 pcs.;
- parsley – 20 g;
- chicken egg – 2 pcs.;
- flour – 0.4-0.45 kg;
- salt - to taste;
- water – 3 l.
- Cut the horse meat into 3-4 pieces, wash it, put it in a saucepan. Add carrots, peeled and cut into thick slices. Pour the prescribed amount of water into the pan and bring to a boil. Cook the horse meat over low heat for 2-2.5 hours, removing the fat protruding from the surface and placing it in a bowl. Salt the broth, add bay leaves. Cook the meat for another half hour, fish it out and cool. Strain the broth.
- Make a dough using a glass of chilled broth, eggs and a small amount of flour. Roll it out and cut into medium sized diamonds. Boil the noodles in boiling broth for 7-8 minutes and place on plates.
- In a frying pan, heat the fat skimmed from the broth, fry the onion cut into half rings until caramelized, add boiled meat cut into small cubes, fry it along with the onion for 5-10 minutes and place on the noodles.
- Finely chop the parsley and sprinkle it over the horse meat.
Pour the broth into bowls and serve separately with the meat and noodles. Despite the fact that the dish contains noodles, you can also serve it with lavash.
Horse meat beshbarmak with potatoes
Compound:
- horse meat – 1 kg;
- horse sausage – 0.5 kg;
- chicken egg – 2-3 pcs.;
- wheat flour – 0.3 kg;
- onions – 0.2 kg;
- potatoes – 0.35-0.4 kg;
- salt, seasonings - to taste;
- water - how much will go.
- Cover the sausage and meat, cut into medium pieces, with water and boil for 1.5-2 hours. Salt, season, cook for another 20-30 minutes.
- While the meat is cooking, prepare a dough from eggs, flour, half a teaspoon of salt and cold water. Roll it out, dry it and cut into large rectangular plates.
- Remove meat and sausage from pan. Thinly slice the onion and pour a glass of hot broth. Peel the potatoes, cut them into round slices, place them in boiling broth, boil until tender, and remove with a slotted spoon. Dip the noodles into the broth, cook them for about 7 minutes, and also remove them from the broth.
- Place the dough on a plate. Place medium-sized boiled horse meat (along with sausage) in the center and surround it with potato slices. Pour the broth and onions over the meat.
When serving beshbarmak to the table, it doesn’t hurt to sprinkle it with chopped herbs, choosing them according to your taste.
