Many delicious national dishes came to us from nomadic peoples. One of them is beshbarmak. Many housewives think that it is impossible to make it in their kitchen without the proper experience. But today we will share secrets and tell you in detail how to cook beef beshbarmak according to a traditional recipe of Kazakh cuisine. It was thanks to the Kazakhs, as well as the Bashkirs and Kyrgyz, that this dish has reached our times. In this article we will tell you all the nuances of preparation and describe the process itself in detail.
Beshbarmak from beef
A hearty dish of Kazakh cuisine for the most honored guests.
Ingredients: 1.5 kg of beef per shoulder, 4 onions, 1 carrot, young garlic shoots, parsley; for dough 0.5 kg flour, 2 eggs, 0.5 tbsp. water, 1 tsp. salt.
Preparation: Wash the meat, cut into large pieces. Fill with water and put on fire. During cooking, foam will appear; it must be collected with a special slotted spoon. After the foam stops forming, add peeled carrots and onions to the broth. Cook covered over moderate heat for 2 hours.
While the broth is cooking, you need to prepare special noodles for beshbarmak, they are also called “sochni”. Sift the flour in a heap and make a funnel in the center. Beat in the eggs and add salt. Gradually pour in the flour, knead the dough with a spoon, and then carefully hug it on the table. The dough should be cool. After kneading, cover it with a towel and let it “rest” for half an hour.
Then take it out again and divide it into several parts. Roll out each into a thin layer. Then let the layers of dough dry a little - about 20 minutes. Cut into strips, and then into squares measuring 6x6 cm. Carefully arrange the juices in one layer, otherwise they may stick together.
Remove any fat that floats on the surface from the broth. It will come in handy later. Add salt, spices, garlic shoots, boil the meat for another 15 minutes, then remove from the water and disassemble with your hands into pieces of the desired size.
Chop 2 onions into half rings. Place in a frying pan, top with meat and chopped herbs. Add a little broth, simmer over low heat for 10-15 minutes.
Add chopped herbs and onions to the broth remaining after boiling the meat. After boiling, boil the dough layers for 3 minutes. Place the noodles carefully, in small portions, so as not to stick together. Remove with a slotted spoon and place on a large plate, pouring over the fat collected from the broth.
Meat is laid out on top of the juices. Pepper the beshbarmak and sprinkle with herbs, add a little broth. The remaining broth is served separately in deep bowls in portions. They eat beshbarmak with their hands, washed down with broth.
Option with dumplings
Turkmen cuisine will delight culinary lovers with a variety of dishes prepared with dumplings. Mostly lamb is used as meat. We will prepare a recipe for beshbarmak at home from pork, but we will leave the traditional dumplings. What will happen? A hearty and tasty treat that everyone will appreciate!
For the base:
- 1 kg. Pork;
- 1 carrot;
- 2 onions;
- Bay leaf;
- Salt pepper.
For the dumplings:
- 3 tbsp. l. flour;
- 1 egg;
- A pinch of salt, spice to taste.
Option with dumplings
Preparation:
- Since cooking meat takes the longest, get to cutting it up. Rinse the meat, cut into portions.
- To make a delicious broth, follow the rule. According to it, the meat is placed in cold water and boiled over low heat.
- Pour at least 3 liters of water so that the broth remains.
- During the boiling process, you need to remove the foam.
- Cook the meat over low heat for about 2 hours to get a delicious pork beshbarmak. Adjust the time of the recipe depending on the size of the pieces. Don't cut them too finely.
- To make the meat aromatic and the broth fragrant, use spices. These can be traditional bay leaves, black and allspice peppers, and onions. Or those herbs that you use in the process of cooking meat.
- After the first hour of cooking the meat, add peeled carrots and onions to the pan. Add a little salt and leave to cook some more.
- After cooking, remove the meat and cool.
- Peel the onion, cut into thin rings, if difficult, then into half rings for pork beshbarmak. Continue the step-by-step recipe by frying the onions in a heated frying pan with a small amount of sunflower oil. When the onion turns golden, remove from the heat.
- Separate into fibers using your hands or a knife. If you cooked meat on the bones, remove the bones; they are no longer needed.
- Strain the broth and bring it to a boil again.
- Prepare the dumpling dough. Mix the indicated ingredients. The dough will be relatively liquid. Using two spoons, separate the dough into the boiling broth. Cook for 3-5 minutes, remove with a slotted spoon to a serving dish.
- Sprinkle the dumplings generously with the flavorful, separated meat. The smaller they are, the more correct your beshbarmak with pork turned out. Finish the recipe with onions placed on top of the meat.
- Local cooks pour a little broth on top of the layers. With broth, the dish turns out more juicy. If desired, repeat the process. 1 ladle is enough.
- Top with chopped herbs if desired.
Beshbarmak beef with potatoes
Ingredients: 1.5 kg of beef, 6 potatoes, 2 onions, herbs and spices; for dough 2.5-3 tbsp. flour, 2 eggs, 1 tbsp. salt.
Preparation: Place the cut meat into pieces and add cold water. Bring to a boil, skim off the foam and cook for 2-3 hours over medium heat.
Prepare homemade noodles for beshbarmak (see previous recipe).
Cut the potatoes into large pieces. Remove the meat from the broth and cool, then disassemble into pieces, removing the bones. Boil the potatoes in the same water until tender. Remove with a slotted spoon and cook the noodles.
Cut the onion into rings, add salt and pepper. Place in a bowl and pour boiling broth over it, let it brew. Then drain the water. Place noodles on a dish, then meat, onions, and potatoes along the rim of the plate. Sprinkle generously with chopped herbs.
Step by step recipe
The process of preparing beshbarmak with a step-by-step recipe.
- Wash the meat products, cut into several pieces, place in a pan and add water. Boil.
- While boiling, remove any foam that has formed, add salt and simmer until tender (approximately 3 hours).
- For the test. Add a pinch of salt to the sifted flour, beat in the eggs and add 250 ml of water. Mix everything and knead into a tight dough. Wrap it in food grade film and refrigerate for 30 minutes.
- Peel the potatoes, cut them in half, and large ones into 4 parts.
- When the meat is ready, remove it from the broth and let it cool.
- Bring the broth to a boil again and add potatoes to it, boil until tender.
- Remove the dough from the refrigerator and divide into equal pieces. Roll out thin cakes from each and cut into small squares.
- Remove the cooked potatoes from the pan and place the dough squares into the boiling broth. Cook for 10 minutes.
- Peel the onion heads and finely chop them into rings or half rings. Add salt and pepper. Pour in hot broth and let it brew.
- Prepare the meat - separate from the bones and chop.
- Place the boiled dough on a serving plate, distribute the meat pieces on top, and place the potatoes along the edges of the plate. Decorate the finished dish with chopped herbs.
So beshbarmak is ready, a recipe with potatoes. It is prepared simply and easily. The taste is no worse than other types of this Central Asian dish.
Chicken beshbarmak
Beshbarmak is a traditional dish of the people of Kazakhstan, served for honored guests on special days. In the classic version, it consists of boiled horse meat or lamb, homemade noodles, blanched onions and strong broth (sorpa). It looks like a multi-layer cake, where the products are laid out almost in layers. A bright, satisfying and uncomplicated dish is worth preparing for a festive table and delighting guests with new taste experiences. You can’t even imagine that the combination of dough and meat in a different serving has a completely different taste from dumplings.
In this recipe we will prepare delicious beshbarmak with chicken, the dish will be hearty and very appetizing.
- chicken leg (large) – 1 pc.;
- potatoes (small) – 5-6 pcs.;
- carrots – 2 pcs.;
- onions – 1-2 pcs.;
- bay leaf – 2 pcs.;
- allspice – 2-3 pcs.;
- water – 3 l.;
- fresh parsley - for decoration;
- butter;
- Noodle dough:
- chicken egg – 1 pc.;
- flour (highest grade) – 250-350 g;
- salt - to taste;
- water – 0.5 tbsp.
Preparation
One of the mandatory components of this dish is a rich and clear broth. This is where you should start preparing beshbarmak. To do this, fill the chicken with clean cold water; in no case should you speed up the cooking process and pour boiling water, this will only ruin the meat broth we need. Place on the fire and while the water with the poultry is boiling, cut the onions into strips and transfer them to a deep bowl for further blanching (short-term treatment of the product with boiling water or steam).
When the water boils, add bay leaves and allspice. Place the whole peeled potatoes and carrots into a saucepan with boiling broth - this is the case if the vegetables are small in size. If they are large, then you can cut them into several parts. There they will cook for 20-30 minutes along with the chicken.
Be sure to remove the coagulated proteins in the form of “noise” and the transparency of the broth will be guaranteed. Experts differ on the question of when it is necessary to salt the meat broth (at the beginning or at the end of heat treatment), so do it as desired and according to your taste.
While the ingredients are being prepared, let's make the noodle dough.
It can be prepared in two types (as for homemade noodles or for dumplings). Only one ingredient distinguishes one species from another, namely water. Homemade noodles are prepared from eggs, salt and flour (some make them only with yolks), and 100-125 ml of water is added to the dumplings, resulting in two different recipes. In my childhood, such boiled dough was called “varenichki.”
Beat the egg with water and a pinch of salt. Add sifted flour to the liquid ingredients, knead into a homogeneous and elastic dough that will not stick to your hands. Cover it with a clean towel and let it rest for 7-10 minutes.
Dough
When telling how to cook beef beshbarmak, one cannot help but focus on the correct preparation of the dough for homemade noodles. Of course, square noodles can be bought ready-made in the store, but it’s better to cook them at home. It will not take as much time and labor as novice housewives think. We stock up on patience, a large bowl and a sieve.
Using a sieve, sift the flour, which will make the future dough airy. Add the specified amount of wheat flour to a large container, and also break homemade chicken eggs with a bright yellow yolk into it. Before adding to the dough, you can beat the eggs with a fork in a separate plate. We begin to gently mix the mass, gradually adding cold broth or water. Salt. Gently knead the dough, gradually adding flour if necessary.
A little secret. Housewives who know how to properly prepare beef beshbarmak are advised not to start working with the dough immediately after kneading. Wrap the dough ball in cling film and place it in the refrigerator for 25-35 minutes.
Beshbarmak with potatoes
Photo of the finished dish of beshbarmak with potatoes
- Cooking time: 240 min
- Servings: 8
- Calories: 174 kcal
- Cuisine: Kyrgyz
- Recipe: Simple
If you like to cook beshbarmak, check out the beshbarmak recipe. I used some ideas for my recipe.
This dish is very easy and simple to prepare. In essence, it is meat with dough and potatoes. Very nourishing, tasty and aromatic. Amazing result with a minimum of effort on the part of the cook :)
Cooking steps
It’s not difficult to prepare beshbarmak with potatoes at home. To make it especially tasty and aromatic, you need to make it from different meats. For example, fatty lamb and beef, horse meat and lamb. You can also add poultry. And how to make beshbarmak with potatoes even tastier - just add your favorite spices, your love for loved ones and a good mood :) And I’ll tell you everything else now :) So 1. Wash the meat, cut it into small pieces and put it in a pan. Fill with water so that it covers the meat by about 2-3 cm. Set to cook.
