Pork beshbarmak: recipes, cooking features (+ reviews)

Beshbarmak is considered one of the traditional meat dishes of the Turkic-speaking peoples. The recipe is prepared from pork in a Slavic interpretation. Lamb is considered the traditional or “correct” meat. Depending on the region, it can also be horse meat, veal, lamb, goose.

The meat is served with homemade noodles. It is usually prepared using a hard-boiled egg dough. Cut into squares and long strips in the form of noodles. This delicious dish is served on the occasion of family celebrations. Meat is traditionally separated into fibers or finely chopped. It is believed that the finer the cut, the more respect the owners of the house show to their elderly guests.

In Russia they prepare beshbarmak from pork. The step-by-step recipe can hardly be called authentic, but the dish definitely turns out delicious.

Classic recipe

How to cook pork beshbarmak? Where to begin?

The classic recipe calls for meat and meat broth, homemade noodles, onions and fresh herbs in this dish. But both the broth and the noodles must be prepared correctly, otherwise the dish will either be spoiled or not at all like beshbarmak.

The first step is to select a fresh piece of pork. It doesn’t matter what part of the carcass it will be, the main thing is that there is a lot of meat and a little fat. And even better - meat on the bone, then the broth will be richer.

Description

It's no secret that the beshbarmak dish belongs to Kazakh cuisine. But this does not mean at all that you need to go to visit the Kazakhs. The main ingredients for preparing this dish are meat and dough. As you can see, the products are inexpensive, which means you can safely prepare beshbarmak at home.

Only disagreements can arise with meat. After all, real beshbarmak must be prepared with horse meat and lamb. But not everyone follows this rule and everyone prepares beshbarmak to their own taste: from chicken, poultry or pork. Unfortunately, we also don’t have horse meat on sale, so today I’ll cook pork beshbarmak. The beshbarmak recipe is simple, but you will have to spend a little of your time preparing it.

Preparing homemade noodles for beshbarmak

Properly kneaded beshbarmak dough, the recipe for which follows, guarantees half the success of this wonderful dish. The first time, the noodles may not turn out well - they may turn out to be softer and overcooked than necessary. It’s not scary - with experience the dough will turn out more elastic, just the way it should be.

So, to knead the dough you will need the following ingredients:

2 chicken eggs;
drinking water - 200 ml;
wheat flour - at least 500 grams, and then as much as you can get;
salt - at discretion;
ground black or red pepper - to taste.

First you need to sift the flour. It’s better to knead twice to remove all the lumps and make the future dough more airy.
Two chicken eggs are driven into a plate, beaten for 5-7 minutes, and then poured into flour.
Add water, salt, pepper. Stir until smooth, first with a spoon, and then begin to knead the dough with your hands.
During the cooking process, you need to add flour to the dough so that it becomes soft, elastic and elastic - the finished dough should not stick to your hands.
You should spend at least 20 minutes kneading. After this, the dough is formed into a ball, wrapped in cling film and put in the refrigerator for half an hour.
After 30 minutes, take out the dough, cut off 1/4 of it, and place it on a table covered with flour. The rest of the dough can be wrapped in film again to prevent it from getting too dry.
The cut quarter is rolled out into a thin layer no more than 5 mm thick.
This layer is first cut into wide (3-4 cm) ribbons, and then divided into diamonds.
This procedure must be done with the entire test.
Preheat the oven to 50 °C.
Place the dough diamonds on a baking sheet lined with parchment paper. Place in the oven for a few minutes (5-7) to dry. The door is not closed. If you don't do this, the noodles will dry out.

From a goose

Poultry lovers should try goose beshbarmak. A variant of a festive and original dish.

Products:

goose carcass – up to 2.5 kg;
2.5 tbsp. flour;
2 pcs. eggs;
large onion;
seasonings

How to cook:

Cut the bird carcass into small pieces, cook for 2 hours over moderate heat, removing any foam that has formed. Add broth with onions and seasonings.
Prepare the noodles and boil.
Chop the remaining onion and add broth to it.
Remove bones from goose carcass and chop into small pieces. Decorate Beshbarmak in the traditional way. Pour the remaining broth into bowls and also serve.

How to properly cook broth for a dish?

The broth can be prepared from the following ingredients:

pork – 1.5 kg;
2 bay leaves;
a couple of allspice peas;
salt to taste;
water - 4 liters.

Preparing the broth is an important step in the pork beshbarmak recipe, as ideally you should end up with a clean, not cloudy liquid. Here's how to achieve this.

The meat should be washed well, films and unappetizing fatty layers should be removed from it.
A piece of meat is cut into medium-sized pieces (about half the size of your palm). After this, they are placed in a bowl of cold water for half an hour. This will soak the meat and make the broth clean.
After this, the pieces of meat are placed in a large pan (6 liters) and filled with 4 liters of water. They put it on the fire to boil.
As soon as the liquid boils, immediately reduce the heat so that it does not boil out of the pan.
Be sure to skim off the resulting foam, otherwise the broth will turn out cloudy.

How long should you cook the pork before the broth is ready? About 3-4 hours. During this time, the water from the pan will boil away, so you will need to add warm water so that the volume of the broth does not decrease. After an hour and a half of cooking, add salt, peppercorns and bay leaves to the pan.

When the meat is ready, place the boiled pork on a separate plate, and the broth itself is filtered several times through a fine sieve or cheesecloth. Leave to cool at room temperature.

As soon as the broth has cooled, put it in the refrigerator for half an hour. During this time, all the fat will collect on the surface, harden and make it easier to remove. But there is no need to throw it away.

Tricks for cooking meat

The beshbarmak meat in the finished dish should be as soft as possible so that it can be easily chewed. Choose fatty varieties of pork, beef or lamb. In recipes with chicken and duck, it is also better to use pieces with the skin on (during cooking, then remove).
Before cooking, wash the piece thoroughly, remove cartilage and films, you can leave the fat. Trim fat only if there is a lot of it and it has a rich yellow color, which indicates the “advanced age” of the animal or bird.
Cook meat depending on the type: beef and lamb for at least 3 hours, pork - 1 - 1.5 hours, chicken - 1 hour.
Before serving, it is necessary to remove all bones, sinews, and skin from the meat. Depending on the recipe, the meat can be torn by hand into long fibers, cut into slices, thin slices or neat cubes.

Assembling a beshbarmak

For the final look of the dish you will also need:

2 onions;
a bunch of parsley.

The following is the algorithm:

Once the meat has cooled, it must be separated from the bone, if any. Using a knife or hands, cut the meat into small pieces.
The bulbs are peeled and cut into thin half rings.
The fat collected from the broth is placed in a heated frying pan. If its quantity is not enough, then add an additional piece of butter. Vegetable will not work.
Fry onion half rings in melted fat until soft and golden brown. After this, add salt to the onion and add 200 ml of broth and ground pepper to it in the frying pan.
Reduce the heat and simmer the onion under the lid for a couple of minutes, then remove the pan from the stove, pour the liquid into a separate pan, and place the onion on a plate.
Add 400 ml of meat broth to the liquid in which the onions were stewed, bring everything to a boil and cook the noodles in it until tender. This process will take no more than 10 minutes.
The cooked diamonds are removed from the broth with a slotted spoon, placed in a colander, and washed with cold water. If this is not done, the noodles will stick together, and this should not be allowed for beshbarmak.
Parsley is finely chopped.
The finished noodles are mixed with 1/2 of the fried onion, and everything is laid out along the edge of a wide, shallow dish.
Boiled pork and the remaining half of the onion are placed in the center. Pepper and salt if necessary.
Garnish with half of the chopped herbs.

The finished beshbarmak is placed on the table. Each guest is given a separate portioned plate, and next to it is a bowl of hot broth. The broth must be salted, peppered and garnished with chopped herbs. This serving is traditional in Eastern countries.

Features of use

They eat beshbarmak with their hands from a common, large, flat dish (lyagan). Therefore, before a meal, all household members and guests thoroughly wash their hands up to the elbows. Then, sitting comfortably at a set table (dastarkhan), they take a piece of dough (kamyr), put meat on it, flavor it with onions and put it in the mouth. It is the finely shredded meat that remains the unchanged ingredient of the dish. The tradition of processing boiled meat in this way goes back to ancient times: this method of processing shows the owner’s respect for the guests, especially for elders, who, due to their age, cannot chew large pieces. After chewing thoroughly, wash it down with broth (sorpa). After such a fatty meal, it is customary to drink tea with milk.

Pork beshbarmak in a slow cooker

Its preparation is in many ways similar to the recipe given.

pork meat on the bone - 1.5 kg;
water - 3 liters;
salt;
onion - 2 pcs.;
garlic - 3 large cloves;
homemade or store-bought noodles;
fresh greens.

Rinse the meat, cut into smaller pieces. Place them in a multicooker, add water and set the “Soup” or “Cooking” mode.
While the broth is cooking, you can prepare the noodles.
The finished broth is filtered. The meat is cooled and chopped into small pieces.
Cut the onion into half rings and sauté for a couple of minutes in a frying pan. Instead of butter, use fat from the broth.
Add grated garlic to the onion, a couple of glasses of broth and cook for 5 minutes.
Remove the onion and place it on a plate, and pour the broth into a washed multicooker bowl.
Add another 1.5 liters of prepared broth. Salt it, pepper it and bring it to a boil in the “Steam” mode.
After boiling, dip the noodles into the broth and cook.
Place noodles on a large dish. In the center is the meat. Top with onions and, if desired, greens. And the broth is poured into bowls or deep plates.

Tricks for preparing dough

The dough is always based on eggs and water, but it will be much tastier if you use yolk and broth.
Noodles or pieces of dough practically do not need to be salted.
It is advisable to use white or even slightly yellow flour, always of the highest grade.
When rolling out the dough, keep the thickness of the sheet to a maximum of 2 mm, so that it is boiled and not hard.
Each piece must sink into the broth separately, so you need to lower the diamonds one by one, and not all at once, so that they do not stick together.

Beshbarmak from pork and vegetables

The recipe for beshbarmak from pork and vegetables is a quick-and-easy option.

pork ribs - kilogram;
medium-sized carrots - 2 roots;
onions - 2 pcs.;
one egg;
0.5 cups of boiled water;
2.5 cups wheat flour;
vegetable oil - quantity at your discretion;
salt and black pepper;
2 tablespoons of tomato paste (can be replaced with ketchup).

The ribs are washed and cut into small pieces. Fry them in a frying pan in vegetable oil. A golden brown crust should appear.
The onion is turned into half rings.
Grate carrots.
Vegetables are added to the pan with the meat. Fry for 5 minutes. Next is the tomato paste. Fry for another 5 minutes.
Knead a stiff dough from flour, eggs and water. They make noodles, which are boiled in salted water.
Rinse the finished noodles with water.
All ingredients are mixed; the beshbarmak does not need to be formed.

Beef

Beshbarmak (the classic recipe is described above) can be prepared from almost any meat. The beef turns out tender and soft, while it is low in calories and very healthy.

Ingredients:

beef tenderloin – 2 kg;
Read also: How and how much to cook pork liver to make it soft
carrot;
egg – 1 pc.;
onion;
flour – 2 tbsp;
a bunch of different greens;
seasonings

Preparation:

Prepare the meat, cut it, cook for about 3 hours. Be sure to add vegetables and seasonings.
Make an elastic dough, add a little salt. Roll out thinly and cut out into squares.
Chop the onion. Cool the cooked meat and cut into portions, remove bones and cartilage.
Cook the noodles. Pour the chopped onion over the hot broth.
Arrange beshbarmak in the following order: noodles, onions, meat, greens.

Dish of pork meat and fresh herbs

For this recipe you will need:

half a kilo of pork;
beshbarmaknaya noodles, pre-cooked;
onions - 3 large heads;
5-6 cloves of garlic;
from greens: parsley, dill, cilantro, green onions, celery;
sour cream.

Pork meat is prepared - how much to cook and what it depends on is described above.
The cooled meat is cut into small pieces and fried in a frying pan along with chopped onions, half of grated garlic and finely chopped herbs. Stir during cooking.
Noodles are cooked in meat broth.
The prepared ingredients are placed on a dish: noodles around the edges, meat in the center.
Sour cream is mixed with garlic and served as a sauce for beshbarmak.

Features of cooking

In Kazakhstan, almost no festive feast is complete without traditional beshbarmak. As a rule, beshbarmak is prepared in honor of receiving dear guests or on major holidays. They cook it differently in different regions. Every corner of Kazakhstan has its own subtleties in preparing this dish. Classic beshbarmak is prepared from any meat. So, in the northern regions of Kazakhstan, in addition to dough, regular potatoes are also boiled in broth. In the west, instead of meat, large fish is placed in beshbarmak; in the south, the dough is often cut into noodles rather than diamonds. And in Almaty, some housewives also steam tomatoes and onions. Other housewives add salt to the meat a day before cooking. And you can add tongue and horse sausage (kazy) to the meat. And yet, the basis for all varieties of beshbarmak is the same - boiled meat and noodles in the form of large diamonds. Our version also includes boiled potatoes. Let's look at some tricks when preparing these main three components of the dish.

Pork beshbarmak with puff pastry

This, of course, is not a traditional beshbarmak - we will prepare beshbarmak with pork and puff pastry. The similarity of the recipes lies in the combination of meat, dough and onions, as well as in the method of preparing the dish.

Products (for 2 servings)
Pork – 500 g
Puff pastry without yeast - 100 g
Onion - 1 pc.
Bay leaf - 2-3 pcs.
Allspice peas - 5 pcs.
Cloves - 2 pcs.
Salt - to taste
Ground black pepper - to taste
Fresh greens (onion and dill) - 1 bunch
Vegetable oil - 3 tbsp. spoons

Prepare the necessary ingredients for beshbarmak.

How to cook pork beshbarmak:

First of all, rinse the meat and put it to cook.

As soon as the water in the pan begins to boil, be sure to remove the foam and then add spices: bay leaf, allspice, cloves, salt. Cook the meat until done. The process will take from 1.5 to 2 hours. Remove the meat (when it has cooled, remove it from the bone and chop it). Strain the finished broth. Pour out a little meat broth for the sauce with onions (about one ladle).

Roll out the puff pastry thinly.

Cut into diamonds or squares.

Boil the dough in meat broth.

At the same time, cut the onion into thin rings. Fry it in vegetable oil.

As soon as the onion turns golden, pour in the meat broth. Simmer for about 10 minutes with the addition of ground pepper.

Place pieces of cooked dough on a plate.

Place pieces of meat on top.

Next comes a layer of onion sauce.

We finish the pork beshbarmak with chopped herbs (green onions and dill are used in this recipe).

Serve pork beshbarmak with puff pastry on the table.
Place meat broth with herbs nearby. Bon appetit! 30 thanks

Rimma Thursday, January 12, 2021 16:55 #
What are you? It’s a sin for Tatars to eat pork””” It’s better to publish this recipe in another section or replace the pork with something else!

Maria Wednesday, June 14, 2021 16:01 #

I would eat such absurdity with pleasure)

I am Russian, but from Kyrgyzstan. I can eat pork. I would eat this dish too! Evgeniy Saturday, March 10, 2021 14:50 #

I’m also Russian from Kazakhstan, I cooked it with pork, I fed the whole family, everyone is happy.) My wife doesn’t eat lamb.

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Ingredients

Necessary ingredients for preparing beshbarmak with potatoes:

lamb and beef meat - only 1 1/2 kg;
potatoes - 6 tubers;
flour – 2 1/2 cups;
onions – 3 heads;
eggs – 3 pcs.;
water – 1 glass;
greens – 1 bunch;
salt, ground black pepper - to taste.

This amount of product yields 6-8 servings.

Ingredients for “Chicken and Pork Beshbarmak”:

Chicken – 0.5 pcs.
Pork – 0.5 kg
Noodles (Ready, barmless) - 1 pack.
Onions - 2 pcs.
Carrots - 1 pc.
Greens (Parsley, dill, onion) - 1 bunch.
Allspice (To taste) - 4 pcs.
Black pepper (To taste) - 0.5 tsp.
Bay leaf (To taste) - 2 pcs.
Salt (To taste) - 1 tbsp. l.
Garlic (To taste) - 3 teeth.

Cooking time: 180 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 2696.2 kcal	proteins 230 g	fat 138.2 g	carbohydrates 138.2 g
Portions
kcal 674.1 kcal	proteins 57.5 g	fat 34.6 g	carbohydrates 34.6 g
100 g dish
kcal 139.7 kcal	proteins 11.9 g	fat 7.2 g	carbohydrates 7.2 g

Recipe for “Chicken and Pork Beshbarmak”:

Take half the chicken and the pork pulp, put it in a saucepan, fill it with water and put it on the stove. Peel 1 carrot and 1 onion.

When the meat boils, reduce the power and patiently remove the foam)))

30 minutes after boiling, add the onion and carrots and cook for another 1.5 hours over low heat. Half an hour before readiness, add bay leaf, salt and peppercorns (all to taste)

When the meat is cooked, pull it out to cool, meanwhile finely chop the second onion.

Pour boiling broth over it, sprinkle with ground pepper (optional) and leave to simmer.

We take the noodles, I have them ready, but you can cook them yourself, it will be even tastier)))

Pour some of the broth into a saucepan and cook our noodles in it, in the photo I have 1 serving.

While the noodles are cooking, take another part of the broth and pour it into a bowl and throw in 1 chopped clove of garlic. Arroooommmmaaaatttt. mmmmmm)))

All. take out the noodles, put them on a plate (you can do it in portions, you can share it, as you wish), put the meat on top, decorate with carrots boiled in broth (optional), pour onions, sprinkle with herbs and place a bowl of broth with garlic next to it (you can water while eating , or you can dip the bread) Done. yummy. Bon appetit!!)))

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In a cauldron on a fire

Beshbarmak is prepared not only on the stove (the classic recipe is the most popular), but also on the fire. For this you will need a deep cauldron. It is better to prepare the noodle dough in advance; this is not always convenient to do outdoors. Beshbarmak, cooked over a fire, will not leave any guest indifferent.

What products will you need:

smoked horse meat – 250 g;
fatty lamb and beef – 2 kg;
kazy (sausage) – 0.5 kg;
onions – 7 pcs;
flour – 1 kg;
2 eggs;
seasonings;
Bay leaf.

Cooking instructions:

Place a cold cauldron on the fire, place the meat and pour in plenty of water. Add seasonings, salt. The broth should turn out transparent, so the foam needs to be collected from it.
Next, add horse meat and kazy to the cauldron (no need to cut them).
Form the prepared dough into a sausage and divide it into several parts. Roll each ball into a thin cake. Cut out large diamond shapes from the cakes. Let them dry a little.
Allow the finished meat to cool. Chop the onion and add broth to it.
Boil the dough. Remove the meat from the bones and cut into small pieces. Cut the kazy into circles. Place meat ingredients on a large plate.
Place the boiled flatbreads in the center of the dish, not forgetting to drain the water from them first.
Put the onion and broth on the fire, add spices, simmer a little, but do not boil. Pour it generously over the beshbarmak.

From horse meat

Beshbarmak (the classic recipe with potatoes is described above) in the East is often prepared from horse meat. The dish turns out to be very high in calories and filling, but it’s really worth trying it at least once.

Components:

horse meat - 2 kg;
2 red onions;
2 stalks of celery;
flour – 0.4 kg;
chicken eggs – 2 pcs.;
seasonings, bay leaf.