Beshbarmak with chicken: 6 recipes at home

Today we will learn how to properly prepare beshbarmak with chicken so that it is not inferior to the traditional version of the dish. After all, real food is served with a different type of meat. The most popular are lamb, horse meat, and beef. However, our people fell in love with the recipe with chicken. This saves cooking time and money.

Beshbarmak has several names. The most common: bishbarmak and besbarmak. Such synonyms appeared along with different pronunciations. Many people are interested in whether this is the national dish of which regions?

It is popular in the following cuisines:

• Bashkir;
• Uzbek;
• Kazakh;
• Tatar;
• Kyrgyz

Each culture prepares besbarmak in its own special way. All recipes have one thing in common: this is a meat and flour dish. The main ingredients (meat and dough) are boiled. They are not baked in the oven or fried in a frying pan, but boiled.

Traditionally, the dish is consumed by all guests from a common plate. Only the broth is poured in portions, which is used to wash down the beshbarmak. Where did this name come from? The words “besh” and “barmak” are translated as five fingers. Previously, such food was eaten with hands.

Interesting to know! It is customary to chop the meat finely. Coarsely chopped pieces show disrespect for the guests.

It’s difficult to call the dish dietary. Because onions are predominantly fried with oil. And the noodles for serving are rolled from flour dough. However, it is very tasty and worthy of pampering yourself and your loved ones.

Beshbarmak with chicken and potatoes - classic recipe

Hearty beshbarmak with the addition of vegetables. In addition to its amazing taste, the dish looks very impressive.

We will need:

• large ham - 1 piece;
• 3 liters of water;
• a couple of carrots;
• fresh herbs;
• butter;
• 5-6 small potatoes;
• onion - 1-2 heads;
• 2-3 pcs. Sweet pea;
• a pair of bay leaves;
• parsley;
• 250-350 g flour;
• salt;
• 1 egg;
• half a glass of water.

On a note! Do not speed up the cooking of the bird. Never pour boiling water over the chicken. Cook the broth over medium heat. This is the only way you will get a clear broth and tasty meat.

Step by step process:

1. We clean and wash the vegetables. Let the ham boil. When the water boils, add peas, bay leaves, potatoes and carrots. Add salt to taste.
2. Throw in small vegetables whole. If necessary, divide in half. Cook the potatoes and carrots until tender. About half an hour. Then remove the fruits from the pan. We continue to cook the meat.
3. Be sure to remove the foam.
4. Meanwhile, prepare the dough. Beat the egg with a pinch of salt and water. Then gradually add flour, kneading an elastic mass that does not stick to your hands.
5. Cover the bun with a towel and leave it alone for 10 minutes. Then roll out the dough into a thin layer. Cut into rectangles.
6. Finely chop the onion and pour boiling water for 5-10 minutes. We separate the boiled meat from the bone. Strain some of the broth and set aside. Boil the rectangles in the remaining broth (maximum 10 minutes).
7. Place the boiled noodles on a saucer and brush with butter. Place the chicken in the center and sprinkle with herbs.
8. Next, lay out the onions, pieces of potatoes and carrots. Pour the broth into bowls. The dish is ready.

Simple ingredients for a complex dish

For salma (noodles)

• Wheat flour – about 400 grams
• Salt – 5 grams
• Chicken egg – 1 pc.
• Kefir 2.5%. – 200 ml

For sorpa (broth)

• Chicken – 1 carcass
• Water – 3 liters (for broth) + 200 ml (for marinade)
• Potatoes – 10 pieces
• Onion - 2 heads
• Parsley – 1 bunch
• Vinegar 9% – 5 grams
• Bay leaf – 1 piece
• Salt – 20 grams
• Sugar – 5 grams

The products are half prepared! We need to be patient, our recipe is not easy. Hot dish beshbarmak, step-by-step recipe with photos.

With chicken and pickled onions: a homemade recipe

This recipe is a little different from the classic version. However, it is not inferior in taste and appearance.

Compound:

• chicken;
• onion:
• butter;
• pepper;
• garlic to taste;
• salt.

Dough:

• egg;
• a pinch of salt;
• 100 ml water;
• 100 ml milk;
• 4 cups flour

Onion marinade:

water:

• 1-2 tbsp. l. table vinegar;
• 1 tbsp. l. granulated sugar;
• 0.5 tbsp. l. salt.

On a note! Throw the noodles for beshbarmak only into the boiling broth, then brush with oil. This is the only way the rectangles will not stick together.

Preparation step by step:

1. Let the chicken cook. After boiling for about 1 hour. Remove the foam and add salt to taste. Finely chop the onion and add water. Add the ingredients for the marinade and let it sit.
2. In a bowl, beat the egg with salt, milk and water. Then add flour, kneading the elastic dough into a ball. We put it under film and in the refrigerator.
3. We take out the finished carcass and separate the pulp. Squeeze the garlic into the meat and mix everything.
4. Pour part of the broth into a separate container - we will wash down the dish with it.
5. Roll out the dough thinly and cut into slices. Boil the noodles in the remaining broth, which we first bring to a boil.
6. Then we place the diamonds in a sieve/colander and place them in a saucer for serving.
7. Mix with pieces of butter. Place chicken on top.
8. Pepper the layers to taste. Squeeze the onion and sprinkle it on the dish. Serve beshbarmak in the center of the table, and pour the broth into mugs in portions.

Useful tips

To make the dish as tasty as possible, you must follow the following tips.

• The dough will be more elastic and pliable if you use cold water to prepare it.
• It is more convenient to eat a cooked dish if you make pancakes instead of noodles. To do this, the dough is rolled into a sausage and cut into small pieces, from which pancakes are formed. Before serving, place the filling in the center and wrap it in an envelope.
• The dish will become more dietary if you disassemble it and remove all excess fat and tail. This way, the broth will not be so fatty and rich.
• The noodles are boiled in parts. This way it won't stick together.
• The dish can be improved by adding new ingredients that are combined with chicken. For example, tomatoes and bell peppers. Vegetables are cooked together with onions.
• There are several options for serving the dish. In the first case, noodles and filling are placed on a plate, and the broth is served separately. In the second case, put everything in a deep bowl and fill it with broth.

Bashkir and Tatar - very tasty cooking recipes

Traditionally, beshbarmak is prepared with lamb, beef, duck, and horse meat. However, it is permissible to serve a dish from another type of meat - chicken and pork, etc. Therefore, we will consider the most delicious cooking technologies with chicken.

Bashkir beshbarmak with chicken

Delicious, aromatic and easy to prepare.

For the broth we need:

• 1 whole chicken;
• bulb;
• carrot;
• celery stalks.

For the test:

• flour;
• half a standard mug of water;
• two eggs;
• a little salt.

For the dish:

• vegetable oil;
• butter;
• fresh parsley;
• boiled chicken meat;
• pepper;
• 4 small onions.

On a note! Don't be afraid to overcook the chicken a little. Only a little. Well-boiled meat comes off the bone much easier.

Cooking step by step:

1. Boil the carcass until cooked. Cook together with vegetables.
2. Let's start the test. Dilute 1 tablespoon of salt in water and pour into a deep bowl.
3. Break the eggs into it and mix. Then add flour and knead the dough like dumplings.
4. Collect the mixture into a ball, cover (you can use a bowl) and leave to rest for 15-20 minutes. Chop the onions into thin strips and fry in a frying pan/cauldron with vegetable and butter. Stir occasionally.
5. Finely chop the parsley, cut the chicken, separating the meat. Roll out the dough into a layer, which we divide into several diamonds.
6. Dry the dough and send it to boil in boiling broth. Cook the noodles until tender and remove with a slotted spoon.
7. Lay out the dish in layers. Diamonds, onions, chicken, parsley. Then the layout can be repeated: noodles, onions, meat, herbs.
8. Pepper the ingredients to taste. Lightly pour broth on top. We filter the remaining broth and pour it into a separate bowl for each person.

Tatar beshbarmak with chicken

Simple technology, amazing results.

Note! Small family? Reduce the consumption of ingredients by half.

We will need:

• 2 broilers;
• 1 kg of potatoes;
• a couple of carrots;
• 0.5 glasses of water;
• 5-6 onions;
• salt pepper;
• greenery;
• a stick of butter;
• two eggs;
• 500 g flour.

Recipe description:

1. Boil the carcasses in salted water. We clean and wash the vegetables.
2. To prepare the dough, combine eggs with flour and salt (1 tsp). Mix everything and pour in half a glass of cooled boiled water. Knead the stiff dough.
3. Cover the batch with a towel and leave for 30 minutes. Then knead the dough a little again and divide it into three parts. Roll each into a thin layer and cut into diamonds. Let the workpiece dry a little.
4. We take out the finished carcasses and cut them up. We split the meat without bones and skin into fibers. Divide the broth into three parts. The first one is cast for serving. Pour the second into a separate saucepan and bring to a boil.
5. Boil the potatoes in the remaining broth. Carrots can be boiled with tubers or fried.
6. Throw the noodles into the boiling broth and cook for 5 minutes.
7. Finely chop the onion into half rings and sauté in a frying pan with oil. Let's start assembling.
8. Place the potatoes, cut into pieces, on a beautiful saucer. Then chicken, noodles and onions in oil. Place the carrots in the first layer or together with the onions (depending on the method of preparing the vegetable).
9. Decorate the beshbarmak with herbs and pour the broth into bowls. We serve the dish not as a soup, but as a second dish, washed down with chicken broth.

On a note! While the guests are gathering at the table, has the beshbarmak cooled down? Reheat in the microwave. A hot dish reveals more aroma and taste properties.

Description of preparation:

I present to your attention a simple recipe for chicken beshbarmak.
As a result of simple steps, you will have a tasty, aromatic and very satisfying dish on your table. By preparing chicken beshbarmak, you will end up with two dishes. This is the first - broth, and the second - noodles with meat. It is relatively easy to prepare and does not require constant presence in the kitchen. This dish can be served in a large dish or in portions. The broth can be served in separate containers, or it can be poured into plates along with meat and noodles. I recommend preparing this dish for the first time according to the given recipe, and then making your own adjustments - adding certain vegetables, experimenting with seasonings. So - go for it and let everything turn out delicious :) Purpose: For lunch Main ingredient: Poultry / Chicken Dish: Hot dishes / Beshbarmak Geography of cuisine: Kazakh / Kyrgyz

How to cook chicken beshbarmak in a slow cooker

This recipe is made with pasta. However, it is permissible to replace the product with homemade or store-bought noodles specifically designed for beshbarmak.

Compound:

• 300 g chicken fillet;
• a pair of garlic cloves;
• 1 carrot;
• 1 onion;
• 1 celery;
• 250 g of any pasta;
• bay leaf, spices to taste;
• salt;
• fresh herbs;
• tomato sauce.

Preparation step by step:

1. Place the fillet and vegetables into the multicooker bowl and fill with water. Salt, pepper, add bay leaves, etc.
2. Set the “Soup” program, time 120 minutes.
3. Boil the pasta in boiling water in a saucepan on the stove. Chop the onion into half rings and fill 2/3 with the prepared broth.
4. Place the pasta in the first layer, then the onion and broth. Next, cut the chicken into pieces. If desired, decorate with greenery. Serve with a cup of broth and tomato sauce (optional).

Beshbarmak with ready-made noodles

Finding ready-made barmless noodles is not a problem. The product is sold in many grocery stores. This saves a lot of time.

Let's prepare a set of products:

• noodles (sochni) for beshbarmak;
• chicken - 1.5 kg;
• carrots - 1 pc.;
• onion - 4 pcs.;
• salt pepper;
• vegetable oil;
• sweet and black peas;
• Bay leaf.

Cooking step by step:

We wash the chicken, divide it into several parts and place it in a pan with water. When it boils, remove the foam and add the onion and carrots. After half an hour, add salt to taste. Boil the carcass until cooked, then remove from heat.

We collect fat from the surface of the broth and place it in a frying pan with vegetable oil. Chop the onion into half rings and fry a little. Then cover it with broth and reduce the heat.

Simmer until a beautiful creamy color forms.

We cut up the boiled carcass. We tear the meat into fibers. Strain the broth. Bring to a boil and add juices. Boil according to the instructions on the package.

We take out the finished noodles with a slotted spoon and place them in a bowl. Place onions and butter on top.

The oil will saturate the juices. This way they won't stick together.

Next comes a layer of chicken, which we sprinkle with the remaining onions. Pepper, garnish with herbs and serve. We give each guest a gravy boat with broth separately.

History of beshbarmak

Delving into the past, it is very difficult to determine who and when first prepared the beshbarmak dish. It is known that the delicacy of hot boiled meat with curly noodles (salma) has always been very popular and was an idle treat among the Turkic-speaking peoples. If you believe the historical facts: the ancestors of the Kazakhs, Kyrgyz or Tatars were nomads who did not use cutlery and ate food with their hands, and it was this moment and some information about the origin of the words “besh” and “barmak”, which is translated from the Turkic language as “fives” " or "five fingers" give us the name beshbarmak. Beshbarmak, prepared from any meat, but more often from lamb, horse meat or camel meat, and today remains the main national dish for the Kazakhs for the holiday. Cattle are specially slaughtered for distinguished guests. Men always handle the meat, cutting it up and immersing it in huge cauldrons, where potatoes and noodles mixed by women can be boiled along with it. It is the curly homemade noodles, which are an integral part of the dish, that we will use in this recipe. But, not being able to serve food from a horse, much less from a camel, we will prepare, in compliance with all the rules, chicken beshbarmak, which in its amazing taste and special appearance is in no way inferior to the main one.