Homemade beshbarmak easy to prepare, even without special skills in cooking. This thick soup, or stew, is a dish of the Turkic-speaking peoples, which in ancient times was eaten by hand. “Fifth” - so the name is translated into Russian. Large pieces of homemade noodles, boiled meat, onions, greens and nourishing, transparent meat broth - these are actually all the ingredients of beshbarmak.
Immediately boil the meat for beshbarmak. While it is cooking, knead the noodle dough. It remains to boil the noodles and put the ingredients in a deep dish in a certain sequence.
- Cooking time: 1 hour 20 minutes
- Servings: 4
Ingredients for homemade beshbarmak
- 1 large chicken egg;
- 100 g wheat flour in \ s;
- salt, water.
- 500 g of meat (tenderloin);
- 100 g sweet onions;
- 5 g ground paprika;
- 100 g of greens (basil, cilantro, parsley);
- spices and seasonings for meat broth.
Method of making homemade beshbarmak
We start with cooking meat. A low-fat piece of tenderloin, a head of garlic and an onion cut into four parts, put in a saucepan, add the bay leaf, dill, parsley, dried herbs and salt. Pour two liters of filtered water, cook on the smallest fire 1 hour after boiling. In the process of cooking be sure to remove the scale with a slotted spoon so that the broth remains transparent.
Pour the top-grade wheat flour and a pinch of salt into a bowl, make a small depression in the center of the slide. In the hole break a large chicken egg. If the egg is shallow, then add a tablespoon of cold water.
First, mix the ingredients with a spoon in a bowl, then lay them on the desktop and knead the dough with your hands until it becomes elastic and pliable. It takes about 5 minutes.
Roll the dough into a bowl, cover with a bowl, leave for 30 minutes at room temperature.
Sprinkle the desk with wheat flour, take a rolling pin and roll out the dough into a thin layer. The thickness of the test is not more than 1-1.5 millimeter.
We roll the dough into a straw, cut into wide strips, smooth out and leave to dry at room temperature on a floured board.
We filter the ready broth, we get the meat, but we do not need seasonings and spices, they have served their purpose - they have given away the tastes and aromas.
Cut the meat into small pieces. In the traditional recipe of beshbarmak, you need to cut it very finely so that the elderly can easily chew small pieces. In the modern kitchen, large cuts are allowed.
Cut sweet lettuce onions into thin rings, sprinkle with salt and ground paprika, rub them in with our hands so that the juice stands out and the onions become soft.
We throw the noodles into boiling salted water, boil until ready for about 5 minutes, lay down on a colander, then lay out in a deep plate.
Put a layer of sweet onion on the noodles.
Finely chop fresh greens. Add meat and greens to the plate, then pour the hot clear broth so that the liquid only slightly covers the ingredients - beshbarmak should be thick!
We put home beshbarmak in the center of the dining table. You can eat with your hands, but it is more convenient with a spoon and fork! Enjoy your meal.