Beshbarmak - Kazakh national dish (as far as I know - it is rather a Russian version of the name of the dishes). Translated literally - "Besh" in Kazakh - five, "Barmak" - the finger / fingers. Kazakh and other nomadic tribes did not use while eating utensils, and hands took the meat - hence the name :-)
The dish is made of lamb, beef and horse meat. Because, horse meat is not all available beshbarmak can be prepared from availability considerations, lamb and beef, or from one type of meat.
I wish you all an enjoyable meal!
Well, to use cutlery at home, of course, is not forbidden ... quite the contrary! :))))
beshbarmak
Composition
for the broth
lamb (and / or beef) with bone - 1300 g,
bay leaf - 2 pcs,
a few peas allspice,
salt
dough
Eggs - 2 pcs,
water (or broth) - 200 ml
Salt - 0.5 tsp,
flour - ~ 600 g (flour - how many will take the dough + per signature)
onions - 2 pcs,
freshly ground pepper,
parsley
preparation
Meat wash.
In a saucepan put the meat, cover with cold water and put on fire.
beshbarmak
Bring to a boil, reduce heat, remove the foam.
Cook ~ 3-3.5 hours at low boil, covered with a lid, until the meat is tender and will be very easy to separate from the bone.
1-1.5 hours before the end of cooking in the soup put 1-2 peeled onion, 1 carrot cleaned, bay leaf, allspice pepper and salt (not necessarily putting vegetables, spices and salt only can be put).
beshbarmak
While the broth is cooked, prepare the dough for noodles.
In a bowl pour the sifted flour (~ 300-400 g), to drive the egg (you can pre-permission or excuse them), add salt and pour in the water (or cold broth).
Knead the dough, adding flour as needed.
The dough knead well, wrap in plastic wrap and leave for 20-30 minutes.
Then the table is densely sprinkled with sieved flour and put the dough.
beshbarmak
Separate from the test piece, the size of a medium apple (rest wrapped in foil so as not to expose to the wind).
On a floured table to roll out the dough into a fairly thin layer.
beshbarmak
The dough must be constantly sprinkled with flour, so that it is not stuck to the hands and the work surface. The dough should be rolled by force.
Roll out the dough cut into strips, and the strips cut into diamonds.
beshbarmak
Arrange the diamonds on parchment or on the free table floured.
beshbarmak
Leave diamonds dry for 30-40 minutes.
Meanwhile, the broth and the meat is already cooked.
From the broth, using a slotted spoon to remove the meat and put it aside.
Also, remove the spices from the broth, and the broth through several layers of cheesecloth.
The broth is desirable to cool and refrigerate, to remove from the surface of the frozen fat, but if you do not have time to cool the soup - you can not do this.
Meat a little cool, separate from the bones and cut or disassembled into small pieces.
beshbarmak
Onions (2 pieces) cut into rings or half rings.
In a frying pan heat the oil removed from the broth and a little vegetable oil, put half an onion (1 piece), a little salt and gently fry until soft.
In a saucepan pour 2 ladle of broth, put the second, cut into rings or half rings, onion, thickly sprinkled with freshly ground pepper, bring the broth to a boil and cook for about 1-2 minutes.
beshbarmak
Remove onions with a slotted spoon and shift into a bowl.
For the broth in which the cooked onions add 4-5 buckets of broth, pour the water and add salt to taste.
In the boiling broth to boil water in small batches dried diamonds ~ 7-8 minutes (diamonds can be placed in a sieve and shake off any excess flour them, and you can quickly rinse the noodles in cold water to remove excess flour).
beshbarmak
Boiled noodles remove with a slotted spoon, to shift to a colander to glass excess fluid, then shift to the noodles roasted onions and stir to diamonds from sticking.
Thus, boil the right amount of diamonds and mix them with fried onions.
beshbarmak
On the wide plate to put boiled lozenges, placing them closer to the edges of the plates.
At the center of the plate put the meat.
On meat stewed in a broth to put onions and all thickly sprinkled with freshly ground pepper.
To submit a finished beshbarmak poured on a bowl of soup or a bowl of hot broth, thickly sprinkled with chopped
greens. It will be a continuation of our dishes
