# fast Besbarmak is a Kazakh national dish. Getting ready is simple and easy. It is prepared for distinguished guests, but now it is also prepared as a dish that can be quickly prepared for your family. This dish can be cooked using 3 types of meat (beef, lamb, horse meat (only horse meat is cooked for 3-4 hours) or it can be cooked from only one type of meat. The amount of food you eat depends on the number of servings.
Ingredients: Meat, Horse Meat, Lamb Meat, Beef Meat, Dough, Ready-made compositions or can be made dough by ourselves, Flour, salt, Warm water, Tuzdyk, Onions, Ground black pepper, Salt, For decoration:, Potato
Cooking method:
Put the meat to boil, as it boils, reduce the heat to a minimum, remove the foam, salt (to taste) and leave to cook for 2 hours for beef, lamb. For horse meat 3 - 4 hours.
After the meat is ready, take it out and set it aside to cool.
Dough. Now there are ready-made juices, they are cooked according to the instructions. Or you can do it yourself. Knead a soft dough using the above ingredients. Roll it into a circle. Cut into 10x10 squares. Sprinkle with flour to prevent the dough from sticking. Cover with a towel.
Peel the potatoes, rinse and cut into 4 pieces. Throw in after the meat is cooked.
Cut the onions into thin rings. Pour a little broth into a separate saucepan (300 - 400 g), spread the onion, black pepper, cook until tender.
When the potatoes are ready, take them out. Turn the heat to maximum so that the broth boils and pour in one square at a time. Stir gently with a fork. The dough should float, then reduce the heat to medium level and cook until tender, about 7 -9 minutes. Stir occasionally. So that the juices don't stick together.
After the dough is ready, it must be laid out on a flat tray or each in a separate deep cup. First we spread the dough, then onions along the edges, meat in the middle. The broth is served in separate cups or poured over it.
Bon appetite!!!