#quickly. 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 500 gr,, Lamb meat 500 gr, Beef meat 500 gr, Dough, Ready juices or you can make dough by ourselves, Flour 600 gr, salt, Warm water ~ 200 gr, Tuzdyk, Onion, 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. Next, cut into cubes.
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 the broth after the meat has been laid out.
Cut the onions into thin rings. Pour a little broth into a separate saucepan, which should cover the onion, add black ground pepper and cook until the onion is cooked.
When the potatoes are ready, take them out. Turn the heat to maximum so that the broth boils and pour in one - two squares. 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, put the dough on a tray, then potatoes along the edges, meat in the middle, and onion on top. The broth is served in separate bowls. If you put besbarmak in a separate cup, the broth is poured from above.
Bon appetite!!!