Beshbarmak ("besh" and "barmak") means "five fingers», «five». According to the popular version, the name of this dish arose precisely from the way it was consumed by hand. By the way, cooking meat for this dish is the responsibility of men, and women should make noodles.
It is believed that this is a Kazakh dish, but Kyrgyz, Tatars, Turkmens and Uzbeks find it their own. And in Russia, many people cook it with pleasure. So we will cook today too Beshbarmak.
What you need:
*meat
*onion
* sheets for Beshbarmak or your own
The other day I was preparing homemade noodles (see my recipes) and I cut part of the dough just for Beshbarmak 👇
Cooking: set the meat to cook, adding peppercorns and a little bay leaf 👇
Bow lightly fry in vegetable oil, adding a small piece of butter and a little salt (then the onion turns out to be transparent) 👇
Dough knead on one egg and 50 ml of water. The dough should be tight. But I had a slightly different dough: on quail eggs and carrot juice 👇
You can cut the dough arbitrarily: squares or triangles 👇
Or you can use lasagna sheets (after breaking them into pieces). In addition, ready-made squares for Beshbarmak are now being sold. These acquisitions will significantly reduce the cooking time 👇
When the meat is cooked (and you need it to be very soft), get out it from broth 👇
Into the broth from the meat throw sheets for Beshbarmak and boil about five minutes. After that the sheets lay out in a skillet with onions, mix. Meat tear into pieces and form dish. Below are sheets of dough, on top of meat, a little more onion and broth 👇
Homemade dough sheets are, of course, tastier. But nevertheless, purchase sheets also have the right to be on your table.
Enjoy your meal!
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