My friend has lived in Kazakhstan all her life, and says that she grew up on "baursaks" and "besh". In a word, she brought to Russia a gorgeous recipe for meat with dough.
With us it is roughly like naval pasta. They have it-beshbarmak. In Kazakhstan it is called simply "besh" or "byash", which literally means "five fingers". It is understandable, they eat it with their hands (but this is not certain).
So, beshbarmak is best cooked from horse meat (my friend says so). But in the absence of "horse meat", lamb with bone, and beef, and even pork will do. The main thing is to cook the meat correctly.
Rinse it thoroughly and put it in boiling water, not ice cold water, and cook for at least 2.5 hours. If you do the opposite, you get a delicious broth, and in this dish the main meat. And it should be not only tasty, but also tender.
I fell in love with beshbarmak very much, and I cook according to my partner's recipe:
- mutton
- beef
- horsemeat
- kazy (horse meat sausage)
In total I take meat with bones about 3 kg. I take Kazy if available.
An hour before the end of cooking, add bay leaves, allspice peas, 1 carrot and 1 onion to the broth, salt to taste.
I take out the finished meat, disassemble and cut (I throw away the bones).
I filter the broth, pour it into bowls, sprinkle with herbs.
Such a soup is called shurpa, it is washed down and filled with "besh". Try it, it's delicious.
Beshbarmak is always prepared with onions.
I cut 1 kg of onions into thin rings and divide into two parts.
- I pass one part in butter or in the frozen fat from the broth.
- Pour the other with three ladles of broth, pepper to taste and bring to a boil.
I cook the onion in the broth for 5-10 minutes, remove it with a slotted spoon, and then add homemade noodles (pieces of dough).
Let's go back to our main course. Without homemade noodles, this is not beshbarmak, but just boiled meat with onions.
Now you can buy ready-made pieces of dough in stores and markets. This type of pasta is called "socky". Almost do not differ from home.
For homemade noodles, you only need flour, eggs, water and salt:
- flour-500 gr.
- eggs-2 pcs.
- water-250 gr.
- salt-1 tsp l.
Everything needs to be connected and knead the dough like thisso that it is cool and does not stick to your hands. Place in a bag (or cover) and leave for half an hour or an hour.
Grease the finished dough with butter, divide into koloboks, and roll out thinly.
Cut the dough into thin strips or pieces. Put on a towel and dry.
I spied 1 life hack on how to quickly make homemade noodles.
Take flour (2 cups), 2 eggs, salt (pinch) and mix in one cup. Rub with your hands until lumps appear. We spread it on a paper towel and dry it. That's it, quick noodles are ready!
Cook noodles in broth for 7-10 minutes.
We take out the noodles and send them to the sautéed onions, mix.
- We take a beautiful wide dish, spread the noodles with the first layer, the boiled meat with the second layer, sprinkle with boiled onions and herbs on top, pour the broth.
2. Pour the broth into bowls and serve as a hot dish to the "besch".
Bon Appetit!
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