Beshbarmak classic

Beshbarmak is a dish of Turkic-speaking peoples, which is traditionally prepared on major holidays or for the arrival of dear guests. However, in the modern world, you can indulge in such an appetizing and incredibly tasty dish absolutely any day. Beshbarmak is an original combination of thin sheets of dough boiled in salted water and loose meat. Having tried this dish at least once, you will forever remember this amazing combination of ingredients that perfectly complement and highlight each other’s taste and aroma. A wide variety of meats are chosen as the main ingredient: from poultry to horse meat.

Classic beshbarmak - step-by-step recipe at home

Beshbarmak classic is a traditional Kazakh dish that is a culinary masterpiece. It is prepared from boiled meat, thinly rolled dough and rich broth. The meat, usually lamb or horse meat, is boiled until tender and cut into large pieces. The dough is rolled out into thin sheets and cut into diamonds.The broth is made from bones and vegetables, giving it a rich flavor.

1. 
   How to cook beshbarmak at home using a classic step-by-step recipe? According to the list presented above, we prepare the components.
2. 
   In a bowl, mix salt and sifted flour, beat in eggs.
3. 
   Add water and knead into a stiff dough.
4. 
   Roll out the flour lump into a thin layer and cut into diamonds.
5. 
   Place the semi-finished products on a sheet of parchment and place them in a slightly open hot oven for 20 minutes at 120 degrees.
6. 
   At the same time, boil the beef in salted water for about an hour, in the middle of the heat treatment, add black peppercorns and bay leaves into the broth.
7. 
   Remove the boiled meat from the pan, cool and separate it into fibers.
8. 
   We peel a couple of onions and cut them into rings.
9. 
   Dip the onion into the broth and boil for 5-7 minutes until soft, transfer to a bowl.
10. 
    Strain the broth and bring to a boil, boil the dough pieces for 7-10 minutes.
11. 
    Place the dough on a flat plate, add beef and onions on top, pour over the broth and pepper. Classic beshbarmak at home is ready! Bon appetit!

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How to cook beef beshbarmak at home?

How to cook beef beshbarmak at home? You will find answers to all your questions below. Beshbarmak is a delicious dish of meat, dough and onions. Juicy beef is stewed in broth until soft, after which fresh onions and hot peppers are added.The finished dish is served on a thin layer of dough, which makes it filling and appetizing.

Cooking time – 3 hours

Cooking time – 40 min.

Portions – 8.

Ingredients:

• Beef – 1.5 kg.
• Flour – 4 tbsp.
• Egg – 3 pcs.
• Cow's milk – 200 ml.
• Onions – 7 pcs.
• Bay leaf – 2 pcs.
• Water – 4 l.
• Cilantro - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the beef thoroughly and place it in a pan. Fill with water, bring to a boil and remove the foam.

Step 2. Add bay leaf, salt, peeled onion to the broth - simmer over low heat for an hour and a half. Place the boiled meat on a plate, cool and chop.

Step 3. At the same time, prepare the dough: sift the flour, beat in the eggs and salt, gradually pour in the milk and knead the dough.

Step 4. Cover the lump with a towel and leave for half an hour for the gluten to swell.

Step 5. Then pinch off pieces from the base and roll into thin flat cakes, leave on the table for 30 minutes to dry the product.

Step 6. Meanwhile, “free” the onion heads from the husks and finely chop them.

Step 7. Pour the onion into a saucepan and pour in hot fat from the broth, pepper and bring to a boil. Simmer over low flame until transparent.

Step 8. Cut the flatbreads into strips and then into diamonds. Dip one at a time into the remaining broth, stir and boil for 60 seconds from the moment of boiling.

Step 9. Using a slotted spoon, transfer the dough to a plate and place beef and delicious onions on top. Decorate with cilantro and taste. Bon appetit!

Pork beshbarmak at home

Homemade pork beshbarmak is an absolutely unique dish of Central Asian cuisine.Cooking it from pork differs from the classic recipe, but at the same time gives it its own unique taste. Juicy and tender pork with thin flatbreads and aromatic broth make this dish unforgettable.

Cooking time – 120 min.

Cooking time – 25-30 min.

Portions – 4.

Ingredients:

• Pork – 400 gr.
• Beshbarmaknaya noodles – 200 gr.
• Potatoes – 2 pcs.
• Onions – 2 pcs.
• Bay leaf – 1 pc.
• Vegetable oil - for frying.
• Water – 1.2 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place the washed meat in a ladle, add water and bring to a boil.

Step 2. Add peeled onion (1 piece), bay leaf and salt to the pork.

Step 3. Cut the second onion into half rings and sauté in vegetable oil until transparent. Pour in a little broth and simmer for another 2-3 minutes.

Step 4. Place the meat on a plate and cool, strain the broth and lightly salt it. Bring the contents of the ladle to a boil and boil the noodles until tender.

Step 5. Also boil the potatoes in the broth and proceed to assembling the dish: put the dough and potatoes on a plate, add pork fiber.

Step 6. Pour stewed onions on top, pepper, decorate with herbs and enjoy. Bon appetit!

How to cook chicken beshbarmak?

How to cook chicken beshbarmak? Beshbarmak is a national Kazakh dish consisting of meat and dough. Traditionally, beshbarmak is prepared with lamb or horse meat, but it can also be prepared with chicken. To prepare chicken beshbarmak, you will need the following ingredients: poultry and vegetables with spices.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Chicken drumstick – 1.2 kg.
• Beshbarmaknaya noodles – 250 gr.
• Onions – 3 pcs.
• Carrots – 1 pc.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Rinse the bird under running water and place it in a heat-resistant container, add water and simmer over moderate heat for 40-50 minutes, skimming off the foam with a slotted spoon.

Step 2. Peel the vegetables, cut them in half and fry until black in a dry hot frying pan. Add to the broth along with salt and seasonings.

Step 3. Remove the chicken from the pan, cool and disassemble as if for jellied meat. Strain the broth, discard the onions and carrots.

Step 4. Cut the remaining two onions into half rings.

Step 5. Pour into the broth and cook for no more than 40 seconds.

Step 6. In a separate pan, boil the noodles according to the instructions and use a slotted spoon to place on a large flat plate. Place chicken pulp and onions on top and taste. Bon appetit!

Classic beshbarmak with potatoes

The classic beshbarmak with potatoes differs from the original variation of preparation in that slices of boiled meat with onions are served along with thin sheets of dough and slices of boiled potatoes. If you like to experiment, then this recipe is definitely for you!

Cooking time – 2 hours 40 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Beef – 400 gr.
• Potatoes – 500 gr.
• Onions – 1 pc.
• Flour – 200 gr.
• Egg – 1 pc.
• Water – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Chop the peeled onion into half rings, add salt and pepper, knead with your hands and, covered with film, place on the refrigerator shelf.

Step 2. Boil the beef until cooked, strain the broth.

Step 3. Peel the potato tubers, rinse and cook in salted water until soft.

Step 4.For the noodles, mix the dough from flour, eggs and ice water. Divide the lump into three parts, roll each thinly and cut into diamonds.

Step 5. Separate the boiled meat into fibers.

Step 6. Boil the dough in salted water for 7-8 minutes and place it on a serving plate with a slotted spoon.

Step 7. Add potato halves, beef and pickled onions. We serve it to the table and start the meal. Bon appetit!

Duck beshbarmak

Duck beshbarmak is an exquisite dish of Kazakh cuisine, prepared from juicy duck meat and fresh dough. The duck is stewed in boiling water with onions and spices until soft, then cut into pieces. Thin dough is cooked separately and then mixed with meat and herbs, creating an incomparable flavor bouquet.

Cooking time – 1 hour 15 minutes

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Duck – 700 gr.
• Vegetable oil – 4 tbsp. + 4 tbsp.
• Parsley – 2 bunches
• Onions – 3 pcs.
• Carrots – 1 pc.
• Egg – 1 pc.
• Water – 0.5 tbsp.
• Flour – 250-300 gr.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

Step 1. Cut the duck carcass into portions and place in a hot frying pan with vegetable oil.

Step 2. Brown the bird for 5 minutes and add grated carrots and finely chopped onion, stirring, fry for another 5 minutes.

Step 3. Fill the contents of the frying pan completely with hot water, close the lid and simmer for 50-60 minutes over low heat.

Step 4. Meanwhile, prepare the dough: beat the egg with a little water and salt.

Step 5. Add sifted flour in handfuls and knead the dough.

Step 6. Divide the dough into pieces, roll each into the thinnest layer possible.

Step 7We arm ourselves with a culinary brush and coat each leaf with vegetable oil.

Step 8. Add chopped onions and parsley.

Step 9. Roll into a roll and cut into pieces about 3-4 centimeters wide.

Step 10. Season the broth with salt and pepper, add the dough pieces.

Step 11. Reduce the heat to low and simmer the food for another 10-15 minutes under the lid.

Step 12. Distribute beshbarmak among portioned plates and taste. Bon appetit!

Classic beshbarmak in Kazakh

Classic Kazakh beshbarmak is a traditional dish of meat and dough, prepared using horse meat or lamb. Spices and onions are added to this dish for a rich taste. However, unlike other recipes, the use of lamb meat in this dish adds a special taste and aroma.

Cooking time – 3 hours

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Lamb – 500 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Egg – 1 pc.
• Flour – 100-120 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the lamb into pieces and add water, cook over low heat for 2-3 hours, remembering to remove the foam with a slotted spoon.

Step 2. Half an hour before readiness, add the peeled onion and carrots, bay leaf and salt into the broth, and pepper.

Step 3. For the dough, mix the egg, flour and salt.

Step 4. Gather the ingredients into a ball and wrap in cling film, leaving for 30 minutes at room temperature.

Step 5. Cut the remaining onion into half rings and pour into a saucepan, pour in 1-2 ladles of broth, salt and pepper - boil for 1-2 minutes.

Step 6. Roll out the rested dough as thinly as possible and cut it as shown in the photo.

Step 7In a separate pan, bring water and broth to a boil, in a ratio of one to one, add salt and pour out the dough. Bring to a boil and cook for 3-5 minutes.

Step 8. Place dough sheets on a flat plate, place lamb fibers in the center and add stewed but crispy onions. Take a sample and enjoy. Bon appetit!

Beshbarmak from horse meat

Horse meat beshbarmak is an unusual version of a traditional Kazakh dish, where horse meat is used along with beef. This component gives the dish a special spice and unique aroma that will never cease to amaze you. In addition, horse meat has a more refined taste and a more delicate texture.

Cooking time – 4 hours

Cooking time – 30-40 min.

Portions – 10.

Ingredients:

• Horse meat (kazy) – 1.2 kg.
• Beef – 1.5 kg
• Onions – 250 gr.
• Carrots – 150 gr.
• Potatoes – 600 gr.
• Beshbarmachnaya noodles – 1 package
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. Fill the horse meat sausage with water and bring to a boil, use a toothpick to pierce the natural casing and boil the ingredient for 2.5 hours.

Step 2. In another pan, boil the beef until tender, adding salt to the water and skimming off the foam.

Step 3. Place the boiled beef on a plate, cut the onion into half rings and pour in hot strong broth, sprinkle with a little salt and black pepper.

Step 4. Return the broth to the heat, add whole peeled carrots and coarsely chopped potatoes.

Step 5. Take the boiled vegetables out of the pan, and add the diamond noodles to the broth, boil, stirring, according to the instructions.

Step 6. Cut the kazy into rings directly in the intestine, chop the horse meat randomly.

Step 7Assembling the food: place the dough, boiled vegetables, meat and onions on a large serving dish. If desired, add herbs and serve without waiting for it to cool. Cook and have fun!

Homemade beshbarmak with minced meat

Homemade beshbarmak with minced meat is a simple and quick way to prepare a dish in which minced meat is used instead of meat. This recipe is ideal for those who prefer lightness and tenderness of taste. The taste of this dish can be compared to the classic version, however, the minced meat adds some piquancy to it.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Beshbarmachnaya noodles – 100 gr.
• Minced meat – 100 gr.
• Tomato – 50 gr.
• Leek – 50 gr.
• Carrot – 50 gr.
• Garlic – 1 tooth.
• Vegetable oil – 2-3 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Place the beshbarmak noodles into boiling salted water and cook according to the instructions.

Step 2. Place the diamonds on a sieve and let them drain.

Step 3. Pour vegetable oil into the frying pan and heat it, stirring constantly, fry the minced meat until cooked. Salt and sprinkle with your favorite spices.

Step 4. Using a vegetable peeler, peel the carrots, rinse the root vegetable and cut into half rings.

Step 5. Grind the leek, tomato and garlic.

Step 6. Pour assorted vegetables into the minced meat, mix and simmer over moderate heat for about 5 minutes.

Step 7. Mix the contents of the frying pan with the noodles and the dish is ready. Bon appetit!

Real beshbarmak in an Afghan cauldron

Real beshbarmak in an Afghan cauldron is a unique and exotic dish recipe prepared in accordance with Afghan tradition. Thin dough, juicy meat and aromatic spices make this beshbarmak irresistibly delicious.This option is special and surprising due to the use of specific ingredients and cooking methods.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Lamb – 2 kg
• Onions – 6 pcs.
• Garlic – 4 teeth.
• Carrots – 1 pc.
• Sweet peas – 6 pcs.
• Black peppercorns – 1 handful.
• Water – 1 l.
• Beshbarmaknaya noodles – 250 gr.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. Rinse the lamb under running water and cut into medium-sized pieces.

Step 2. Cut the onions (4 pieces) into half rings, cut the carrots lengthwise into 3-4 segments.

Step 3. Place the meat, two whole peeled onions, carrots, garlic, salt and black pepper, as well as allspice into the cauldron - fill the ingredients with water and close the lid, put the cauldron on the fire and after closing the valves, cook for 45 minutes, reducing the flame.

Step 4. After the specified time has passed, place the lamb slices on a plate and cool, discard the vegetables, and strain the broth.

Step 5. Return the broth to the empty cauldron and pour in the chopped onion, bring to a boil and simmer without a lid for 5 minutes. Then add the noodles, stir and keep on the fire for another 5 minutes.

Step 6. Using a slotted spoon, place the noodles and onions into portioned bowls, distribute the fibers of the cooled lamb, pour in strong broth and garnish with herbs. Bon appetit!