Beshbarmak
8 servings
300 minutes
In most Turkic languages, "besh" is the number five, and "barmak" is fingers. The nomads of Central Asia did not use any cutlery, but took pieces of meat with noodles boiled in a strong broth from the cauldron directly with their hands - hence the name. Beshbarmak can be prepared from beef, lamb and horse meat, or from all three types of meat at once. In Tatarstan, pieces of dried horse sausage kazy are always added to beshbarmak. The dish is festive and intricate, it is prepared on the occasion of big family holidays and the arrival of dear guests.
1
Cut the meat into several large pieces, place in a pot with cold water, and bring to a boil.
- Meat: 1.5 kg
2
Reduce the heat. Add onion, carrot, bay leaf, and pepper. Cover and cook for 3-4 hours. Periodically skim the fat from the surface into a separate container; it will be needed later.
- Onion: 4 heads
- Carrot: 1 piece
- Bay leaf: 1 piece
- Allspice peas: 5 piece
3
Pour about one and a half cups of broth into a separate container and let it cool.
- Meat: 1.5 kg
4
Add eggs and a pinch of salt to the sifted flour, gradually pouring in the broth to knead an elastic dough. Cover it with film and let it rest for 30-40 minutes.
- Wheat flour: 600 g
- Chicken egg: 2 pieces
- Salt: to taste
- Meat: 1.5 kg
5
Cover it with plastic wrap and leave for 30-40 minutes.
6
Remove the meat from the broth, let it cool slightly, and tear it into small pieces, removing the bones.
- Meat: 1.5 kg
7
Slice the onion into half rings, place it in a saucepan, pour in the fat from the broth, and simmer on low heat until soft.
- Onion: 4 heads
- Meat: 1.5 kg
8
Roll out the dough thinly and cut it into diamonds. Pour three cups of broth into a clean pot, dilute it with water, and bring to a boil.
9
Add salt to the boiling broth and throw in the noodles, cook for 2-3 minutes. Drain the cooked noodles in a colander.
- Wheat flour: 600 g
- Meat: 1.5 kg
- Salt: to taste
10
Place noodles on a large flat plate, add pieces of meat on top, and then add the sautéed onions.
11
Strain the broth left from boiling the meat and serve it in separate bowls.