Beshbarmak from beef ribs
8 servings
120 minutes
Beshbarmak made from beef ribs is a dish deeply rooted in Tatar cuisine traditions. Its name translates to 'five fingers', reflecting the traditional way of eating it – with hands. This hearty, soulful dish consists of tender pieces of beef cooked to perfect softness and homemade diamond-shaped dough pieces that absorb the rich broth's aroma. The light spice of bay leaf and the sweetness of boiled onion add depth to the flavor. Beshbarmak is often served at family gatherings and celebrations, emphasizing unity and hospitality. Its taste is simple yet homely cozy, leaving warm memories and a feeling of fullness. The best accompaniment is fresh vegetables and fragrant tea.
1
Preparing the dough. Pour flour into a bowl, make a well, add water, salt, and an egg. Knead a very firm dough. Then roll out the dough, but not too thin, and cut into diamonds (you can also make noodles) and leave to dry on a baking sheet (I left it overnight).
- Wheat flour: 400 g
- Water: 70 ml
- Salt: pinch
- Chicken egg: 1 piece
2
Preparing meat. Boil the ribs over medium heat for 1.5 hours until the meat separates from the bones. Once the meat is ready, finely shred it and place it in a separate bowl or pot. Leave the broth in a separate pot, add bay leaf, pepper, and coarsely chopped onion, and salt.
- Beef ribs: 1 kg
- Onion: 1 piece
- Bay leaf: 2 pieces
- Salt: pinch
3
Add the rhombuses to the broth in the required amount, i.e., in portions, and boil until ready. Serve the beshbarmak in a deep plate, placing the dough rhombuses on top of the meat and adding a little broth. Enjoy your meal!
- Wheat flour: 400 g
- Beef ribs: 1 kg