Beshbarmak on meat broth
2 servings
210 minutes
Beshbarmak is a traditional dish of the nomadic peoples of Central Asia, symbolizing unity and hospitality. It is prepared in a meat broth based on tender lamb cooked to perfect softness. Thin, elastic dough is cut into diamond shapes, boiled, and mixed with fried onions for a rich aroma. Beshbarmak is served on a large platter where layers of dough combine with juicy meat and savory onions, with broth served separately garnished with greens. The taste is delicate and rich, infused with spices and meat juices. Beshbarmak is perfect for family gatherings and festive meetings, creating an atmosphere of warm communication.
1
How to prepare beshbarmak according to the traditional recipe. Rinse the meat, cut it into large pieces, place it in a pot, pour in 4 liters of cold water, turn on medium heat, bring to a boil, then reduce to low heat and cook the meat until it easily separates from the bones – about 3-4 hours. An hour before the meat is done, add peeled carrots, an onion, allspice, bay leaves, and salt. Skim off the foam while cooking, and periodically remove some fat to set aside for later use.
- Mutton: 1300 g
- Young carrots: 1 piece
- Onion: 4 pieces
- Allspice peas: 8 pieces
- Bay leaf: 2 g
2
Make dough like for noodles: sift the flour, pour half into a bowl, add lightly beaten eggs, salt it, add cold water or broth, knead a stiff dough while gradually adding the remaining flour. If the dough is kneaded correctly, there will be no air bubbles when cut. Wrap the finished dough in plastic wrap or a slightly damp towel and let it rest for half an hour.
- Pancake flour: 600 g
- Chicken egg: 2 pieces
- Meat broth: 200 ml
3
Tear off pieces of dough the size of an apple from the whole dough (wrap the rest in film or a towel to prevent drying), roll out very thinly on a flour-dusted surface to a thickness of 1.5-2mm, cut each sheet into strips, and the strips into diamonds. Dust the finished dough diamonds with flour and leave them on the table.
- Pancake flour: 600 g
4
Remove the cooked meat from the broth, take out all the vegetables and spices, strain it, and separate the meat from the bones, tearing it into small and medium pieces along the fibers.
- Mutton: 1300 g
5
Slice the onion into rings, place half in a pan with the fat removed from the broth while cooking the meat, season with salt, and fry until soft. Place the remaining onion in a strainer and dip it in boiling broth for 1 minute. Remove the onion from the broth, dry it, and sprinkle well with freshly ground pepper.
- Onion: 4 pieces
- Meat broth: 200 ml
- Mix of peppers: 5 g
6
In a separate pot, pour in 4 ladles of broth, add water and salt, bring to a boil and drop in diamond-shaped dough pieces. Cook them until 'al dente', like pasta, without overcooking. Drain the cooked dough in a colander and mix with sautéed onions – the diamonds should not stick together.
- Meat broth: 200 ml
- Pancake flour: 600 g
- Onion: 4 pieces
7
Serving beshbarmak: take a large flat dish, warm it up, lay out diamond-shaped dough with onions, place meat on top, and add blanched onions with pepper on top. Serve broth in separate bowls (it should be clear and transparent), sprinkled with chopped greens.
- Onion: 4 pieces
- Mutton: 1300 g
- Meat broth: 200 ml
- Mix of peppers: 5 g