Chicken beshbarmak
6 servings
120 minutes
Chicken beshbarmak is a special dish of Kyrgyz cuisine that combines the rich flavor traditions of a nomadic people. In Turkic, 'beshbarmak' means 'five fingers', symbolizing the way it is eaten - by hand. The classic version is made with lamb, but the chicken version stands out for its tenderness and lightness. Boiled chicken meat absorbs the aromas of garlic and spices, while thin homemade flatbreads cooked in broth add softness and richness to the dish. The broth infused with fat and spices creates a harmonious taste, while fresh green onions add a slight spiciness. This hearty, warming dish is perfect for family lunches and friendly gatherings, preserving the spirit of hospitality and unity.
1
Boil broth from chicken, separate the meat from the bones and chop it finely. Collect the fat and some broth in a bowl, add salt and pepper, squeeze in garlic, and set aside to infuse.
- Chicken: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
2
Knead dough from flour, water, and eggs, add salt. Roll out thin tortillas and boil in broth.
- Wheat flour: 2 glasss
- Water: 230 ml
- Chicken egg: 2 pieces
- Salt: to taste
3
Cut the flatbreads into small pieces, add chicken meat, pour with the infused broth, and sprinkle with chopped green onions.
- Spring onion: 2 bunchs
- Chicken: 1 piece
