Beshbarmak in Meat Broth
Main Dishes • Kyrgyz
Description
Beshbarmak in Meat Broth
Ingredients
- Pizza Flour 20 oz
- Chicken Broth 5 fl oz
- Lamb 45 oz
- Chocolate eggs 2 pieces
- Allspice berries 8 pieces
- Bay leaf 0 oz
- Spanish onions 4 pieces
- Carrot 1 piece
- Lemon-Pepper Mix 0 oz
Step-by-Step Guide
Step 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 the peeled carrot, onion, allspice, bay leaf, and salt. Skim off the foam while cooking, and periodically remove some of the fat – it will be needed later.
Step 2
Make the dough like for noodles: sift the flour, add half to a bowl, pour in lightly beaten eggs, add salt, and add cold water or broth, knead a firm dough, gradually adding the remaining flour as you knead. 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.
Step 3
For shaping the dough pieces, tear off parts the size of an apple from the dough (wrap the rest back in plastic wrap or a towel to prevent it from drying out), roll it out very thinly on a well-floured surface to a thickness of 1.5-2 mm, cut each sheet into strips, and then cut the strips into diamonds. Dust the finished dough diamonds with flour and leave them on the table.
Step 4
Remove the cooked meat from the broth, discard all the vegetables and spices, strain the broth, and separate the meat from the bones, tearing it into small and medium pieces along the grain.
Step 5
Slice the onions into rings, place half in a pan with the fat removed from the broth while cooking the meat, add salt, and sauté until soft. Place the remaining onions in a colander and dip them in boiling broth for 1 minute. Remove the onions from the broth, dry them, and sprinkle with freshly ground pepper.
Step 6
In a separate pot, pour in 4 ladles of broth, add water, salt, bring to a boil, and drop in the dough diamonds, cooking them until done – like pasta, to the 'al dente' stage, without overcooking. Drain the cooked dough in a colander and mix with the sautéed onions – the diamonds should not stick together.
Step 7
Serving beshbarmak: take a large flat dish, warm it up, place the dough diamonds with onions, top with the meat, and then add the blanched onions with pepper. Serve the broth in separate bowls (it should be clear and transparent), sprinkled with chopped herbs.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!