Beshbarmak Kazakh Style
Main Dishes • Kazakh
Description
Take the dough and try to grab a piece of meat with it, of course, using your hands. It's okay if you don't succeed the first time; keep trying, and don't forget to wash it all down with thick, rich broth. After such a lunch, you probably won't want to have dinner, because it's filling and delicious. Enjoy your meal!
Ingredients
- Bear meat 5 lbs
- Onion 4 heads
- Herbs 2 bunches
- Ground Black Pepper to taste
- Salt to taste
- Bay leaf 0 oz
- Wheat Flour 20 oz
- Chicken Egg 2 pieces
Step-by-Step Guide
Step 1
First, cut the meat into large pieces and place it in a pot, adding 2.5 to 3 liters of water. Put it on the heat and skim off the foam that appears during boiling. Cook the meat for at least two hours — this is the only way it will become soft enough, and the broth will be rich. Season with salt and pepper to taste.
Step 2
During this time, you need to prepare the dough. In Central Asian countries, the necessary dough preparations (sachni) are sold in stores and markets, but in the European region, they are hard to find, and homemade dough is always tastier.
Step 3
Start making the sachni about an hour and a half after the broth has become rich. The dough should be kneaded stiff, like for dumplings. Take the flour, eggs, and add a little broth. Knead and let it rest for about 15 minutes. Then roll out the dough thoroughly — it should be rolled as thin as possible, ideally no more than 2 mm thick. After that, cut the dough into medium diamonds, but squares are also fine.
Step 4
In the meantime, the broth is ready. Carefully remove the meat from it, place it on a plate, and start adding the sachni to the boiling broth. They are cooked, like dumplings, until they float. Meanwhile, you can slice the onion into half rings and pour broth over it. You can also finely chop garlic, but that's a matter of personal preference. The dough begins to float; remove it and carefully place it on a plate, sprinkling it with onion on top.
Step 5
Now it's time to prepare the meat. Under no circumstances should you cut it with a knife. This juicy meat should be separated by hand, along the fibers. Place the meat on the dough with onion, then add more dough and onion on top. Here you can get creative, sprinkling with herbs to taste, but don't overdo it; you don't want to overpower the flavor of the authentic beshbarmak.
Step 6
The remaining broth is poured into a bowl or, if you don't have one, into a mug.
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