Beshbarmak with Lamb
Main Dishes • Kyrgyz
Description
Beshbarmak with Lamb
Ingredients
- Pork chop with bone 25 oz
- Onion 3 heads
- Wheat Flour 2 cups
- Chicken Egg 2 pieces
- Salt to taste
- Bay leaf to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Rinse the lamb, cover it with cold water (enough to fully submerge the meat), bring to a boil, remove the foam, add bay leaf, whole pepper, one onion (you can add roots or other spices), and cook for about an hour.
Step 2
While the meat is cooking, prepare the dough. Add the egg, a pinch of salt, and cold water (50 ml) to the sifted flour. The dough should be slightly softer than for dumplings. Knead it well.
Step 3
Roll out the dough into a thin layer and cut it into squares with sides of 5–7 cm. Dust with flour and leave on the table to dry slightly.
Step 4
Remove the lamb from the pot, take it off the bone, and chop it finely. Strain the broth.
Step 5
Cut the remaining onions into 4 pieces each, place them in the broth, bring to a boil again, add salt and ground pepper.
Step 6
Drop the pieces of dough into the boiling broth and cook until done.
Step 7
Serve the beshbarmak on a large plate: first the squares of dough, then the meat, and top with onion. Pour broth over it and sprinkle with herbs to taste. The broth can also be served in separate bowls.
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