Beshbarmak noodles what to cook. Note to the daughter-in-law: a recipe for the perfect dough for beshbarmak from wise housewives

It is believed that the traditional Kazakh dish “beshbarmak” makes hand-rolled dough truly delicious. Store shelves are full of various ready-made juices that make life easier for the Kazakh daughter-in-law. But wise housewives advise: knead and roll out the dough with your hands - this is how you give your love to the dish. Your attention - the most practical test recipes.

Khanym Akhmetova,

Representative of the International Eco-Gastronomic Organization "Slow Food" in Kazakhstan, Deputy Chairman of the Center for National Values ​​"Otbasym":

"Despite the fact that beshbarmak is considered simple dish, each housewife still has her own technologies and secrets - how to properly cook meat and roll out the dough. Such secrets are passed from mother to daughter, from father to granddaughter. Through memories and shared cooking.

The main secret of beshbarmak is well-cooked meat. I will share my recipe: meat must be put in cold water. In order for the broth to be transparent, of course, you need to remove the resulting foam. But at the same time, the sorpa can also remain cloudy. How to be?

I put the whole peeled onion in the broth, and the protein foam does not disperse in the broth–sorpa becomes transparent. As the water boils, you need to reduce the fire and continue to cook the meat on the slowest fire. Only with such natural cooking in a gurgling broth will the meat turn out to be especially tasty.

I prefer to knead the dough on the broth. I dilute the hot broth (1 cup) with boiled water, a little salt (1 teaspoon) and add flour (2 cups). I knead the dough and leave it to "ripen" under cling film or in a closed plastic round bowl.

The dough should be homogeneous and elastic. This is obtained precisely when you knead the dough on the broth, without eggs. In such a test, there is a natural taste, the taste of beshbarmak from childhood.

Roll out and knead the dough first with your hands, first making a small cake, and only then with a rolling pin of medium thickness evenly and calmly begin to roll out. The dough does not tolerate sudden movements! When you roll out the dough with your hands, think only about the good, all your energy goes into the dough through your hands. This has been tested for thousands of years.

In different regions of Kazakhstan, Kazakh women roll the dough in different ways: someone prefers to roll out whole circles, someone always cuts it into rhombuses and squares. Since I live in Astana, it is customary for us to roll out and boil the dough completely, without cutting it. And only then, when the dough is ready, the hostess cuts it already on a dish.

Italians don't overcook spaghetti, while for Kazakhs it's important not to overcook the dough. I myself often experimented, bought ready-made juices in stores, but they all industrial production, the taste is clearly different from hand-rolled dough. The most important "life hack" is to cook beshbarmak with love.

Tamara Dalabaeva with her granddaughter Alnura:

"Your hands should feel the dough. Beshbarmak really turns out tastier and more tender when you roll out the dough by hand.

My proven over the years recipe is simple and, for sure, similar to the recipes of many housewives. The first option for kneading dough is with eggs.

Mix 2 cups of flour, 2 eggs, 1 cup of warm boiled water and add 1 teaspoon of salt. Knead a stiff dough.

It is very important to let the dough rest for 15-20 minutes, and then start rolling it out.

The second option for kneading dough is without eggs. Suddenly, someone is allergic to eggs or someone prefers dough without them.

We also mix 2 cups of flour, 1 cup of warm sorpa (broth), in which the meat was cooked. Add 1 teaspoon of salt. We also knead the dough.

Someone is used to rolling with thin rolling pins, but I still prefer to roll out the dough with a rolling pin of medium thickness. The main thing here is to adapt and practice. Then the hands will feel the dough. You can not put pressure on the dough, all movements should be smooth. When I was taught to roll out the dough, they said that you need to achieve this thin dough so you can read a newspaper through it! Of course, this is too strict a requirement. But the thinner, the tastier."

As a rule, beshbarmak is prepared in honor of the reception of dear guests or on major holidays. Every corner of Kazakhstan has its own subtleties of cooking this dish. For example, in the northern regions, in addition to dough, potatoes are also boiled in broth. In the west, instead of meat, they put in beshbarmak big fish, in the south, dough is often cut not with rhombuses, but with noodles.

Beshbarmak is eaten with hands from a common dish. Therefore, before the meal, all guests thoroughly wash their hands up to the elbow. Then, sitting comfortably behind the dastarkhan, they tear off a small piece from the kulagnan, put meat on it, flavor it with onions and send it to the mouth. After chewing thoroughly, drink the broth. After such a fatty meal, it is customary to drink tea with milk. And then a respected aksakal or the oldest member of the family reads bata - a blessing for all those gathered.

How to cook beshbarmak:

D For this dish, the first step is to cook the meat. Dip 2 kg of lamb or horse meat in a whole piece with bones into a cauldron or thick-walled pan. Here you can also add a small piece of smoked shuzhuk or kazy. Pour cold water and put on a strong fire. Wait for the broth to boil, remove the foam and reduce the heat. Leave the meat to simmer for 3 hours. 10-15 minutes before readiness, dip a couple of bay leaves, a handful of black peppercorns and salt to taste into the broth.

While the meat is cooking, knead the dough for kulagnan from 1 egg, a glass of water, 1 tsp. salt and flour. It should be very tight. Roll out several round cakes from the dough, 0.1 cm thick and 20-25 cm in diameter. Dry them a little on a towel.


Once the meat is done, transfer it to a bowl. Cut into small portions and cover with a lid or plate. Pour the broth into a small saucepan along with the upper fattest part of it. From it, cook gravy - tuzdyk. Put the surpa on the fire and bring to a boil. Then add one large onion, cut into thin rings, into the stewpan. Cook for a minute, remove from the stove, cover with a lid and let it brew for a while. In the rest of the broth, prepare the kulagnan. Dip the dough into the boiling surpa and cook for 5-7 minutes until tender.


Take a large dish and put kulagnan on it first, meat on top and pour plenty of fat broth with onions over everything. Take it to the table right away. Along with beshbarmak, broth is often served, in which meat was cooked with dough. Surpa is poured into small bowls, sometimes kurt (dried salted cottage cheese), lemon slices or ayran.

– traditional meat dish Central Asian cuisine. Today we will show you how to make delicious dough for beshbarmak. It is prepared very simply, but every housewife has her own little tricks.

Recipe for beshbarmak dough on water

Ingredients:

• egg - 95 g;
• flour - 455 g;
• fine salt - to taste;
• - 15 ml;
• water - 105 ml.

Cooking

Beat the eggs in a bowl, gradually pouring in ice water. Then throw a pinch of fine salt and mix thoroughly. Sift the flour into a wide bowl and carefully add the previously prepared mixture into it. Add a little vegetable oil and knead the dough with clean hands until a homogeneous consistency. It should be elastic, smooth and pleasant to the touch. After that, wrap in cling film and clean for half an hour in the cold, for "ripening".

Dough for beshbarmak in Kazakh

Ingredients:

• flour - 405 g;
• egg - 55 g;
• meat broth - 195 ml;
• salt - a pinch.

Cooking

Break the egg into a faceted glass and beat with salt. Then pour in the cold beef broth and stir thoroughly. We sow the flour in a bowl and carefully pour the liquid prepared earlier. We knead a cool, smooth dough, and then cover it with a kitchen towel and leave it to “rest” for a while. Next, roll out the dough into a thin layer and dry slightly. After that, cut into identical rhombuses and boil in meat broth.

Dough for beshbarmak without eggs

Ingredients:

water - 205 ml; salt - to taste; vegetable oil - 35 ml; flour.

Cooking

Pour boiling water into a bowl, add salt and pour vegetable oil. Then we pour in small portions flour and knead densely, elastic dough. We transfer it to a clean bag and leave it on the table until it cools completely. Next, roll out the dough into a rectangle, cut into squares and boil in broth until tender.

Beshbarmak dough recipe

Ingredients:

Cooking

Throw an egg without a shell into a bowl, put sour cream, pour milk and mix. Then salt to taste and pour the resulting mixture into the flour. We knead the elastic dough, coat it with vegetable oil and leave it on the table for half an hour, covering it with a towel on top. Next, roll it out and lightly dry it. After, cut into identical rhombuses and boil in meat broth.

Beshbarmak - a traditional dish Turkic peoples(Kazakhs, Kalmyks, Tajiks, etc.). Most of them were pastoralists and led a nomadic lifestyle. I say this so that you, my dear readers, do not indulge yourself with special hopes and do not represent this dish as something exquisite and exotic. Beshbarmak is boiled meat with homemade noodles seasoned with onions. Something like Ukrainian dumplings, only disassembled. Everything is extremely simple, tasty and satisfying. As Star Wars hero Master Yoda would say, "Good food."

Ingredients:

(4 servings)

• 1 kg. beef or lamb
• 3 onions
• 3-4 garlic cloves
• 4-5 pcs. bay leaf
• 10 black peppercorns
• greenery for decoration
• dough:
• 250 gr. flour
• 1 egg
• 1/2 st. water

• Beshbarmak was most often cooked for the holidays, and the main difference holiday dish from everyday nomads is an increased amount of meat. So, there should be a lot of meat in beshbarmak! We will not talk about exotics such as horse meat or venison, but we will focus on all available beef or lamb. Of course, you can also use pork, only then aloud do not call the result of your culinary creativity a traditional oriental beshbarmak. Another indispensable condition for meat, it must be fatty.

• We wash the meat purchased for beshbarmak and put it in a saucepan or in a cauldron. Pour clean drinking water(it is better to use filtered or spring). The water in the pan should cover the meat by 2-3 centimeters.

• We put the pot on the fire. After boiling, reduce the heat, remove all the foam with a slotted spoon.
• The meat in beshbarmak must be very soft, which is called “melt in your mouth”. To get just such meat, it will have to be cooked for a long time over low heat. For example, the meat of a young lamb or calf will be cooked for 1.5-2 hours, and if you use the meat of an adult animal, then this process can take 3 or even more hours. As a matter of fact, this is precisely the inconvenience in the preparation of beshbarmak.
• If possible, all fat from the surface of the broth should be removed and collected in a separate bowl or bowl. In the future, fat will be needed to lubricate the already prepared noodles.
• When, according to your estimates, 30-40 minutes are left before the end of cooking the meat, put salt, pepper, bay leaf, garlic and one onion, peeled and cut in half, into the pan.

• After the salt has completely dissolved, taste the broth. It must be salty enough to give that salt to the meat. Otherwise, the meat runs the risk of being bland and tasteless.
• While the meat is cooking, it's time to start preparing the dough for the noodles. The dough for beshbarmak is the simplest, exactly the same as for dumplings or dumplings.
• Pour one egg, 0.5 cups of cold water and 0.5 teaspoon of salt into the flour. Mix all this and knead thoroughly with your hands until the resulting dough becomes elastic.
• After kneading, wrap the bun with dough in cling film or put in a bowl and cover with a towel. In this form, the dough should stand for 30 minutes. During this time, the gluten contained in the flour will get wet and swell, which will make our dough soft, tender, plastic, tasty.
• The settled dough, for convenience, is divided into two identical pieces. In turn, roll each piece on a floured surface into a very thin pancake. We cut each pancake with a knife into strips, which we then cut into rhombuses or rectangles, as you like.

• Our noodles are ready. She can lie down for a few minutes, and at this time we will cut the remaining two onions. We clean the onion, wash it and cut it into either half rings or feathers. Again, this is an amateur.
• Now we have prepared all the components of the beshbarmak. You can proceed to the final part.
• We take out the meat from the pan and leave it to cool on a dish or a large plate. Also, along with the meat, we extract the boiled onions and garlic, throw them away.
• Increase the heat and let the broth remaining after the meat boil. Put the chopped onion into the boiling broth.

• Boil it there for 2-3 minutes. During this time, all the bitterness will leave the onion, and it will be saturated with appetizing meat flavors. After 2-3 minutes, we catch the onion feathers with a slotted spoon and put them on a separate plate.

• Having reached this place, I want to warn you that boiled onions do not have a particularly delicious taste. A more intense taste, familiar to Europeans, is given by onions fried until golden brown in a pan. Therefore, the beshbarmak recipe can be slightly modernized and fried onions can be used instead of boiled onions.
• Then the noodles are sent to the broth. We put the rhombuses into the boiling liquid carefully, one at a time, in order to avoid sticking together. Boil the noodles for about 3-4 minutes, stirring occasionally.

• At the end of cooking, the noodles, again with a slotted spoon, are caught and laid out on a dish. From above, it is smeared with fat collected from the broth. If you were unable to collect enough fat, you can grease the noodles with a piece butter. Guru I guess oriental cuisine forgive you and this tiny deviation from tradition.

• On top of the noodles, lay out the boiled meat, which should be torn with your hands or, if your thin aesthetic nature does not allow such disgrace, cut into fairly large pieces. On top of the meat (or mixed with it) lay out feathers or onion half rings. Sprinkle the dish with chopped herbs on top and serve it on the table in this form. That's all, as you can see, cooking beshbarmak at home is very, very simple)))

Enjoy your meal!
Delicious and healthy recipes from Alena Khokhlova

From traditional dish Turkic peoples beshbarmak has long become a favorite international version of delicious and rich dishes for the holidays and for everyday lunches. In this collection we will teach interesting recipes beshbarmaka, tell about unusual options with horse sausage and democratic chicken.

Beshbarmak is the legendary food of all nomadic peoples. The name comes from the merger of two Bashkir words - "besh", meaning five, and "barmak" - fingers. From time immemorial, the dish was eaten from one large cauldron, raking in pieces of meat and dough with the entire five of the palm. This hearty meal has repeatedly saved entire tribes from starvation, and the nomads, it’s not hard to guess, had no time for ceremonies.

Now cutlery is used everywhere, but food has not lost its value. In Kyrgyzstan, the standard of living of people is even measured by the "beshbarmak index": it allows you to compare the incomes of residents of different regions of the country, focusing on the cost of ingredients for a dish.

You need to start cooking beshbarmak with cooking "juicy", as special noodles in the form of diamonds are correctly called. The taste of the whole beshbarmak will depend on the skill of the hostess. How to cook the best juices?

Thick noodles are a sign of the inability and inexperience of the cook, while thin noodles can fall apart and make the broth cloudy.

For the test, let's prepare:

• 500 g flour;
• 2 eggs;
• half a glass of water;
• a pinch of salt

Add water, eggs to the sifted flour, start kneading, constantly adding flour. Knead until the dough becomes elastic, dense, elastic. Next, roll out the dough into one layer. It is very important that the thickness of the layer is the same and does not exceed 3 mm. Difficulties should not arise: such a dough rolls out easily. It remains to cut it with a knife into curly pieces-diamonds or squares - both forms are considered acceptable. The last step is to sprinkle the juices with flour and leave to wait until they are boiled.

The secret is that juices can be made even the day before the proposed feast.

Classic beshbarmak with lamb

Challenge the right to the most the right recipe dishes will certainly be called upon by all countries and republics where nomadic tribes lived. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way for centuries.

The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel meat, but times are changing and today chicken is also used - there is nothing wrong with that. But lamb is still considered a classic. We will tell you how to cook lamb beshbarmak among the inhabitants of Kazakhstan.

For cooking we need:

• 1 kg of fresh lamb;
• juicy (recipe see above);
• butter -150 g;
• onions - 2 heads;
• garlic - 2 teeth;
• salt, black pepper to taste.

The meat should literally come off the bone; crush it into individual fibers with your hands.

First, boil the meat with onions, garlic and spices on the smallest fire. It should become so soft that it falls apart into separate fibers, as soon as you touch it with a fork. We tear into separate fibers. Previously, the technology required grinding meat into thin fibers as thick as a hair. So they paid tribute to the aksakals, who, due to old age, had no teeth and chewed with difficulty. But today the situation has changed - it is fashionable to serve large pieces meat, which speak of prosperity in the house.

In the process of cooking the broth, it is important to remove the foam from it, otherwise the broth will be cloudy.

While the meat is cooling, prepare the sauce. Shred the onion into half rings, put butter on top, add black pepper. Pour in the broth where the meat was languishing. The sauce is ready!

In parallel, boil the juices in the meat broth. It remains to collect beshbarmak. To do this, pour the meat with sauce, spread it next to (or on top of the dough). Drizzle lightly with broth.

Try not to overdo it with the broth: initially, the dish was eaten with the hands, so it looked more like the second, and the broth only gave extra juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink it at his own discretion.

Ready beshbarmak is thick, rich, multi-layered and very fragrant. In Asia, it is eaten with a large company, washed down with strong black tea with milk and salt. The dish is self-sufficient, but it is quite possible to decorate it with a generous bunch of greens, and eat it with pieces of warm bread cakes.

with beef

In fairness, we note that horse meat and lamb are considered rather specific types of meat in the European territory of Russia. For such gourmets, the beshbarmak recipe democratically allows you to move away from the traditions of nomads, replacing meat with a piece of beef or veal. For the dish, you will need any part of the beef, but it is better to take young and tender veal.

Boil a kilogram of meat in a small amount of water until soft. Together with beef, you can put any roots and spices, for example, celery root or parsley roots. While the meat is cooking, prepare the pieces of dough, make the sauce, and then put everything in the same sequence as in the classic recipe.

The dish is served on a large common dish and eat it with their hands. By the way, in ancient times, hygiene was taken care of in advance: before serving, the host walked around the guests and personally served them a jug of warm water for washing hands. You can do the same: then you will be known not only as a hospitable, but also as a hospitable owner of the house.

Kazakh style with horsemeat sausage

On big holidays, the nomads prepared a version of beshbarmak from horse sausage “kazy” - in ancient times this dish was revered as a solemn one and was served only to selected guests. Kazaksha em (this is the name of such a beshmark) and today the Kazakhs prepare it on special occasions. Try experimenting too.

It is clear that you can get kazy only in countries where horse meat is eaten, but if you wish, you can cook it yourself. To do this, we tightly stuff the horse meat taken from the ribs of the animal into the horse intestine (we are looking for it in the markets of the city), and then rub it with salt, black pepper, caraway seeds. Ready sausage Rinse in cold water and leave in a dark, cool place to marinate for several hours. This is where the difficulties end - you can follow the advice from classic recipe and cook beshbarmak, as usual.

The process looks like this:

1. We cook a semi-finished product with spices in a cauldron with water until soft.
2. Lay out on a platter.
3. In the boiling broth, where the kazy was cooked, we throw pieces of dough.
4. We cut the sausage into pieces.
5. We spread the boiled dough around the edges.
6. Sprinkle everything with onion rings, black pepper.

You can serve the broth in separate bowls, supplement the dish with herbs, treat guests with warm bread - it all depends on the desire and capabilities of the owner. It’s clear: you don’t need to cook a semi-finished product yourself if you managed to get a good piece of high-quality horse sausage.

with pork

Pork is loved for its softness and delicate structure, in addition, this meat is lower than lamb, horse meat, and it is much easier to find it on the shelves. The main thing is to find a pair of pork on the bone and, preferably, grain-fed - so the dish will turn out fragrant, and the broth is very rich.

1. The meat must be thoroughly washed, boiled in a small (500-600 ml) amount of water with spices.
2. Usually a kilogram of meat is boiled for 2 hours over low heat.
3. As soon as the broth boils - remove the foam from it, it will turn out transparent.
4. From spices, you can put cloves, black pepper, lavrushka, allspice and salt.
5. We prepare the sauce with onions, butter, broth.
6. Boil the rhombuses from the dough in the broth.
7. Spread on a dish in layers - dough-meat-sauce.
8. Sprinkle with herbs.

Plus beshbarmak with pork in the relative speed of cooking. And the meat turns out juicy, especially if you cooked a piece with streaks of fat. By the way, you can try to cook beshbarmak simultaneously with pork and chicken, pork and beef - it will turn out very tasty and unusual!

How to cook in a slow cooker?

Our time dictates its own rules and speed. Many housewives simply do not have time to cook according to the ancient canons, and then such a smart device as a slow cooker comes to the rescue. The beauty of cooking is that you do not need to remove the foam, monitor the time and degree of readiness - just put the meat on the bottom of the bowl and turn on the desired mode.

Usually, the meat is well boiled in the “stew”, “soup” and “softness” modes, and it turns out to be the most delicious in a slow cooker that cooks under pressure. In the meantime, the meat is cooking, we will cook the noodles ourselves or prepare ready-made juices (now you can just buy them in any supermarket). We will lay the noodles 10 minutes before the end of readiness and serve beshbarmak with herbs, bread, and, if desired, sprinkle with pomegranate seeds.

Beshbarmak with chicken

Beshbarmak from chicken is the fastest and most democratic version of the dish. You can take one chicken, or “dilute” it with a turkey, a rabbit, a piece of pork - everything is up to you. The main thing is that the meat is fresh, and the carcass is smooth and elastic.

Beshbarmak is prepared simply:

1. Boil the chicken until soft.
2. Let's cool down.
3. We separate from the bones.
4. Boil the noodles in the broth.
5. We prepare the sauce from onions, butter, black pepper.
6. Put the chicken pieces on the dish, and next - the slices of the finished noodles.
7. Drizzle everything with sauce.

Separately, you can serve strong chicken beshbarmak chicken bouillon with herbs, and pieces of any bread.

Beshbarmak is so delicious that it has been loved for hundreds of years and is cultivated in many countries where recipes are cherished like the apple of an eye. Finally, let me tell you a little story. A couple of years ago, beshbarmak was prepared in Kazakhstan, which was included in the Guinness Book of Records. More than 700 kilograms of meat were spent on cooking, and hundreds of residents of the republic were able to taste the food. We assure you that the dish will break all popularity records in your family if you work hard and cook it at least once. Bon appetit and new culinary discoveries!