Beshbarmak or besbarmak is one of the main dishes of Kazakh cuisine and other national cuisines of Central Asia, prepared on festive occasions. Beshbarmak consists of boiled meat, noodles in the form of large rectangles and strong broth.
Ingredients (per 6 servings)
Meat (lamb, beef, horse meat) - 1 kg
Butter - 150 g
Onions - 2 heads
Garlic - 2 cloves
For the dough:
Egg - 1 pc.
Flour - 1 kg
Since I am a resident of the beautiful country of Kazakhstan, I can say for sure that beshbarmak is an integral part of our Sunday table.
How to cook beshbarmak:
1. Boil the meat in broth with spices: onion, garlic, black pepper, salt. The time of cooking the meat is 2-2.5 hours on low heat. It is necessary that it separates from the bones and falls apart, so to speak, "melts in your mouth")).
2. During this time we knead dough, roll it into a thin flat loaf so the table is visible through it, and cut it into loaves.
3. Take out the ready meat and tear it into small pieces, if you want you can leave huge chunks, so you can enjoy it to the fullest).
4. In the meat broth we throw the dough and cook it for about 15 minutes. Layer the dough + meat + onion sauce. Pepper.
Bon appetit! As I was writing, I was drooling.
Recipe for onion sauce:
In a small bowl, chop an onion in rings or you can half rings.
Put a piece of butter and pepper it.
Pour all this beauty into the boiling broth in which the meat is boiling.