A true "Kazakh beshbarmak" is obtained when two or three kinds of meat are combined in it, but Kazakhs manage to make it amazingly tasty even from horsemeat alone.
If you decide to add horse meat, you should first prepare it: salt a fresh piece of meat and hang it on a cold balcony for a day, to let all the blood run off.
What do you need for this?
1. Meat (you can limit yourself to two kilos here), ideally you should take:
- one piece of sting (this is the underbelly of the horse fat, it is cut off along with the meat)
- one piece of zhal (which is the hip part of the horse meat)
- two pieces of meat with bone and one piece without bone, but with fat.
The secrets of the real Kazakh beshbarmak: transparent surpa, tasty meat and thin flatbread
The main rule is that the meat must be fatty.
2. 2. We use only filtered water for the broth.
3. For the dough: two eggs, two cups of flour, one teaspoon of salt, one cup of fatty broth from the meat.
4. Four large onions.
5. Kazi - sausage made of horse meat.
6. Potatoes - 3 pieces
How to cook?
The secrets of the real Kazakh beshbarmak: transparent surpa, delicious meat and thin flatbread
Boil the meat.
We wash the meat under running water, put it into a pot so that it will fit in completely, and pour filtered water, then put it to boil on a high heat.
A very important point: as soon as the water begins to boil and the foam appears, immediately remove it with a sieve. This is the only way you will get a clear broth.
When the foam stops appearing, you can turn down the heat and continue to cook the meat.
This will take an average of three hours.
Having boiled meat for about two hours, it is necessary to take away already separated fat, one glass for sauce (tuzdyk) and one glass for lepyoshka.
The secrets of the present Kazakh beshbarmak: transparent surpa, delicious meat and thin flatbread
Kneading the dough.
Sift flour into a bowl, add salt, egg and warm broth. The dough should turn out tight. Let it rest for about 40 minutes, then roll it into thin flat cakes (about 1 mm), so as to translucent the tablecloth on the table, then cut them into diamond shapes or squares.
Make tuzdyk.
Peeled onions we cut in half rings, put into a small pot or a saucepan, pour a half teaspoon of salt and a little pepper, pour a glass of fat from the broth and boil it all on a very slow fire until golden brown.
The secrets of the real Kazakh beshbarmak: transparent surpa, delicious meat and thin flatbread
Boil the tortillas.
Take all the meat out of the pot, let it cool a little, and cut it into pieces, separate it from the bones. Separately slice jai, jal and kazy.
Now we filter all broth through the finest sieve so that there are no bones left and divide it into two parts (one for the broth for the table, the other for cooking scones).
The part that will go to the table for broth, we pour into a smaller one, because before serving it should be necessarily heated.
The secrets of the real Kazakh beshbarmak: transparent surpa, delicious meat, and thin flatbread
The second (large) part we leave in the same pot where the meat was cooked, we will cook tortillas. This process is done at maximum power, the broth should boil and bubble, let the tortillas down one by one, so they do not stick to each other. As soon as the tortillas float up, take them out and put on a large platter.
If you want, you can also boil potatoes and put them on the edges of the tortillas, already boiled. Place slices of meat, jal, jal, kazy on top. Pour sauce on everything.
Many people prefer to slice onions on top, to spice up the national dish.
Don't forget to serve hot broth afterwards! Bon appetit!
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