What is Beshbarmak, and how to cook it at home? Beshbarmak: Information about the dish and national recipes Beshbarmak National dish.

All Central Asian countries know how to cook beshbarmak. This dish is preparing for holidays, large portions, in Kazan on open fire. Prepare a real delicious Beshbarmak easily, some special skills do not need, cooking products are not necessary and they are quite accessible. The only thing that needs and is important for cooking is time and inspiration. Without this, the perfect Beshbarmak will never work.

The most "right" is the Beshbarmak from lamb. Also traditional can be considered both Beshbarmak from Conina, so be prepared by Beshbarmak in Kazakhstan. In addition, when cooking, Beshebarmak is allowed to use beef, less often chicken, duck. Besbarmak from pork is not traditional for known reasons.

So how to cook beshbarmak. For cooking, Beshbarmak choose only fresh meat, not old and not ice cream. Carefully washed meat lay in a saucepan, poured with water and boil at least 2-3 hours, removing the foam. In the process of cooking in the pan add all the vegetables, roots and spices in the recipe. When the meat is welded, it is taken out of the pan, separated from the bones and disassemble or cut into the pieces with a knife. The broth is filtering, and all the vegetables, root and spices, which was cooked in it, emit.

The second component of Beshbarmaka - noodles, however, it is not like noodles at all, it is rather thin klochki in the form of diamonds or squares. The noodle dough is prepared on wheat flour, eggs and salts. Flour must be preheated a couple of times to saturate it with oxygen. After that, eggs are added to the flour, salt and knead the tight and tight dough. Water in the dough does not follow. The finished test gives 10 minutes to relax, and after it is finely rolled and cut into diamonds, the width of which ranges from 1.5 to 7 cm. Rhombica from the dough is lowered into a boiling slightly salted water and boil 2-3 minutes after the pop-up, and then fold on the colander.

When the noodle is ready, time to prepare the third component - onion. Do not be surprised, it also needs to be prepared, because it's not just onions, but onions for beshbarmaka. Peeled onions should be cut into thin half rings and put into a deep bowl. Then, slowly and gently pour the boiling broth in it, in which the meat was boiled, and leave for 5 minutes so that the bow was crayled, gave bitterness and was impregnated with broth.

Now you know how to cook Beshbarmak, it's small - learn to serve it correctly. To do this, you need to put noodles on a large dish, on it - pieces of meat, there is a bowl of a bowl and a separate container with a hot broth, which is added finely chopped greens (the Kazakhs call such a Tuzdyk broth, it is very welded, satiate and unusually delicious) .

Knowing all the subtleties and tricks of cooking this dish, you will not make it difficult to prepare it. Remember, the main thing is time and inspiration, and our recipes will help you otherwise.

Traditional Besbarmak in Kazakh

Ingredients:
1.3 kg of lamb,
5 bulbs,
1 carrot (optional),
2 stack. flour
2 eggs,
5-6 black pepper peas
2 laurel leafs (can be replaced by a twig of the chasty),
Greens, salt and spices - to taste.

Cooking:
Wash meat thoroughly, put it with large pieces, put in a saucepan, fill with cold water and bring to a boil. Remove the resulting foam, cover the saucepan with a lid and cook the meat for 3 hours. For 1-1.5 before the end of the cooking, add carrots to the broth, a whole bulb, black pepper peas, bay leaf and salt.
For the preparation of the dough, mix in the bowl of sifted flour, eggs, salt, a little cooled broth and knead the steep dough. Wrap it in the food film and let go of 15 minutes. Sprinkle the surface of the table with flour, divide the dough into several parts, each part roll into a thin layer and cut it into it with small diamonds. Slightly sprinkle the resulting rhobics flour and leave on the table for 30 minutes so that they dried a little. Get ready meat from the pan, let him cool and separate your hands into small pieces. Broth straightened, removing everything from it that was cooked in it. The leaky broth is divided into 2 parts. In one piece add chopped greens. The second part of the broth is filled with chopped onions, add fragrant pepper, bring to a boil, boil 2 minutes, and then remove the noise onions from the broth. Add a bit of water into the second part, bring the broth to a boil again, salt the rhombus in the taste, drop the rhombus from the dough to the boiling liquid, after having threw out the excess flour, and boil them 7-8 minutes, then get noise. Put on the plate layers of diamonds, from above - meat and onions, in a separate container, serve a broth with greens.

Besbarmak from Konina

Ingredients:
1.5 kg of horse
3 bulbs,
3 stack. flour
2 eggs,
2 laurel sheets,
Salt, black ground pepper, greens - to taste.

Cooking:
Wash meat, cut into pieces, put in a saucepan and fill with water so that it completely covers meat. When water boils, remove the foam, reduce the fire and boil 3 hours. About 30 minutes before the end of the cooking, add salt, pepper, 1 whole purified bulb and bay leaf. Pour 1 cup of broth from the pan and cool it out. Then dissolve a pinch of salt in it, mix with eggs and flour and knead the steep dough. Send the finished dough for 30 minutes to the refrigerator. When the time comes out, get the dough, roll it out with a thin layer on the covered surface of the table surface and cut into squares or diamonds. Let them dry a little. Cut the onion by half rings, stick, salt and fill with hot broth, close the lid and leave for 10 minutes. Get ready meat from the broth, cool down and cut down with thin plates, and in the boiling broth, drop the sliced \u200b\u200bdough and boil 6-8 minutes. Serve with greens.

Besbarmak in Tatar

Ingredients:
600 g calf breasts
500 g potatoes,
3 bulbs,
1 carrot,
100 g of fresh greenery,
3 stack. flour
1 tbsp. water,
1 egg,
1 tbsp. vegetable oil
Salt and spices - to taste.

Cooking:
Rinse the meat thoroughly, lay out in a saucepan and pour 2 liters of water. When water boils, remove the foam and add a large carrot into the pan and one bully, a little spout. Leave cooking on slow fire for 3 hours. While the meat is boiled, cook noodles. Spice an egg in a bowl, add a glass of water, a spoonful of oil and sweep carefully. Suck and start to plug gradually flour. Check the tight elastic dough. Cover it with a towel and leave for 30 minutes. When the time comes out, divide the dough into several parts, take one of them and roll in a thin layer 2-3 mm wide. Cut the dough on the rhombus with a side of 5-6 cm, do the same with the rest of the test. Ready meat get out of the broth and divide into pieces. Onions Cut on thin rings, put it in a colander and down to a minute to boiling broth, then put it in a plate, and lower the potatoes peeled and sliced \u200b\u200bon 3-4 parts and boil it until readiness. Putting potatoes put into a wide dish, get half of the broth into a separate container, and in the remaining broth you weld your noodles. Serve with greens.

Besbarmak from pork

Ingredients:
1 kg pork,
500 g noodles,
3 bulbs,
1 bunch of parsley,
1 bunch of dill,
1 Celery root,
1 tsp. dried fennel
2 laurel leafs,
1 g of pink pepper,
1 tbsp. vegetable oil
Salt to taste.

Cooking:
Place the meat into a saucepan with cold water and bring to a boil, removing the foam, add salt, bay leaf, celery root, pink pepper peas and fennel and boil until readiness. Get ready meat from broth and cut into slices, strain the broth to remove the spices. In the leaky broth, dare noodles. Onions Cut half rings and fry on the vegetable oil, then pour the glio of the broth to it and extinguish 10 minutes, add spices to taste. Place your noodles on the flat dish, on it meat, pour onion sauce and sprinkle with chopped greens.

Besbarmak from duck or goose

Ingredients:
1.5 kg of duck meat,
2 stack. flour
2 eggs,
½ stack. chilled broth
2 bulbs,
1 bay leaf,
Salt, black ground pepper - to taste.

Cooking:
Fold the cut duck into the pan, fill with water about two fingers above meat, salt and put cooking. Their flour, eggs and broth knead the steep dough, add salt to taste. Divide the dough into several parts, roll out each of them into thin pieces, let them dry, then cut into diamonds or squares. Fold into a separate saucepan sliced \u200b\u200bonions, sprinkle with black ground pepper and add a bay leaf. Then pour onion with hot broth and leave it. When duck meat is welded, remove it from the broth, divide into pieces, and in the boiling broth, weld the rhombic from the dough for 5-7 minutes. Serve, sprinkling with greens.

Beshbarmak from chicken

Ingredients:
1 chicken,
3 bulbs,
3 carrots,
Pepper - to taste.
For dough:
500 g flour,
200 g of water
3 eggs,

1 tsp. Salt.

Cooking:
Boil the chicken in a large saucepan for 2-3 hours, add salt, spices to taste. In deep tank, pour water, lean the eggs, add flour, salt, vegetable oil and knead the steep dough. Give him a little time to stand at room temperature so that it approached. In the pan, heals the vegetable oil, add the onions sliced \u200b\u200brings, squeezed with carrots and stirring, fry vegetables until readiness. Finished chicken get out of the broth and separate the meat from the bones. Then, from the test, take off the large pieces and knead them in the pellets, each of which roll the rolling pin to the thickness of 2-3 mm. After that, lower the cakes in boiling broth and boil 5-7 minutes. Serve Beshbarmak on a table in three separate dishes: with chicken, vegetables and dough. Put vegetable and meat stuffing on the cake, turn it with a converter and eat yourself with your hands.

Jewish Beshbarmak

Ingredients:
4 kg of lamb
1.5 kg of conine sausages,
700 g of flour,
2 eggs,
2 bulbs,
3 sweet peppers
400 ml of water,
5 potatoes,
Greens, salt and pepper - to taste.

Cooking:
Put the meat and sausage into the saucepan, pour with water, salt and cook for 2 hours, removing the foam. Meanwhile, prepare the dough. Dissolve in 400 ml of boiling water 1 tbsp. Salt. Squake in a separate bowl of flour, leak 2 eggs and, gradually adding salted water, knead the steep dough. Cover the dough with a film and let him stand 30 minutes. When the time comes out, post the dough, sprinkle it with flour and roll in a layer with a thickness of 2 mm. Mix the resulting layer on the roller and right on it. Make long cuts with a knife to get noodles. For the preparation of the podliva, cut the onions by half rings, pepper straw, greenery grind. Boil in the leaky broth where meat and sausage were cooked, potatoes, then boil the chopped vegetables in the same broth for 3-4 minutes by adding seasoning or spices to taste. At the end, add noodles and boil it until readiness. When applying on the table first put noodles on the plate, then sliced \u200b\u200bmeat and sausage, top of vegetables and potatoes.

Beshbarmak in Multivarka

Ingredients:
1.5 kg of any meat,
5 potatoes,
2 bulbs.
For noodles:
300 g of flour,
2 eggs,
1 stack. water,
1-2 tbsp. vegetable oil
2-3 chopping of black ground pepper,
⅔ Art. Salt.

Cooking:
Take any meat, wash it and cut into pieces. Then lay out in the multicooker's bowl, pour into the water to the floss with meat and turn on the cooking program for a couple for 1-2 minutes. When water boils, drain the first broth and rinse the meat. To put it on the bowl of the Multivarka again and this time will pour 2 cm with water above the meat level. Set the quenching mode depending on the meat variety: beef - for 3 hours, pork and poultry - for 2 hours. From the indicated ingredients, knead the tight dough, wrap it into the film and send to the fridge for 20 minutes. Then remove the dough from the refrigerator, divide into several parts and roll out each piece in a thin layer, which cut the diamonds or squares with the sides of about 5x5 cm and leave on the table to trim. Cut into 4 parts purified potatoes and add it to meat about 50 minutes until the end of the extinguishing time of meat. Together with potatoes, send salt and pepper to the bowl. Fold off the chips onions into the container and fill it with its upper bold of the broth. Cover the lid and retain on the side. Ready meat and potatoes are removed from the broth. Reinstall the program "Cooking for a pair" for 20-30 minutes, in small parts, weld the sliced \u200b\u200bdough and lay it on the dish. Put the meat over the test, pour onions with broth, sprinkle with chopped greens. Boulevard serve to the table in a separate dish.

Is it not really great to discover new, amazing dishes? Tell your friends how to cook beshbarmak and compete in its cooking. Believe me, the losers in this culinary competition will not be, because each prepared Beshbarmak is beautiful and unique, as the song invented his people.

Enjoy your appetite and new culinary discoveries!

Larisa Shufkaykin

From the traditional dish of the Turkic peoples, Beshbarmak has long been turned into a favorite international version of tasty and welded yokes for holidays and for everyday dinners. In this selection, we will teach the interesting recipes of Beshbarmak, we will tell about unusual versions with horse sausage and a democratic chicken.

Beshbarmak is the legendary food of all the worst peoples. The name happened from the merger of two Bashkir words - "Besh", meaning five, and "Barmak" - fingers. The dish of the time of centuries ate from one large boiler, rake pieces of meat and test of the entire five palm. This cushion has repeatedly saved whole tribes from hunger, and nomads, it is not difficult to guess, it was not to ceremonies.

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

It is necessary to start cooking Beshbarmak with the preparation of "juicy", so correctly called a special noodle in the form of diamonds. From the mastery of the hostess will depend on the taste of only Beshbarmak. How to cook the best juice?

Thick noodles - a sign of the inability and inexperience of the priests, and thin can fall apart and make broth muddy.

For test prepare:

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

In the sifted flour, add water, eggs, begin to knead, constantly adding flour. We wash the dough will not be elastic, dense, elastic. Next, roll the dough into one layer. It is very important that the thickness of the layer is the same and does not exceed 3 mm. There should be no difficulty: such a dough rolls easily. It remains to cut it with a knife on figured rhombic parts or squares - both forms are considered permissible. The last stage is to pour out the flour and leave to wait for the moment when they are boiled.

Secret - juicy can be made even a day before the alleged feast.

Classic Besbarmak with lamb

Challenge the right to the most correct recipe for dishes will probably cause all countries and republics where nomadic tribes lived. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many other time impacts are preparing beshbarmak on their own way.

A traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel, but the times change and today use a chicken - there is nothing galloping in it. But the classic is considered to be lamb. We will tell you how to prepare Besbarmak from lamb in residents of Kazakhstan.

For cooking we need:

• 1 kg of fresh lamb;
• juits (Recipe see above);
• creamy oil -150 g;
• onions - 2 heads;
• garlic - 2 teeth;
• salt, black pepper to taste.

The meat should literally move away from the bone; crumble him on separate fibers with hands.

To begin with drunk meat with onions, garlic and spices on the most small fire. It should be so soft that falls apart on separate fibers, barely touch it for a fork. Rib on separate fibers. Previously, technology required grind meat on thin fibers thick with hairs. So gave the tribute to Aksakalas, which did not have teeth from old age and chewed with difficulty. But today the situation has changed - it is fashionable to serve large pieces of meat, which are talking about inconsider in the house.

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

While the meat cools, prepare the sauce. Tire bulb on a semiring, put the creamy oil from above, add black pepper. Fill the broth where meat languis is. Sauce is ready!

In parallel, drunk the jups on the meat broth. It remains to collect Beshbarmak. For this, the meat fill with sauce, lay out next to (or top of the dough). Lightly water the broth.

Try not to overdo the broth: Initially, the dish ate with our hands, so it resembled the second rather, and the broth only attached extra juteability. By the way, very often broth is served in separate piles, and each guest is free to drink at its discretion.

Ready Beshbarmak - thick, welded, multi-layered and very fragrant. In Asia, he is eaten by a large company, drinking a strong black tea with milk and salt. Self-sufficient dish, but it is quite possible to decorate a generous bunch of greenery, and eat with pieces of warm breadpage.

With beef

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

Kilogram of meat boil in a small amount of water until soft. Together with beef, you can put any roots and spices, for example, celery root or parsley root. While the meat is brewed, prepare pieces of dough, we will make a sauce, and then let's post everything in the same sequence as in a classic recipe.

The dish is served on a large overall dish and eat it with his hands. By the way, in ancient times, the hygiene was taken in advance: before serving the owner, I managed the guests and personally reached them a jug with warm water for washing hands. You can do this and you: then you can watch not only the hospitable, but also a welcoming owner of the house.

In Kazakh with sausage from horse

At large holidays, the nomads were preparing the option of Beshbarmaka from the horse sausage "Kaza" - in ancient times this dish was revered as solemn and served only to selected guests. Cossack Et (so called such a bosstery) and today the Kazakhs are preparing for special cases. Try to experiment and you.

It is clear that it is possible to get a kaza only in countries where the horse is eating, but if you wish, you can cook it yourself. To do this, in the kiss (we are looking for it in the city markets) tightly stuffing the horse meat, taken from the ribs of the animal, and then rub the salt, black pepper, Tmin. It is necessary to rinse the finished sausage in cold water and leave in a dark cool place for several hours to marinate. This complexity ends - you can follow the advice from the classic recipe and cook Beshbarmak, as usual.

The process looks like this:

1. Cook a semi-finished product with spices in the cauldron with water until soft.
2. Lay out on the dish.
3. To boiling broth, where Kaza cooked, we throw pieces of dough.
4. Cut the sausage into pieces.
5. Unlock boiled dough on the edges.
6. We sprinkle all onion rings, black pepper.

You can apply broth in separate glasses, supplement the dish with greens, treat guests with warm bread - it all depends on the desire and capabilities of the owner. It is clear: cook semi-finished product is not necessary if you managed to buy a good piece of high-quality horse sausage.

With pork

Pork loves for softness and tender structure, in addition, this meat is below the lamb, horse meat and, find it on the shelves is substantially easier. The main thing is to find a steam pork on a bone and, preferably, grain fattening - so the dish it turns out fragrant, and the broth is very saturated.

1. The meat should be thoroughly rinsed, boil in a small (500-600 ml) the amount of water with spices.
2. Usually a kilogram of meat copies in 2 hours on slow fire.
3. As soon as the broth will boil - remove the foam from him, it will turn out to be transparent.
4. From the spices you can put the carnation, black pepper, laurel, fragrant pepper and salt.
5. Cooking sauce with bow, butter, broth.
6. Boil the rhombic from the dough in the broth.
7. Lay out on the dish layers - dough-meat-sauce.
8. Sprinkle with greens.

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

How to cook in a slow cooker?

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

Typically, the meat copies well with the "quenching" mode, "soup" and "softness", and it is obtained in a slow cooker, which prepares under pressure. In the meantime, the meat is brewed, prepare noodles on your own or prepare ready-made juits (they are now easy to buy in any supermarket). We will lay out the noodles 10 minutes before the end of readiness and serve Beshbarmak with greens, bread, and - if desired, sprinkle with grenades with grains.

Beshbarmak with chicken

Besbarmak from chicken - the fastest and most affordable option of dishes. You can take one chicken, either "dilute" by its turkey, rabbit, a piece of pork - all at your discretion. The main thing is that the meat is fresh, and the carcass is smooth and elastic.

Beshbarmak is preparing simply:

1. Chicter drunk until soft.
2. We give cool.
3. Separate from stones.
4. In the broth I boil the noodles rhombic.
5. Cooking onion sauce, butter, black pepper.
6. I put out the pieces of chicken on the dish, and nearby - slices of the finished noodle.
7. Fall all the sauce.

Separately, a strong chicken broth with greens can be squeezed to chicken beshbarmaka, and pieces of any bread.

Beshbarmak is so delicious that she is already loved by hundreds of years and cultivated in many countries where recipes are caught as Zenitsa Oka. Finally, we will tell you a small story. A couple of years ago, Beshbarmak was prepared in Kazakhstan, entered the Guinness Book of Records. More than 700 kilograms of meat was spent on cooking, and hundreds of residents of the republic were able to try the Kushanye. We assure that in your family dish will beat all the popularity records if you bother and make it at least once. Enjoy your appetite and new culinary discoveries!

What is Beshbarmak? This is a traditional recipe in Kazakhstan, as well as a national dish. The Kazakh people were originally nomadic and moved along the large territories with their animals. To prevent the transfer of too large cargo, the tribes took with them only essentials, including large iron cauldrons, yurts and other personal belongings.

Beshbarmak is a traditional dish, because it is not only the first, but also the second at the same time. Not soup and not roast, but something unique. Usually women are preparing. The main ingredients are meat and sheets of boiled dough with a small amount of broth. As a rule, horse or lamb is used. For this dish, the meat is preparing for a long time, bothering it. Usually, Beshbarmak is fed at the celebrations and national holidays.

So what is Beshbarmak? This is actually the main meat dish, which includes noodles. Today it can be called and soup, which is prepared not only from noodles and boiled meat, but also with potatoes, chicken or duck, pork and even fish. However, these are just modern additions and variations. In fact, Beshbarmak does not belong to the first or to the second dish, but represents the average that unites them. This is a full meal.

Beshbarmak is translated as "food for five fingers." In Central Asian countries, this dish is served in a large cup, and holding it in hand, eating without the use of cutlery.

What are the features of cooking?

A special or unique step in the preparation of this dish lies in the fact that the meat is brewed for a long time. It is just a traditional oriental way to prepare it. Another unique feature of Beshbarmak is that he is eating with his fingers. Using such an unusual dish with hands, without the use of cutlery is a violation of etiquette in most European countries. However, Kazakhstan is a centuries-old tradition. As you can see in the photo, Beshbarmak consists of large ingredients, so there is it without the use of instruments is quite convenient.

What do you need?

For the preparation of Beshbarmak, special equipment is not required. It is necessary only a saucepan for cooking meat and noodles, as well as a rod and a knife for making a pasta. These items will easily find each mistress. Ingredients for dishes can be bought at any store, since lamb or beef will easily replace the horse. Thus, Beshbarmak is a simple dish. You can easily prepare it to bring some eastern culture to your home.

What meat to choose?

The above is an explanation of what Beshbarmak is. This is a traditional nutrition element of nomadic tribes that lived in Central Asia, mostly Kazakhs and Kyrgyz.

As already noted, the literal translation of the word "Beshbarmak" is "five fingers". In Asian cuisine, this dish is mostly cooked from horse meat. However, in our days, people adapted it to their own tastes, using other types of meat, including camel, chicken and even fish. Certain types of spices are also added to modern dishes, which were originally absent in the recipe.

In the original version of Beshbarmak, an ideal is used a piece of the back (cereal) of a horse or a ram. Since today to find these types of meat is difficult for sale, you can use a simplified recipe that uses easily accessible and common ingredients.

Classic Beshbarmak: Recipe at home

Be sure to prepare all the ingredients in advance and read the recipe to the end before starting something to do. It will help you organize the cooking process as it will be more convenient.

The number of ingredients is sufficient for eight portions of the finished dish. So, you will need:

• lamb or beef with bone - approximately 1.5 kg;
• salt is not too much to taste;
• 2 medium-sized bulbs, purified and sliced \u200b\u200brings;
• ground pepper.

For test take:

• two eggs (large);
• 200 ml of water;
• Salt - 0.5 spoons of tea;
• simple flour - about 600 grams.

Where to begin?

A step-by-step peshbarmak recipe looks like this. First of all, put meat into a fairly deep saucepan, pour it cold clean water so that it covers it completely. Bring to a boil, constantly removing the foam, otherwise the broth will not be clean and transparent. Reduce the heating when it starts to boil. Cover the lid, after removing the fat from above and retaining it in a separate dish. In the future, you can use it to make a sauce (this is if you are not against the addition of fat in food). Meat should be prepared approximately 2-2.5 hours.

Meanwhile, prepare the dough. At the same time, do not forget to follow meat, because it will boil all the time. Check its readiness from time to time. It is very important because the cooking time may differ depending on the age of the animal, the conditions of its content, the diet, when and how it was clogged and how the product was stored.

In a bowl, mix the sifted flour (approximately 300-400 grams), eggs (you can beat them slightly before adding to flour), salt and water. Check the dough if you need to add more flour. You have to get a dense ball that should be wrapped with a film and leave approximately half an hour.

How to do noodles?

In the photo, Beshbarmaka can be seen that noodles usually has a rectangular shape. To make it, you must sprinkle the working surface of the sifted flour and divide the dough on it to pieces of the same size (approximately with an average apple). After that, holding the countertop, roll each dough fragment into a rather thin layer with a thickness of about 2 mm. Continue sprinkling it with flour so that it does not stick to your hands or work surface. Good dough must require a little effort to rolling.

Cut it into squares of approximately 10x10 cm in size. Leave them on the table top, slightly covered with flour. Each square must be at some distance from the adjacent product. By the time the noodles need to prepare, the dough should be a little dried.

30 minutes before the meat is ready, add half of the bow (sliced \u200b\u200bin the shape of a rings), pepper and salt into the pan. When it is ready, pull it out and postpone. Meat should be easily separated from the bone.

End of cooking

At this time, make the sauce. Pour the fat mass that you have gathered during the cooking of meat, over the rest, pepper and salt in a separate dish. Boil the mixture on slow heat about 7-8 minutes.

Start cooking the dough in batches in the meat broth, approximately 7-8 minutes. Lay out the finished noodles on a large plates, leaving space in the center for meat. Then put the pieces of meat, sliced \u200b\u200blarge, on top all pour the sauce. If you want, sprinkle every portion greens. Beshbarmak is ready, serve it to the table is very hot.

Some people also love broth left after cooking meat. In this case, it is not necessary to fully use it for cooking noodles. Part of the broth drain and strain, it will remain for the feed on the table.

Are there any other traditional options?

Having studied the above-described recipe, you can easily understand what Beshbarmak is. This is one of the most popular dishes in Central Asia, which is loved and often prepare many fans of east food. It is not associated with a kitchen of any particular country, it is possible to confidently argue that this is a Muslim traditional dish in general. To be more accurate, Beshbarmak was invented by nomads, including Bashkirs, Tatars, Kazakhs, Kyrgyz and other nations.

In countries where Beshbarmak is very popular, it is preparing for various holidays, without him a solemn table is not considered complete, completed. As a rule, it is served in a large common plate, in which noodles and meat is beautifully distributed, and decorated with greens. Separately served in small bowls left after cooking meat broth.

Kushanye has a specific taste, typical of only this dish, which is associated with the technology of its preparation and feed. Below is a festive recipe with a photo of Beshbarmak at home. In order to prepare the dough, you need to take:

• 600 grams of flour;
• 200 ml of water or broth;
• two eggs;
• half a teaspoon salt.

For meat component:

• 4 liters of cooking water;
• 1.3 kg of lamb, or beef;
• 8 peas of pepper fragrant;
• 2 Laurel sheet;
• big bulb;
• big carrots;
• salt.

For refueling (sauce) you need to take:

• 3 bulbs;
• two beam parsley;
• glass of fat made of broth;
• black pepper.

Cooking process

How to cook beshbarmak home by traditional recipe? Rinse meat, arrange it with large slices, fold into the pan, fill with four liters of cold water, turn on the average temperature and bring to a boil. Then get the fire to the minimum level and cook the meat to such an extent so that it is very easily sided with a fork. It will take 3-4 hours. An hour before the end of its preparation, put a peeled carrot in the pan, a whole bulb, pepper and salt. The foam during cooking should be removed, and later the pop-up fat must be removed and shifted into a separate clean dishes.

To prepare the dough for noodles, you should sift flour, pour out half into a bowl, put a little whipped eggs, salt, add chilled water and knead the dough. With gradual stirring, you must add the remaining part of the flour. Proper test consistency is checked easily: when cutting, air bubbles should not be visible. Wrap it with a film or wet towel, leave half an hour.

As you can see the recipe with the photo, Beshbarmak should be with a large, but very thin noodle. To form it, cut the dough into pieces with an apple size, roll each of them very thin - 1.5-2 mm thick. Cut each layer on stripes or squares. Sprinkle the finished noodles of flour and leave on the table for a while.

Strain the broth, after reaching all the vegetables and spices from it, and the meat divide into small pieces of fibers. Cut onions on the rings, half put in the fat removed from the broth when cooking meat, salt and boil until soft. The remaining onions put in a colander, and hide the boiling broth. Then slightly shake it and sprinkle with fresh ground pepper.

In a separate pan, pour four buckets of broth, add water, salt, bring to a boil and put strips from the test. Boil them at the middle level of fire until ready. They should be booked as pasta, to the degree of "Al Denten", in no case do not digest. Throw off the boiled dough into a colander and mix with the fried onion, while the noodles should not be glued.

How to serve Beshbarmak?

Take a large flat dish, put a boiled dough with onions in it, add meat and blanched onions with pepper. Festive Beshbarmak at home is ready. On individual cups, run the broth (it should turn out to be transparent and clean), sprinkle it with sliced \u200b\u200bherbs (dill, parsley, kinza, green onion or any other greenery to taste).

Meat for this dish can be any: horse, beef, lamb and even camel meat, but it must be definitely young and fresh.

It is important not to digest the dough, and also to roll it is quite thin - the digested and thick pieces will make the dish not as it should be.

In order to significantly simplify the method of cooking Beshbarmak, you can use the finished sheets of the dough designed for Lazagany, which are sold in all major stores. In addition, you can serve it with pasta or boiled rice, as soon as you cook the meat. It is also allowed to add potatoes to broth, but these options are not traditional.

If Beshbarmak is made only from lamb, then with her cooking you can add fresh tomatoes. To improve the taste of the broth supplied in the bowls, you can put in it chopped garlic.

Beshbarmak with chicken

As mentioned above, today this dish is prepared from different types of meat. To prepare a beshbarmak of chicken, you will need:

• 800 grams of chicken meat with bones;
• 1.5 liters of water;
• three bulbs;
• two carrots;
• salt.

For cooking noodles you need to take:

• 230 grams of wheat flour;
• glass of water;
• big egg;
• salt.

How to do it?

So, we offer you a simple and interesting recipe for beshbarmak with chicken. Fill the chicken meat with cold water, boil it for two hours. Carrots and 2 bulbs cut into pieces, slightly fry, put in a saucepan with a chicken 20 minutes before the end of cooking, then add pepper and salt.

Check the dough from eggs, flour, salt and water, leave half an hour.

Roll it into a layer with a thickness of 2 mm, then cut out on the rhombus with the sides of 3-4 cm. Boil them into a slightly salted water for 5 minutes.

Remove the chicken, onions and carrots from the broth, remove the bones and cut the meat with slices, and then put it back into the broth. The remaining onion cuts the lumps and add to the broth, cook another 5 minutes or so.

Before feeding, put in each dish several dough rhomes, meat and paint from above with a small amount of broth, sprinkle with chopped herbs. A recipe with a photo of Besbarmak at home suggests that the dish must be filed in this way.

If you use only poultry meat, but the chicken seems to you too dry and fresh, you can use duck or goose for a recipe. The process of cooking will be identical, and the taste will change significantly.

In addition, the duck can be made modern, and not the traditional version of Beshbarmak. To do this, prepare the recipe dish indicated above for chicken, but at the same time boil potatoes in broth. Serve Beshbarmak portion in the form of a soup, laying out the duck meat, noodles, potatoes and bay all this with a broth.

Is it possible to cook beshbarmak from pork?

As already mentioned above, you can use absolutely any meat. However, you must remember that the eastern peoples do not use pork in any way. Therefore, Beshbarmak from this meat will not be a traditional dish.

Beshbarmak is a traditional dish of Turkic peoples (Kazakhs, Kalmykov, Tajiks, etc.). Most of them were cattle and a nomadic lifestyle. I say this so that you, my dear readers, did not keep themselves with special hopes and did not represent this Kushan something sophisticated and exotic. Beshbarmak is boiled meat with self-made noodles, fastened onion. Something like Ukrainian dumplings, only disassembled. Everything is extremely simple, tasty and satisfying. As if said the hero of "Star Wars" Master iodine: "Good food."

Ingredients:

(4 servings)

• 1 kg. Beef or lamb
• 3 Lukovitsy
• 3-4 cloves garlic
• 4-5 pcs. Lavra leaf
• 10 black pepper peas
• greens for decoration
• dough:
• 250 gr. flour
• 1 chicken egg
• 1/2 Art. water

• Beshbarmak most often prepared for the holidays, and the main difference between the festive dishes from the daily nomads is an increased amount of meat. So, in Beshbarmak there should be a lot of meat! We will not talk about exotic type of horse or venison, but focus on all available beef or mutton. Of course, you can use pork, only then aloud, do not call the result of your culinary creativity by the traditional oriental beshbarmak. Another indispensable condition for meat, it should be fat.

• The meat acquired for Beshbarmak is rinsed and lay in a saucepan or in Kazan. Pour clean drinking water (it is better to use filtered or spring). Water in a saucepan should cover meat for 2-3 centimeters.

• We put a saucepan on fire. After boiling, we reduce the fire, removing the noise of all the foam.
• Meat in Beshbarmak is obliged to be very soft, which is called should "melt in the mouth." To get exactly such meat, it will have to cook for quite a long time on a weak heat. For example, the meat of a young lamb or calf will prepare 1.5-2 hours, and if you use the meat of an adult animal, then this process can stretch to 3, or even more hours. Actually, this is some inconvenience in the preparation of Beshbarmak.
• If possible, all fat from the surface of the broth should be removed and assembled into a separate bowl or pile. In the future, fat need for lubrication already ready noodle.
• When the meat is completed, 30-40 minutes left for meat, it remains, a salt, pepper, bay leaf, garlic and one purified and cut onion should be put in a saucepan.

• After the salt is completely dissolved, try broth taste. He must be solid enough to give this salt to meat. Otherwise, meat risks a fresh and tasteless.
• While the meat is boiled, it's time to make the cooking dough for noodles. The dough for Beshbarmak is used the simplest, exactly as for dumplings or dumplings.
• In flour, we pour one egg, 0.5 cup of cold water and 0.5 teaspoon of salt. All this mix and carefully wash your hands until the resulting dough becomes elastic.
• After mixing a bun with a dough, we wrap in the food film or put on a bowl and cover with a towel. In such a form, the dough should be worth 30 minutes. During this time, the gluten contained in the flour will spilt and swell, which will make our dough soft, gentle, plastic, tasty.
• Saturated dough, for convenience, we divide into two identical pieces. In turn, each piece on the sprinkled flour surface roll in a very thin pancake. Each damn knife is cut into strips, which then cut into diamonds or rectangles, it's like someone else like.

• Noodles are ready. It can lie for a few minutes, and at this time we apply the remaining two bulbs. Onions clean, mine and cut either by half rings or feathers. Again it's an amateur.
• Now all the components of Beshbarmak are prepared. You can proceed to the final part.
• From the pan get meat and leave it cool on a dish or a big plate. Also, together with meat, we extract the woven onions and garlic, throw them away.
• We increase the fire and give the left after meat a broth boil. In boiling broth lay out the sliced \u200b\u200bonions.

• We welcome it there for 2-3 minutes. During this time, all bitterness leaves from Luka, and it is soaked in appetizing meat fragrances. After 2-3 minutes, the onion feathers are caught by noise and fold on a separate plate.

• Having reached this place, I want to warn that the boiled bow does not have a particularly delicious taste. A more intense, the usual Europeans taste gives a bow, roasted until golden color in a frying pan. Therefore, Beshbarmak's recipe can be slightly upgraded and apply fried instead of boiled onions.
• Then the noodles go to the broth. Roma laid in a boiling liquid neatly, one by one, in order to avoid their sticking. Hard noodles should be at about 3-4 minutes, interferes periodically.

• At the end of the cooking noodles, again, shovel, we catch and lay out on the dish. From above, it is smeared with a grease collected from broth. If you failed to collect a sufficient amount of fat, you can lubricate noodles with a piece of butter. I guess the Eastern Cooking Gurus forgive you and this is a tiny retreat from traditions.

• On top of the noodle lay out boiled meat, which should be broken by hand or, if your thin aesthetic nature does not allow such disgrace, cut into rather large pieces. On top of meat (or mixed with him) laying the feathers or half risk. From above, we sprinkled with a sliced \u200b\u200bgreenery and already in this form we feed on the table. That's all, as you can see, cook Beshbarmak at home very, very simple)))

Bon Appetit!
Delicious and useful recipes from Alena Khokhlova

Bishk Barmak, the best Bashkir food, it is from the word "Bisch" - five, and "Barmak" - a finger, and is shitting in mclrogenated slices of horsepha, cowagoe or sheep meat, and salma. The Salma lays out of the steepness of wheat, barley or shephenous flour, which, striving on the pieces of the magnitude of the mѣny five-pyatkaynik, boils into one pottle with meat so, like Klozki.

I. I. Lephein, Russian scientist, traveler, lexicograph

What is Beshbarmak and a little lyrics about the standards

Depending on what region and from what nations you heard the name of this dish, you were postponed in my head "the right" pronunciation option - Besbarmak, Besbarmak, Bishbarmak. This is connected not only with the features of transliteration, but also that it belongs not to one particular nation - it was a traditional kushan for many Turkic nomadic peoples, and now serves as a kind of business card for those who speak in a particular language of the Turkic Group . Beshbarmak is common from Asia to Eastern Europe, from the Mediterranean to Siberia, and almost 150 million people can somehow call it with their national dish.

Probably, everyone knows that translated into Russian the Turkic word "Besh" means "five", "Barmak" - "fingers". The name Beshbarmaka - "Padon", "Five fingers" - very logical: nomads did not wear anything superfluous, forks and spoons were rarely met in tribes, whose house - endless expanses of the Earth, and therefore eating most often just with their hands. Beshanbarmak is a kushan, which historically took from a common dish of the palm, ate with pleasure, licked their fingers. Today, most catering establishments are served to Beshbarmaku devices, and at home, as nor sadly, eat this dish with a fork and knife, less commonly spoons.

Beshbarmak is a heartfelt, solid food of peoples who were often forced to eat "Trus": not always knowing when the next stop will be the next time it turns out the bonfire once and cook hot dishes, nomads sought to calorie food that sat down and fifth.

In essence, Beshbarmak is a boiled meat and noodles, but it is at all very, its "flat" essence, narrowed up to two words. In fact, it is a rich taste, very bright, saturated dish, for the preparation of which you need time and mood. Yes, quite a lot of time, skills, desires and skills.

Well, let's remove the culinary crown from the head and honestly admit: you can hardly be preparing a real Beshbarmak if you, let's not, do not bip into this science, culture and tradition from early childhood. You can learn anything, including to prepare a wonderful national dish with a mysterious name, which is rolled in the language, as if the Montpanne's multi-colored peas, but to cook it so that all the surrounding saliva is at the sight of your dinner, so that fame went to the entire district So that friends and acquaintances of the river flock in your home, having won that you are cooking Beshbarmak, it is almost unreal if you have not absorbed this science on the invisible, almost the genome.

Non-traditional feed Beshbarmak: meat and noodles in broth.

However, this does not mean that it is not necessary to learn. I need! It is necessary and necessarily, because how else will you grow over yourself, master something new and unusual, approach the traditions of other peoples and simply provide yourself with an opportunity at least sometime, at least occasionally, at least on holidays to try something delicious? And it will be tasty! We will be honest - yes, it is unlikely that it will be breathtakingly, it is so delicious, it is unlikely that you are hard to feel yourself the most talented of all talented chefs and decide that I finally reached a culinary Olympus, but using the instructions from "magic food" and seeking learning to learn You can prepare Beshbarmak so that the desire to repeat and grow over themselves does not disappear.

Do not think that such categorical is an absolute distrust of your culinary abilities. Many of those who live, for example, in Kazakhstan and regularly prepare Beshbarmak at home, agree: the most relevant, the most proper, the most delicious Kushan is obtained only from ethnic Kazakhs. You can prepare according to their recipes, you can learn from them, buy products in the same place where they buy, but still not that. However, strive to approach the standard - repeat, because it is important! - It's just necessary: \u200b\u200bthere must be some kind of culinary enthusiasm, pride, in the end, which will warm up your interest and make learning how to prepare the right beshbarmak. Delicious, juicy and beautiful.

Who came up with Beshbarmak and why?

When the guest comes, Besbarmak the owner is preparing.
If meat does not have - the owner's face is blushing.

Beshbarmak as a national dish is found in a considerable amount of kitchens. It is prepared in Kyrgyzstan, Uzbekistan, Turkmenistan, Kazakhstan, Bashkiria, Tatarstan and many other countries and regions. Initially, it was a comfortable and logical kushan of people who were forced to cook not often, but it's satisfying: for Beshbarmak, the rams were scored, cooked a lot of meat (the refrigerator did not enthusiastically), they prepared delicious accompaniment from the dough (like noodles). It turned out unrealized solid food - satisfying, welded, calorie, energy-intensive. Just what is needed for people who are forced to work outdoors, carrying out most of their lives in motion, not concerned about calorie counting and separate food.

If Beshbarmak is prepared traditionally for himself (not in a restaurant and not as a quick parody of an authentic dish), this is a whole ritual - get fresh meat, to separate it, cook it in a special way, adding everything that is required, and not Putting anything superfluous. Working with the test is practically a cricausing, and this is also part of the general magic. And then, after Beshbarmak is ready, the other part of the presentation begins - everyone sit around the "tables", and the elder begins to share Beshbarmak between family members and expensive guests. This is a whole ritual, which with unaccustomed to people inexperienced may seem terrible and disgusting: the head of the Baran is solemnly divided into parts, the parts are distributed to all those present. Guests are the best: usually eyes, ears. Further - on seniority: than an adult of the eater, the earlier he will receive his portion of Beshbarmak. Eating exclusively with their hands - the meat wock into the boiled pelpets (Shephek, Zhaima, Saima), drove by Surgue - broth, which is served separately in the piles.

The Kazakhs have a tradition: if a guest comes into the house, begins to cook Beshbarmak - at least at 12 o'clock in the morning, at least at 5 am the cauldron puts on the fire, and magic begins. (They say that young Kazakh women are very dissatisfied with this - the main load on the preparation of Beshbarmak falls on the shoulders of the daughter-in-law, which they are actively happy.) Meat (by the way, in Kazakhstan, Beshbarmak dish is so often called - just meat) should have a lot, very much. Better, if at least 3 species are necessarily lamb, excellent - young beef, preferably - Konified. It is considered a big delicacy if home horse sausage (kaza), liver, ribs and vertebra are added to the broth. Noodles - exceptionally freshly prepared, today's.

How to cook beshbarmak in modern conditions

He's a fist - you're bashbarmak

Do not deepen in subtlety and details, let's decide that for cooking Beshbarmak you need only three things: meat, onions and dough. If you have everything you need in the house, proceed.

Ingredients for broth

1.5 kg of various meat (lamb, veal, horse)
3-3.5 liters of water
3-4 laurel sheets
5-7 pepper peppers peppers
3 large bulbs
Salt, greens, freshly ground black pepper

Ingredients for noodles

1/2 h. L. Sololi.
2 eggs
200 ml of water
600 ml of flour

Cooking in steps

1. Meat We rinse thoroughly, cut into rather large pieces of about 300 g, poured with cold water, put on the stove. Bring to a boil, carefully remove the foam, then reduce the fire to a minimum and cook until readiness and softness - Not less than 3.5-4 hours. Long-term cooking is the key to success: the finished meat should decay on the fibers, be soft, melting, gentle.

1. About half an hour until the meat is ready solim Broth - generously, thoroughly. Of course, the recovery is not the best solution, but, like any meat dish, Beshbarmak loves salt, so try to find the golden middle, and not to do the theory that, if you wish, everyone can whistle himself in one's own taste.

1. While boiled meat, we are engaging for noodles - Mix the eggs, salt and water, add half of the flour, quickly knead the liquid lumpy dough, after which we richly sprinkle the work surface with flour and lay out the prepared mass. We characterize manually nelipe, soft, elastic dough, turn around the food film or wrap in the package and hide in a cool place. The dough for noodles should lie at least an hour, then you can work with him further.

1. We divide the dough into several parts, rolling into thin layers, cut smooth stripes with a width of up to 5 cm, and after each strip we cut into diamonds. Well, or rectangles are not the essence, the main thing is that you visually liked, and all the pieces were about the same size. Excellent if you are able to calculate the time that the dough shaped a little dried up - spread the future noodles On the sprinkled flour surface, the top will also trig off the flour and leave for 20-30 minutes.

1. And then it's time and meat. Finished pieces Shivovka get out of the pan, lay out on the dish. In boiling broth we take cut the sliced \u200b\u200brectangle rhombuses dough and cook until readiness - Approximately 3-5 minutes after boiling. After the dough is ready, take it out of the pan and put it on a dish beautifully.

1. At the end of the boiling broth we throw sliced \u200b\u200bby half rings bow and cook it literally a minute - He just must lose his volume and burning, but in no case become a banal boiled bow.

1. Louk we get lay out over noodles.

1. And we are doing the most pleasant thing - we separate meat and cut it into portion pieces. Or do not cut, but we take off - no matter how, the main thing is to be beautiful.

Serve. Without special delights - thoroughly sprinkled with black ground peppers, and that's it. A dish with noodles and meat - in the center, portion - piles with broth, which is not bad to throw a little finely chopped parsley.

Beshbarmak in Multivarka

Imagine that it will be with some gray-haired elderly Casaska or Kyrgyz, if you ask them how to cook Beshbarmak in a multicooker - fainting, probably, they do not rush, but Valerian still prepare in advance - before you ask your question. However, with all due respect to national traditions and rituals, no one cancels the progress and requirements of the modern world - and he, infection, wants everything to do around him, and faster and faster and with all the smaller and smaller participation of a person ....

Well, let's welcome Beshbarmak in a slow cooker. Nobody argues, it will turn out a completely different dish, but try, how to treat them the most angry Cossack with a heart attack - for sure she will change the anger to grace, will appreciate the dish of dignity, and even give a couple of tips, how to improve what you happen .

Ingredients for broth

500 g of good meat of medium fat
50 g sala
1 Large bulb
1 Carrot
1.5 liters of water
Bay leaf, fragrant pepper, black pepper, salt, greenery

Ingredients for noodles

100 ml of water
1 egg
1/3 h. L. Sololi.
250 g of flour

• In the bowl of the multicooker, we lay out the meat, well washed and sliced \u200b\u200binto small pieces. We add fat to a whole piece. On top of it - carrots with circles. Next - onion by half rings. Salt, spices. We pour water, exhibit the program "Soup" or "quenching" and prepare Beshbarmak at least 1.5 hours in a slow cooker.

• During this time, we prepare noodles - mix the water with an egg and salt, add most of the flour, mix, and then wash the mass to smoothness, laying it onto the working surface, sprinkled with flour.

• Roll over the dough into a thin layer, we cut 5 cm wide on the strips, and then on the rhombus.

• When the multi-cooker signal sounds about readiness, open the lid and lay the dough. We extend the program for another 10 minutes.

• Ready Beshbarmak lay out a plate and serve, sprinkled with greens. Simple and very affordable fantasy on a given topic.

9 secrets of delicious beshbarmak

1. Meat is tastier and juicier, if you are brewed at low temperatures: in a saucepan, it is usually the upper part of the water tank. To ensure cooking meat correctly, install the grid on the bottom of the pan, on which the meat pieces are laid out.

1. In this Beshbarmak, always during cooking is laid and a piece of bass or fat (more often - horse). It gives a broth additional thoroughness and satiety, aroma and taste. In addition, high fatty need noodles for cooking and after cooking with each other: posing it on a plate, you will not get a plasticine dough lump, each piece will be separately.

1. If you can remove fat from the broth surface, it will be great - not that it is inedible, there is no one. Just when the chin does not eat thick meat fat, it is somehow aesthetically more pleasant.

1. If there is a desire to dry the dough before laying into the broth completely-completely according to the rules, you can lay out the sliced \u200b\u200bpieces on a flour with a flour and put it in the oven with a root door - with 60 degrees 20 minutes it will be enough.

1. If suddenly, at the very beginning, you made a moment of boiling water and did not carefully removed the foam or just strive for perfection, after you get meat, it is worth it to strain the broth through a sieve, shining marley.

1. Before posting the dough on the dish, try to find the time and pour the plate ready to broth - so you "lubricate" the dish, and noodles will not stick to its surface.

1. Of course, Beshbarmak's authentic recipe does not imply the use of chicken and even more so pork, but you can cook this dish and in modern interpretation - it is with the specified meat species.

1. The classic of the genre is only meat, noodles (Salm) and broth (SURPA), however, sometimes potatoes can be added to Besbarmak.

1. When filing, Beshbarmak is sprinkled with a cut-into the abrahe and parsley and watered in advance with fat.

Kazakhs say that their children are usually always calm, pinkish and full - this is due to the fact that they are eating Beshbarmak from early childhood, growing healthy and loving peace. Eat beshbarmak - and be calm!