How to cook beef beshbarmak: ingredients and step-by-step recipe: Labuda.blog

Many delicious national dishes came to us from nomadic peoples. One of them is beshbarmak. Many housewives think that it is impossible to make it in their kitchen without the proper experience. But today we will share secrets and tell you in detail how to cook beef beshbarmak according to a traditional recipe of Kazakh cuisine. It was thanks to the Kazakhs, as well as the Bashkirs and Kyrgyz, that this dish has reached our times. In this article we will tell you all the nuances of preparation and describe the process itself in detail.

A little history

First, let's define what beshbarmak is. If translated from the Turkic language, “besh” is the word for “five”, and “barmak” means “fingers”. The dish was named so because for a long time nomads were accustomed to eat it directly with their hands, that is, with their fingers. It was invented many centuries ago and is a combination of homemade noodles, coarsely chopped onions and boiled meat. Beshbarmak is sold with a large amount of fatty beef broth, in which the meat was cooked. For cooking, nomads most often used horse meat or lamb, but modern housewives prefer to use beef. Now let's talk about everything in more detail.

General information about the dish

Beshbarmak is a traditional hot dish of the Turkic-speaking peoples. It is made from meat and other ingredients.

The word "beshbarmak" is a Turkic word. The dish it represents may have a slightly different name. For example, some chefs call it “bishbarmak”, while others call it “besbarmak”. It depends on what language is used. After all, this dish is traditional for many countries (Kazakhstan, Uzbekistan, Turkmenistan, etc.).

In any case, beshbarmak is not just a set of letters, but a whole phrase, which in translation means “five” or “five fingers” (derived from the words “besh”, that is, “five”, and “barmak”, that is, “fingers”) ").

Why does this dish have such a strange name? The fact is that it was once a traditional lunch of nomadic peoples. And, as you know, nomads never used the cutlery we are used to. Therefore, they ate this dish with their hands, that is, with five fingers.

For the test

To prepare proper homemade noodles, you need to stock up on high-quality wheat flour and homemade chicken eggs. Properly selected ingredients will give extremely positive results. The dough will be elastic and the correct color.

650 g flour;
three eggs;
250 ml broth or water;
a pinch of salt;
a pinch of ground black pepper.

In addition, for cooking you will need a large amount of onions (from three to five heads) and fresh herbs.

Beshbarmak at home. Photo

I also offer you another recipe for beshbarmak with chicken.

Ingredients:

Chicken breast - 300 gr.,
Onions - 3 pcs.,
Sunflower oil - 4 tbsp. spoons,
Salt - to taste
Black pepper - a pinch
Eggs – 1 pc.,
Water - 0.5 cups,
Flour - 1.5 cups,

Step-by-step recipe for beef beshbarmak

The first step in preparing this dish is processing the meat. Beef on the bone must be washed well; films and large amounts of fat can be removed. Meat on the bone will give the necessary fat to the broth, so a large amount of lard (if any is present on a piece of meat) is not required. Place the meat pieces into a large saucepan, where cold water has already been poured. Place on high heat, bring to a boil and wait for the first foam to appear. After removing the foam, reduce the heat.

Experienced housewives who know how to cook beef beshbarmak advise skimming the foam more often. This way the broth will not turn out cloudy, but will become transparent. It is recommended to cook the meat for about three to four hours over low heat. When the meat begins to pull away from the bone and the broth becomes clear and rich, you can turn off the gas.

After the meat has been cooked for one and a half to two hours, add two whole peeled onions to the broth. At the same time, you can put peeled carrots, the amount of allspice, salt and bay leaf indicated in the list of ingredients into the pan. Let’s say right away that it is not necessary to add vegetables; you can limit yourself to just spices. However, carrots and onions will add additional flavor and aroma to the broth. You shouldn't neglect them.

How to achieve aromatic and tender meat

The secret of how to cook lamb beshbarmak is that you cannot neglect any of its 3 main parts: meat, dough and broth.

The last ingredient will be especially rich if you boil the lamb along with the bone. In order to rid it of a specific odor, a piece with a total weight of about 1 kg should be soaked for at least 3 hours in acidified water (2 teaspoons of vinegar for each liter). Then cut into large pieces and place in a pan. Add water so that it covers the meat by 4-5 fingers.

Place the pan on the stove, after boiling, remove the foam and cook over low heat under the lid. When cooked, lamb should be soft and easily fall off the bone. Lamb meat is cooked for about 2 hours, for an adult animal - at least 3 hours.

To make it more fragrant, you need to prepare in advance:

carrots - 1 pc.;
onion - 1 pc.;
salt - 1.5 tsp;
bay leaf - 2 pcs.;
black peppercorns and ground - 4-5 pcs.

Place the peeled onions and carrots after the water boils. After 1-1.5 hours, remove and discard. It is better not to eat vegetables from meat broth, as they absorb harmful substances. Instead, add both types of pepper and salt. At the very end, 5-6 minutes before the end of cooking, add bay leaf. Remove the cooked meat from the broth and place in a deep plate. When it cools down a little, separate it into fibers with your hands and tear it into small pieces. Of course, throw away the bones.

Cut into rings and boil 2-3 onions in the previously set aside broth along with 0.5 tsp. ground allspice. Then the prepared products need to be laid out in layers on a large plate. It is advisable to warm up the dishes a little before doing this.

The first layer consists of noodles. Next, the onion is laid out, then there is a layer of meat and another layer of onion. Top the lamb beshbarmak with a small amount of broth, lightly sprinkle with ground black pepper and very generously with finely chopped herbs.

Beshbarmak should be placed on the table hot. Along with it, bowls of broth were served, in which first the lamb was cooked, and then the onion rings. You can also add some greens to the broth.

Dough

When telling how to cook beef beshbarmak, one cannot help but focus on the correct preparation of the dough for homemade noodles. Of course, square noodles can be bought ready-made in the store, but it’s better to cook them at home. It will not take as much time and labor as novice housewives think. We stock up on patience, a large bowl and a sieve.

Using a sieve, sift the flour, which will make the future dough airy. Add the specified amount of wheat flour to a large container, and also break homemade chicken eggs with a bright yellow yolk into it. Before adding to the dough, you can beat the eggs with a fork in a separate plate. We begin to gently mix the mass, gradually adding cold broth or water. Salt. Gently knead the dough, gradually adding flour if necessary.

A little secret. Housewives who know how to properly prepare beef beshbarmak are advised not to start working with the dough immediately after kneading. Wrap the dough ball in cling film and place it in the refrigerator for 25-35 minutes.

Lamb beshbarmak: calories

Lamb (1.3 kg) – 2717 kcal
Onion (375 g) – 153.75 kcal
Flour (260 g) – 889.2 kcal
Eggs (2 pcs.) - 147.58 kcal.

Calorie content of lamb beshbarmak (100 g serving): 193 kcal.

Alternative recipe for preparing the dish “Beshbarmak from lamb”

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Description

Lamb beshbarmak is a traditional dish of Kazakh cuisine, consisting of finely chopped boiled meat with noodles and broth, either served separately or added to the dish itself. The food turns out to be very interesting and pleasant to the taste. It will perfectly diversify your diet, replacing the usual pasta and meat. You can prepare this dish at home, spending a minimum of time and effort. The step-by-step recipe with photos will clearly describe how to properly cook beshbarmak so that it turns out tasty, appetizing and not dry. Usually this dish was prepared only for major holidays or for welcoming invited guests. But in modern days, the dish has moved into the category of everyday, simple and nutritious. Tip: The recipe uses store-bought dough, but it will be much tastier if you make it yourself. To prepare a suitable dough, you will need two eggs, wheat flour and one glass of salted water. Add flour by eye; the dough should turn out stiff. Knead it well, cover with cling film and let stand for half an hour. You can cut the noodles into any shape you like.

This lunch will appeal to people who watch their figure. The calorie content of this dish is more than acceptable due to the fact that the lamb is cooked. There are 195 kcal per 100 gram serving, and if you make the dough from wholemeal flour, the calories will be even lower. Open the step-by-step recipe with photos and start preparing delicious, classic Kazakh-style lamb beshbarmak at home.

Ingredients

Cooking noodles

Remove the rested dough from the film. Sprinkle the table with flour thickly enough so that it does not stick. Using a large, long rope, roll out into a huge thin circle. Periodically sprinkle the dough with flour to prevent it from sticking to the work surface and hands. Cut the circle of dough into long strips. Then we cut each strip into diamonds. Spread parchment paper on a large baking sheet, sprinkle it with flour and arrange the dough diamonds so that they do not touch each other. Leave the homemade noodles for 30 minutes to dry. If you want to reduce the drying time for the noodles, simply place the baking sheet in the oven for 10 minutes (temperature 60 degrees).

While you work with the dough, the meat will cook well and the broth will become rich and thick. Using a slotted spoon, remove the beef from the pan. Leave to cool slightly on the plate. It is also recommended to remove all spices and vegetables from the broth. Strain the broth through cheesecloth. Experienced housewives advise letting the broth cool slightly and then skim off excess fat from the surface. But if you don’t have time for this, then you can leave it like that.

When the beef has cooled, break it into small pieces. Since the meat is well cooked, it will easily separate from the bones and the process will not take much time. If the pieces are large, chop them with a knife.

Peel the onion and cut into large rings. Add some broth and vegetable oil to the frying pan. Let's add the onion there and simmer it for 5-7 minutes. For flavor, you can add one bay leaf and a couple of black allspice peas. Remove the onion with a slotted spoon and transfer to a plate. Place the broth in which the onions were simmered back into the pan. When preparing Kazakh beef beshbarmak, it is very important not to lose the flavors.

Place the pan on the stove and boil homemade noodles in beef broth. Dried diamonds will cook for 8-9 minutes. It is recommended to shake off excess flour from the dough before adding it to the pan. Using a slotted spoon, remove the boiled noodles and then mix them with the onion.

Both the first and second are hearty meat dishes

This recipe assumes that lamb will be used as meat, but it can be made with beef. The dish will turn out less fatty, but in any case it is very satisfying, and easily replaces both the first and second.

For lamb beshbarmak you will need:

Bouillon:

Lamb or beef on the bone – 1300 g;
Bay leaf – 2 pieces;
Allspice – 4-5 peas;
Peeled carrots – 1 piece;
2 onions;
Salt to taste.

Dough:

2 eggs;
1 glass of water;
0.5 teaspoon salt;
600 g flour.

To submit:

2 onions;
Half a bunch of parsley;
Ground black pepper to taste.

Wash the meat on the bone and place it in a deep pan. Pour cold water to the top and put on fire. When the lamb boils, skim off the foam, reduce the heat to low and simmer covered for 3-3.5 hours. It is advisable to periodically remove the foam - then the broth will turn out transparent and golden. After 2.5 hours, add carrots, onions, bay leaves and peppers to the broth.

Pour 2 cups of flour and eggs into a deep container. Add salt, and lastly add cold water. Knead a thick dough, like for dumplings. Roll the finished mass into a ball, place in a bowl sprinkled with flour and cover with cling film. Leave for 30 minutes.

Prepare a table for rolling out noodles. Sprinkle it with flour and turn out the dough. Divide it into fist-sized pieces, each of which roll out into a flat layer. Cut the finished “pancakes” lengthwise, cut each of the dough strips into diamonds, see the photo for detailed instructions. Place the diamonds on a floured surface and leave for half an hour.

While the dough is drying, you can prepare the meat. Remove it from the broth and let cool. The broth must be strained through cheesecloth. If desired, when the lamb has cooled, separate the meat from the bones and divide it into small pieces along the fibers.

Cut the onion into rings and fry in oil. Boil the diamonds in salted water and sprinkle them with fried onions. The dish is ready, now you need to serve it correctly. Place noodles on serving plates, place meat in the middle and sprinkle with black pepper and herbs. Serve the broth separately in bowls; you can dip noodles and meat into it, or just drink it.

You can prepare such a dish not only from lamb; cooks can easily replace it with beef. You can also prepare beshbarmak from pork or duck. But the recipe with chicken will be different, since chicken is less fatty meat.

Beshbarmak from poultry meat

It is very easy to prepare a tasty, nutritious and satisfying beshbarmak from poultry meat. Fat domestic duck or goose is best suited for this purpose, but chicken will also work. Chicken cooks the fastest, but duck or goose makes amazing broth! It is served separately, in a wide mug or in a traditional oriental bowl.

Ingredients:

Poultry carcass – 1.5 kg.
Onions – 6 pcs.
Vegetable oil – 2 tbsp. for the test.
Water for dough – 1.5 tbsp. or as much as needed.
Chicken egg – 2 pcs.
Premium flour – 1 kg.
Salt - to taste.
Bay leaf – 2-3 pcs.
Black peppercorns – 5-7 pcs.
Ground black pepper - to taste.
Fresh herbs (parsley, cilantro, dill) - to decorate the dish.

Cooking process:

Wash the bird carcass, remove giblets, if any. Cut into large pieces or cook whole in 3 liters of boiling water. When the water with poultry meat boils, you need to remove all the foam. Add 1 whole onion, add salt and cook for 40 minutes.
Then add peppercorns, bay leaves and poultry spices as desired. Cook until done.
Drain the topmost, fatty layer of the broth into a separate small container.
Remove the meat from the broth, divide into pieces, separate from the bones, and disassemble into fibers. Place the meat on a large dish.
Cut the whole onion into rings and place in a saucepan with the fatty broth. Bring to a boil and leave to cool covered.
While the bird is cooking, make the juicy dough. Knead a stiff dough from flour, water, eggs, salt and vegetable oil. Be sure to add oil, it will give the dough the necessary elasticity.
Let the dough rest for 20-30 minutes under film or a kitchen towel.
Then roll out the dough into thin layers, you will get 2-3 of them. Cut the layers into strips 6-8 cm wide. The strips, in turn, are cut into squares or rhombuses - juicy.
Let the juices harden a little, leaving them on the table for 20-30 minutes.
Add the strained broth, which needs to be brought to a boil, to boil in juicy portions. Cook each portion for no more than 5-7 minutes after the juicy float to the surface.
Place the finished dough on a plate with the meat, pour onion gravy over each layer.
Eat beshbarmak hot, with traditional oriental flatbreads, washed down with broth with chopped fresh herbs.

Beshbarmak – This dish is considered one of the most popular dishes among Kazakhs, but this dish is prepared and experimented all over the world. A step-by-step recipe for classic beshbarmak will make it easier for you to choose ingredients, which includes vegetables, noodles and fattier meat. Prepare the classic beshbarmak and then you are provided with a hearty, tasty dish, but you should try another dish of chicken legs, you will find a delicious recipe in the section - chicken legs

Beshbarmak recipe

To prepare delicious beshbarmak you will need:

Lamb, beef or horse meat, preferably with bone – 1.5 kg.
Salt, peppercorns and a couple of bay leaves.
3 chicken eggs.
Glass of water.
Sifted flour.
A couple of onions.
Parsley.
Ground pepper with salt.

Let's prepare delicious beshbarmak:

1).Wash the meat, put it in a saucepan, fill it with cold water and put it on the stove to cook.

2). Wait until it boils, reduce the flame and skim off the foam until the water becomes clear. Add pepper and salt, cook for about 3 hours until the meat begins to peel off the bones.

Let's prepare the noodles for our dish.

3). Pour flour into a bowl and pour in the scrambled eggs, salt, water and knead into a thick dough.

4). Wrap in film and leave for half an hour.

Divide the dough into four equal parts, add flour on a board or table and roll out 1 of the 4 pieces of dough into a thin flat cake. Don't forget to add flour to prevent it from sticking to the rolling pin.

5). Cut the rolled out dough into strips and divide each strip with a knife or a mug or some pattern of your choice. This will not affect the taste of Beshbarmak. Let it dry for half an hour.

6). Take the meat, boiled by that time, out of the pan together and put it on a separate dish and separate it from the bones, dividing it into small pieces. Strain the broth.

7). Cut the peeled onion into thin circles and place in a hot frying pan to fry a little.

8). Cook another onion, chopped identically to the first, for about 2 minutes in a saucepan with a small amount of broth and plenty of pepper.

9). Afterwards, we catch the onions from the pan onto a separate plate, and where the onions were cooked, add the broth. Add some salt, bring to a boil and place the chopped pieces of dough into the broth. As pieces of dough float to the surface, you can catch them with a slotted spoon in a separate bowl.

10). Place the boiled mugs, diamonds, and squares of dough on a lyagan (large plate). Place the meat in the center and place boiled and fried onions on top. We will pepper the entire dish, and serve the hot broth separately in a casser or in a deep plate with chopped herbs to everyone at the table.

Cook Beshbarmak in Kazakh style - video

You should watch this video and make sure that preparing this dish is not so difficult.

There is also beshbarmak made from horse meat and after watching the video, it will not be so difficult for you to prepare this dish

Beshbarmak from horse meat - classic recipe

To prepare you will need ingredients:

A couple of kilos of horse meat.
Onions – 4 pcs.
Flour – 700 g.
Chicken eggs – 3 pcs.
A couple of bay leaves.
A bunch of green parsley, salt, ground black pepper.

Let's prepare this dish and enjoy:

Wash the meat, put it in a pan, or you can cut it if it doesn’t fit in the pan. Add water and put on fire, let it boil and remove the foam that appears on the surface. Reduce heat and continue cooking for 2 hours;
Half an hour before the end of the appointed time, add the peeled whole onion, salt, bay leaf and ground pepper;
Pour out 200 grams of broth to make the dough. Stir the eggs into the cooled broth and add flour. Prepare the dough, wrap it in cling film, and let it rest for half an hour in a cool place;
Afterwards, take out the dough and divide it into portions for ease of rolling. On a board or table, sprinkle flour and roll out pieces like pancakes no more than 4 mm thick, which we cut into squares or diamonds measuring 5 x 5 or 5 x 10 and let dry slightly, but you can use the shapes that you like best, this will not affect the taste of beshbarmak;
Prepare the onion, peel it and cut it into rings, maybe half rings, and put the onion in a separate bowl with hot broth, cover it with a lid and let it sit for 10 minutes;
Take the finished meat out of the pan (cauldron) and cut it into medium-sized pieces. Let the broth boil again and put pieces of the prepared dough into it and cook for 7 - 8 minutes;
Let’s take a larger plate, or the kind they use in Central Asia, the lyagan, in which we place the boiled dough in a circle around the plate, put pieces of meat in the center, and on top of the meat we put the softened onion that was in the bowl with the broth and decorate with chopped fresh herbs.

Beshbarmak from chicken meat - a very tasty recipe

You will need to prepare this dish:

Chicken carcass.
Medium-sized onions - 3 pieces.
Carrots – 3 pieces.
Salt, ground black pepper.
Flour – 500 g.
Vegetable oil – 30 g.
A teaspoon of salt.

Cooking without difficulty and hassle:

Let's put water in a saucepan, put the washed chicken, a head of peeled onion in it and cook for an hour, when boiling, add salt and spices. Place the boiled chicken in a separate bowl;
Prepare flour, eggs and 200 grams of cooled broth. Stir the eggs in the broth, add a pinch of salt and knead the dough, which we wrap in cling film and leave in a cool place;
We peel the remaining onions, cut them into rings or half rings, and pass the carrots through a grater. Place chopped root vegetables in a hot frying pan with oil and fry for 5 minutes;
We take out the dough, divide it into pieces and roll each one individually into a pancake shape no more than 4 mm thick, which we cut into diamonds, squares or circles. At your discretion. And let it dry a little;
Let's boil the broth again and put our diamonds in it and cook for 5 - 6 minutes. After the time has passed, catch it with a colander or slotted spoon and carefully place it around a large plate;
Separate the boiled meat from the bones and place it in the center; place the fried onions and carrots on top of it. When eating, place the meat with vegetables on a diamond and use a fork, but someone can use their hands, roll it up and put it in the mouth.

Lamb beshbarmak - recipe

Prepare lamb beshbarmak with garlic and traditional one with onions , choose which one you like. But these dishes will be equally tasty and satisfying.

To prepare beshbarmak with garlic flavor you will need.

Lamb – 2 kg, any part except neck.
Large cloves of garlic 10 - 12 pieces.
Salt, ground black pepper.
Flour - a couple of kilos.
A couple of chicken eggs.

Pour water into the pan and put the meat cut into both parts into it so that it fits freely in the pan. Bring to a boil and reduce heat. Add salt to the meat and cook for two hours;

pass the garlic through a fine grater or through a press, add a little boiled water and salt;

pour flour into a bowl, add a couple of eggs, water and knead the dough;

cover the dough with cling film and leave for half an hour;

Divide the finished dough into 3 parts and roll it out into a thin layer, as for dumplings;