Homemade beshbarmak is easy to prepare, even without special skills in culinary business. This thick soup or stew is a dish of Turkic-speaking peoples, which was eaten by hands in ancient times. “Five” - so the name is translated into Russian. Large pieces of homemade noodles, boiled meat, onions, herbs and rich, clear meat broth - these are all the ingredients of beshbarmak.
Immediately put the meat to cook for beshbarmak. While it is cooking, knead the noodle dough. It remains to boil the noodles and put the ingredients in a deep dish in a certain sequence.
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 4
Ingredients for Homemade Beshbarmak
- 1 large chicken egg;
- 100 g of wheat flour, s;
- salt, water.
- 500 g of meat (tenderloin);
- 100 g of sweet salad onions;
- 5 g ground paprika;
- 100 g of herbs (basil, cilantro, parsley);
- spices and seasonings for meat broth.
The method of cooking homemade beshbarmak
We start by cooking meat. A non-greasy piece of tenderloin, a head of garlic and an onion, cut into four parts, put in a pan, add bay leaf, dill, parsley, dried herbs and salt. Pour two liters of filtered water, cook on the smallest fire 1 hour after boiling. In the process of cooking, be sure to descale the slotted spoon so that the broth remains transparent.
Pour in the bowl the highest grade wheat flour and a pinch of salt, in the center of the slide we make a small depression. We break a large chicken egg into the hole. If the egg is small, then add a tablespoon of cold water.
First, mix the ingredients with a spoon in a bowl, then put it on the table and knead the dough with your hands until it becomes elastic and supple. It takes about 5 minutes.
Roll the dough into a ball, cover with a bowl, leave for 30 minutes at room temperature.
Sprinkle wheat flour on the desktop, take a rolling pin and roll out the dough into a thin layer. The thickness of the test is not more than 1-1.5 mm.
We roll the dough into a tube, cut into wide strips, straighten and leave to dry at room temperature on a board sprinkled with flour.
We filter the finished broth, we get the meat, and we do not need seasonings and spices, they served their purpose - they gave away tastes and aromas.
Cut the meat into small pieces. In a traditional beshbarmak recipe, you need to cut it very finely so that older people can easily chew small pieces. In modern kitchens, large slices are allowed.
We cut the sweet salad onions into thin rings, sprinkle with salt and ground paprika, grind with our hands so that the juice stands out and the onion becomes soft.
Throw the noodles into boiling salt water, cook until cooked for about 5 minutes, put them in a colander, then put them in a deep plate.
Put a layer of sweet onion on the noodles.
Finely chop the fresh herbs. Add meat and greens to the plate, then pour the hot transparent broth so that the liquid only covers the ingredients a little - the beshbarmak should be thick!
We put homemade beshbarmak in the center of the dining table. You can eat with your hands, but a spoon and a fork are more convenient! Enjoy your meal.