Beshbarmak has long turned from a traditional dish of Turkic peoples into a beloved international version of delicious and rich dishes for the holidays and for everyday dinners. In this collection we will teach interesting recipes of beshbarmak, we will talk about unusual options with horse sausage and democratic chicken.

Compose on beshbarmak - cooking secrets

Beshbarmak is the legendary food of all nomadic peoples. The name came from the merger of two Bashkir words - “besh”, meaning five, and “barmak” - fingers. From time immemorial, the dish was eaten from one large cauldron, raking pieces of meat and dough all over the palm of your hand. This nourishing dish more than once saved entire tribes from starvation, and the nomads, not hard to guess, had no time for ceremonies.

Now cutlery is used everywhere, but food has not lost value. In Kyrgyzstan, people's living standards are even measured by the “Beshbarmak index”: it allows you to compare the incomes of residents of different regions of the country, focusing on the cost of the ingredients for the dish.

You need to start cooking beshbarmak with the preparation of “juicier”, so they correctly call special noodles in the form of rhombuses. The taste of the entire beshbarmak will depend on the mastery of the hostess. How to cook the best juices?

Thick noodles are a sign of the cook’s inability and inexperience, while thin noodles can fall apart and make the broth muddy.

For the test we will prepare:

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

We add water, eggs to the sifted flour, we begin to knead, constantly adding flour. Knead until the dough becomes elastic, dense, elastic. Next, roll out the dough in one layer. It is very important that the layer thickness is the same and does not exceed 3 mm. Difficulties should not arise: such a dough rolls out easily.It remains to cut it with a knife into curly pieces-rhombuses or squares - both forms are considered acceptable. The last stage is to sprinkle with juicy flour and leave to wait for the moment when they will be boiled.

The secret is that you can make a song even a day before the alleged feast.

Classic lamb beshbarmak

It is certain that all countries and republics where nomadic tribes lived will challenge the right to the most correct recipe. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have prepared beshbarmak in their own way for centuries.

The traditional recipe allows you to use four types of meat - beef, horsemeat, lamb and even camel meat, but times are changing and today they use chicken - there’s nothing wrong with that. But lamb is still considered a classic. We will tell you how to cook lamb beshbarmak among the residents of Kazakhstan.

Tasty recipe: how to cook beshbarmak?

For cooking, we need:

  • 1 kg of fresh mutton;
  • Sochi (recipe see above);
  • butter -150 g;
  • onion - 2 heads;
  • garlic - 2 prongs;
  • salt, black pepper to taste.

The meat should literally move away from the bone; chop it into individual fibers with your hands.

First, boil meat with onions, garlic and spices over the smallest fire. It should become so soft that it falls apart into separate fibers, as soon as you touch it with a fork. We tear on separate fibers. Previously, technology required grinding meat into thin fibers with a thickness of a hair. So they paid tribute to the elders who, from old age, had no teeth and chewed with difficulty. But today the situation has changed - it is fashionable to serve large pieces of meat that speak of wealth in the house.

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

While the meat is cooling, prepare the sauce. Shred the onion into half rings, put the butter on top, add black pepper. Pour the broth where the meat was languishing. The sauce is ready!

In parallel, boil the juices on the meat broth. It remains to collect beshbarmak. To do this, fill the meat with sauce, put it next to it (or on top of the dough). Lightly pour the broth.

Try not to overdo it with the broth: initially they ate the dish with their hands, so that it looked more like a second, and the broth only gave additional juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink as they wish.

Ready beshbarmak - thick, rich, multi-layered and very fragrant. In Asia, it is eaten by a large company, washed down with strong black tea with milk and salt. The dish is self-sufficient, but it is quite possible to decorate it with a generous bunch of greens, and eat with slices of warm bread cakes.

With beef

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

A kilogram of meat is boiled in a small amount of water until soft. Together with beef, you can put any roots and spices, for example, celery root or parsley roots. While the meat is being cooked, we will prepare pieces of dough, make a sauce, and then put everything in the same sequence as in the classic recipe.

The dish is served on a large common dish and eat it with your hands. By the way, in ancient times, hygiene was taken care of in advance: before serving, the owner would go around the guests and personally give them a jug of warm water to wash their hands. You can do the same: then you will become known not only as a hospitable, but also as a welcoming master of the house.

Kazakh style with horse meat sausage

On big holidays, the nomads prepared a variant of beshbarmak from horseback sausage “kazy” - in ancient times this dish was revered as solemn and served only to selected guests. Kazaksha et (this is the name of such a beshmark) and today the Kazakhs are preparing for special cases.Try experimenting with you too.

It is clear that you can get kazy only in countries where horse meat is eaten, but you can cook it yourself if you wish. To do this, tightly pack horse meat taken from the ribs of the animal into the gut (we look for it in the city markets), and then rub it with salt, black pepper, caraway seeds. The prepared sausage should be washed in cold water and marinated in a cool dark place for several hours. This is where the difficulties end - you can follow the advice from the classic recipe and cook beshbarmak, as usual.

The process looks like this:

  1. Cook the semi-finished product with spices in a cauldron with water until soft.
  2. We spread it on a dish.
  3. We throw pieces of dough into the boiling broth, where kazy was cooked.
  4. Cut the sausage into pieces.
  5. We spread boiled dough on the edges.
  6. Sprinkle all the onion rings, black pepper.

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

With pork

Pork is loved for its softness and delicate structure, in addition, this meat is lower than lamb, horse meat and it is much easier to find it on the shelves. The main thing is to find paired pork on the bone and, preferably, grain fattening - this way the dish will turn out to be fragrant, and the broth very saturated.

We proceed by adhering to the following tips:

  1. Rinse the meat thoroughly, boil in a small (500-600 ml) amount of water with spices.
  2. Usually a kilogram of meat is boiled for 2 hours over low heat.
  3. As soon as the broth boils - remove the foam from it, it will turn out transparent.
  4. Of spices, you can put cloves, black pepper, parsley, allspice and salt.
  5. Cooking sauce with onions, butter, broth.
  6. Boil in a broth rhombuses from the dough.
  7. We spread it on the dish in layers - dough-meat-sauce.
  8. Sprinkle with herbs.

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

How to cook in a slow cooker?

Our time dictates its own rules and speed. Many housewives simply do not have time to cook according to 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, monitor the time and degree of readiness - just put the meat on the bottom of the bowl and turn on the desired mode.

Usually the meat is well cooked in the "stew", "soup" and "softness" modes, and it turns out to be the most delicious in a slow cooker, which cooks under pressure. In the meantime, the meat is cooked, prepare the noodles yourself or prepare the ready-made juices (they are now easy to buy in any supermarket). We will lay the noodles 10 minutes before the end of readiness and serve beshbarmak with herbs, bread, and, if desired, sprinkle with pomegranate seeds.

Beshbarmak with Chicken

Chicken Beshbarmak is the fastest and most democratic version of the dish. You can take one chicken, or "dilute" it with turkey, rabbit, a piece of pork - all at your discretion. The main thing is that the meat is fresh, and the carcass - smooth and elastic.

Beshbarmak is prepared simply:

  1. Boil the chicken until soft.
  2. Let cool.
  3. Separate from the bones.
  4. In a broth, boil rhombic noodles.
  5. We prepare the sauce from onions, butter, black pepper.
  6. We spread chicken pieces on the dish, and next to it are slices of finished noodles.
  7. Pour all over the sauce.

Separately, chicken chicken broth with herbs and pieces of any bread can be served with chicken beshbarmak.

Beshbarmak is so tasty that it has been loved for hundreds of years and is cultivated in many countries where recipes are cherished like the apple of an eye. Finally, we will tell you a little story.A couple of years ago, a beshbarmak was made in Kazakhstan, which was included in 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 food. We assure you that in your family the dish will break all records of popularity if you work hard and cook it at least once. Bon appetit and new culinary discoveries!

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