Beshbarmak is a delicious and satisfying dish based on boiled meat and special noodles. The beshbarmak dough has a unique taste, it is not difficult to make it yourself. There are many cooking options.

Kazakh style beshbarmak dough

The first recipe to consider is Kazakh-style Beshbarmak. The national Kazakh dish is translated into Russian as “five fingers”, because it must be consumed exclusively by hand, without cutlery. All festive feasts and celebrations are accompanied by a delicious dish of dough and meat.

 

To prepare a gourmet dish you need:

  • lamb or horse meat - 2 kg;
  • water;
  • smoked shuzhuk;
  • Bay leaf;
  • salt;
  • 1 onion;
  • black pepper peas;
  • flour;
  • 1 egg
  • Ayran;
  • lemon;
  • curd kurt - for serving.

Step by step recipe:

  1. Boil a whole piece of meat with bones in a thick-walled pan or cauldron, add shuzhuk. When boiling, remove the foam from the broth and reduce the heat. The meat should languish for 2.5-3 hours. Add spices and bay leaf 10 minutes before cooked.
  2. From an egg, one glass of water, 1/3 tbsp. l salt and flour in the amount needed to knead a given volume of liquid ingredients, knead a tough dough. Roll round cakes 10 mm thick. Their diameter should be 200-250 mm. Leave them to dry on a clean, dry towel.
  3. Cut the finished meat into small portions, transfer to a bowl and cover.
  4. In a small bowl pour a little broth with fat that has accumulated at the top. On its basis, cook a special gravy called tuzdyk. To do this, bring the liquid to a boil on a stove, add onion rings.Cook for 1 minute, remove from heat, cover and insist.
  5. From the remaining broth you need to make a kulagan. Cook the pre-prepared dough in boiling shurpa for 5-6 minutes.
  6. For serving, you need to put kulagan on a large dish, place the meat on top, pour the ingredients well with a fat broth with onions.

A hot dish is immediately served on the table along with a broth from meat and dough. At the table, shurpa is poured into small bowls. If desired, it is allowed to add a little dried salted cottage cheese, slices of lemon or airan.

In order for the dough to acquire a delicate and elastic texture, you should first leave it after kneading to rest in the refrigerator or on the table, covering it with a towel or wrapping in cling film.

Cooking on kefir

Thanks to the use of kefir for making dough, it acquires a soft, delicate texture. Necessary components:

  • 2 eggs;
  • 450 g of flour;
  • salt;
  • sunflower oil - 15 ml;
  • kefir 110 ml.

Step-by-step production of kefir dough:

  1. Beat the eggs in a small bowl, pouring in gradually chilled kefir.
  2. Add salt and mix well.
  3. Sift the flour through a fine sieve, introduce the prepared liquid mixture into it with a thin stream.
  4. Add oil.
  5. Knead the dough by hand until smooth.
  6. Put for 30 minutes in the cold, wrapping in cling film.

When creating the dough, salt is added in small quantities, sugar should not be used at all.

How to cook on the broth

 

In order to make the dough on the broth, you will need the following components:

  • 2 cups of flour;
  • 3/4 tsp salts;
  • 2 eggs;
  • 1/2 tbsp. broth;
  • 1 tbsp. l vegetable oil.

Cooking method:

  1. Drive eggs into a glass, pour cold broth, not topping to the top 10 mm. Salt and mix thoroughly.
  2. Sift the flour with a fine sieve into a deep bowl, pour the resulting liquid mixture into it with the addition of vegetable oil.
  3. Knead the dough thoroughly with your hands to make it smooth and elastic to the touch. You need to knead until it stops sticking to your hands. The total amount of flour used should not exceed 2.5 cups so that the dough does not get knocked down. Wrap in cling film and leave in the refrigerator for half an hour.

The finished broth dough can be used to make beshbarmak noodles.

To create the dough, the broth, like water, must be used in a well-cooled form, first put in the refrigerator.

Beshbarmak dough on sour cream and milk

 

To make the dough as flexible as possible, sour cream and milk are used to make it. For the recipe, you must use the following elements:

  • 250 g of flour;
  • 120 ml of milk;
  • 1 egg
  • 20 ml sour cream;
  • 20 ml of sunflower oil;
  • a pinch of salt.

To make the dough you need to perform the following steps:

  1. Drive eggs into a deep bowl, salt. Beat with a whisk.
  2. Pour milk at room temperature into the egg mixture. Mix to a homogeneous consistency.
  3. Add 1 spoon of sour cream.
  4. In a slide of sifted flour, make a recess in which to carefully pour the resulting liquid composition.
  5. Lubricate the kneaded dough with sunflower oil. Cover with a towel. Leave to rest for 60 minutes.
  6. Divide the dough into several parts.
  7. Roll out and dry slightly.
  8. Cut into rhombuses of the same size and cook in a prepared meat-based broth in advance. Lower the noodles gradually, one at a time.

Noodles according to this recipe are tasty and have a delicate texture. But it is quite high-calorie and will not suit people who observe the correct diet.

No eggs added

If there are no eggs in the kitchen, you can knead the dough on beshbarmak without them. To do this, you need the following ingredients:

  • 0.2 l of water;
  • 0.035 L of sunflower oil
  • salt;
  • flour.

The process is carried out in several stages:

  1. Pour boiling water into a deep bowl, add salt and oil.
  2. Pour flour in small portions and knead a thick dough.
  3. Place the finished mass in a bag or wrap in cling film. Leave on the table to cool.
  4. Roll out the dough, cut and cook in the broth until cooked.

Boil the dough only in boiling water. At the same time, each layer must be lowered into the pan separately so that the parts do not stick together during cooking.

Recipe for bread machine

The following elements are used to knead the dough in a bread machine:

  • 200 ml of broth;
  • one egg;
  • salt;
  • 0.4 kg of flour.

Step by step recipe:

  1. Pour the broth into the bowl of the breadmaker and beat in the egg.
  2. Pour flour, salt.
  3. Turn on the "Dough" mode. Knead for 20-25 minutes.
  4. The finished dough can be rolled out in a thin layer of 3 mm.
  5. Cut into diamonds and cook in broth until tender.

Dough cut in the shape of rhombuses should be rolled out as thinly as possible. The recommended length of each face of the figure is 50 mm.

How to knead the dough in water

 

You can knead the dough for beshbarmak noodles in water. To do this, use the following components:

  • 2 eggs
  • 450-470 g of flour;
  • 0.1 l of water;
  • salt;
  • 0.015 liters of sunflower oil.

Step by step recipe:

  1. Well-chilled water is gradually poured into a bowl while beating eggs. Salt and mix.
  2. In small parts, add flour sifted through a fine sieve.
  3. Knead the dough with the addition of vegetable oil until a homogeneous consistency is obtained.
  4. Wrap the elastic dough in a food film and leave it in the cold for 20 minutes.

To maintain the shape of the noodles, experienced housewives recommend sprinkled rolled dough with flour and leave to dry for several minutes before starting to cook the noodles in the broth.

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