Beshbarmak - Five Fingers
A hearty and very appetizing dish that all lovers of Eastern cuisine should definitely try. A true royal dish!
Cooking Description:
First of all, I would like to draw your attention to the fact that the classic recipe for beshbarmak in Kyrgyz style is not always easy to replicate due to the lack of truly excellent meat. However, you can easily use beef, for example, which will also be very tasty.
1. First, place the meat, cut into large pieces, in a pot, pour boiling water over it, and put it on the heat.
2. After it comes to a boil again, cover with a lid, reduce the heat to a minimum, and cook for at least 2-2.5 hours until ready.
3. During this time, you can prepare the dough. Combine eggs, water, salt, and flour, and knead a firm dough, like for dumplings.
4. Let it rest for about half an hour, then roll it out very thinly.
5. Cut into squares about 5-6 centimeters.
6. Carefully remove the cooked meat from the broth, let it cool slightly, and cut it.
7. Prepare a frying pan, placing the meat and sliced onions in half rings at the bottom. Add spices to taste.
8. Pour in a small amount of broth. Add chopped herbs and place on the heat for about 10 minutes.
9. In the remaining broth, add a bit more onion and herbs. Bring to a boil, then drop in the sheets of dough. Boil the noodles until ready.
10. To properly serve beshbarmak in Kyrgyz style at home, place the noodles at the bottom of a deep plate. Then add the meat with onions and herbs. Pour everything with broth. The remaining broth should also be served at the table to drink with our dish. This is how delicious it turned out.
Enjoy your meal!
Ingredients:
Meat — 1.5-2 kilograms (horse meat, lamb, and horse sausage)
Onion — 500 grams
Flour — 500 grams
Eggs — 2 pieces
Water — 120 milliliters
Salt — 1 teaspoon
Pepper — to taste
Herbs — 1 bunch
Number of servings: 8-10
Main Dishes of Kyrgyzstan
