2020-08-13 / test@t

Five fingers

Beshbarmak is a traditional dish for the Turkic peoples, very popular among the Kazakhs. Beshbarmak is usually prepared on holidays from lamb (most often), beef or horse meat. By the way, poorly crumbled meat in this dish is regarded as disrespect for guests or simply as an inability to cook beshbarmak.

Ingredients

2 kg of meat with bone (lamb, beef, horse meat)
1 large onion
salt to taste
500 g flour plus for rolling
1 egg

STEP-BY-STEP COOKING RECIPE

Step 1

Place the meat in a saucepan, sprinkle with salt and cover with cold water so that it is completely covered. Bring water to a boil over high heat, reduce heat to low, remove foam. Cook for 2-2.5 hours, continuing to skim the resulting foam. Put the meat on a dish, strain the broth.

Step 2

Sift the flour into a deep bowl. Crack an egg and pour the right amount of water (cold water is best) into a bowl. Mix everything thoroughly. Knead the dough with your hands until it is firm. Add a little flour if necessary. Cover the bowl with a towel and let the dough “rest” for about 30 minutes.

Step 3

Knead the dough again on a flat surface, first sprinkle it with flour. Divide the dough into several pieces (usually 4). Roll each part of the dough thinly into a layer. Lightly flour the dough layer and cut into strips, which then need to be cut into squares. Let them rest for a while until boiling.

Step 4

Cut the onion into thin rings, place in a small saucepan and cover with hot broth. Put on fire and cook until transparent.

Preparation time

30m

Cooking time

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