How to make Kazakh Beshbarmak Video Recipe Tutorial
How to cook beshbarmak
You will need
- For cooking broth
- Lamb on the bone - 1.5 kg;
- bay leaf - 3 pcs .;
- allspice - 7-8 peas;
- onions - 2 pcs .;
- For the dough
- Egg - 2 pcs .;
- water - 200 ml;
- flour - 600 g;
- For cooking zazharki
- Onion - 2 pcs .;
Wash the meat thoroughly, put it in a saucepan, cover with cold water and put on medium heat. Bring to a boil and reduce heat to low. During the cooking process, periodically remove the foam from the broth to make it transparent. Cook for 3-4 hours under the lid until the meat is separated from the bone. 1 hour before the end of the preparation, put the peeled onion, bay leaf, pepper and salt in the broth.
While the broth is boiling, prepare the noodle dough. To do this, add sifted flour to the bowl, beat the eggs, add salt and water. Knead the dough, adding flour, if necessary. Wrap the dough in cling film and leave for 20 to 30 minutes.Then put it on a floured surface, separate a small piece from it and roll out a thin layer from which to cut diamonds and spread them on parchment-floured paper. Leave on for 30-40 minutes so that they dry.
Now remove the prepared meat from the broth and set it aside, cool, separate from the bone and cut into small pieces, trying to make them approximately the same size. Strain the broth.
Onions cut into rings or half rings and fry in a frying pan on a small amount of vegetable oil.
Filtered broth bring to a boil, put in it dried diamonds and boil until tender.
Video: How to cook kazakh national dish "Beshbarmak"
How to make Kazakh beshbarmak - Cultural Relay Project #10
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