Beshbarmak with pumpkin and parsley root

[The excellent Crimean cuisine is a carefully preserved Crimean tradition. An abundance of fruits and vegetables, traditional dishes of more than 80 nationalities living in Crimea, make the peninsula a gourmet paradise. Guests of sunny Taurida are amazed by the variety and flavor of the Crimean cuisine. Here you can taste dishes from all over the world!]

Beshbarmak with pumpkin and parsley root

Category: Meat dishes

Kitchen: Kazakh

Ingredients
Beef brisket (Lamb on the bone)	1.5 kg.
Bulb onions	1 kg.
Pumpkin	300 gr.
Parsley root	100 g
Garlic	1 goal
Cilantro	1 bundle
Spice:
Bay leaf, cumin, coriander, pepper mix, hot pepper	10 gr.
Dough:
Wheat flour	300 gr.
Chicken egg	1 PC.
Water	100 ml.
salt

Cooking method

• The excellent Crimean cuisine is a carefully preserved Crimean tradition. An abundance of fruits and vegetables, traditional dishes of more than 80 nationalities living in Crimea, make the peninsula a gourmet paradise. Guests of sunny Taurida are amazed by the variety and flavor of the Crimean cuisine. Here you can taste dishes from all over the world!
• Chop the beef brisket, chop the pulp coarsely. Pour vegetable oil or fat tail into the cauldron. Fry pieces of beef on all sides until golden brown. Fill with cold water about 4-5 liters. As soon as the broth boils, add the fried onion heads (you need to fry the onion in a dry frying pan for the broth to be transparent). Add hot peppers (dry pods) bay leaf. Cook over low heat for 2-3 hours, add chopped cilantro roots for the broth aroma. Add the parsley root cut into strips (if not, no big deal). For spicy lovers, add chopped hot peppers into thin strips. Cut the onions into half rings. You need a lot of onions, add coriander and cumin and cilantro. We cook for half an hour.
• Cooking the dough. In a bowl, make a heap of flour, add a pinch of salt and put an egg in the center. Let's add some water. And mix gently. Knead until the dough stops sticking to your hands. Let him rest for 10 minutes. The dough needs to be rolled out into a layer 2 mm thick, cut into squares or strips. Dry the finished dough pieces (I cook in advance and store in jars with a tight lid, after drying in the oven at 60 degrees). Add the diced pumpkin and cook for another 15 minutes.
• Add the dried strips of dough and cook until the dough is ready (if you don't like a thick dish, reduce the number of plates). Finally add the garlic before turning it off. Let it brew a little.
• Beshbarmak is served, firstly, pieces of boiled dough are laid out, pieces of meat are laid out on it. Sprinkle with chopped cilantro with garlic and red onion. The broth is served separately. But in our case, everything is in a soup plate
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Isn't beshbarmak a Kazakh dish?

Isn't beshbarmak a Kazakh dish?

Of course Kazakh, it is written above

This is delicious. Tried)

While Lyudmila is not there, I suppose she is watching the "Gallops", I will eat at your place! Delicious dinner today! Thanks for beshbarmak!

[Zakhar]

Zakhar, here you hit your heart with your recipe! Thanks for the dedication! This is very dear to me! I adore beshbarmak, but I'm used to the fact that my Kazakh friends used to cook it for me. Now, according to your recipe, I will definitely cook it! Thank you, Zakhar! There are no words to express my gratitude to you!

Zakhar, you got your recipe right into your heart! Thanks for the dedication! This is very dear to me! I adore beshbarmak, but I'm used to the fact that my Kazakh friends used to cook it for me. Now, according to your recipe, I will definitely cook it! Thank you, Zakhar! There are no words to express my gratitude to you!

I'm glad I made you happy.

Do you always cook in a cauldron?

Do you always cook in a cauldron?

In one of the recipes I wrote that I haven’t brewed only tea in it yet. Yes, I most often cook in a cauldron.

We were served on a large platter. And it was customary to eat with your hands. After all, beshbarmak is translated from Kazakh as "five fingers".
Here is a photo. In the foreground is a dish with beshbarmak. This husband went to Alma-Ata and his friends received him.

What material is the best cauldron? I think we should already buy! THANK YOU,!

What material is the best cauldron?

Since ancient times, they used ceramic, then copper, then bronze, iron, then technologies began to develop, and now some believe that cast iron, more often they use aluminum. The main thing is that the walls are thick.

Clear!

Zakhar, bookmarked the recipe. I will definitely prepare everything for him except cilantro. But, I suppose that is not important.
Thanks for the detailed recipe and photo!

Zakhar, everything is well prepared, but this is not beshbarmak, this is salma soup, maybe, which is served the next day and is made from the leftover broth and besh. And in general, since ancient times, the Kazakhs had nothing but meat, especially the roots that you combine with this dish. Your name hurts your ears and eyes, please change the name of your dish. Here is Beshbarmak in Lyudmila's photo. And so the recipe is very interesting.
In no way did I want to hurt you.

I want to stand up for Zakhar. There is no absolutely right dish. Any performance is always a little à la. Have not such concepts as trade and exchange existed since ancient times? If flour and onions were used by nomads, then pumpkin and roots could well have been, especially if the nomads adjoined areas where sedentary peoples lived (Uzbeks, Uighurs, Tatars, or Russians). There are regional variants of beshbarmak, and each Kazakh clan has its own "correct" beshbarmak.