Beshbarmak

Beshbarmak

Category: Culinary recipes

Ingredients
Broth (shurpa)
Meat: beef, lamb (pork is not suitable for this dish) little bone
Pepper
Broth roots
Onion
Dough (kamyr):
Eggs	1-2 pcs.
Water
Salt
Flour

Cooking method

• Cook a good, rich broth from meat, with the addition of roots (carrots, parsley, onions), salt.
• Knead a very tough dough as for dumplings.
• An indicator of a good dough kneading is the absence of air bubbles on the cut. Wrap in a cloth and let it stand for 30 minutes.
• Divide the dough into tangerine-sized balls. Roll out juices from them as thick as paper, 35-40 cm in diameter. My grandmother rolled out a leaf from a bun the size of an orange up to 1 meter and more. And her rolling pin was thin and long. It is screwed onto a rolling pin and rolled out.
• Those koloboks that are not in use so as not to dry out - cover with a napkin or cover with a bowl. The finished dough sheets are stacked on a towel. With the introduction of the noodle cutter in my house, rolling out will become less tiring. The form is juicy does not matter much. The main thing is thickness, or rather thin.
• Remove the meat from the finished broth and chop finely.
• Finely chop the onion and add the fat from the boiling broth in a separate cup.
• Now the hottest thing: cut the sheets of dough into strips and 2-4 (depending on the size of the pan), dip them into the boiling broth (no foams, strained). Let cook for 1-2 minutes. Remove with a fork or slotted spoon into a separate plate. Load the following test strips. Meanwhile

  break the cooked dough with two forks into shreds and transfer to the cup in which the dish will be served. Do it quickly so that you don't have time to cool down.

• Mix all the ingredients - dough (kamyr), meat, onion. Add a little broth (shurpa) so that the dough does not stick together. Heat up if necessary. Served in a common bowl, everyone takes as much as he wants. The remaining hot shurpa in a bowl is served to beshbarmak, it has become thick and rich.

Note

National Bashkir, Tatar (in short - oriental) dish. It translates as "five fingers", that is, it means that they ate it with their hands, with a pinch of 5 fingers. Prepared in large quantities for the whole family, eaten hot. The dish of the nomads. They don't have pure first courses. And what they cook replaces both the first and the second.

Options.
Boil the dough not in large strips, but in already cut strips / squares / rhombuses. The dish looks more civilized, I suppose. But we prefer the wilder option. I remember myself as a child and watched my son and nieces, that the children really liked to tear these pieces of dough. Beshbarmak is good to cook with the whole family. A man does meat, a woman does dough, and children butcher it.
Pre-cut dough will allow you to make a stock and cook beshbarmak much faster.
On a visit, in Kyrgyzstan, we were treated to beshbarmak, with dough stretched out like for a lagman (homemade, hand-made spaghetti)



Beshbarmak is a traditional dish in Kazakhstan and Kyrgyzstan. Boiled and spiced meat (lamb or horse meat) is cut into slices. The dough, mixed with salt water and eggs, is rolled out in a thin layer, cut into squares or rectangles and boiled in the broth in which the meat was cooked. The meat and noodles are laid out on a platter and served with broth.

For a long time they could not forget the taste of this dish - the neighbors treated it

I adapted to making a quick homemade version of the soup.
This is not beshbarmak, but the taste of raw onions, poured with boiling bullet, meat and dough is the same:

well-cooked meat, boiling homemade wide noodles in the broth, and before the end of cooking, a lot of onions, cut into thin rings, are added in half a minute ...

Finely chop the onion and add the fat from the boiling broth in a separate cup.

And what to do with it?

before the end of cooking, a lot of onions, cut into thin rings, are added in half a minute ...

Are there boiled onions?

It is not boiled. Here, probably not even half a minute is needed, but even less - in general, turn it off as it boils after adding a large amount of onion. Inexpressible taste. The onion continues to crunch, and the juice and part of the taste are transferred to the broth. Very fragrant.

I often use this technique when cooking any soup, which is prepared in quantities of 1 time.
Or add an onion when warming up.
I mostly make diet soups, no frying. So, the taste, due to the addition of not only fresh herbs, but also raw onions at the end, changes magically

Finely chop the onion and add the fat from the boiling broth in a separate cup.
And what to do with it?

The onions lose their anger, but are not cooked. The broth becomes VERY aromatic.
Then, when everything is mixed (meat, kamyr), then the onion is added.

My mother-in-law adapted Sultan (Kazakhstani) pasta for beshparmak - there are such wavy squares

If it's done quickly, it will do as a replacement, but I liked it better when they made it out of the dough.

Yes, the Sultan has such.
But you can prepare it yourself, but fresh is no comparison.
Mom often just does kamyr. This is when there is very little meat or a bite. That is, only dough, onion and shurpa, and a piece of meat separately.

Mom often just does kamyr. This is when there is very little meat or a bite. That is, only dough, onion and shurpa, and a piece of meat separately.

I'm not entirely sure I'm writing about the same thing as you.
We always did everything separately: in one cup there were pieces of dough (I still don't know what they are called by themselves), in another cup the meat was already divided into pieces. The third cup contains onions.

Everyone pours himself a shurpa from the pan and then applies the rest as he likes

It is the same. Just tradition filing the dishes are different.
And the dough is called kamyr

[kamyr]

The onions lose their anger, but are not cooked. The broth becomes VERY aromatic.
Then, when everything is mixed (meat, kamyr), then the onion is added.

Who is this kamyr?
And what then with this onion, for example, afterwards, when heating up? It will become blotchy ... Unless, if you grind it finely in a food processor, so that later this slime does not come across on your teeth ...

[kamyr]

Who is this kamyr?
And what then with this onion, for example, afterwards, when heating up? It will become blotchy ... Unless, if you grind it finely in a food processor, so that later this slime does not come across on your teeth ...

About kamyr already explained above - these are just the squares of the test.
And the onion itself is not heated.
The broth is heated (shurpa - and we used to say surpa), and then this onion is put into it - directly into the plate.

At least that's how I understood

As I wrote above, in our family, the whole dish was never combined at once, respectively, and everything was not heated together.
When it was necessary to warm up - the broth was warmed up in a single cup (then there were no microwave ovens yet, and after a joint lunch everyone could have dinner at different times) - my mother, in a metal cup on the stove, how many in quantity, so much warmed.
And then, as usual, meat, dough / kamyr, onions were added to the cup

[TatSU]

As I wrote above, in our family, the whole dish was never combined at once, respectively, and everything was not heated together.
When it was necessary to warm up - warm up the broth in a separate cup

TatSU, so it was not connected in your family. In this case, I can still understand. And in previous posts - everything is there at once and in large quantities ... Then how?

Carelessly read my answer.

The onion is immediately thrown into the soup when this soup is cooked ONCE.
And if for SEVERAL TIMES, then it is thrown into each portion separately WHEN HEATED

It's hot in Central Asia, all the food was cooked at one time, without heating, if there was a lot left, it was brought to the neighbors, and the remains were brought to the dogs ...

In Central Asia, I saw how raw onions are added to ordinary soup, not beshbarmak

most of all I liked that I had to eat with my hands, without a spoon and a fork, for some reason it caused me wild delight!

How can you eat hot soup with your hands?

Silently ...

The shape of the dishes, from the bowl to the kasa, is convenient for drinking, the broth is drunk, the thick is scooped out by hand or with a flat cake ...

How can you eat hot soup with your hands?

They served beshbarmak a little differently: a large dish - on it pieces of meat and dough with onions, everything is hot, fragrant and separate broth in bowls for each (Pakat correctly noticed, they have a bowl - the most popular dishes), it was delicious! (y) And about customs, you don’t eat barbecue with a fork? They don't go to someone else's monastery with their own charter ..

That's right, beshbarmak is served on lagan, its solid parts, and broth is served separately in a small box. She is a tea bowl, see the photo in the early post.
And how is there a lagman, without a spoon?

The broth is drunk from the cashier, and the rest is a cake and hands ...
And kebab in the Caucasus, eaten with hands and lavash, removing from the skewer on a plate. In Asia, they ate it straight from the skewers, but there are small skewers and pieces of meat ... Or removing the meat, right on the cake ...
And it's not worth arguing about customs, these are age-old traditions ...

Here is a set of dishes ...

I am a Bashkir. And our national dish in our family is prepared and served like this:
1. The meat is cooked, when it is ready, it is transferred to a separate bowl and covered to maintain the temperature.
2. Onions are finely chopped, put into a bowl and poured with hot broth (or rather, fat collected from broth). The bowl is placed on the edge of the stove (the onion is infused better).
3. Boil medium-sized potatoes in broth. After cooking, it also folds into a separate bowl.
4. Thinly rolled out and cut into squares noodles are boiled.
5. On a large platter, lay out the meat cut into pieces, then potatoes, cover everything with noodles. It turns out a slide. All this is poured a little onion and broth. Hot broth is poured into bowls, the onions that we cooked earlier are added to it.
My mother-in-law, a Ukrainian, was imbued with love for beshbarmak.
And my family and guests always eat it all with pleasure. Sometimes I lay out this composition for each separately in a portioned plate.

It is always interesting to learn about new dishes and the rules for their use. :) I always thought that beshbarmak is shurpa. And it turns out that shurpa is a broth. But I am not the only one in our city. Many cafes in the city sell exactly shurpa

Shurpa is a soup.

does it mean that both broth and soup are called shurpa?

I lived in Kyrgyzstan, in the city of Osh. There, shurpa was a soup cooked according to a certain recipe.

Shurpa, this is usually potato soup with lamb ...

About. :) It would be necessary to cook.

[🔗]

Gastronomic overview of Tashkent:
🔗
After all, Germany is closer to Uzbekistan than Canada ...

This link
🔗
interesting article about beshbarmak

Alim, thanks for the link. : flowers: Now I know exactly what beshbarmak is and where its use leads.

Our beshbarmak is prepared in about the same way, but a lot of fresh garlic is added to the broth through the garlic. But my family has practically nothing to do with eastern peoples and traditions. Unless the father is from Stavropol, and the grandmother and grandfather still live in those parts.

And I am from Kazakhstan, respectively, this is our main, crown dish, which is compulsorily prepared at all celebrations (weddings, banquets), and when they are invited to visit.
We never add garlic to the broth, but only black pepper on the simmering onion. It is better not to keep the onion in the broth for a long time so that the crunchy properties are not lost.
The most delicious horse meat beshbarmak.And mainly horse meat is used to make beshbarmak, and most importantly, it is very tasty when kazy is cooked in broth (national sausage made from natural horse meat).
Delicious juices (kamyr) when they are boiled in a fat broth. And they become even tastier when broth with fat in which the onion was languishing is absorbed in them.
Well, I also like it when juices are thin and there are fewer eggs in them.
And so, the procedure for laying out the finished boiled ingredients is as follows:
Boiled juices (kamyr) are first placed on a large flat dish, meat is heaped on top, cut into medium pieces, potatoes boiled in the same broth to the edges (tubers divided into 2-4 parts, depending on size) and already on top, all this is watered with the contents earlier languishing onion. Also sprinkle with chopped green onions if available.
Sorry to write confusingly

Don't forget to show

Don't forget to show

Oh kay! I shouldn't forget.
In general, it is surprising, it seems that there are no spices except black pepper and all the products are boiled, and so tasty and most importantly satisfying. It is very convenient to feed a crowd of guests.
And yet the whole secret is in the fat broth from horse meat (horse meat fat contains little cholesterol, not heavy and tasty).

This link
🔗
interesting article about beshbarmak

According to the article, I am a happy woman: my husband has horse meat beshbarmak for dinner today

I just flew in from Almaty yesterday, where I was staying with my son for a week. Emotions are just bursting. Blessed land. Beshbarmak is so delicious. Now I want to cook at home. Sultan also brought ready-made juices, and I will definitely try to do it myself. This is where all your advice comes in handy.

And our neighbors from Kyrgyzstan taught us how to make such beshbarmak for the fastidious who do not like raw onions. A strong meat broth is cooked (homemade duck + chicken, for example) almost like for jellied meat. The meat is then laid out in a separate bowl and cut in portions. In the strained broth, noodles are boiled, cut into large squares of about 10x10 cm. Separately collected from the broth of fat and on it is fried until golden brown, cut into thin half rings. Then noodles are laid out on a large dish, meat and fried onions on it (quite a lot). Well, very tasty.

Just one problem. You need to eat hot, and everything cools down quickly. How to keep it hot.

Yes, there is only hot, after warming up it is not the same (.