Description
Once upon a time the guest of my school friend I tried... amazing, delicious, beautiful, mouthwatering, juicy, savory... in a word - incredible dish. To remember the name of the dish, I was able only twice in the fourth. To cook it, I learned, at one time it was my signature dish. Now called beshbarmak or besbarmak. A friend came from the city of OSH, and it is prepared this recipe for many years. Called the recipe "Cook for shoes" who thinks differently. With incredible taste and flavor only improves in the recipe, do not change anything! How to learn, and still do. Guests lining up to try, and friends know the secret in advance of the date of preparation of beshbarmak... and begins a secret operation codenamed "intruder"...
Ingredients
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Meat
1.0 kg
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Potatoes
1.0 kg
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Onion
6 piece
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Flour
1 cup
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Water
0.5 cup
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Spices
1 tsp
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Basil
1 tsp
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Seasoning
2 tsp
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Vegetable oil
2 Tbsp
Cooking
To prepare beshbarmak - a pleasure. Especially nice that it is desirable and a favorite dish at any time of the year. In winter in the kitchen in a pot in the summer - at the cottage in the cauldron... THERE is ALWAYS the POSSIBILITY to USE meat pieces remaining after preparation of shish kebab, pork bones, lamb. Once I took the pieces of fat goose - M-M-M-M-M-WAS not Enough!!!
TO FIRE PUT a POT of WATER (minimum 3 litres) AND PUT IN IT the PIECES of MEAT. Wait, when the water boils, remove the scum and cook until the meat is cooked. Add the spices, salt. Meanwhile, you need to clean the potatoes, cut into large slices and cover with cold water.
Then take flour and water, knead a dough, roll out thinly and cut into squares. Give a little dry, although you can buy ready-made besbarmak noodles.
Ready take out the meat from the broth and cook noodles in the same broth.
Take out the noodles, spread on a plate immediately! Pour a little broth into the pan and spread the potatoes and cook, adding dried Basil until tender.
While the potatoes absorb the flavorful broth, fry the onion rings in oil. Set-g-Oh-Oh-Oh-Oh-Oh!! Just fry in small batches, to not burnt and retained a Golden hue. I'm in a party prokarelia, and it turned out just delicious. But we also love.
Now, put potatoes on noodles besbarmak...
Top slices of meat, I separated from the bones, only the pulp is spread, pour the fried onions... and faster bringing this dish to guests... relatives, family... Even I do not always have time to try, be sure to put bowls with soup... Oriental food, and the gusto with which he is consumed by my household, friends, guests of different nationalities! Especially important after parties, gatherings and General... on the second day of festivities. Now prepare the sneakers, experts in Oriental cuisine. Someone is preparing beshbarmak without potatoes, some other spices. But my recipe for 20 years. Look forward to your comments and advice. And to all - Bon appetit and good mood.
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