Description
Taught me how to cook beshbarmak mother. The whole family with great pleasure eating this dish, fragrant lamb soup, tender scones and delicious meat will delight You and Your family.
Ingredients
-
Lamb
1.5 kg
-
Chicken egg
1 piece
-
Onion
1 piece
-
Bay leaf
3 piece
-
Flour
3 cup
-
Salt
Cooking
Composition.
Washed and chopped pieces of lamb neck (you can use another part of the lamb), pour cold water and put on a big fire.
Formed on the surface of the foam clean.
After boiling, reduce the flame, cover and cook the meat for 2-2.5 hours.
After 2 hours the broth salt and drop in it the onion and Bay leaf.
Cook 15 minutes and spoon "remove" the top layer of the broth...
...with fat. Need about 200 grams of broth. Cools it. The rest of the broth, leave on the heat for another 15 minutes.
For the dough I use a bread machine, you can knead the dough by hand. To do this in a measuring Cup (I have 230 grams) to break the egg...
...and poured a full glass broth (with egg 230 ml).
In the bread machine pour the broth with egg
...add 3 cups (230 ml) flour,
... and 1 teaspoon salt. Turn on mode "dough", knead 25 minutes.
Divide the broth into 2 parts, one is still a meat, in the second you add water and put on fire for boiling.
Onion cut into half rings.
Ready roll out the dough to 2-3 mm
... and cut it that such diamonds.
Boiling the diluted broth salt and drop the sliced dough...
... added raw onions and cook until tender.
Take out the meat from the broth...
... and remove all the bones. Put meat in separate dish and cover to cool.
Ready cake spread in a separate bowl. The table is served separately, pellet, meat and broth, poured into mugs (the first part of the broth where the meat was).
Eat in the following way: on bread, put a piece of meat.
Wrap the cake (that's right eat beshbarmak hands, but we forks), so the meat was inside, eating, drinking fragrant broth.
Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.