Beshbarmak

Description

The classic version of the main Kazakh national dish. The recipe for this dish was posted on the website in the 2009 user Натали2089 called "Beshbarmak" and is illustrated with me in the framework of "Coloring".

Ingredients

Beef

2.5 kg
Lamb

1.2 kg
Flour

3 cup
Chicken egg

3 piece
Onion

3 piece
Green onions

1 coup
Salt
Allspice

0.5 tsp

Cooking

It is very important to choose the right meat. Select beef rump, pelvic part, where there is a thin flat bone. Usually hangs out in 2,5-2,8 kg of Meat you need to prepare the day before. At least 12 hours before cooking. Better - for the day. Cut the meat almost to the bone along the fibers in the form of books and rubbing coarse salt (not sea). put in a bowl, tighten with cling film and refrigerate.

The next day wash the meat, fill with cold water and boil. The pan should be large and spacious (I have 8 liters to almost 4 kg of meat). After the meat boils, it is necessary to very carefully remove the foam and reduce the heat under the pan to minimum. After 2 hours season with salt to taste. Meat, on average, cooks 2, 5-3 hours.

While cooking meat, make dough for beshbarmak. I do it just for the eggs as the noodles. Made from 3 eggs, flour, and 0.5 tsp salt.

The batter should be the consistency of fairly steep. The finished dough to tighten it in clingfilm and leave to rest for 30-40 minutes.

The meat is ready remove from broth, lay in a deep Cup and cover tightly. The broth carefully strain. It is supposed to be perfectly transparent and very rich.

Our dough is rested.

Roll it very thin. Folding layers of dough on the towel and cover, not letting it dry out.

Meat cut into pieces.

Onions cut skibicki.

From the finished soup ladle remove fat (fat).

Make sauce (Tusdec). Onions add salt, pepper and fill it with broth (see above). And cover with a lid.

Rolled tortillas cut into rectangles the size of a shot. Get these juicy.

Broth divided into two parts. One part diluted with boiling water, add salt to taste. So we're going to boil the dough. The finished dough will boil in two steps. Don't try to cook all the dough at once. To stick can.