Description
— Traditional meat main dish of nomadic Turkic peoples. "Beshbarmak" in translation from Turkic languages (formed from the "Besh" and "Barmak") means "five fingers", "five" — the food nomads did not use Cutlery and took the meat with your hands (fingers)-Wikipedia. Several recipes exist on the site, but since I have a bit of their own additions to this dish offer its own version (of course originality is not claimed!)
Ingredients
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Lamb
1 kg
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Beef
1 kg
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Noodles
1 pack
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Onion
3 piece
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Spices
1 Tbsp
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Salt
-
Allspice
-
Water
5 l
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Greens
-
Vinegar
2 Tbsp
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Vegetable oil
50 ml
Cooking
1. what I'm doing for this dish is marinated onions for barbecue with two onions cut thin half-rings, cover with cold water, two tablespoons of 70% of vinegar, teaspoon of salt, and adding chopped dried herbs, I left it at night as on the next. day in nature)) in the morning the water is drained and pressed
The washed pieces of meat are added to a pot or pan (where someone is cooking) 2kg of meat 5 liters of water and cook on a slow fire
Cook, stir, taste for salt taste, add the spices for the lamb. On a separate frying pan fry chopped onion in butter.
It took somewhere 2.5 hours, take out the meat from the broth, Meat cut into small pieces a La carte
Then throws the noodles in the broth did not break not crumble, trying to maintain the integrity of the plates and cook until done 5-7 min, I bought a ready-made instant noodles for Besparmak from Rollton (Very tasty) of course in the original recipe the noodles cook themselves!
Dish which lay out the dough a little from the ladle to pour the broth, it is oily and will not stick to the dough. the finished dough divide into dish, sprinkle with fried onions.
On top put sliced meat, meat pickled onions and sprinkle with herbs!!!
What is the difference between my recipe?? so it's onions, pickled and fried, I don't anyone would not see that the dough is sprinkled with fried onions, but it's really delicious even if not on the original recipe, and often the meat is sprinkled with the usual fresh onions, when soaked pickled is much tastier!!
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