Beshbarmak step by step recipe with photo

Kitchen appliances and utensils

kitchen stove,
pan,
food processor,
spoon,
cutting board,
food bag
rolling pin, knife,
stewpan,
skimmer,
dish / plate.

Ingredients

Lamb - 1.5 kg
Onions - 3 pcs.
Carrots - 1 pc.
Salt - 2 tbsp. l
Ground black pepper to taste
Water - 2 L 700 ml
Egg - 1 pc.
Wheat flour - 500 g

Step cooking

We start cooking with meat broth. Well wash 1.5 kg of lamb and send it to the pan. For a tasty and rich broth, it is better to use meat with bone. We clean and wash one carrot and put it in the pan to the lamb. We clear one onion of the husk and also completely send it to the pan. Pour meat with vegetables 1 liter of cold water, put the pan on the stove and bring to a boil over high heat.
To make the broth clean and transparent, you must periodically remove the foam with a slotted spoon.
Next, cover the pan with a lid, reduce the heat to a minimum and cook the meat for 2 to 3 hours. The longer the broth is cooked, the softer the meat will become, and the broth will get saturated. Let's do the dough. Pour 500 g of wheat flour into the bowl of the food processor, for this dish you can not sift the flour. It is not necessary to use a combine to knead the dough; such a dough can be easily kneaded manually. Drive one egg into the flour. Add 1 tsp. salt. Pour 200 ml of cold water. Knead the dough at high speed with a nozzle hook for 10 minutes. The dough is elastic and soft.
We put the dough in a food bag so that it does not ventilate, and leave it at room temperature for 30 minutes.
We dust the work surface or kitchen board with flour, cut the dough into three equal parts.
Roll each part into a layer 2 mm thick.
Then we cut each layer into squares of about 5X5 cm and leave for 20 minutes, without covering anything, so that the pieces dry out a little.
Meanwhile, the broth and meat are ready. We take carrots, onions and meat from the broth. The broth must be filtered through gauze or a very fine sieve.
We cut two onions into thin half rings, send the onions to the stewpan and pour ½ liter strained broth.
Salt and pepper to taste. Bring the onion to a boil and cook over medium heat for 2 minutes. Pour ½ liter of the remaining broth into the pan. Add 1.5 liters of cold water.
Add salt and black pepper to taste, bring to a boil.
In a boiling broth, lower all the squares and stirring, cook for 2 minutes until the dough is ready.
We take out the finished squares with a slotted spoon on a dish or a wide plate. We release the meat from all bones, disassemble it into fibers and put them into small squares.
Spread the stewed onion evenly on top. Sprinkle with any herbs or chopped green onions.

Video recipe

Watch the video clip attached below, which will show you all the stages of cooking beshbarmak. Enjoy watching!

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