The homeland of Beshbarmak is Central Asia, where this dish is traditionally prepared on holidays. It is cooked at home very quickly and it turns out very tasty. Translated into Russian, the unpronounceable word "beshbarmak" means "five fingers", which characterizes the features of its use. The Kazakhs ate it with their hands, serving with meat broth ("brine") in deep bowls. To make such a dish is a pleasure.
What is Beshbarmak made from?
In classical Asian cuisine, horse meat was considered the main dish, and its delicate varieties were used for the festive table. Later, the list of meat was supplemented by lamb, camel and even beef. Well, today the chicken beshbarmak recipe is widely spread, since even in Central Asia poultry meat is cheaper than cattle and especially horses.
In addition to meat, vegetables and homemade noodles are provided in the recipe. The cooking process is extremely simple, and the dish is tasty and original. Having mastered this technology, you can regularly delight your loved ones with a new bird taste that is different from the more familiar chicken or turkey in the oven.
Step by step recipe for cooking beshbarmak
So, how to cook chicken beshbarmak? You will need:
- 1 medium chicken
- 3 onions,
- spices, salt and pepper,
- 1 tbsp. a spoonful of vegetable oil
- ¾ cup of water,
- 2 cups of flour,
- 2 eggs.
Cooking process barbarwith photo
- Rinse the chicken, place it in a pan of at least 5 liters. Pour in water so that it completely hides the meat. If the chicken is large, it can be divided into several parts.
- Place the pot on the stove. When the water boils, remove the foam and reduce the heat to a minimum. Add salt and spices to the pan, cover, leave to cook for 2.5-3 hours.
- About an hour before the chicken is ready, start preparing the dough. Pour water into a bowl, add vegetable oil, eggs and salt, mix. Gradually introduce the sifted flour. Knead the dough until it stops sticking. If this does not happen, add a little more flour. Wrap the finished dough with cling film and send to the refrigerator.
- Peel the onion, cut into half rings. Lubricate the pan with vegetable oil and fry the onions until cooked (it should not crunch).
- Remove the finished chicken from the broth, put on a dish, let cool slightly. Separate the meat from the bones, tear it with your hands into pieces.
- Take out the dough, divide into 3 parts, roll out with a thickness of not more than 3 mm. Cut the dough with rhombuses.
- Pour the portion of the broth in which the chicken was boiled into a glass container. In the rest of 5-7 minutes, boil the resulting noodles from homemade dough.
- Serve chicken beshbarmak with broth, which can be washed with a dish.
5 secrets of a delicious dish
Knowing how to cook beshbarmak from chicken, you can slightly improve the recipe, making it optimal for your family.
- If you monitor your weight, do not deny yourself the pleasure of sometimes enjoying a beshbarmak. But before cooking the chicken, cut it, remove the internal fat and tail. Then the broth will turn out not too rich.
- When mixing the dough, add ice water (put the glass in the freezer one hour before cooking). Thanks to this, the dough will turn out to be more elastic and supple.
- Do not stop with just one taste of the dish! It can be varied with vegetables, which, as you know, are perfectly friendly with chicken. Prepare a frying of 3 onions, 2 carrots, 1 bell pepper and 2 large tomatoes.To do this, first remove the peel from the tomato, scalding them with boiling water, chop. Peel and chop other vegetables. Put onions and carrots in a pan, bring to half-preparedness, then add pepper and tomatoes. Stew for 5 minutes.
- It is more convenient to eat a dish in which the filling does not lie on the surface, but inside the dough. To do this, prepare homemade noodles in the form of round pancakes. Take the dough, make it a sausage 10 cm thick. Cut into pieces 1 cm wide. Roll each piece 2-3 mm thick. During serving, you can put the filling in the center of the pancake and wrap its edges with an envelope.
- Boil noodles in boiling broth in portionsso that the leaves do not stick together.
How to serve beshbarmak
There are 2 serving techniques.
- Classical - put the prepared meat, vegetables and homemade noodles in separate dishes, put on the table. Give each guest a plate in which he will collect his beshbarmak, imposing the required amount of filling. Nearby put the bowls with the broth in which the meat was cooked (not the dough!) By tradition, the dish should be washed down with broth.
- Portion - take deep plates. Put 2-3 leaves of homemade noodles in each, put meat on top, and then vegetables. Pour the broth over the dish so that it slightly covers the noodles. Serve sprinkled with cilantro or parsley.
As you can see, the mysterious name of beshbarmak hid a very simple and unpretentious dish. But how delicious it is, be sure to try this recipe!
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