National Kazakh dishes can win the heart of any admirer of oriental cuisine. The gastronomic pride of Kazakhstan is beshbarmak, which is also served during the celebration of Kurban Ait. The popularity of this dish cannot be overestimated. Not a single celebration takes place without it, and festive table cannot be called such if it does not have this dish on it. Let’s find out how to prepare beshbarmak according to a traditional recipe right now.

How to cook beshbarmak

What is beshbarmak? Beshbarmak - Kazakh national dish, which is prepared from lamb, beef meat or horse meat. The word “beshbarmak” is translated as ‘five fingers’. This is due to the fact that nomads preferred to eat with their hands (fingers).

To prepare beshbarmak in Kazakh style, we will need the following ingredients:

• 1.5 kg of meat (you can choose what you like best, - beef, horse meat or lamb);
• dough for beshbarmak;
• 4 onions;
• 1 large carrot;
• greenery;
• allspice And Bay leaf.

If you have all the ingredients needed to prepare the dish, we can safely begin mastering the beshbarmak recipe.

Beshbarmak: recipe

Every self-respecting housewife in Kazakhstan knows how to cook beshbarmak. Moreover, many of them are trying to change traditional recipe, adding your own twist to it. We will prepare beshbarmak according to the classic recipe. For this we need:

1. Rinse the meat thoroughly and cut it into several large pieces.
2. Place the meat in a deep saucepan, add 4 liters of water and cook over low heat.
3. After bringing the water to a boil, you need to reduce the heat and continue cooking the meat for 3-4 hours.
4. Regularly skim off any foam that forms on the surface of the broth and set aside some of the fat.
5. About an hour before the meat is ready, add pre-peeled vegetables and spices to the broth - carrots, onions, bay leaf, pepper and salt.

Beshbarmak dough

In order to prepare the dough for beshbarmak, you will need:

• 600 g flour;
• 2 glasses of water or meat broth;
• 2–3 eggs;
• salt.

While the meat is cooking, let's not waste time and move on to preparing the dough. For this we need:

1. Sift the flour and pour it into a deep bowl.
2. In a separate bowl, beat the eggs and slowly pour them into the container with flour.
3. Salt the mixture and add water or meat broth to it.
4. Knead the dough and let it rest for 30–40 minutes.

Cooking beshbarmak

When all the ingredients of the dish are ready, we proceed to the final stage - forming the dish:

• Roll out the dough and cut it into layers, layers into strips, and then into diamonds. Sprinkle the finished diamonds generously with flour.

• We separate the boiled meat from the bone and divide it into pieces, removing the fiber from the common piece.
• Cut the onion into rings and simmer it in the fat that was removed from the broth when the meat was cooked.
• When the onion is soft, transfer it to a colander and dip it into the boiling broth.
• Pour three glasses of broth into a separate container, add water and let the liquid boil.
• Add salt to the boiling broth and throw in the dough diamonds. Cook for a few minutes until it reaches al dente (ready, but not yet cooked through).
• Place the boiled diamonds in a colander with the fried onions.

To serve the dish, you will need a large flat dish, on which we place diamonds with onions, and on top of them - boiled meat, which we sprinkle with onions stewed in fat. Pour the broth into separate bowls and add herbs to it.

Description

Beshbarmak in Kazakh We will cook from two types of meat: beef and lamb. This is the kind of meat that Kazakh cuisine traditionally uses in the preparation of this unique national dish.

The method of preparing beshbarmak that we will use today is the basic and simplest. We will prepare the noodles for this meat dish ourselves. At home, Kazakh-style beshbarmak turns out incredibly satisfying and tasty, especially if you cook it outdoors.

One of the main ingredients of beshbarmak is boiled meat. We will cook beef and lamb together; the process will take considerable time, but the taste of the meat and broth is worth it.

Special noodles for Kazakh beshbarmak are prepared from steeply kneaded dough. We will cook neat sheets of dough in a rich onion and meat broth. This cooking method is traditional. During cooking, the noodles will be saturated with the taste of meat and onions, but at the same time they will remain dense and retain their texture.

Not only the process of preparing beshbarmak is important. This dish is also eaten in an unusual way: they wrap onions and meat in a piece of boiled noodles and put the package into their mouth with their hands.

You will find out exactly how to prepare delicious and satisfying Kazakh beshbarmak if you read our step by step recipe his cooking with photos.

Let's get started creating this delicious holiday dish.

Ingredients

• 
  (500 g)
• 
  (500 g)
• 
  (1 PC.)
• 
  (3 pcs.)
• 
  (200-300 g)
• 
  (2 pcs.)
• 
  (1/3 tsp)
• 
  (5 pieces.)
• 
  (2-3 pcs.)
• 
  (taste)

Cooking steps

Let's prepare all the necessary ingredients for preparing beshbarmak.



The meat must be chopped into large pieces, washed and dried.



Pour water into a deep saucepan of suitable volume, bring it to a boil and only after that lower the prepared meat into it. When the liquid reaches a boil again, remove the first scale that has formed and leave the broth and meat to cook for 2-3 hours.



Mix the specified amount in a deep bowl chicken eggs and flour. It can be added during the process of kneading the dough depending on the degree of thickness and coolness of the resulting mass. Salt the ingredients in a bowl, mix thoroughly, adjust the flour and the amount of water added.



The dough should turn out quite stiff, as shown in the photo.



Wrap the prepared dough in cling film or plain plastic bag, then let it brew for 30 minutes at room temperature.



When the dough is sufficiently infused, we divide the entire piece into parts convenient for work.



On a floured countertop, roll out each piece into thin pancake rolling pin.



Cut the dough into wide ribbons.



After this, we cut each ribbon into small neat rectangles or diamonds.



Evenly distribute all the resulting dough slices on a dry towel to dry. It will be good if the diamonds do not touch each other or overlap each other.



Peel one onion, peel and cut the carrots in half, add these ingredients to the broth 60 minutes before it is ready. We also send peppercorns and a couple of bay leaves there.



Using a slotted spoon, remove the finished meat from the broth and place it on a separate plate.



Cut the slightly cooled meat into medium-sized pieces or simply separate it into fibers with your hands.



Pass the broth from the pan through a colander and then through a sieve. We get rid of vegetables: we won’t need them anymore.



Leave the broth to brew and harden a little in a cool place.



Peel the remaining onion and cut into neat thin rings.



Fry half of the entire onion slices in meat fat, which we skim from the surface of the cooled broth. You can also fry the rings in regular butter.



Fry the onion until transparent and soft, turn off the heat, but do not remove the onion from the pan.



The second part of all the chopped onions must be boiled in several glasses of prepared broth along with ground black pepper. The process will take 2-3 minutes.



We remove the cooked onion from the pan with the same slotted spoon and place it in a dry deep plate.



In the same pan in which we just cooked the onion, cook the dough diamonds in portions so that they do not stick together. Cooking time depends on the thickness and toughness of the dough: on average it is 6-8 minutes.



Pass the contents of the pan through a colander.



Place the cooked dough in a frying pan with the previously fried onions, mix the ingredients thoroughly and fry lightly.



The national Kazakh dish beshbarmak must be served as follows: along the edge of a wide and flat dish we place still hot diamonds of dough with onions, pour all the cooked meat into the center, and sprinkle it on top with onions cooked in broth with pepper. Kazakh-style lamb and beef beshbarmak is ready.



Bon appetit!

From a traditional dish of the Turkic peoples, beshbarmak has long turned into a favorite international version of tasty and rich dishes for holidays and for everyday lunches. In this collection we will teach interesting recipes beshbarmak, let's talk about unusual options with horse sausage and democratic chicken.

Beshbarmak is the legendary food of all nomadic peoples. The name comes from the merger of two Bashkir words - “besh”, meaning five, and “barmak” - fingers. From time immemorial, the dish was eaten from one large cauldron, raking in pieces of meat and dough with the entire hand of the hand. This hearty dish more than once saved entire tribes from starvation, and the nomads, as you might guess, had no time for ceremonies.

Now cutlery is used everywhere, but food has not lost its value. In Kyrgyzstan, the standard of living of people is even measured by the “beshbarmak index”: it allows you to compare the incomes of residents different regions countries, focusing on the cost of ingredients for the dish.

You need to start preparing beshbarmak by preparing “juicier”, which is the correct name for special diamond-shaped noodles. The taste of the entire beshbarmak will depend on the skill of the hostess. How to make the best sochni?

Thick noodles are a sign of the cook’s inability and inexperience, while thin noodles can fall apart and make the broth cloudy.

For the test we will prepare:

• 500 g flour;
• 2 eggs;
• half a glass of water;
• a pinch of salt.

Add water and eggs to the sifted flour, start kneading, constantly adding flour. Knead until the dough becomes elastic, dense, and elastic. Next, roll out the dough into one layer. It is very important that the thickness of the layer is the same and does not exceed 3 mm. There should be no difficulties: this dough rolls out easily. All that remains is to cut it with a knife into shaped pieces - rhombuses or squares - both shapes are considered acceptable. The last step is to sprinkle the juices with flour and leave them to wait until they are boiled.

The secret is that sochni can be made even the day before the intended feast.

Classic beshbarmak with lamb

Challenging the right to the most the right recipe The dishes will certainly appeal to all countries and republics where nomadic tribes lived. Bashkiria, Tatarstan, Kazakhstan, Kyrgyzstan and many others have been preparing beshbarmak in their own way for centuries.

The traditional recipe allows you to use four types of meat - beef, horse meat, lamb and even camel, but times are changing and today they also use chicken - there is nothing wrong with that. But lamb is still considered a classic. We'll tell you how to prepare lamb beshbarmak among the residents of Kazakhstan.

To prepare we will need:

• 1 kg of fresh lamb;
• juicy (see recipe above);
• butter -150 g;
• onion – 2 heads;
• garlic – 2 cloves;
• salt, black pepper to taste.

The meat should literally fall off the bone; crumble it into individual fibers by hand.

First, boil the meat with onions, garlic and spices over low heat. It should become so soft that it falls apart into individual fibers as soon as you touch it with a fork. We tear into individual fibers. Previously, technology required grinding meat into thin fibers as thin as a hair. This is how they paid tribute to the aksakals, who due to old age had no teeth and chewed with difficulty. But today the situation has changed - it is fashionable to serve large pieces of meat, which speak of wealth in the house.

During the cooking process, it is important to remove the foam from it, otherwise the broth will be cloudy.

While the meat is cooling, prepare the sauce. Chop the onion into half rings, put butter on top, add black pepper. Pour in the broth where the meat was stewed. The sauce is ready!

At the same time, boil the juices in meat broth. All that remains is to assemble the beshbarmak. To do this, pour the sauce over the meat and place the dough next to it (or on top). Lightly pour broth.

Try not to overdo it with the broth: initially the dish was eaten with your hands, so it was more reminiscent of the second dish, and the broth only added additional juiciness. By the way, very often the broth is served in separate bowls, and each guest is free to drink it at his own discretion.

The finished beshbarmak is thick, rich, multi-layered and very aromatic. In Asia, it is eaten in large groups, washed down with strong black tea with milk and salt. The dish is self-sufficient, but it can be decorated with a generous bunch of greens and eaten with pieces of warm bread cakes.

With beef

To be fair, we note that horse meat and lamb are considered rather specific types of meat on the European territory of Russia. For such gourmets, the beshbarmak recipe democratically allows you to step aside from the traditions of the nomads, replacing the meat with a piece of beef or veal. For the dish you will need any part of beef, but it is better to take young and tender veal.

Boil a kilogram of meat in a small amount of water until soft. Along with the beef, you can add any roots and spices, for example, celery root or parsley roots. While the meat is cooking, prepare pieces of dough, make the sauce, and then put everything in the same sequence as in the classic recipe.

The dish is served on a large communal platter and eaten with your hands. By the way, in ancient times, hygiene was taken care of in advance: before serving, the owner went around the guests and personally served them a jug of warm water for washing hands. You can do the same: then you will be known not only as a hospitable, but also a hospitable owner of the house.

Kazakh style with horse meat sausage

On major holidays, nomads prepared a version of beshbarmak from horse sausage “kazy” - in ancient times this dish was revered as a ceremonial dish and was served only to selected guests. Kazaksha et (this is the name of such a beshmark) is still prepared by the Kazakhs on special occasions. Try experimenting too.

It is clear that you can get kazy only in countries where they eat horse meat, but if you wish, you can cook it yourself. To do this, tightly stuff horse meat taken from the ribs of the animal into the horse intestine (we look for it in the city markets), and then rub it with salt, black pepper, and cumin. The finished sausage must be washed in cold water and leave in a cool, dark place to marinate for several hours. This is where the difficulties end - you can follow the advice from the classic recipe and cook beshbarmak as usual.

The process looks like this:

1. Cook the semi-finished product with spices in a cauldron with water until soft.
2. Place on a plate.
3. Throw pieces of dough into the boiling broth where the kazy was cooked.
4. Cut the sausage into pieces.
5. Spread the boiled dough around the edges.
6. Sprinkle everything with onion rings and black pepper.

You can serve the broth in separate bowls, supplement the dish with herbs, treat guests with warm bread - it all depends on the desires and capabilities of the owner. It’s clear: you don’t need to prepare the semi-finished product yourself if you managed to purchase a good piece of high-quality horse sausage.

With pork

Pork is loved for its softness and delicate structure; in addition, this meat is lower than lamb and horse meat and is much easier to find on the shelves. The main thing is to find fresh pork on the bone and, preferably, grain-fed - this way the dish will be aromatic and the broth will be very rich.

1. The meat must be thoroughly washed and boiled in a small (500-600 ml) amount of water with spices.
2. Usually a kilogram of meat is boiled for 2 hours over low heat.
3. As soon as the broth boils, remove the foam from it, it will turn out transparent.
4. Spices can include cloves, black pepper, bay leaf, allspice and salt.
5. Prepare the sauce with onions, butter, broth.
6. Boil the dough diamonds in the broth.
7. Place on a dish in layers - dough-meat-sauce.
8. Sprinkle with herbs.

The advantage of beshbarmak with pork is its relative speed of preparation. The meat also turns out juicy, especially if you cook a piece with streaks of fat. By the way, you can try cooking beshbarmak at the same time with pork and chicken, pork and beef - it will turn out very tasty and unusual!

How to cook in a slow cooker?

Our time dictates its own rules and speed. Many housewives simply don’t have time to cook according to ancient canons, and then this one comes to the rescue smart device like a slow cooker. The beauty of cooking is that you don’t need to remove the foam, monitor the time and degree of readiness - just put the meat on the bottom of the bowl and turn on the desired mode.

Typically, meat cooks well in the “stew”, “soup” and “soft” modes, and it tastes best in a slow cooker that cooks under pressure. While the meat is cooking, we’ll prepare the noodles ourselves or prepare ready-made sochni (you can easily buy them in any supermarket now). We will add the noodles 10 minutes before the end of cooking and serve beshbarmak with herbs, bread, and - if desired - sprinkle with pomegranate seeds.

Beshbarmak with chicken

Chicken beshbarmak is the fastest and most affordable version of the dish. You can take one chicken, or “dilute” it with turkey, rabbit, a piece of pork - everything is at your discretion. The main thing is that the meat is fresh and the carcass is smooth and elastic.

Beshbarmak is prepared simply:

1. Boil the chicken until soft.
2. Let it cool.
3. Separate from the seeds.
4. Boil the noodle diamonds in the broth.
5. Prepare a sauce from onions, butter, black pepper.
6. Place pieces of chicken on a dish, and next to them are slices of prepared noodles.
7. Pour sauce over everything.

Separately, you can serve chicken beshbarmak with strong chicken broth with herbs and pieces of any bread.

Beshbarmak is so tasty that it has been loved for hundreds of years and is cultivated in many countries where recipes are treasured like the apple of their eye. Finally, we’ll tell you a little story. A couple of years ago, beshbarmak was prepared in Kazakhstan, which was included in the Guinness Book of Records. More than 700 kilograms of meat were spent on preparation, and hundreds of residents of the republic were able to try the food. We assure you that in your family the dish will break all popularity records if you take the trouble to cook it at least once. Bon appetit and new culinary discoveries!

Beshbarmak in Kazakh is considered one of the most common types of this famous dish of the Turkic-speaking peoples. Kazakh beshbarmak is prepared from several types of meat that are considered acceptable for preparing this dish - these are lamb, beef, horse meat and camel. Festive options include camel and horse meat, while the everyday version is most often made with lamb, beef, or a mixture of the two. Sometimes boiled horse meat sausage and potatoes are added to beshbarmak, but this is more of an option than a mandatory condition.

You can prepare squares of dough for beshbarmak in Kazakh style yourself, or you can buy a ready-made semi-finished product, which is sold in almost any store and is quite inexpensive. I will prepare beshbarmak from the leg of a young lamb, since I prefer that the meat for cooking a rich broth has bones.

Prepare the necessary ingredients to prepare beshbarmak in Kazakh style. For spices I used: black pepper, bay leaf and coriander seeds.

Pour over the leg of lamb (it’s better to chop it into large pieces first) cold water, bring to a boil and drain the first 2-minute broth, small protein fractions will go with it, and the finished broth will be transparent, which is important because we will also serve it to the table.

Pour 2.5 liters of cold clean water over the meat again, add 1 onion, spices, salt to taste and cook over low heat for 40-50 minutes. Usually during this time the young lamb begins to separate from the bones, and the broth becomes quite rich. By the way, if you wish, you can add carrots, parsley root, and celery stalks to the meat when cooking.

During cooking, skim the fat from the surface of the broth with a slotted spoon and transfer it to a ladle or deep frying pan. You should end up with 60-80 milliliters of this broth fat.

In this fat, fry the rings or half rings of the remaining onion.

Separate the finished lamb from the bones and cut into slices.

Strain the broth from the spices and onions, bring it to a boil again and boil the noodles for beshbarmak in it.

When the noodles are ready, use a slotted spoon to place them in a flat dish or plate, add pieces of meat, stewed onions and fresh herbs. Serve hot broth, also seasoned with herbs, in separate bowls. It is advisable to end a meal with beshbarmak in Kazakh style hot green tea. Bon appetit!

In all Central Asian countries they know how to cook beshbarmak. This dish is usually prepared on holidays, in large portions, in cauldrons over an open fire. It’s easy to prepare a real tasty beshbarmak, you don’t need any special skills, you don’t need a lot of ingredients for cooking and they are quite affordable. The only thing that is necessary and important for preparing a dish is time and inspiration. Without this, the perfect beshbarmak will never work out.

The most “correct” one is lamb beshbarmak. Beshbarmak made from horse meat can also be considered traditional; this is how beshbarmak is prepared in Kazakhstan. In addition, when preparing beshbarmak, it is allowed to use beef, less often chicken, and duck. Pork beshbarmak is not traditional for well-known reasons.

So, how to cook beshbarmak. To prepare beshbarmak, only fresh meat is chosen, not old or frozen. Thoroughly washed meat is placed in a pan, filled with water and cooked for at least 2-3 hours, skimming off the foam. During the cooking process, add all the vegetables, roots and spices specified in the recipe to the pan. When the meat is cooked, it is removed from the pan, separated from the bones and disassembled by hand or cut into pieces with a knife. The broth is filtered, and all the vegetables, roots and spices that were cooked in it are thrown away.

The second component of beshbarmak is noodles, however, they do not look like noodles at all, they are rather thin dumplings in the shape of diamonds or squares. The noodle dough is prepared using wheat flour, eggs and salt. The flour must first be sifted a couple of times to saturate it with oxygen. After this, eggs and salt are added to the flour and a tight and dense dough is kneaded. You should not add water to the dough. The finished dough is allowed to rest for about 10 minutes, and then thinly rolled out and cut into diamonds, the width of which ranges from 1.5 to 7 cm. The dough diamonds are dipped into boiling slightly salted water and cooked for 2-3 minutes after floating, and then discarded in a colander.

When the noodles are ready, it's time to start preparing the third component - the onion. Don’t be surprised, it also needs to be cooked, because it’s not just an onion, but an onion for beshbarmak. Peeled onions should be cut into thin half rings and placed in a deep bowl. Then slowly and carefully pour the boiling broth in which the meat was cooked into it and leave for about 5 minutes so that the onion steams, releases its bitterness and is saturated with the broth.

Now you know how to cook beshbarmak, the only thing left is to learn how to serve it correctly. To do this, you need to put noodles on a large dish, pieces of meat on it, next to the dish place a bowl with onions and a separate container with hot broth, to which finely chopped greens have been added (Kazakhs call this broth tuzdyk, it is very rich, satisfying and incredibly tasty) .

Knowing all the subtleties and tricks of preparing this dish, it will not be difficult for you to prepare it yourself. Remember, the main thing is time and inspiration, and our recipes will help you with the rest.

Traditional beshbarmak in Kazakh

Ingredients:
1.3 kg lamb,
5 onions,
1 carrot (optional)
2 stacks flour,
2 eggs,
5-6 black peppercorns,
2 bay leaves (can be replaced with a sprig of thyme),
herbs, salt and spices - to taste.

Preparation:
Wash the meat thoroughly, cut it into large pieces, place it in a saucepan, cover with cold water and bring to a boil. Remove the resulting foam, cover the pan with a lid and cook the meat for 3 hours. 1-1.5 before the end of cooking, add carrots, a whole onion, black peppercorns, bay leaf and salt to the broth.
To prepare the dough, mix sifted flour, eggs, salt, a little chilled broth in a bowl and knead into a stiff dough. Wrap it in cling film and let it sit for 15 minutes. Sprinkle the surface of the table with flour, divide the dough into several parts, roll each part into a thin layer and cut it into small diamonds. Lightly dust the resulting diamonds with flour and leave on the counter for 30 minutes to dry a little. Remove the finished meat from the pan, let it cool and cut it into small pieces with your hands. Strain the broth, removing everything that was cooked in it. Divide the strained broth into 2 parts. Add chopped herbs to one part. Pour the second part of the broth over the onion cut into half rings, add allspice, bring to a boil, cook for 2 minutes, and then remove the onion from the broth with a slotted spoon. Add a little water to the second part of the broth, bring the broth to a boil again, add salt to taste, dip the dough diamonds into the boiling liquid, first shaking off excess flour from them, and cook them for 7-8 minutes, then remove with a slotted spoon. Place diamonds in layers on a plate, meat and onions on top, serve broth with herbs in a separate container.

Beshbarmak from horse meat

Ingredients:
1.5 kg horse meat,
3 onions,
3 stacks flour,
2 eggs,
2 bay leaves,
salt, ground black pepper, herbs - to taste.

Preparation:
Wash the meat, cut into pieces, place in a pan and fill with water so that it completely covers the meat. When the water boils, skim off the foam, reduce the heat and simmer for 3 hours. About 30 minutes before the end of cooking, add salt, pepper, 1 whole peeled onion and bay leaf. Pour 1 cup of broth from the pan and cool it. Then dissolve a pinch of salt in it, mix with eggs and flour and knead into a stiff dough. Place the finished dough in the refrigerator for 30 minutes. When the time is up, take out the dough, roll it out into a thin layer on a floured surface of the table and cut into squares or diamonds. Let them dry a little. Cut the onion into half rings, pepper, salt and pour hot broth, close the lid and leave for 10 minutes. Remove the finished meat from the broth, cool and cut into thin slices, and lower the chopped dough into the boiling broth and cook for 6-8 minutes. Serve with greens.

Beshbarmak in Tatar

Ingredients:
600 g veal brisket,
500 g potatoes,
3 onions,
1 carrot,
100 g fresh herbs,
3 stacks flour,
1 tbsp. water,
1 egg,
1 tbsp. vegetable oil,
salt and spices - to taste.

Preparation:
Rinse the meat thoroughly, place in a saucepan and add 2 liters of water. When the water boils, skim off the foam and add coarsely chopped carrots and one onion to the pan, add a little salt. Leave to simmer over low heat for 3 hours. While the meat is cooking, prepare the noodles. Break an egg into a bowl, add a glass of water, a spoonful of oil and beat well. Add salt and start adding flour gradually. Knead into a tight elastic dough. Cover it with a towel and leave for 30 minutes. When the time is up, divide the dough into several parts, take one of them and roll it into a thin layer 2-3 mm wide. Cut the dough into diamonds with a side of 5-6 cm, do the same with the rest of the dough. Remove the finished meat from the broth and divide into pieces. Cut the onion into thin rings, place in a colander and lower into boiling broth for a minute, then transfer it to a plate, and lower the peeled and cut into 3-4 pieces potatoes into the broth and cook until tender. Place the boiled potatoes in a wide dish, pour half of the broth into a separate container, and cook the noodles in the remaining broth. Serve with greens.

Pork beshbarmak

Ingredients:
1 kg pork,
500 g noodles,
3 onions,
1 bunch of parsley,
1 bunch of dill,
1 celery root,
1 tsp dried fennel,
2 bay leaves,
1 g pink pepper,
1 tbsp. vegetable oil,
salt - to taste.

Preparation:
Place the meat in a saucepan with cold water and bring to a boil, skimming, add salt, bay leaf, celery root, pink peppercorns and fennel and cook until tender. Remove the finished meat from the broth and cut into slices, strain the broth to remove the spices. Boil the noodles in the strained broth. Cut the onion into half rings and fry in vegetable oil, then pour half a cup of broth into it and simmer for 10 minutes, add spices to taste. Place the noodles on a flat dish, place the meat on it, pour onion sauce and sprinkle with chopped herbs.

Beshbarmak from duck or goose

Ingredients:
1.5 kg duck meat,
2 stacks flour,
2 eggs,
½ cup chilled broth,
2 onions,
1 bay leaf,
salt, ground black pepper - to taste.

Preparation:
Place the cut duck in a pan, add water to about two fingers above the meat, add salt and cook. Knead the flour, eggs and broth into a stiff dough, add salt to taste. Divide the dough into several parts, roll each of them into thin flat cakes, let them dry, then cut into diamonds or squares. Place the onion cut into half rings in a separate saucepan, sprinkle it with ground black pepper and add a bay leaf. Then pour the hot broth over the onions and leave to infuse. When the duck meat is cooked, remove it from the broth, cut it into pieces, and cook the dough diamonds in the boiling broth for 5-7 minutes. Serve sprinkled with herbs.

Chicken beshbarmak

Ingredients:
1 chicken,
3 onions,
3 carrots,
pepper - to taste.
For the test:
500 g flour,
200 g water,
3 eggs,

1 tsp salt.

Preparation:
Boil the chicken in a large saucepan for 2-3 hours, add salt and spices to taste. Pour water into a deep container, beat in eggs, add flour, salt, vegetable oil and knead a stiff dough. Give it some time to sit at room temperature until it rises. Heat the vegetable oil in a frying pan, add the onion cut into rings, grated carrots and, stirring, fry the vegetables until tender. Remove the finished chicken from the broth and separate the meat from the bones. Then tear off large pieces from the dough and knead them into flat cakes, roll each of them with a rolling pin to a thickness of 2-3 mm. Then dip the cakes into the boiling broth and cook for 5-7 minutes. Serve beshbarmak on the table in three separate dishes: with chicken, vegetables and dough. Place vegetable and meat filling on the flatbread, roll it up into an envelope and eat it with your hands.

Jewish beshbarmak

Ingredients:
4 kg lamb,
1.5 kg horse meat sausage,
700 g flour,
2 eggs,
2 onions,
3 sweet peppers,
400 ml water,
5 potatoes,
greens, salt and pepper - to taste.

Preparation:
Place the meat and sausage in a saucepan, add water, salt and cook for 2 hours, skimming off the foam. Meanwhile, prepare the dough. Dissolve 1 tbsp in 400 ml of boiling water. salt. Sift the flour into a separate bowl, beat in 2 eggs and, gradually adding salted water, knead a stiff dough. Cover the dough with film and let it rest for 30 minutes. When the time is up, knead the dough, sprinkle it with flour and roll it into a layer 2 mm thick. Roll the resulting layer onto a rolling pin and make long cuts with a knife directly along it to make noodles. To prepare the gravy, cut the onion into half rings, the pepper into strips, and chop the greens. Boil the potatoes in the strained broth where the meat and sausage were cooked, then boil the chopped vegetables in the same broth for 3-4 minutes, adding seasoning or spices to taste. Finally, add the noodles and cook until done. When serving, first place noodles on the plate, then sliced ​​meat and sausage, and top with vegetables and potatoes.

Beshbarmak in a slow cooker

Ingredients:
1.5 kg of any meat,
5 potatoes,
2 onions.
For the noodles:
300 g flour,
2 eggs,
1 stack water,
1-2 tbsp. vegetable oil,
2-3 pinches of ground black pepper,
⅔ tbsp. salt.

Preparation:
Take any meat, wash it and cut it into pieces. Then place it in the multicooker bowl, fill it with water level with the meat and turn on the “Steam” program for 1-2 minutes. When the water boils, drain the first broth and rinse the meat. Place it in the multicooker bowl again and this time fill it with water 2 cm above the level of the meat. Set the “Stew” mode depending on the type of meat: beef - for 3 hours, pork and poultry - for 2 hours. Knead the above ingredients into a tight dough, wrap it in film and refrigerate for 20 minutes. Then remove the dough from the refrigerator, divide into several parts and roll each part into a thin layer, cut into diamonds or squares with sides of approximately 5x5 cm and leave on the table to dry. Cut the peeled potatoes into 4 pieces and add them to the meat about 50 minutes before the end of the meat stewing time. Add salt and pepper to the bowl along with the potatoes. Place the onion cut into half rings into a container and pour the top fatty part of the broth over it. Cover with a lid and set aside. Remove the finished meat and potatoes from the broth. Set the “Steam” program again for 20-30 minutes, boil the chopped dough in small parts and place it on a dish. Place meat on top of the dough, pour onion and broth, sprinkle with chopped herbs. Serve the broth in a separate bowl.

Isn't it great to discover new, amazing dishes? Tell your friends how to cook beshbarmak and compete in its preparation. Believe me, there will be no losers in this culinary competition, because each prepared beshbarmak is beautiful and unique, like the song of the people who invented it.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina