15:21, 26 Jul 2024, author: Ermakova M.

Beshbarmak in Kazakh

Name: Beshbarmak in Kazakh
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Kazakh
Ingredients: Leg of lamb - 1 kg; Water - 2.5 l; Noodles for beshbarmak - 500 g; Onions - 4 pcs.; Spices - to taste; Salt - to taste; Fresh greens - 1 bunch

Beshbarmak in Kazakh is considered one of the most common types of this famous dish of the Turkic-speaking peoples.

Photo source: https://ru.123rf.com/profile_kinpouge

Kazakh beshbarmak is prepared from several types of meat that are considered acceptable for preparing this dish - lamb, beef, horse meat and camel meat. Festive options include camel and horse meat, and the everyday version is most often made from lamb, beef or a mixture of these two types of meat. Sometimes boiled horse sausage and potatoes are added to beshbarmak, but this is more of a variable than a mandatory condition.

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

Prepare the necessary ingredients for cooking beshbarmak in Kazakh. As spices, I used: black pepper, bay leaf and coriander seeds.

Beshbarmak in Kazakh

Кухня: Kazakh, ужин, калории: 149, время приготовления: 00:50

Ингредиенты

Leg of lamb - 1 kg

Water - 2.5 l

Noodles for beshbarmak - 500 g

Onions - 4 pcs.

Spices - to taste

Salt - to taste

Fresh greens - 1 bunch

Рецепт

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

2. 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 while cooking.

3. During the cooking process, use a slotted spoon to remove fat from the surface of the broth and transfer to a ladle or deep frying pan. You should get 60-80 milliliters of this broth fat.

4. Simmer the remaining onion rings or half rings in this fat.

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

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

7. When the noodles are ready, use a slotted spoon to put them in a flat dish or plate, add pieces of meat, stewed onions and fresh herbs. Serve the hot broth separately in bowls, also seasoned with herbs. It is advisable to finish a meal with Kazakh beshbarmak with hot green tea. Enjoy your meal!