Asian cuisine has given the world a huge amount of delicious dishes. Today we are pleased to cook many of them in our kitchen. These include pilaf and manti, a wonderful lagman. But to cook them is quite difficult, not every housewife will be able to boast of such skills. But there is one dish that can become a real help when you need to feed guests deliciously. The recipe for beshbarmak is quite easy, although it has its secrets. But the dish turns out to be unusually tasty and satisfying.
Choose meat
This is the most important ingredient. Traditionally prepared dish of horse meat or lamb. The meat must be chosen young, fatty and cooked for a long time to get a strong broth. The recipe for beshbarmak is quite popular today, so every housewife prepares the dish in her own way. There was even beshbarmak from pork and beef, from duck and chicken. Of course, each of them differs in taste and cooking technology.
Consider the classic recipe, as well as several alternative options.
First and second
If you are waiting for guests, but there is no time to prepare several dishes, the recipe for beshbarmak is very useful. This hearty meal will replace both the first and second, and the dessert after it will already have nowhere to eat. Indeed, in the composition of a large amount of meat and dough, cut into thin plates.
In Asian countries, they attach great importance to the way it is served. This is a whole science. The hostess must have a metal dish. Pieces of boiled dough are laid out on it. In a quality dish, they should not stick together. Further, according to the Beshbarmak recipe, the meat is laid out on top and lightly poured with broth. Separately, in the bowls, guests receive sauce and broth.
Save time
This elegant, spectacular and unusually tasty dish can be prepared in a matter of minutes. Of course, you need to prepare in advance. In the evening you need to boil the meat and put it in the refrigerator. Knead the dough separately and chop the noodles. You can leave it on the table to dry, so it will be even tastier. The next day, it remains to quickly boil the dough and arrange with preheated meat. Let's learn how to cook beshbarmak at home.
Cooking features
Traditionally, this dish is considered a symbol of satiety and affluence. No wonder it is prepared for weddings and anniversaries. This is not only a treat, but also a wish. This is a festive dish. Cooking should be approached with all my heart, using only homemade preparations. It is unlikely that one can imagine a delicious beshbermak with store-bought juices.
- Frozen meat tastes significantly inferior to fresh. So try to choose the best product. If there is no other option, a frozen piece will do, but take it out of the freezer in advance and let it thaw in the refrigerator to preserve the structure.
- Choose only the youngest, most tender meat. It can be veal or lamb.
- You have to learn how to make pasta yourself. There is nothing complicated in this, you only need a cold broth, egg and flour. Below we will take a closer look at the secrets of making dough.
- Boil the noodles in the broth. But this makes him cloudy and not suitable for serving. Therefore, part must be cast immediately.
- The dish must be served with onions. They prepare it in a special way: first you need to fry it a little, and then simmer for 10 minutes.
Getting down to cooking
Now let's look at a step-by-step recipe for beshbarmak. It is being prepared quite quickly, but there are many subtleties that must be taken into account. Horse meat is best suited for the classic recipe, but finding it in the city is difficult. So feel free to take the young lamb. You will need:
- Lamb on the bone - 1-2 kg. Of course, this depends on the size of the cauldron and the number of guests. We are now talking about a relatively small pan for the family.
- Onions whole - 2 pcs.
- Carrots - 1 pc.
- Salt, peppercorns and bay leaves.
Meat must be washed thoroughly. Put it in a deep pan and set it on fire. And immediately the first secret. Dip the onions in the water. This will make the broth tastier and will not allow protein foam to scatter over it. But you still have to follow. You need to cook with the lid open so that the broth remains transparent, like a tear. Of course, you need to periodically remove the foam. After about 30 minutes, this will become irrelevant.
Add salt, reduce heat and let simmer for 2-3 hours. Then the meat will be tasty, and the broth will be rich. After about an hour and a half, you will need to add pepper, bay leaf and carrots. This is the basis of the dish, which has a fairly simple composition. How to cook beshbarmak, we will analyze in detail today. So that next weekend you can please your relatives with a delicious dish.
Knead the dough
Many people think this is the hardest part of the recipe. This is actually just a matter of habit. The classic recipe for beshbarmak involves fresh dough without eggs. In order to make it elastic and tasty, broth is used. The one in which the meat was cooked. But modern housewives sometimes start the dough in a different way. Let's look at both options.
Recipe number 1 - noodles without eggs
You will need:
- hot broth - 1 glass;
- boiled water - 1 cup;
- salt - a teaspoon;
- flour - 2 cups.
Pour the broth into a bowl and dilute it with cool water until warm. Now you need to salt and add flour. The dough should turn out cool, so you should not regret the flour. The finished dough needs to be covered with a film and left to "rest". It must be flexible and uniform. Therefore, do not try to roll it right away. In an hour, the dough will be perfect.
Recipe number 2 - noodles with eggs
You will need:
- 2 eggs;
- 2 cups of flour;
- 1 cup of warm water;
- a teaspoon of salt.
As in the previous version, you need to knead the dough steep. Then it will be very tasty when cooking. And to make it convenient to roll it out, you need to give it a little "rest".
There is another option for making dough. In this case, it is recommended to take a strong broth, beat with eggs and dilute a little with water. And on this basis, knead the dough.
You can choose any of these options, and rest assured that you will receive rave reviews. How to cook beshbarmak, in theory, many are, but today our goal is to understand all the secrets of creating a delicious dish.
How to chop noodles
The principle here is one, you need to get wide and thin diamond-shaped plates. You can achieve this in different ways:
- Cut the dough into several pieces. Now each of them needs to be rolled out into a large layer. Cut it into strips first along and then across. It turns out pieces of a rhomboid shape. They must be laid out on a table sprinkled with flour, so that they dry out a little. About 30 minutes will be enough.
- The dough is rolled round cakes and boiled in this form in salted water or broth. After that, they are cut into neat rhombuses and laid out on a dish.
- Roll out the dough with a rolling pin, after which each cake is lightly fried in a dry frying pan until a little golden. Finished cakes are stacked in piles. After that, they are cut into beautiful rhombuses and boiled in boiling water or broth until tender.
Since cooking lamb beshbarmak is easy, you can also surprise your family with this delicious and nutritious dish. Choose a good meat and take enough time to make the dough yourself. Experienced housewives say that the main thing here is to tune in and work slowly, with love. The dough feels and takes over from the hands of the cook. Therefore, if the hostess is in a bad mood, then the dough turns out tasteless.
Serving
So the meat is ready. You poured part of the broth in order to serve guests in bowls, and for the rest you will cook noodles. You can choose any method of preparation of the test, it is your right. Most importantly, do not digest it. If there is a lot of dough, it is laid in portions. After the broth has boiled, you can lay our rhombuses in it. Stir lightly and wait for a second boil. Usually by this time the dough pops up. Now we wait 2-3 minutes and pull out a slotted spoon. If you cook it longer, it will become too soft and will stick together in the finished form.
Put the pieces on a common dish. Since we got the meat in advance, it had to cool. Gently cut it into slices and spread on top. Now sprinkle abundantly with stewed onions and herbs. There are variations with pickled onions, but this is an amateur.
Sauce and broth
Served in bowls. The broth is good in itself, this is exactly what remains of cooking meat. You can add spices, soy sauce to it, but if you are not sure about the taste preferences of the guests, it is better to leave it as it is. And the same broth can serve as a sauce, only crushed garlic needs to be added to it. This is an excellent addition to a sumptuous dish. Of course, with a stretch it can be called an example of a healthy diet, but this is more a festive dish than everyday.
By the way, today some housewives have stopped cooking lamb beshbarmak. Pork is more common in the store and cooks much faster. All this is true, but the taste changes so dramatically that the dish is simply not recognizable. In addition, if we are talking about traditional cuisine, pork is absolutely not suitable for this dish. With it you can cook many other delicious dishes, and for this you need lamb, horse meat, and in extreme cases beef.