How to prepare beshbarmak

Beshbarmak is a traditional dish of the peoples of Central Asia. It may have differences in spelling and the pronunciation of the name, but its essence remains the same no matter what country preparing – Kyrgyzstan, Tajikistan or Kazakhstan, where most circulated beshbarmak.

You will need

• • beef
  • pork
  • onion
  • flour
  • eggs
  • greens
  • black pepper
  • Bay leaf
  • salt
  • cutting Board
  • 2 pots
  • rolling pin
  • skimmer
  • plate
  • knife
  • spoon

Instruction

1. Choose meat. You will need 1 kg of beef and pork. When buying beef, prefer sirloin – it has a good combination of meat, fat and extractives. Of course, we must take a bone. After all the broth beshbarmak plays a lesser role than meat components. When choosing pork, try not to take too fat for example, bacon is not exactly suitable. This may be the same ham or blade.
2. Prepare the additional ingredients for the preparation of beshbarmak: 3-5 Bay leaves, 2 g black pepper, 3-4 fairly large bulbs, salt. For the dough will need 400 g flour, 3 eggs and additional 2 egg yolks.
3. Pour the meat and 2 chopped onion water to blankets. Put on the fire. When the water boils, remove with a slotted spoon rising foam. Reduce heat to low. Cook for about half an hour and add salt. At this point, it's important to put salt less than that required, because then the broth is boiled. 20 minutes before the end of cooking add the Bay leaf and pepper, if necessary – add salt yet. The total time cooking the meat for beshbarmak should be 2-2.5 hours.
4. Knead the dough. Sift the flour onto a Board, gather into a mound in the center make a well, beat him by one all the 3 eggs and the two yolks, pour the cooled broth. The broth in the dough to pour on the principle of "how much". This is related to the fact that different flour different vlagopoglaschayuschey ability. By the way, in our stores, a special flour for beshbarmak to offer a balanced gluten. This flour has a medium ability to absorb moisture. The resulting dough should be fairly steep and if the kneading is not sticking to the Board.
5. Let the dough stand for 20-30 minutes, covering it with a towel. Then roll out to a thickness of not more than 1 mm. Cut into squares with a side of 20-25 cm layers Blow off any excess flour. When the meat is cooked, remove it from the broth, the upper liquid fraction clear – she will need for the sauce to beshbarmak, and the rest boil the dough.
6. Cut the meat into broad thin slices, trying to keep the pieces were the same shape and attractive in appearance. Simultaneously, you should be prepared gravy. For gravy cut into rings 3 to 4 onions, slice 30 g of leaves of parsley and dill, add the previously removed upper fraction of the broth along with a large part of the bacon fat. Put a few peas black pepper and simmer on low heat for about 15 min. Serve beshbarmak on a large heated dish, laying the first layers of dough on it, place mixed cut beef and pork, cover with gravy. If desired, sprinkle with red chilli pepper. Serve the remaining broth separately.