Beshbarmak means “five fingers” in Turkic languages as it is usual to eat this meal with hands. Pieces of lamb, stewed in a broth and flavored with spice and onion, are wrapped in a tender thin dough. The taste of beshbarmak is beyond all expectations. With our recipe you can cook beshbarmak at home and the time spent is for sure worth it!
✅ Ingredients:
• lamb - 3,3 lb / 1,5 kg
• 3 bulb onion (14 oz / 400 g)
• carrot - 3 oz / 100 g
• salt - 1 tbsp
• water for broth - 8 cup / 2 l
• 10 peppercorn
• ground pepper - to taste
✔︎ Dough:
• 1 egg
• flour - 1,1 lb / 500 g
• salt - 1 tsp
• water - 7 fl oz / 200 ml
Preparation:
1. Lay the meat, an onion and a carrot into a pot, fill with 8 cup / 2 l of water, bring to a boil and skim the froth. Boil the broth for 2-3 hours over low heat.
2. Add 1 egg, 1 teaspoon of salt and 8 cup / 200 ml of water into the sieved flour and make stiff dough kneading it at least for 10 minutes. The dough should not stick to hands.
3. Wrap up the dough and leave for 30 minutes.
4. Divide the dough into 3 parts and roll out each part into a thin layer 1-1½ mm thick.
5. Cut the layers into rectangle or rhomb shape 2-2,5 in / 5-7 cm sized and leave them drying up for 20 minutes.
6. Take the onion, carrot and meat out of the broth. Separate the meat from bones and cut into average pieces.
7. Cut 2 onions into the half rings and cover with the broth. Bring to a boil, add salt and pepper to taste, boil for 2 minutes over low heat, take it off from the stove.
8. Mix ½ of the broth with some water and bring to a boil, add some salt and ground pepper to taste. Put the dough shapes by 2-3 parts into the broth and boil for 2 minutes each time. Take out ready dough shapes with a skimmer and put them on the plate.
9. Put on the meat pieces and lay with the onion stewed in the broth. Sprinkle the dish with spring onion. Serve the beshbarmak with the broth in bowls. Enjoy!
✅ Ingredients:
• lamb - 3,3 lb / 1,5 kg
• 3 bulb onion (14 oz / 400 g)
• carrot - 3 oz / 100 g
• salt - 1 tbsp
• water for broth - 8 cup / 2 l
• 10 peppercorn
• ground pepper - to taste
✔︎ Dough:
• 1 egg
• flour - 1,1 lb / 500 g
• salt - 1 tsp
• water - 7 fl oz / 200 ml
Preparation:
1. Lay the meat, an onion and a carrot into a pot, fill with 8 cup / 2 l of water, bring to a boil and skim the froth. Boil the broth for 2-3 hours over low heat.
2. Add 1 egg, 1 teaspoon of salt and 8 cup / 200 ml of water into the sieved flour and make stiff dough kneading it at least for 10 minutes. The dough should not stick to hands.
3. Wrap up the dough and leave for 30 minutes.
4. Divide the dough into 3 parts and roll out each part into a thin layer 1-1½ mm thick.
5. Cut the layers into rectangle or rhomb shape 2-2,5 in / 5-7 cm sized and leave them drying up for 20 minutes.
6. Take the onion, carrot and meat out of the broth. Separate the meat from bones and cut into average pieces.
7. Cut 2 onions into the half rings and cover with the broth. Bring to a boil, add salt and pepper to taste, boil for 2 minutes over low heat, take it off from the stove.
8. Mix ½ of the broth with some water and bring to a boil, add some salt and ground pepper to taste. Put the dough shapes by 2-3 parts into the broth and boil for 2 minutes each time. Take out ready dough shapes with a skimmer and put them on the plate.
9. Put on the meat pieces and lay with the onion stewed in the broth. Sprinkle the dish with spring onion. Serve the beshbarmak with the broth in bowls. Enjoy!
Category
🛠️
Lifestyle