Lazy - beshbarmak - a very tasty and simple dish

Oriental cuisine constantly pleases with its dishes even sophisticated gourmets. At the same time, what is served in our cafes and restaurants has little to do with traditional recipes. The best option is to independently search for authentic recipes that can already be adapted to our tastes and realities. One of the simplest dishes with an "oriental" bias, with which you can please your family for lunch, is Beshbarmak. It will be discussed about him in our article.

The history of appearance and features of the dish

The literal translation of the name is designated as “five fingers”, because in the East, beshbarmak is eaten with hands. In appearance, these are just pieces of meat floating in a thick broth along with homemade noodles. In fact, everything is not simple here either, because cooking beshbarmak is connected with many traditions and peculiarities.

Traditionally, beshbarmak is attributed to the Kazakh cuisine. This is not entirely correct, because this dish or its modified version is found in most Turkic-speaking peoples. Each nationality introduces small changes in the recipe, mainly related to the type of meat used. Most often, mutton, beef and horse meat are used, but there are more unusual recipes for beshbarmak from the insides of animals, as well as sausages from horse meat (kazy). The “adapted” European version offers recipes using pork, chicken or duck meat.

How to choose and prepare meat

First you need to carefully prepare the meat. If you take beef or pork, you should prefer a rump or a back with a flat bone in the middle. You should not take lean meat, because all the charm of this dish is precisely in satiety.

After you have chosen a suitable piece of meat, and it is necessary to take at least 2-2.5 kg, you can begin to prepare it. To do this, about a day before cooking, you need to cut a piece along the fibers, not cutting completely. Then it is good to sprinkle with salt and leave to marinate in your own juice in the refrigerator. To prevent the meat from weathering, the container with the pieces should be covered with cling film.

Ideally, the preparation should be carried out a day before cooking, then the meat is well soaked, it will be juicy and soft. If you don’t have so much time, you can marinate the meat in the evening.

How to cook the broth

It seemed that even a novice cook would cope with this process, but here one should also take into account the characteristic features of the dish. You can even make beshbarmak from chicken, but the traditional recipe involves the use of lamb, beef or horse meat, which means cooking will take quite a while.

The process of cooking the broth:

  • Cut the prepared meat in portions, put in a spacious pan. It is optimal for these purposes to use a cauldron with a thick bottom. Modern equipment, such as a slow cooker, is also suitable.
  • Water for the broth is taken in sufficient quantity, always cold. It should be noted that in the process, about half of the liquid evaporates, and topping up raw water means to ruin the taste of the dish. That is why it is better to take a rather capacious dish “with a margin” in advance.
  • After the water boils, we fasten the fire to almost a minimum, the broth should be cooked over low heat. The readiness of meat is determined by the ability to easily depart from the bone.
  • The emerging foam must be removed, and the fat from the surface is taken into a separate bowl, it will also be useful in the preparation of beshbarmak.
  • The total cooking time is 2-2.5 hours.
  • After about an hour, you need to add peeled onion (whole), carrots, cut into large pieces, bay leaf, allspice, salt.
  • After the meat is cooked, the broth should be filtered. It is served in deep bowls along with the main course. If desired, you can season it with fresh herbs, sour cream or any sauce.
  • Ready broth can also be used for cooking noodles.

Vegetables from the broth do not participate in the further preparation of the dish, but the removed fat is suitable as a sauce. To do this, add black pepper, chopped garlic and a little salt. Such a mixture can be coated with boiled dough, or you can pour the finished dish on top.

Beshbarmak test recipe

There are also subtleties that must be taken into account. To make the dough on beshbarmak as close as possible to the original, you need to take only three components: water, eggs and salt. In some sources there is a mention that for this it is necessary to take exclusively chicken yolks, others advise adding a little vegetable oil.

How to make dough for beshbarmak:

  1. Sift the flour.
  2. If you take only eggs, you can immediately beat them into flour.
  3. For cooking with water, it is better to first beat eggs with water separately, and only then knead them with flour.
  4. Salt can not be added, then the dough will be fresh.
  5. Knead all the ingredients with your hands, the dough should be tight and not stick to your hands.
  6. After this, form the dough in a lump, put in the refrigerator for about half an hour. In order not to form a dried crust, you can use cling film or cover the bowl with the dough with a napkin.
  7. After a half-hour rest, we again take out the dough, cut into several pieces.
  8. Each part rolls well on the table, the layer thickness is no more than 2 mm.
  9. Cut the dough in any shape. It can be rectangles, squares or rhombuses. The main condition is a sufficient size, about the palm of your hand.
  10. Finished pieces of dough (noodles) must be boiled in salted water. You can use for this purpose a broth prepared according to the above algorithm.
  11. Throw the noodles one at a time, avoiding sticking together.
  12. Cook the dough for about five minutes, then catch it with a slotted spoon and spread it on a dish.
  13. So that the layers do not stick together, you can lightly grease them with the selected fatty broth.

Water and eggs should be very cold, you can even put them in the freezer first. It is then that the dough will turn out to be steep and elastic, and this is just necessary to roll it thin enough.

Cooking process

The final appearance of the dish is determined by many factors. For starters, the chosen dish is of great importance. Traditionally, shallow, rather large dishes are used, because portioned serving will not be too appropriate. It is recommended to eat it with your hands, but if this option is not for you, you can use cutlery.

To finally form the dish, you must also prepare the dressing sauce. To do this, take a large onion, which must be cut into half rings and lightly fry. Add meat broth to the pan so that the onions are stewed and translucent. This indicates its readiness.

The final version of the Beshbarmak in Kazakh looks like this:

Layers of dough are laid out on the dish, then pieces of meat and fried onions. Top can be poured with cooked sauce and served. Despite the fact that the total cooking time is slightly delayed by cooking meat, it is very simple to cook beshbarmak.

Best homemade beshbarmak recipes

Knowing the main features of the preparation of this dish, it is very easy to choose the perfect recipe for yourself. The big advantage of the beshbarmak will be its fullness, because such a lunch or dinner can feed even the most hungry man. Varying recipes and trying new options, you can choose the perfect composition suitable for you and your family. Some of the particularly successful recipes are given below.

Chicken Beshbarmak

To prepare such a version of the dish is the easiest, since chicken does not require such careful preparation. You can use the whole chicken or its individual parts. It will also be appropriate to add giblets or mix several types of poultry meat.

  • medium sized chicken
  • broth water,
  • onion - 3 pcs.,
  • carrots - 1 pc.,
  • flour - 2 tbsp.,
  • egg - 3 pcs.,
  • cooking oil for frying,
  • salt and spices.

  1. Rinse the chicken, cut into pieces.
  2. Pour in water, put the broth to boil according to the above technology.
  3. Prepare the dough from flour, salt, eggs and water. You can also use chicken stock.
  4. Cut the dough into layers, boil in salted water.
  5. Fry chopped onions in vegetable oil. At the end of cooking add broth, stew under a closed lid.
  6. Separate the boiled meat from the bones, put a slide on the prepared layers of dough, sprinkle the top with stewed onions and pour the broth. You can also use fresh and dried herbs.

Beshbarmak from duck can be cooked according to a similar recipe, but it turns out more bold, which should be taken into account. You can replace chicken with a diet rabbit, as well as pick up several varieties of meat.

Lamb Beshbarmak

The closest option to the classic will be with lamb. Previously, it was used together with horse meat, but such meat will be very problematic to get. Lamb is taken in large pieces directly on the bone, so you have to cook for quite a while. Cooking is best done according to the recipe below.

  • lamb - 2 kg,
  • water - 5 l
  • onion - 2 pcs.,
  • egg - 1 pc.,
  • flour - 3 tbsp.,
  • ice water - 200 ml,
  • salt and spices.

  1. Prepare the meat, boil it using the above technology.
  2. At the end of cooking, add spices and salt.
  3. From water, salt, eggs and flour, prepare a cool dough.
  4. Form a few flat cakes with a diameter of the size of the pan. Fry the cakes obtained on both sides without adding vegetable oil.
  5. After the meat is ready, strain the broth, boil dried cakes in it.
  6. Put meat and cakes on a large dish, pour over the broth, sprinkle with herbs.

At the same time, it is worth considering the cooking time so that all products reach readiness. Lamb goes well with beef and pork, but it is better to use poultry separately.

Pork Beshbarmak

Usually in the national cuisine of nomadic peoples you will not find pork dishes. That is why this option is just an adapted version of the beshbarmak. At the same time, cooking does not take much time, and the taste is interesting and nutritious.

  • pork - 1 kg
  • onion - 2 pcs.,
  • carrots - 1 pc.,
  • eggs - 3 pcs.,
  • cooking oil for frying,
  • salt and spices.

  • Boil pork until cooked.
  • About half an hour before final readiness, toss salt, spices, one onion and carrots.
  • Strain the broth, then use for cooking noodles.
  • Make the noodle dough out of flour, eggs and water. If desired, you can add salt and prepared meat broth.
  • Cut the second onion in half rings, fry in vegetable oil, add broth at the end and simmer.
  • Put noodles on the dish, and cooked meat in the center. Season with spices, fresh herbs and fried onions.
  • To the finished dish, you can serve the broth in portioned bowls.

In addition, it will be much easier to purchase pork than lamb and especially horse meat. For those who do not like such meat, you can cook beef beshbarmak or make a mixture of the same amount of two varieties of meat.

Beshbarmak in a slow cooker

Full compliance with the rhythm of modern life can be achieved by preparing this dish in a slow cooker. The big advantage will be speed, as well as the absence of the need to monitor the process.

  • pork - 500 grams,
  • onion - 2 pcs.,
  • egg - 1 pc.,
  • potatoes - 2 pcs.,
  • flour - 1 tbsp.,
  • water - 0.5 tbsp.,
  • salt and spices.

  1. Cut the pork into pieces, put on the bottom of the bowl.
  2. Peel potatoes and onions. Cut into large pieces, put together with meat. Salt and spices are also added at this stage.
  3. Add about 2 liters of water, turn on the multicooker in the "quenching" mode for an hour.
  4. Make a fresh dough from water, eggs and flour.
  5. Roll out in thin layers, cut and boil until tender.
  6. Put dough, pieces of meat and vegetables on a large dish. Sprinkle with spices and herbs.

As can be seen from the process, cooking will take much less time, which is the main charm of using a slow cooker. Meat varieties can be selected at your discretion by adjusting the cooking time.

There are many recipes for this dish, and several options are claimed for the title of “classic”. At the same time, it is not difficult for even a novice chef to cook beshbarmak correctly, the main thing is to first study the main nuances of this wonderful dish. The main secrets of success, recipes and useful tips are given in our article.

So I advertise beshbarmak. Because it is very tasty.

Of course, there were doubts whether the noodles were delicious. She is delicious! And the correct authentic recipe is written on the packet. This is the very one according to which my friends in the Astrakhan region prepared beshbarmak. I didn’t even have to look for him.

And now, finally, the recipe

Four servings

A pack of ready-to-eat noodle-free noodles (however, no one bothers you with confusing the dough if you wish. The recipe can be easily found on the Internet. As well as different variations of the beshbarmak recipe)

Meat. It’s interesting here. As I understand it, initially beshbarmak was made from lamb. Now it is prepared from almost any meat. Where I ate this dish, it was prepared exclusively from indochka. And for me, this option is the most beloved and correct. But try to find an indorek. Therefore, I cooked from beef. If we cook from one pack of finished noodles, then a kilogram of meat is required. In general, it is better to take leaner meat. This is an important point. Lean beef, of course, is good, but without fat, the dough will stick together. Yes, and tastier with fat (indotka is ideal and therefore also).

Salt, pepper, parsley

We put the meat to cook (it needs to be filled with cold water so that it covers it). For a long time. Three to four hours. Previously, of course, bring to a boil and remove the foam. As a result, it should become very soft and literally fall apart.

Important! You need to salt the meat half an hour before the end of cooking. Taste.

As soon as the meat is cooked, take it out of the broth, cover it and you can wrap it with something (so that it does not cool down).

Remove the top layer (and all the fat) from the broth into a separate pan. In this fatty broth we put onions (sliced ​​in half rings) and greens, bring to a boil and simmer for just a couple of minutes.

If the meat was not fat, then put a piece of butter in the broth - you will not regret it (by the way, this is advice from the national cuisine).

Cook the noodles in the remaining broth. Five minutes to seven.

Further, the sequence is as follows.

Put noodles on the dish

For noodles meat. It is possible in large pieces, it is possible to disassemble (the indole must be disassembled)

For meat, onions and herbs along with the sauce in which they languished.

Pour the broth into portioned cups and serve separately.

And you can start the meal.

By the way, the name "Beshbarmak" came from the Bashkir words "Besh" - five, and "Barmak" - fingers. And the name says that they ate it from a common boiler with their hands. I can say that for this dish the method is very convenient. But no one bothers to use cutlery) The main thing is that it is incredibly tasty!

And, as soon as she was convinced that the noodles were correct, she immediately ran to the store and bought a few more packs. Because now in our family we will definitely often cook this dish. I’ve even found a place to buy an indochka.

If you liked the recipe, please like and subscribe to the channel . I give only those recipes that I have tested myself.With your tips and life hacks.

I also highly recommend Indian pilaf in pumpkin - delicious, original, beautiful and simple!

Very seasonal recipes - it's time to cook a pumpkin!

Cooking beef beshbarmak at home

Beshbarmak is actually prepared very simply. The difference in recipes is only in the form of meat used. Sometimes potatoes are also boiled to it.

  • beef pulp
  • onions - 2 pcs.,
  • carrots - 1 pc.
  • salt,
  • Bay leaf,
  • greens,
  • Sochi (purchased or made by yourself),
  • vegetable oil for frying onions.

  1. My beef, put in a pan, pour water and start cooking.
  2. While the meat is cooked, peel the onion and cut it thinly into half rings.
  3. Pour vegetable oil (about four tablespoons) into another pan and fry the onion in it until translucent.
  4. When the onion becomes transparent, finely chop the greens and add it to the pan with the onion. We remove from the fire.
  5. By this time, our meat is already boiling and foam has appeared on it. We take out the meat, drain the water, wash the pan, pour water into it again, salt, put the bay leaf and put on fire.
  6. When the water boils, put in it our half-cooked meat. In the same pan we send to boil half peeled onions and half peeled and washed carrots.

Carrots and onions will make our meat broth transparent and tasty.

  1. When the meat is cooked, take it out and cut into small pieces. I also see chicken meat in the photo, I boil it for children.

Do not pour the meat broth, we still need it.

  • Now the turn is juicier. Previously, we drove sochi from Kazakhstan, asked friends to bring, but now they are sold in any convenience store. If you want to make it yourself, read on, at the end of the article a recipe will be written.
    Boil the juices in the broth from meat to readiness.
  • For those who love Surpu (Shurpu), pour the broth into plates. And in the rest, cook the juices.

    1. When the juices are cooked, put them on a large dish, meat on top, then juicy again, and at the very end pour onions, sprinkle with herbs on top.

    Besbarmak can also be cooked with potatoes, just boil peeled and chopped potatoes in half and serve it with meat and juices on a dish.


    Mutton3 kg
    Salt1.5 tbsp. l
    Pepper10 peas
    Waterof necessity
    Vegetable oil2 tbsp. l
    Flour500 g
    Egg2 pcs.
    Bow2 pcs.
    Parsley1 bunch

    Cooking meat. Cooking lamb beshbarmak.

    1. Pour cold water into a pan with lamb (3 kilograms). Add a tablespoon of salt
    2. Pour a dozen peas of black pepper. Cook the meat for 3 hours.
    3. We take out the meat from the broth, cut into small pieces.

    Cooking cakes

    1. Pour 400 g of flour into a container. Pour a couple of tablespoons of vegetable oil. Break 2 eggs, pour into flour.
    2. Add 200 ml of water.
    3. Put salt to taste, about half a tablespoon. All this is well mixed. It turns out a viscous dough.
    4. Pour 100 grams of flour onto the table and knead the dough with your hands. We give him half an hour to "rest."
    5. After half an hour, roll out the dough into thin layers and cut them into small diamond-shaped pieces. Give them a little dry.
    6. Boil the cakes in the broth until tender.

    Cooking onions

    1. About half a liter of broth is poured into a separate pan and set on fire.
    2. 2 onions cut into half rings.
    3. Put the chopped onion in the broth.
    4. Add finely chopped dill and green onions. If desired, you can salt, add any seasoning.
    5. Close the pan with a lid and cook the onion over low heat for about 15 minutes.

    Gathering Beshbarmak

    1. Pellets spread in a large deep container. We lay the meat on them.
    2. Pour the broth with boiled onions.
    3. Sprinkle with parsley.

    Cook broth

    1. Boil the chicken by adding carrots, onions, black pepper, peas, 3 stalks of celery, bay leaf and salt. Do not forget to remove the foam.
    2. We take out the finished chicken, onions and carrots from the broth.

    Classic lamb beshbarmak recipe

    Beshbarmak is traditionally made from lamb. Mutton is sold everywhere, unlike horse meat, so let's dwell on this recipe in more detail.

    • lamb flesh,
    • carrots - 1 pc.
    • onions - 2 pcs.,
    • salt, pepper to taste,
    • Bay leaf,
    • get it.

    1. Boil the meat. When the water boils and a foam appears, give a little boil, then we take out the meat, pour out the first broth. Pour water into a clean pan, salt it, add bay leaf, set it on a fire to boil.
      When the water boils, lower our meat into it.

    I always cook meat on the second broth. If you cook on the first broth, then you do not need to do everything that is written above. Just boil the meat in salted water with bay leaf.

    1. We clean the onions and carrots, add whole or chopped carrots and one onion to the broth.
    2. We cut the second onion in half rings and fry in butter.
    3. When the meat is fully cooked, take it out and cut into pieces.
    4. Grind greens.
    5. Boil sochi in meat broth until tender.
    6. We spread everything on a large dish, sprinkled with herbs.

    How to cook chicken or duck beshbarmak with potatoes

    And yet, a unique dish of beshbarmak, it can even be prepared from poultry meat. It turns out very budget and tasty!

    • any part of the chicken (or duck),
    • potatoes,
    • onions - 2 pcs.,
    • carrots - 1 pc.
    • Bay leaf,
    • salt pepper,
    • greens.

    1. Boil the meat. The first broth is drained after boiling, cook on the second broth, salted with water, adding bay leaf, half the peeled onion and carrots.
    2. When the chicken is cooked, we divide it into pieces.
    3. Fry the onion in oil or blanch, pour it with hot broth to remove the bitterness.

    I love when the onion is fried, but the second option is also valid. Choose what is closer to your taste preferences.

    1. We pour part of the meat broth into bowls, in another part we boil the juices.
    2. Peel the potatoes, wash them, cut them in half and boil them in salted water.
    3. When everything is ready, put on a large dish juic, meat, onions and potatoes, sprinkled with herbs.

    We make dough on our own dough for beshbarmak at home

    And now the most interesting thing is how to make juicy (noodles) for beshbarmak? Yes, very simple.

    • flour - 500 g
    • boiled water - 0.5 cups,
    • eggs - 2 pcs.,
    • salt - a pair of pinch.

    1. You can knead the dough on the juic directly on the table. Sift the flour.
    2. We break eggs into it, salt.
    3. We begin to knead the dough, gradually adding water. The dough turns out cool, like manti.
    4. Roll out the dough on the table as thin as possible. Leave it for a while so that it dries slightly. Then cut into rectangles or rhombuses, as you like.
    5. You can immediately start cooking.

    As you can see, everything is very simple! Well, which beshbarmak you prefer, decide for yourself. Bon appetit or, as they say in my homeland, as tәttti bolsyn!

    Cooking dressing

    1. 4 onions cut into strips.
    2. We send 100 ml of vegetable oil and 100 g of butter to the pan. We spread the onions and simmer on very low heat, stirring occasionally. It is necessary that it is not fried, but steamed, transparent.
    3. Finely chop the parsley.

    Cooking beef and lamb beshbarmak

    1. 1.5 kg of beef and 1.5 kg of lamb are put in a pan and pour water. Cook for at least 3 hours. Do not forget to remove the foam.
    2. In 300 g of flour, put a quarter of a teaspoon of salt. Break the egg into flour.
    3. Pouring water gradually, knead a very cool dough. Knead at least 15 minutes. After the dough is infused, it will roll out well. Cover the finished dough and leave it for half an hour.
    4. 2 hours after the start of cooking the broth, put in it a couple of onions, a dozen peas of allspice, 3 bay leaves. Salt the broth to taste.
    5. We roll out several thin layers from the dough.
    6. We cut the layers in small rhombs.
    7. Ready meat is extracted from the broth. Filter the broth through a sieve.
    8. Cut the meat into small pieces.
    9. 4 onions cut into thick rings. We collect fat from the broth, and filter the broth again through a napkin.
    10. In the fat that we collected from the broth, prepare the onion by putting it out in a pan.
    11. Low tide part of the broth, cook dough cakes in it. We spread cakes, onions and meat on the dish.

    Pour the broth into portioned bowls and put parsley in it.

    Useful Tips

    I emphasize that no matter what meat you use in beshbarmak, bones and a little fat must be present in it - without them, the broth will not turn out to be rich and tasty. Of course, ideally, horse meat should be present in the meat set, but this is probably problematic, and not everyone loves this kind of meat. Therefore, you can do with lamb, beef or chicken. If possible, gourmets recommend adding shuzhuk, the famous Kazakh sausage, when cooking the broth.

    Another tip - when the meat is cooked for a long time, it should not touch the hot bottom of the pan. To avoid this, put something on the bottom of the pan, such as a ceramic plate.

    If you like recipes of national cuisines, I recommend cooking - beef or pork ouza - turkey ouz has a very piquant taste. You can also try — beef stroganoff from beef — or chicken, or surprise your guests with an exquisite recipe — beef stroganoff from the liver.

    Watch the video: Preparation of Beshbarmak - National dish of Kazakhstan (April 2020).