Passport & Plate - Beshbarmak
Kazakhstan | Monday, March 10, 2014 | 5 photos
Ingredients
for broth
lamb (and / or beef/ horse meat) with bone - 1300 g,
bay leaf - 2 pieces
peas several allspice,
salt
for dough
Eggs - 2 pieces
Water (or broth) - 200 ml
salt - 0.5 teaspoon,
Flour - ~ 600 g (flour - how to take the dough + signature)
Onions - 2 pieces
freshly ground pepper,
parsley
How to prepare this recipeWash the meat .
In a saucepan put the meat , cover with cold water and put on fire .
Bring to a boil , reduce the heat , remove the foam .
* The foam should be removed periodically , until the broth is cooked , then he will turn transparent, not cloudy.
Cook ~ 3-3.5 hours at low boil , covered with a lid , until the meat is tender and will be very easily separated from the bone.
1-1.5 hours before the end of cooking the broth put 1-2 peeled onions, 1 carrot purified , bay leaf , allspice pepper and salt ( not necessarily put the vegetables , you can only put spices and salt ) .
While the broth is cooked , cook noodle dough .
In a bowl pour the sifted flour (~ 300-400 g ) , to drive the eggs ( you can pre- permission or excuse them) , add salt and pour water ( or cold soup ) .
Knead the dough , adding flour as needed .
Knead well the dough , wrap in plastic wrap and leave for 20-30 minutes.
Then the table thickly sprinkled sifted flour and put the dough .
Separated from the test piece , the size of a medium apple (the rest wrapped in foil , not to expose to the wind ) .
On a floured table roll the dough in a fairly thin layer .
The dough must be constantly sprinkled with flour to prevent it stuck to his hands and work surface. The dough should unroll from the effort.
Rolled dough cut into strips , and the strips cut into diamonds .
Arrange the diamonds on the parchment or on a free table floured .
Leave diamonds dry for 30-40 minutes.
* The diamonds can dry in the oven. Oven heated to ~ 60 ° C, decomposed into a baking diamonds and dry with the door open ~ oven for 20-25 minutes.
Meanwhile, the broth and the meat is boiled .
From the broth , using skimmers to remove the meat and set it aside .
Also remove the spices from the broth , and the broth through several layers of cheesecloth.
Broth is desirable to cool and chill to remove from its surface solidified fat, but if you do not have time to cool the broth - you can not do that.
Meat cool slightly , separated from the bones and cut or dismantled into small pieces.
Onions ( 2 pieces) cut into rings or half rings .
In a frying pan heat the oil removed from the broth or a little vegetable oil , put half an onion (1 piece) , a little salt and fry gently until soft.
In a pan pour 2 ladle broth , put the second , cut into rings or half rings , onion , thickly sprinkled with freshly ground pepper , bring the broth to a boil and cook ~ 1-2 minutes.
Remove the onions with a slotted spoon and shift into a bowl.
To the broth , which was cooked onions add 4-5 scoops of broth , add water and salt to taste .
In boiling broth with water to boil in small batches dried diamonds ~ 7-8 minutes (diamonds can be placed in a sieve and shake off excess flour with them , you can quickly rinse the noodles with cold water to remove excess flour ) .
Boiled noodles with a slotted spoon to remove , shift to a colander to drain excess fluid , then shift to the noodles sauteed onions and stir to diamonds from sticking .
Thus , boil the right amount of diamonds and mix them with fried onions .
On a wide plate lay boiled lozenges , placing them closer to the edges of the plates .
Centered put meat dishes .
Put meat stewed in broth and onion all thickly sprinkled with freshly ground pepper .
To submit finished beshbarmak spilled on bowls or soup plates hot broth , densely sprinkled with chopped greens .
The story behind this recipeThe term Beshbarmak means "five fingers", because the dish is eaten with one's hands. The boiled meat is usually diced with knives, often mixed with boiled noodles, and spiced with onion sauce. It is usually served in a big round dish. Treating to beshbarmak is accompanied with an original ritual. The meat itself is served in large pieces. Beshbarmak is usually served with shorpo – mutton broth in bowls called kese. ‘Amen’ is always said at the end of the meal to give thanks to God.
Horse meat is enjoyed widely in both Kazakhstan and Kyrgyzstan, where horses played a central role in the people’s traditional nomadic lifestyle for centuries. Tribes used them to travel across the wide expanses of steppe, to carry their homes and food and goods from one place to another, to do battle, and yes, to eat.
Though the nomads have long since moved into apartment buildings and homes, their taste for horse meat has stuck around. It’s not the sort of thing trotted out at every meal, but is served at special occasions to honor guests and celebrate important milestones
