Beshbarmak - a dish common in the kitchen of the Turkic peoples, whose diet is famous for its calorie content. The basis of this simple dishes are layers of noodles, a minimum of vegetables with herbs and meat. The last ingredient is extremely important. For beshbarmak tend to use beef, lamb and horse meat (sausage and horse - kazi) and tripe. The variant with the most traditional horsemeat, on it we will focus.
Recipe beshbarmak horsemeat
For meat and broth:
- horse meat - 1.3 kg;
- celery - 1 stalk;
- white and purple onion - 250-300 g;
- laurel, pepper.
For the noodles:
- flour - 630 g;
- meat broth - 200 ml;
- Eggs - 2 pcs.
Basis beshbarmak - rich broth , and therefore we take a piece of horse meat with fat and place in a deep pan. Fill the meat with three liters of water and set on fire. After boiling heat diminish, put the broth laurel, a few peppercorns and a stalk of celery. The latest addition is not authentic, but the taste is influenced positively. The broth will boil 3 hours, during which time you can manage to make noodles.
Mix the flour with a good pinch of salt and make a well in the center of similarity. There trying to drive a couple of eggs and fill with cold water or broth. Knead the dough is smooth and elastic, place it in an airtight container or bag, and then put in the refrigerator.
We get boiled meat and cut it into large chunks. Fill a couple of ladles of broth onion rings, and in the rest of the liquid layers of noodles cook until they float to the surface. We took out the noodles and put it on a dish, in the heart of horse meat decompose, cover her bow layer, sprinkle with herbs if desired. In a separate piala serve hot broth.
Traditional beshbarmak to eat horsemeat his hands on the dough put the meat, onions, and sent to his mouth, washed down with the broth.
Recipe beshbarmak with horse meat and potatoes
- horse meat - 1.2 kg;
- potatoes - 5 tubers;
- white onions - 340 g;
- noodles for beshbermaka.
Before cooking beshbarmak horsemeat should prosolit the meat itself. Konin divide into 3-4 pieces and rub with salt. We leave the meat in the refrigerator for two days, then season with salt again, we were dried and hung in the cold the same time period. Over the last two days of horse leaves the excess moisture. Salted meat cut into large cubes and pour in two liters of water.
Cook the usual meat broth, add one onion into a liquid after boiling. We took out the meat and onions, pour a ladle of broth mixture of fresh onion rings and green, and in the remaining liquid boil first potato tubers, and then the layers of noodles. We took out the noodles and distribute it over the dish with potato slices in center put the pieces of horse meat, onions and herbs and served at the table, accompanied by a bowl of broth.
How to cook beshbarmak horse meat and beef?
- Beef - 1.6 kg;
- Kazy - 1 kg;
- noodles for beshbermka;
- white onions - 500 g;
- laurel, pepper.
A good piece of beef with fat and bone fill three liters of water and put to boil for 3 hours, not forgetting Laurel and peas. Boiled meat to remove bone and cut into large cubes with a sharp knife. With the hot broth to remove the top layer of fat and pour them fresh onion rings. The rest of the broth, cook noodles plate beshbarmak until emerge. We took out the noodles, spread on a dish and cover with pieces of beef and slices of horse sausage. Complete the dish onion in fat. In a bowl, pour the remaining broth, throw him a slice of lemon, you can sprinkle with chopped herbs. Serve beshbarmak to the table as quickly as possible.