Recipe of Beshbarmak
Beshbarmak, which means "five fingers" in Kazakh, is a traditional Kazakh dish that features boiled meat (typically lamb or beef) served over sheets of homemade pasta, accompanied by onions and sometimes potatoes. It's a hearty and flavorful meal often enjoyed on special occasions and celebrations.
Servings
Preparation
90 min
Cooking
min
Calories
kcal
How to Make Beshbarmak
Instructions
- Prepare the pasta dough by mixing the flour, egg, and a pinch of salt in a bowl. Gradually add water to form a firm dough. Knead it for about 10 minutes, then cover and let it rest for 30 minutes.
- Roll out the dough into a thin sheet and cut it into squares or diamonds. These will be your pasta pieces.
- In a large pot, bring water to a boil and add salt. Add the pasta pieces and cook until they float to the surface. Remove them with a slotted spoon and set aside.
- In another pot, place the cubed meat and cover it with water. Bring it to a boil, then reduce the heat and simmer for about 40-50 minutes until the meat is tender. Skim off any impurities that rise to the surface.
- If using potatoes, add them to the meat during the last 15 minutes of cooking.
- In a separate pan, sauté the finely chopped onion in vegetable oil until translucent.
- To serve, place a portion of pasta on a plate, top it with boiled meat (and potatoes if used), and garnish with sautéed onions. Serve hot and enjoy your Beshbarmak!
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