Homemade Beef Beshbarmak
What makes beshbarmak different from any other dish is that the dough is shaped into diamonds or wide strips, making it easy to scoop up hot slices of meat (this dish is traditionally eaten with hands). The broth is served separately—it can be used as a garnish or added to the bowl.
- beef
- egg
- Onions
- Carrot
- onion
- carrot
- parsley
- salt
- pepper
- pepper d
- Prepare all the ingredients for beshbarmak. Wash the beef and place it in a saucepan. Cover with water and place over high heat. Bring to a boil and skim off any foam. Simmer over low heat for 3.5 hours, skimming off any foam periodically. One to one and a half hours before the end of cooking, add the peeled onion, carrot, bay leaf, allspice, and salt to the broth.
- While the beef broth is simmering, prepare the dough. Sift 300–400 g of flour into a bowl, beat in the eggs, add salt, and 150–200 ml of cold water. Knead the dough until stiff, adding the remaining flour as needed. Form it into a ball, wrap in plastic wrap, and let it rest at room temperature for 20–30 minutes.
- Strain the finished beef broth. Remove the meat from the bone. Let the broth cool, then skim off any solidified fat from the surface. Let the meat cool and cut into large pieces.
- Peel and slice two onions into rings. Heat the fat skimmed from the beef broth in a frying pan, add half the onion, season with salt, and lightly brown. Pour 2 ladles of broth into the saucepan, add the remaining onion. Season with pepper, bring the broth to a boil, and cook for 1–2 minutes.
- Remove the onion from the broth with a slotted spoon and transfer it to a separate container. Add another 4-5 ladles of the previously cooked onion broth and season with salt to taste. Reduce heat to low and keep hot until ready to use (this is what you'll be using to cook the dough diamonds).
- Dust the surface with flour and roll out the dough to a thickness of 2 mm. Cut the dough into strips 7–8 cm wide, then cut into diamond-shaped shapes. Dust them with flour, place them on parchment paper, and let them rest for 30 minutes. Then boil the beshbarmak diamond-shaped shapes in boiling broth for 7–8 minutes.
- Remove the diamonds from the broth with a slotted spoon and place them in a colander. Drain any excess liquid. Combine with the fried onions and stir to prevent the pieces from sticking together.
- Place the boiled diamond-shaped pieces of meat near the edges of a large plate. Place the meat in the center and top with the onions stewed in the broth, season generously with pepper. Serve the finished beshbarmak with the hot broth poured into soup bowls and sprinkle with chopped parsley.
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Pork beshbarmak is, of course, a Russified version of a traditional Kazakh dish, as it's well known that this meat is taboo for Muslims. If you don't have any restrictions for these or any other reasons, be sure to check out our recipe. Pork is a favorite in our country: it's tender, more affordable than beef, and cooks quite quickly. So if you like the idea of beshbarmak, make it your own! We'd like to point out that this dish is flavorful, filling, and, of course, delicious.
Chicken beshbarmak is a Central Asian dish that anyone can easily prepare at home. Its quaint name conceals a rich broth, meat, and homemade noodles. It's no coincidence that the word "beshbarmak" literally translates from Turkic as "five fingers." This is because its essential ingredient is homemade noodles, traditionally made by hand. The broth is typically made from lamb, horse meat, or veal. Recently, however, affordable chicken has become increasingly popular. This is no surprise, as it makes for a more nutritious dish, yet still boasts the same rich, vibrant flavor. Beshbarmak is served with the noodles and meat on a plate, sprinkled with herbs and onions. The broth is usually poured into a separate bowl, or a couple of spoonfuls are added to the noodles. We recommend following our recipe for your first time, but you can experiment with the ingredients later.