How to cook a beshbarmak from chicken

Beshbarmak from chicken is popular with most of the nationalities speaking the Turkic dialect. It can be found in Kyrgyzstan, Bashkiria, Kazakhstan and many other regions. However, in order to learn how to cook this amazingly delicious dish, there is no need to go to one of the above countries. After all, beshbarmak with chicken, the recipe of which we will tell in this article, has long been known and loved far beyond the historical homeland of this dish.

The name "beshbarmak" from the Turkic language is translated as "fiver". It was the hand that was accepted to eat this traditional treat. Currently, all, of course, use cutlery, and this tradition is already irrelevant. Perhaps, this is the only "modernization" that touched such a dish as beshbarmak from chicken.

In general, this dish is prepared from turkeys from horse meat or beef, as did the nomadic ancestors. But with the assimilation of peoples and cultural development began to use the meat of birds: geese, ducks, turkeys. The chicken more pleased the housewives, as it prepares faster, and the meat is more tender, although it can not be called a low-calorie dish.

So, to prepare a beshbarmak from chicken, first we will prepare a bird: wash it, cut it into pieces and put it into a saucepan of clean water. Prepare a rich, rich and fat broth. As soon as the water begins to boil, we reduce the fire and continue to cook, while watching that no foam was going to. Broth should be transparent. Cook it for two hours, until the meat begins to lag behind the bones. Approximately half an hour before removing from the fire, it is necessary to add salt, add bay leaf and black pepper (peas). If you are cooking using another bird, then do everything the same. While our broth comes, we will do the test. Mix the egg with water and salt, and then mix until smooth. Gradually pour in the flour. We knead the dough until it becomes absolutely smooth, elastic and steep. Then roll it into a thin layer and cut into wide long strips, and then cut again across. As a result, we get large diamonds half the size of the palm of your hand. Sprinkle with flour and leave for about thirty minutes.

In the meantime, you can again return to the broth, for sure it is already ready, and can be removed from the plate. We leave it to cool, so that the thickened fat that has risen upward, in the future it was easier to separate. The meat is removed and separated from the bone. Next it will need to be cut into large pieces and put into portions bowls.

Onions are cleaned and cut into half rings. We put it separately in a saucepan. Carefully remove the fat from the broth and add to the onion. You can add a little and the broth. In the smallest fire, lightly weak the onion so that it becomes soft. Do not let it boil! It must remain elastic.

In the finished broth on medium heat, we brew diamonds from dough, previously shaking off the remains of flour from them. When they are ready, we stack by means of a noise in plates with ready meat, and from above we add onion gravy. Beshbarmak from the chicken is ready!

On the table it should be served with broth, which is poured into bowls. You can use circles. Beshbarmak from chicken (photo of the ready-made dish is attached) is traditionally eaten by dipping the ready-made dough into the broth. Bon Appetit!