The recipe: beshbarmak - do not rush, the steppe is big!

Of what just do not beshbarmak today! There is such a recipe for cooking - beshbarmak from chicken with potatoes! And even from the fish there! And some people think that this is soup. The traditions leave, they leave ...

About Traditions

Of course, this does not apply to Kazakhstan and the rest of Central Asia. In the present beshbarmake there should be meat, dough and onions. Well, the salt is still there. Let's say freshly ground pepper - into the ready-made broth, and then - to taste. And a little detail: together with pepper there add kurt (salted dried cottage cheese) - just a little bit, for a special sourness and aroma. On an amateur, of course. You can sprinkle beshbarmak greens at will. But that's all! It is not necessary to add anything else there! This is not Irish stew according to the recipe of Jerome K. Jerome. At once it is necessary to make a reservation that our beshbarmak preparation recipe is correct, therefore, it will require good sorts of meat and even special horse sausage - kazy is called. And what is even more interesting, earlier even in the most poor families of the steppe, the meat from the beshbarmak was served in one piece, cut at guests and carried "according to ranks." To everyone saw what part of the carcass for guests welded, "honorable" whether it is pieces, besides - a large piece will not cool down so quickly. These traditions are still alive in some regions.

Beshbarmak - recipe for cooking

Traditionally, there should be horse meat. But - alas, and ah. There will not be her. Our recipe is beshbarmak on mutton bacon (do not remove fat from ribs!) Or a sheep's shoulder blade (without neck!). If you manage to get a horse's cheese sausage, cook it separately from our mutton, piercing the shell in several places. She has a strong odor, not all guests will like it. Or use the method of draining the first broth: as soon as it boils, wait five minutes, and then pour it out, rinse the meat (and sausage too) just with water, wash the pan (or cauldron), pour clean water, return the food and cook again. Doctors advise all broths to cook this way, by the way. When the second boils, reduce the fire to almost zero, so that it does not even almost break out, cover and make a dough.

Dough

Usual, dumplings: one egg, half a cup of broth can take directly from the pan, or you can just water. Flour - how many will take. With a half-kilogram you must have just in case. Wipe it off cool, as possible, now wrap in a film and leave to rest.

How long will it take?

Calculate the time: remember how much the sheep's lamb weighed when you bought it. Approximately two to three kilograms, yes? If two - then two hours have to boil the broth, and if three - then, respectively, three. Next to the broth put the vessel, where you will from time to time take off the fat from above. Penki almost will not, because the broth is the second. As you can see, not the most laborious recipe for lamb cooking.

Bow

While the dough is resting, brush five he bulbs and cut into rings. Or half-kings - it does not matter. Only finely it is not necessary. Fold this onion in a bowl with fat, and let the vegetable there is allowed. Fry - in any case! The onion should become soft and yellowish, not damp, but not boiled. Choose the temperature mode correctly!

Raskatka

So the dough rested. Roll it out right away, if you can, but it's better to divide it into two parts, so it's easier. A huge, very thin, almost transparent layer should turn out. Cut it into diamonds or squares.

There is such a method: screw on the rolling pin and cut all layers simultaneously along it directly on it. The strips have turned out. Now make squares of them. It's right that they are not small, then find out why. Some cook them in broth, and the transparency is lost from the presence of flour. It is better to pour broth into a wide pan, boil it cool and throw it one by one so that it does not stick together there. Stir. Macaroni cooked? Well, that's almost the same. To readiness. Take out with a noisy, put on a warmed dish. Above it is a little ray of lettuce. On it, cut several pieces of meat thinly across the fibers.

Put the rest of the piece on the board - remember? Sprinkle with greens, so be it. And serve! Broth too. You will pour it directly at the table in circles, if there is no special pial. That's the whole recipe for cooking. Beshbarmak is ready! Now the most interesting is to show an example to the guests! Take the cooked dough directly into all five fingers, you catch them a piece of meat you like, chew and drink with broth.

Bon Appetit!