Lamb Beshbarmak

Lamb Beshbarmak

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Ingredients for making lamb beshbarmak

  1. Lamb young (preferably on the bone) 1.3 kg
  2. 5 onions
  3. Premium wheat flour 2 cups
  4. Chicken egg 2 pcs.
  5. Ground black pepper 5-6 peas
  6. Bay leaf (can be replaced with branches of thyme or thyme) 2 pcs.
  7. Water or broth (for dough) 150-200 ml
  8. Carrot (optional) 1 pc.
  • Main Ingredients: Lamb, Eggs, Flour
  • Portion 6-8
  • World cuisineKazakh cuisine


Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Large pot, Rolling pin, Frying pan, Cutlery, Serving dish

Making lamb beshbarmak:

Step 1: Prepare the meat broth.

The first step is washing the meat. Rinse everything with a very large amount of water. After that, you need to cut into fairly large pieces, about 2 centimeters, to make cubes. We put the meat in a saucepan, pour cold water and put on fire. Let the water boil. The main thing is when the water boils, have time to remove the resulting film from meat, then the broth will be transparent and beautiful in appearance. After boiling water, leave the pan over low heat and cover with a lid. Cook meat about 3-3.5 hours. It should turn out soft and easily move away from the bone. After about an hour and a half, it is necessary to add a large onion, peeled carrots, allspice peas, salt and bay leaf from this to the finished meat, it will smell like a spicy delicate aroma.

Step 2: Cooking the dough.

During the time that we cook the broth for several hours, our hands are free to prepare the dough. Take the flour, drive in the chicken egg, add water or chilled broth, salt a little. We knead the dough so that it turns out elastic and does not stick to the hands. It should be like dough for dumplings. Then we wrap it in cling film and leave aside for 15 minutes. After that, we divide into several parts and roll out the rolling pin into not very thin circles. We cut the dough further into pieces, they should look like rhombuses. So that it does not stick to the table or hands, sprinkle it with flour as necessary. Sprinkle the formed diamonds with a little flour and set aside so that the dough dries.

Step 3: The final chord for making Beshbarmak.

We take our lamb broth, get the meat, break it into small pieces with our hands. Next, we take out the spices and vegetables cooked there from the broth. With a large amount of fat floating on top, you can strain the broth through cheesecloth, folded in several layers. Divide the broth in half. In one part, cut onion rings, sprinkle with allspice on top, bring to a boil. Cook for a couple of minutes, then remove and let the onion brew. From this onion will lose its bitterness and get a great aroma. In the second part of the broth, add a little water, lower the rhombuses and cook them until tender. It takes about 15 minutes.

Step 4: Serve Lamb Beshbarmak.

Now the main thing is to submit everything correctly. To do this, spread the rhombuses of dough on a wide plate with a slotted spoon, onion and meat on top. And in a separate bowl we pour the broth in which the onions were cooked. Good appetite!

Recipe Tips:

- - In some families they cook this dish, generally mixing three types of meat: from beef, from horse meat and from mutton.

- - The dish can also be made from chicken.