Beshbarmak

Beshbarmak is a Kazakh national dish (as far as I know, it is rather the Russian version of the name of this dish). If translated literally - "besh" in Kazakh - five, and "barmak" - finger / fingers. Kazakh and other nomadic tribes did not use cutlery while eating, but took meat with their hands - hence the name :-)
The dish is made from lamb, beef and horse meat. Since horse meat is not available to everyone, beshbarmak can be prepared, for reasons of availability, from lamb and beef or from one type of meat.

Ingredients

• For broth
• lamb (and / or beef) with bone 1300 g
• bay leaf 2 pcs
• a few peas of allspice
• salt
• For the test
• eggs 2 pcs
• water (or broth) 200 ml
• flour (how much dough will take) 600 g
• onion 2 pcs
• parsley
• salt 0.5 tsp
• freshly ground pepper

Directions

1. Wash the meat.
2. Put meat in a saucepan, cover with cold water and put on fire.
3. Bring to a boil, reduce heat, remove foam.
4. Cook for 3-3.5 hours at a low boil, covered with a lid, until the meat is tender and separates very easily from the bone.
5. 1-1.5 hours before the end of cooking, put 1-2 peeled onions, 1 peeled carrot, bay leaf, allspice and salt into the broth (you do not need to put vegetables, you can only put spices and salt).
6. While the broth is cooking, prepare the noodle dough.
7. Pour sifted flour (300-400 g) into a bowl, beat in eggs (you can pre-shake them), add salt and pour in water (or cold broth).
8. Knead the stiff dough, adding flour if necessary.
9. Knead the dough well, wrap it in plastic wrap and leave for 20-30 minutes.
10. Then sprinkle the table with sifted flour and lay out the dough.
11. Separate a piece the size of an average apple from the dough (wrap the rest in foil so that it does not get chapped).
12. Roll out the dough into a fairly thin layer on a floured table.
13. The dough must be constantly sprinkled with flour so that it does not stick to your hands and work surface. The dough should be rolled out with effort.
14. Cut the rolled dough into strips and cut the strips into diamonds.
15. Arrange the diamonds on parchment or on an empty table sprinkled with flour.
16. Leave the diamonds to dry for 30-40 minutes.
17. Rhombuses can be dried in the oven. Heat the oven to 60 ° C, place the rhombuses on a baking sheet and dry with the oven door open for 20-25 minutes.
18. Meanwhile, the broth and meat were already cooked.
19. Remove the meat from the broth using a slotted spoon and set it aside.
20. Also remove spices from the broth, and strain the broth through several layers of gauze.
21. It is advisable to cool the broth and cool it in order to remove the frozen fat from its surface, but if there is no time to cool the broth, you can not do this.
22. Cool the meat a little, separate from the bones, and cut or disassemble into small pieces.
23. Cut the onion (2 pieces) into rings or half rings.
24. In a frying pan, heat the fat removed from the broth or a little vegetable oil, put half of the onion (1 pc), salt a little and lightly fry until soft.
25. Pour 2 scoops of broth into a saucepan, put a second onion, cut into rings or half rings, sprinkle with freshly ground pepper, bring the broth to a boil and cook for 1-2 minutes.
26. Remove the onion with a slotted spoon and transfer to a bowl.
27. Add another 4-5 scoops of broth to the broth in which the onions were cooked, add water and salt to taste.
28. In boiling broth with water, boil dried diamonds in small batches for 7-8 minutes (the diamonds can be placed in a sieve and shake off excess flour; you can quickly rinse the noodles with cold water to remove excess flour).
29. Remove the boiled noodles with a slotted spoon, transfer to a colander to glass excess liquid, then transfer the noodles to the fried onions and stir so that the rhombuses do not stick together.
30. Thus, boil the required amount of rhombuses and mix them with the fried onions.
31. Put the boiled rhombuses on a wide plate, placing them closer to the edges of the plate.
32. Place the meat in the center of the plate.
33. Put onion stewed in broth on the meat and sprinkle everything thickly with freshly ground pepper.
34. To the finished beshbarmak, serve hot broth poured into bowls or soup plates, thickly sprinkled with chopped herbs.