Thin dough petals that melt in your mouth ... delicious and tender meat ... fragrant broth with herbs ... delicious food! This is all - beshbarmak in Kazakh. I strongly advise you to try cooking. Beshbarmak is a favorite dish of people of many nationalities. This recipe for cooking beshbarmak in Kazakh came to me from relatives living in Kazakhstan since the rise of the Celina. The most important thing in preparing this dish is to find horse meat and horse sausage. They give this dish a special flavor. I am telling you how to make beshbarmak in Kazakh.

Ingredients

• Horse meat - 1 Kilogram Beef - 0.5 Kilogram Horse sausage kazy - 300 Grams Flour - 3 Cups Eggs - 3 Pieces Water - 1 Glass (for dough) Carrots - 1-2 Pieces Potatoes - 3-4 Pieces Onions - 2-3 Things

Directions

1. For the broth, we need salted meat. Let's prepare it in advance. It's not difficult at all. We make cuts in pieces of meat, salt it and leave it overnight. In the morning we take out the meat and let the excess liquid drain. Then the meat is hung out in the cold. It will dry out and turn dark in color. And after boiling it will have a special taste. We proceed to cooking the broth. Cut the meat into large pieces, put it in a saucepan. We also send horse sausage there. Fill everything with water and set to cook. When it boils, remove the foam, reduce the heat and cook for 3-3.5 hours. In an hour and a half or two, you can make the dough. Drive eggs into the sifted flour, add two pinches of salt and pour in water. Knead the tight dough. We send the dough to the refrigerator for half an hour. We clean potatoes and carrots. Half an hour before the meat is ready, put the potatoes and carrots in the broth. Peel the onion and cut into rings. Fill the onion with fatty and rich broth. We take out the dough from the refrigerator, roll it out thinly and thinly. Cut into square slices. We take out the finished meat and vegetables from the broth. We throw dough plates into the boiling broth. Cook until tender for about 10 minutes. Take out the prepared dough with a slotted spoon and put on a dish. Pour onion and broth. Then we lay out the meat and vegetables. We serve the broth in separate bowls. Isn't it true - nothing complicated at all?

Beshbarmak in Kazakh

• Serves: 4 People
• Prepare Time: 20 min
• Cooking Time: 4 hours
• Calories: -
• Difficulty: Easy

Thin dough petals that melt in your mouth ... delicious and tender meat ... fragrant broth with herbs ... delicious food! This is all - beshbarmak in Kazakh. I strongly advise you to try cooking. Beshbarmak is a favorite dish of people of many nationalities. This recipe for cooking beshbarmak in Kazakh came to me from relatives living in Kazakhstan since the rise of the Celina. The most important thing in preparing this dish is to find horse meat and horse sausage. They give this dish a special flavor. I am telling you how to make beshbarmak in Kazakh.

Ingredients

• Horse meat - 1 Kilogram Beef - 0.5 Kilogram Horse sausage kazy - 300 Grams Flour - 3 Cups Eggs - 3 Pieces Water - 1 Glass (for dough) Carrots - 1-2 Pieces Potatoes - 3-4 Pieces Onions - 2-3 Things

Directions

1. For the broth, we need salted meat. Let's prepare it in advance. It's not difficult at all. We make cuts in pieces of meat, salt it and leave it overnight. In the morning we take out the meat and let the excess liquid drain. Then the meat is hung out in the cold. It will dry out and turn dark in color. And after boiling it will have a special taste. We proceed to cooking the broth. Cut the meat into large pieces, put it in a saucepan. We also send horse sausage there. Fill everything with water and set to cook. When it boils, remove the foam, reduce the heat and cook for 3-3.5 hours. In an hour and a half or two, you can make the dough. Drive eggs into the sifted flour, add two pinches of salt and pour in water. Knead the tight dough. We send the dough to the refrigerator for half an hour. We clean potatoes and carrots. Half an hour before the meat is ready, put the potatoes and carrots in the broth. Peel the onion and cut into rings. Fill the onion with fatty and rich broth. We take out the dough from the refrigerator, roll it out thinly and thinly. Cut into square slices. We take out the finished meat and vegetables from the broth. We throw dough plates into the boiling broth. Cook until tender for about 10 minutes. Take out the prepared dough with a slotted spoon and put on a dish. Pour onion and broth. Then we lay out the meat and vegetables. We serve the broth in separate bowls. Isn't it true - nothing complicated at all?

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