Jewish beshbarmak

Meat 530 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0

Serves: 8 People
Prepare Time: 30 min
Cooking Time: 2 hours
Calories: -
Difficulty: Medium

Beshbarmak is a very popular dish of Kazakh national cuisine. This recipe has been slightly modified, which is why beshbarmak is jokingly called Jewish. The dish is very worthwhile, try it!

Ingredients

Lamb - 4 Kilograms (better on the bone) Horse meat sausage - 1.5 Kilograms Flour - 700 Gram Eggs - 2 Pieces Onions - 2 Pieces Bulgarian pepper - 3 Pieces Greens - To taste (parsley and dill) Spices - To taste Water - 400 Milliliters Potatoes - 5 Pieces

Directions

Put the meat and sausage in a saucepan, cover with water and salt. Boil for 2 hours, skimming off the foam. In the meantime, let's prepare the dough. Dissolve 1 tbsp of salt in 400 ml of boiling water. Sift the flour into a bowl, drive in 2 eggs, gradually adding salt water, knead the hard dough. Cover the dough with plastic wrap and let it rest for 30 minutes. Remember the dough, sprinkle it with flour and roll it into a layer 2 mm thick. Wrap the layer on a rolling pin, make long cuts right along it with a knife to make noodles. Alternatively, use a noodle cutter. Cooking the gravy. Cut the onion into half rings, pepper into strips, chop the herbs. Pre-boil the potatoes in the broth, then boil all the chopped vegetables, adding seasoning or spices to taste. Cook for 3-4 minutes. Finally add the noodles and cook until tender. When serving, first put the noodles on a plate, then chopped meat, sausage. Top vegetables and potatoes. Bon Appetit!

Jewish beshbarmak

Serves: 8 People
Prepare Time: 30 min
Cooking Time: 2 hours
Calories: -
Difficulty: Medium

Beshbarmak is a very popular dish of Kazakh national cuisine. This recipe has been slightly modified, which is why beshbarmak is jokingly called Jewish. The dish is very worthwhile, try it!

Ingredients

Lamb - 4 Kilograms (better on the bone) Horse meat sausage - 1.5 Kilograms Flour - 700 Gram Eggs - 2 Pieces Onions - 2 Pieces Bulgarian pepper - 3 Pieces Greens - To taste (parsley and dill) Spices - To taste Water - 400 Milliliters Potatoes - 5 Pieces

Directions

Put the meat and sausage in a saucepan, cover with water and salt. Boil for 2 hours, skimming off the foam. In the meantime, let's prepare the dough. Dissolve 1 tbsp of salt in 400 ml of boiling water. Sift the flour into a bowl, drive in 2 eggs, gradually adding salt water, knead the hard dough. Cover the dough with plastic wrap and let it rest for 30 minutes. Remember the dough, sprinkle it with flour and roll it into a layer 2 mm thick. Wrap the layer on a rolling pin, make long cuts right along it with a knife to make noodles. Alternatively, use a noodle cutter. Cooking the gravy. Cut the onion into half rings, pepper into strips, chop the herbs. Pre-boil the potatoes in the broth, then boil all the chopped vegetables, adding seasoning or spices to taste. Cook for 3-4 minutes. Finally add the noodles and cook until tender. When serving, first put the noodles on a plate, then chopped meat, sausage. Top vegetables and potatoes. Bon Appetit!

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Jewish beshbarmak

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Jewish beshbarmak

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Directions

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