👨‍🍳 조리법

1. 1

   Place the meat in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat to low, add salt, bay leaves, and half of the sliced onions. Simmer for at least 2.5 to 3 hours, or until the meat is very tender.

2. 2

   While the meat is cooking, prepare the dough. In a bowl, combine flour, eggs, and 1 teaspoon of salt. Gradually add a little water (about 100-150 ml) until a stiff dough forms. Knead for about 10 minutes until smooth and elastic. Cover and let it rest for at least 30 minutes.

3. 3

   Once the meat is tender, remove it from the broth and set aside to cool slightly. Strain the broth into a clean pot, discarding the solids. Add the remaining sliced onions to the broth and simmer for another 15-20 minutes to create the 'tuzdyk'. Season with black pepper.

4. 4

   Roll out the rested dough very thinly on a floured surface. Cut it into large diamond or square shapes (about 10x10 cm).

   💡 전문가 팁: The thinner the dough, the better.
5. 5

   Bring the strained broth back to a rolling boil. Carefully add the dough pieces, one by one, ensuring they don't stick together. Cook for about 5-7 minutes, or until the dough is cooked through and floats to the surface.

6. 6

   While the dough cooks, shred or dice the boiled meat into bite-sized pieces.

   💡 전문가 팁: Traditionally, the meat is cut with a knife, not shredded.
7. 7

   To serve, place a layer of cooked dough on a large platter. Top with the shredded meat. Ladle a generous amount of the hot 'tuzdyk' (broth with onions) over the meat and dough. Serve immediately.

   💡 전문가 팁: Beshbarmak is traditionally eaten with hands.