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Beshbarmak
Beshbarmak, meaning 'five fingers,' is the national dish of Kazakhstan, traditionally eaten by hand. It consists of finely chopped boiled meat (often horse or lamb) served over large, thin squares of unleavened dough, all drenched in a rich broth called 'tuzdyk'.
đ§ Ingredienser
- 1.5 kg Lamb or horse meat(preferably with bones, such as shoulder or shank)
- 3 large Onions(sliced into rings)
- 3 liters Water
- 500 g Flour
- 2 large Eggs
- 2 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 3 Bay leaves
đšâđł Instruktioner
- 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
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
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
Roll out the rested dough very thinly on a floured surface. Cut it into large diamond or square shapes (about 10x10 cm).
đĄ Proffstips: The thinner the dough, the better. - 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
While the dough cooks, shred or dice the boiled meat into bite-sized pieces.
đĄ Proffstips: Traditionally, the meat is cut with a knife, not shredded. - 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.
đĄ Proffstips: Beshbarmak is traditionally eaten with hands.
đĄ Proffstips
- âUsing a mix of meat, like lamb and beef, can add depth of flavor.
- âThe dough should be quite stiff to prevent it from becoming mushy.
- âHorse meat is a traditional choice and offers a unique flavor, but lamb is a common and delicious alternative.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include finely chopped garlic in the tuzdyk for extra flavor.
- A small amount of butter can be added to the tuzdyk for richness.