Beshbarmak

Beshbarmak or bishbarmak, or besbarmak Beshbarmak - a dish of Central Asian cuisine. In the Kyrgyz language, beshbarmak is pronounced, in Bashkir and Tatar - bishbarmak, in Kazakh - besbarmak, in translation means "five fingers," since they initially ate it with their hands. Boiled meat is served on a plate with noodles (kespe, owl) with onions and spices sauce and separately in the bowl a broth with chopped herbs is offered. On the basis of this principle, choose meat (pork, beef, lamb), spices and the kind of noodles to your liking. And be sure to try this very nutritious and harmonious dish.

Beshbarmak or bishbarmak, or besbarmak Beshbarmak - a dish of Central Asian cuisine. In the Kyrgyz language, beshbarmak is pronounced, in Bashkir and Tatar - bishbarmak, in Kazakh - besbarmak, in translation means "five fingers," since they initially ate it with their hands. Boiled meat is served on a plate with noodles (kespe, owl) with onions and spices sauce and separately in the bowl a broth with chopped herbs is offered. On the basis of this principle, choose meat (pork, beef, lamb), spices and the kind of noodles to your liking. And be sure to try this very nutritious and harmonious dish.

Ingredients:

• Pork meat on the bone 1500 g
• Onions 3 pcs.
• Fresh dill 1 bunch
• Parsley fresh 1 bunch
• Celery root 1 pc.
• Pink pepper 1 g
• Fennel dried 1 tsp.
• Sunflower refined oil 1 tbsp. l.
• Bay leaf 2 pcs.
• Salt 1 tsp.
• Wheat noodles 500 g

Instructions

• Step 1 To prepare the variant beshbarmaka you need meat on bone, noodles (home, special juices or other), onion, spices and fresh herbs.
• Step 2 If the piece of meat is large, cut / chop it into pieces to the size of the pan. Place the pieces of meat and bone in a saucepan of cold water, so the broth will turn out to be more saturated, bring to a boil and remove the scum.
• Step 3 Then add the salt, bay leaf, dry or fresh celery root, pink peppercorn, fennel (or a set of spices to your liking) and cook the meat until cooked over medium heat.
• Step 4 Remove the prepared meat from the broth, and strain the broth to remove the spices (bay leaf, pepper peas, etc.).
• Step 5 Cut the meat into pieces.
• Step 6 Cook the noodles (broth) in the broth from the cooking meat.
• Step 7 To prepare the sauce, thinly chop onion, fry in vegetable oil, salt, pour broth (about 1 cook) and then for 10 minutes put out. Add ground allspice or other peppers to taste.
• Step 8 Put a layer of noodles on a flat general dish or a serving plate, on it pieces of meat and on top with onion sauce and chopped fresh parsley and dill. Beshbarmak is ready, serve him meat broth in a bowl.