Bishbarmak: video recipe

eight

• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Simple dish
    • 0.0.3 209.9kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  3 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  209.9kcal

• Rating

• Recipe

Hearty and fragrant national Tatar, Bashkir, Kazakh dish. Bishbarmak translates as five fingers. Really, just like five fingers: the broth is cooked by itself, meat is necessary just chop, and the noodles are made just from eggs and flour. Make a mistake when cooking at home is simply impossible, so be sure to try making delicious bishbarmak for lunch or dinner.

Let’s get started!

Ingredients

0/8 ingredients

• beef and / or lamb 2kg
• flour 500-800g
• eggs 3pcs
• 5pcs onions
• salt
• pepper
• greens 1 bunch
• vinegar 3 tablespoons

3 ч3 ч 209,9

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Rinse the meat, put it in water, add bay leaf, salt (you can still pepper peas). Put to cook for 1-1.5 hours to medium heat. Remove foam periodically.
2. While we cook the noodles. Beat the eggs, add the flour and salt, knead elastic dough. You need to knead for a long time, until the dough will not look like plasticine and will not stick to your hands and blackboard. If the dough is sticky, do not add flour, just continue knead, it will become the desired structure. It takes minutes 15.
3. Divide the dough into several pieces. The smaller the pieces, the thinner will roll out the reservoir. Roll all the pieces thin layers (approximately 1mm or thinner), cut each layer with rhombs until left on the board (but do not stack each on friend so that they do not stick together). We will cook the noodles directly before serving.
4. Marinate the onion: cut the onion into thin half rings, chop to onion greens. Add 3 tbsp. apple or table vinegar, a pinch of salt and ground pepper.
5. Remove the prepared meat from the broth, cut the meat into large pieces in a flat plate. Strain the broth, add to to taste.
6. On top of the meat, lay the pickled onions.
7. Boil the noodles in boiling water for 2-3 minutes. Put the noodles on top meat and onions.
8. Serve while the meat and noodles are hot, pouring each broth separately in a cup, adding greens and pepper to the broth to taste. Enjoy your meal!

Keywords:

• beshbarmak
• bishbarmak
• bouillon
• noodles