Goose Beshbarmak
Description
This recipe won't take much time. Beshbarmak is a very popular dish. It can be made with various types of meat, but one of my acquaintances, a Bashkir woman, insists that authentic Bashkir beshbarmak is made specifically with goose meat. I suggest you try preparing goose beshbarmak using this simple recipe. 1. Rinse the goose meat thoroughly and cut it into pieces. Cover with water and place over low heat. The water should cover the meat by at least 1.5 cm. When the meat starts boiling, skim off the foam. Add a whole washed onion (unpeeled) and continue cooking the goose until the meat easily separates from the bones—this takes about two hours. 2. Prepare the noodle dough. Mix flour, eggs, and very cold water to form a stiff dough. Don't forget to add 1–2 pinches of salt. Roll the dough out very thinly—about 2 mm thick. Cut the rolled dough into 4x4 cm rhombuses. Lightly dust the resulting noodles with flour and set aside to dry slightly. 3. Peel the remaining onions and slice them into half-rings. Place the sliced onions in a deep bowl and pour over hot broth—preferably skimmed from the top layer of the pot where the goose is cooking. 4. Remove the cooked meat from the broth. Discard the onion from the broth. Cook the noodles in the boiling broth. They cook quickly—just 3–4 minutes. 5. Place the cooked noodles onto a serving dish, then arrange the goose meat on top—bones included. Pour the broth-marinated onions over the meat and noodles. You may add some chopped fresh herbs. Serve the broth separately. Add black pepper if desired. Although Bashkirs usually prefer their beshbarmak without spices. That's it—your delicious and aromatic dish is ready. Serve hot.