Beshbarmak made from horse meat
Description
The dish is prepared without unnecessary complications. Classic beshbarmak is made specifically from horse meat. It's quite difficult to obtain, but if you're lucky - then this recipe is for you :) The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the meat for boiling. Wash it and cut into pieces. Place in a pot and pour water over it until fully covered. Put on the stove to boil. When it comes to a boil, skim off the foam, reduce the heat, and simmer for about 3 hours. Add salt, pepper, one onion, and a bay leaf about half an hour before it's done. During cooking, constantly remove fat from the surface of the broth.
- 2
Step 2
Ladle about one cup of broth from the pot and let it cool. Dissolve a pinch of salt in it, then mix with the eggs. Add flour and knead into a stiff dough. Place the dough in the refrigerator to rest for about 20–30 minutes.
- 3
Step 3
Take the dough out of the refrigerator and roll it out thinly, about 2-3 mm thick. Cut into rhombuses, squares, triangles—whatever shape you prefer. Let them dry slightly.
- 4
Step 4
Peel the onion and slice it into rings or half-rings. Season with pepper and salt, then pour hot broth over it. Cover with a lid and let it sit for about 10 minutes.
- 5
Step 5
Take out the cooked meat and slice it into thin pieces.
- 6
Step 6
Drop the cut dough into boiling broth and cook for about 6-8 minutes. Place the cooked dough onto a warmed serving dish, then arrange pieces of meat on top, followed by onions. Sprinkle with fresh herbs before serving.