Kyrgyz-style beshbarmak
Description
The dish is prepared without unnecessary complications. I'd like to point out right away that it's not always possible to repeat the classic Kyrgyz-style beshbarmak recipe due to the lack of truly high-quality meat. However, you can easily use beef, for example, which will also be very delicious. 1. First, place the meat, cut into large pieces, into a pot, pour boiling water over it, and put it on the stove. 2. After it comes to a boil again, cover with a lid, reduce the heat to the minimum, and simmer for at least 2–2.5 hours, until the meat is fully cooked. 3. Meanwhile, prepare the dough. Mix eggs, water, salt, and flour to make a firm dough, similar to dumpling dough. 4. Let it rest for half an hour, then roll it out very thinly. 5. Cut it into squares about 5–6 centimeters in size. 6. Carefully remove the cooked meat from the broth, let it cool slightly, and then slice it. 7. Prepare a saucepan and place the meat and sliced onions (cut into half-rings) at the bottom. Add spices to taste. 8. Pour in a small amount of broth, add chopped herbs, and place on the stove for about 10 minutes. 9. Add more onions and herbs to the remaining broth. Bring to a boil and drop in the dough pieces. Cook the noodles until done. 10. To serve Kyrgyz-style beshbarmak at home correctly: place the noodles at the bottom of a deep plate. Then add the meat with onions and herbs. Pour everything with broth. The leftover broth should also be served at the table so you can drink it alongside the dish. And that's it—delicious beshbarmak is ready! Serve it immediately.