Nanai-style beshbarmak
Description
The dish is prepared without unnecessary complications. Nanai-style beshbarmak can be made not only with chicken but also with turkey. In this case, the turkey can be cooked together with the dough rolls. The dish is tasty and aromatic. You can add any spices to taste. The onion-filled dough rolls turn out tender and soft. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients to make beshbarmak.
- 2
Step 2
Peel the carrots, wash and grate them. Place in a frying pan.
- 3
Step 3
Peel the onion, wash it, and finely chop. Add to the pan with the carrots. Simmer the carrots and onions over low heat for 10 minutes, stirring occasionally.
- 4
Step 4
Wash the chicken fillet and cut it into small pieces. Place in a frying pan with sunflower oil.
- 5
Step 5
Pour a little sunflower oil and simmer the chicken until cooked through for 15 minutes.
- 6
Step 6
Prepare the dough for rolls. Break an egg into a bowl.
- 7
Step 7
Pour 150 ml of water.
- 8
Step 8
Add a couple of pinches of salt and flour.
- 9
Step 9
Knead a firm, stiff, yet elastic dough. Let it rest for 15–20 minutes.
- 10
Step 10
Peel one onion, wash it, and chop it finely in a blender.
- 11
Step 11
Divide the dough into two or three parts. Roll out each part very thinly, as you would for noodles.
- 12
Step 12
Brush the dough with sunflower oil and sprinkle with chopped onion.
- 13
Step 13
Roll the dough with onion into a roll. I ended up with two rolls.
- 14
Step 14
Cut the rolls into 3-4 centimeter wide pieces.
- 15
Step 15
Place the rolls in a pan with the onion and carrots.
- 16
Step 16
Pour water or broth over it, and season slightly with salt and pepper.
- 17
Step 17
Cover the pan with a lid and simmer the rolls over low heat for 40-50 minutes until tender. Periodically add water as needed.
- 18
Step 18
Add the chicken to the rolls in the skillet and mix.
- 19
Step 19
Nanai-style beshbarmak is ready. It can be served at the table.