Tatar-style beshbarmak
Description
The dish is prepared without unnecessary complications. It can't be said that this dish belongs exclusively to Tatar national cuisine, as it is also widely spread among the Bashkir, Kazakh, Kyrgyz, and many other peoples. Overall, the cooking technique is similar everywhere, but each country has its own unique features. Today, I want to tell you how to make Tatar-style beshbarmak. The main peculiarity of this dish is that it should definitely be eaten with hands, as its name literally translates as "five fingers." In the Tatar version of the dish, potatoes are a must, although personally, I often cook it without them, as even in that form the dish turns out very filling. Otherwise, there's nothing complicated about it, and you'll easily manage to prepare it. To help you, I'm offering my photo-illustrated recipe for Tatar-style beshbarmak. The ready dish can now be served.
Instructions
- 1
Step 1
We thoroughly wash the meat, place it in a pot, and pour about 2 liters of water over it.
- 2
Step 2
When the water comes to a boil, skim off the foam and add coarsely chopped carrots and one onion, season slightly with salt. Simmer over low heat for about 3 hours.
- 3
Step 3
While the meat is boiling, we will prepare the noodles. Break an egg into a bowl, add a glass of water, a spoonful of oil, and beat everything well. Now add salt and gradually start adding flour.
- 4
Step 4
We should end up with a fairly firm and elastic dough. Cover it with a towel and let it rest for 20–30 minutes.
- 5
Step 5
Then divide the dough into several parts, take one and roll it out into a thin sheet 2-3 mm thick.
- 6
Step 6
Cut the dough into rhombuses with sides approximately 5-8 centimeters. Do the same with the remaining dough.
- 7
Step 7
When the meat is fully cooked, remove it from the broth and separate it into pieces.
- 8
Step 8
We slice the onion into thin rings, place in a colander, and dip into boiling broth for a minute. Transfer the onion to a plate, then add the peeled and cut into 3-4 pieces potatoes into the broth, and cook until fully done.
- 9
Step 9
Place the cooked potatoes on a large plate, pour half of the broth into a separate container, and cook the noodles in the remaining broth. Place the cooked noodles on top of the potatoes in the dish.
- 10
Step 10
Place the onion on the noodles.
- 11
Step 11
Place the boiled meat in the center, season it with salt and pepper. Sprinkle the dish with chopped herbs. Into the hot broth, which we set aside earlier, add sliced onions and pour it into bowls. Serve the dish with the broth, into which the noodles are then dipped. Enjoy your meal!