Beshbarmak (simple recipe)

Description

The recipe won't take much time. The dish is very filling and nutritious, and its taste is amazing. Moreover, it serves as both a first and a second course, thanks to the broth. Serve beshbarmak with chopped herbs and ground pepper. Traditionally, this dish is always eaten by hand; if you want to connect with its roots, you can give it a try. Serve hot.

Instructions

1. 1

   Step 1

   Wash the meat, place it in a pot, add bay leaf, peppercorns, and pour in water. Once it comes to a boil, skim off the foam, remove the bay leaf, and continue cooking over medium heat for 2-2.5 hours.

2. 2

   Step 2

   In a bowl, mix the flour, egg, and 0.5 cup of water. Knead the dough. Divide it into 5 parts and roll each part into a thin flatbread. Let the flatbreads dry for 30 minutes, uncovered.

3. 3

   Step 3

   Cut the potatoes into medium cubes and the onion into half-rings. Add the potatoes to the pot 30 minutes before the meat finishes cooking.

4. 4

   Step 4

   Remove the cooked meat and potatoes from the pot. Cut the meat into medium pieces and return it to the broth for 2 minutes.

5. 5

   Step 5

   Place the potatoes in a saucepan, add the onion, salt, and pepper, pour in 2 ladles of broth, and cook for 5 minutes.

6. 6

   Step 6

   Cut the dried flatbreads into small pieces and add them to the boiling broth. Cook for 5 minutes.

7. 7

   Step 7

   Serve the finished dish as follows: place the potatoes, onions, and flatbreads on a plate, pour over the broth, and add the pieces of meat.

8. 8

   Step 8

   Serve at the table.