Jewish beshbarmak
Description
This is a simple recipe for preparing Jewish beshbarmak. It's best to use fatty meat, and it's also advisable to salt it (one day before cooking). If the meat is already salted, do not add salt to the broth! I used horse meat sausage, known as Kazyl in local tradition. Actually, the dish is quite easy to prepare—you can try it yourself! Good luck
Instructions
- 1
Step 1
Place the meat and sausage in a pot, pour in water, and add salt. Simmer for 2 hours, skimming off the foam. Meanwhile, prepare the dough. Dissolve 1 tablespoon of salt in 400 ml of boiling water. Sift the flour into a bowl, add 2 eggs, gradually pour in the salted water, and knead a stiff dough. Cover the dough with plastic wrap and let it rest for 30 minutes.
- 2
Step 2
Remember the dough, dust it with flour and roll it out into a 2 mm thick sheet. Roll the sheet onto the rolling pin, then make long cuts directly on the rolling pin with a knife to create noodles. Alternatively, use a pasta cutter.
- 3
Step 3
Prepare the sauce. Slice the onion into half-rings, cut the pepper into strips, and finely chop the herbs. First, boil the potatoes in broth, then add all the sliced vegetables and cook, adding seasoning or spices to taste. Simmer for 3-4 minutes.
- 4
Step 4
At the end, add the noodles and cook until done. When serving, first place the noodles on the plate, then the sliced meat and sausage. Top with vegetables and potatoes.