Incal
Description
Incal or beshbarmak is usually made from lamb or beef. However, duck is sometimes used as well. Overall, incal consists of boiled meat with potatoes and pieces of thin boiled dough in the shape of diamonds or squares. Fried onion and garlic give it a distinctive piquancy and unique flavor.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the meat for inqalab. Wash the beef or lamb and place it in a pot. Pour fresh water over it, enough to cover the meat. Bring to a boil, then reduce the heat to the lowest setting and skim off the foam. Simmer for 2–3 hours until the beef is tender. Season the broth with meat with salt and pepper to taste.
- 3
Step 3
Peel the potatoes, wash and slice them. Place in a saucepan and cover with water. Season with salt to taste. Boil the potatoes until cooked. Then drain the water.
- 4
Step 4
Peel the onion, wash it, and chop it. Place it in a frying pan.
- 5
Step 5
Fry the onion in butter.
- 6
Step 6
Prepare the dough. Put flour into a bowl, break in the egg, add a pinch of salt. Pour in water and knead a fairly firm dough. Cover it with plastic wrap and let it rest for 10–15 minutes.
- 7
Step 7
Then roll out the dough very thinly.
- 8
Step 8
Cut into small rhombuses with sides of 4-5 cm. Boil these rhombuses in salted water, as you would cook noodles.
- 9
Step 9
Place diamond-shaped pieces of dough on a plate. On top, arrange boiled potatoes.
- 10
Step 10
Place the sliced boiled meat on the potatoes.
- 11
Step 11
Place the fried onion on the meat and, if desired, minced garlic.
- 12
Step 12
Sprinkle the dish with chopped fresh herbs.
- 13
Step 13
Incal is ready. It can be served. The dish should be hot.