Casserole
Description
The recipe won't take much time. Beshbarmak belongs to Kazakh and Kyrgyz cuisine and is usually prepared for big holidays or when guests arrive. The name translates as "five fingers," since this dish used to be eaten by hand. It typically consists of meat and square or diamond-shaped noodles. This beshbarmak recipe inspired the casserole version. The key point is not to overcook the noodles, so they remain soft yet firm, making them easier to handle. You can use any ground meat and spices according to your taste. When pouring the mixture into the baking dish, make sure it flows not only on top but also reaches the bottom. The casserole is done when it has a golden crust and a clear juice appears on the surface. Serve hot.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Bring water to a boil and cook the noodles until half-done. Rinse with cold water, then drain well.
- 3
Step 3
Pass the chicken breast (soaked in water), bread, and onion through a meat grinder. Combine and mix. Add eggs, grated cheese, salt, and pepper. Mix well and beat the meat mixture.
- 4
Step 4
Place a strip of filling on the edge of each noodle and roll it into a tube.
- 5
Step 5
Grease the pan with butter and place the rolls tightly next to each other.
- 6
Step 6
For the dressing, mix milk, mayonnaise, and eggs into a homogeneous mixture. Pour over the top and sprinkle with grated cheese. Bake at 180°C for 40 minutes, until a golden crust forms.
- 7
Step 7
Can be served.