Beshbarmak - a dish of Kazakh national cuisine - AlmatyLife magazine

Bish Barmak, the best Bashkir food, comes from the word “Bish” - five, and “Barmak” - finger, and consists of finely chopped pieces of horse, cow or sheep meat, and Salma. Salma is made from tough dough of wheat, barley or spelled flour, which, divided into pieces the size of a copper five-kopeck piece, is boiled in the same cauldron with meat, just like we have klutski.”

I. I. Lepekhin, Russian scientist, traveler, lexicographer

What is beshbarmak and some lyrics about standards

Depending on what region and from what nationalities you heard the name of this dish, you have your own “correct” version of pronunciation in your head - beshbarmak, besbarmak, bishbarmak. This is due not only to the peculiarities of transliteration, but also to the fact that this dish does not belong to one specific nationality - it was a traditional dish for many Turkic nomadic peoples, and now serves as a kind of calling card for those who speak one or another language of the Turkic group . Beshbarmak is distributed from Asia to Eastern Europe, from the Mediterranean to Siberia, and almost 150 million people can call it their national dish in one way or another.

Probably everyone knows that when translated into Russian, the Turkic word “besh” means “five”, “barmak” means “fingers”. The name beshbarmak - “palm”, “five fingers” - is very logical: the nomads did not carry anything extra with them, forks and spoons were rarely found in tribes whose home was the endless expanses of the earth, and therefore they most often ate with their hands. Beshbarmak is a dish that historically was taken from a common dish with the palm of your hand, eaten with pleasure, and licked your fingers. Today, most catering establishments serve cutlery for beshbarmak, and at home, sadly, they eat this dish with a fork and knife, or less often with a spoon.

Beshbarmak is a hearty, substantial food of peoples who were often forced to eat “for future use”: not always knowing when the next stop would be, when they would once again be able to light a fire and cook hot dishes, the nomads strove for high-calorie food that satiated and nourished.

Essentially, beshbarmak is boiled meat and noodles, but this is its completely, completely “flat” essence, narrowed down to two words. In fact, this is a rich-tasting, very bright, rich dish that takes time and mood to prepare. Yes, quite a lot of time, skills, desires and skills.

Well, let’s take the culinary crown off our heads and honestly admit: you are unlikely to know how to cook real beshbarmak if, say, you are not Kazakh and have not absorbed this science, culture and tradition from early childhood. You can learn anything, including how to cook a wonderful national dish with a mysterious name that rolls on the tongue like multi-colored montpensier peas, but cook it in such a way that everyone around you drools at the sight of your dinner, so that fame spreads throughout the entire neighborhood It is almost impossible for friends and acquaintances to flock to your house upon hearing that you are preparing beshbarmak if you have not absorbed this science at an invisible, almost genetic level.

Unconventional serving of beshbarmak: meat and noodles in broth.

However, this does not mean that you do not need to study. Necessary! It is necessary and necessary, because how else will you grow above yourself, master something new and unusual, get closer to the traditions of other nations and simply provide yourself with the opportunity to try something tasty at least sometimes, at least occasionally, at least on holidays? And it will be delicious! Let's be honest - yes, it is unlikely that it will turn out mind-blowingly, breathtakingly tasty, it is unlikely that you will feel like the most talented of all talented chefs and decide that you have finally reached culinary Olympus, but at the same time, using the instructions from “Magic Food” and striving to learn, you can prepare beshbarmak in such a way that the desire to repeat and grow above yourself does not disappear.

Do not think that such categoricalness is an absolute distrust of your culinary abilities. Many of those who live, for example, in Kazakhstan and regularly prepare beshbarmak at home, agree: only ethnic Kazakhs produce the most authentic, most correct, most delicious food. You can cook according to their recipes, you can learn from them, buy food where they buy it, but it still won’t be the same. However, we repeat, strive to get closer to the standard, because this is important! - it’s simply necessary: there must be some kind of culinary enthusiasm, pride, in the end, that will stir up your interest and force you to learn how to cook the right beshbarmak. Delicious, juicy and wonderful.

Who invented beshbarmak and why?

When a guest arrives, the owner prepares beshbarmak.
If there is no meat, the owner’s face turns red.

Beshbarmak is found in quite a number of cuisines as a national dish. It is prepared in Kyrgyzstan, Uzbekistan, Turkmenistan, Kazakhstan, Bashkiria, Tatarstan and many other countries and regions. Initially, this was a convenient and logical food for people who were forced to cook it not often, but it was satisfying: for beshbarmak they slaughtered a lamb, cooked a lot of meat (you can’t take a refrigerator with you), and prepared a tasty accompaniment for it from dough (like noodles). The result was an incredibly solid meal - nourishing, rich, high-calorie, energy-intensive. Just what is needed for people who are forced to work outdoors, spend most of their lives on the move, and are not concerned about counting calories and separating meals.

If beshbarmak is prepared traditionally and for oneself (not in a restaurant and not as a quick parody of an authentic dish), it is a whole ritual - to get fresh meat, cut it correctly, cook it in a special way, adding everything that is required to the broth, and not putting in nothing extra. Working with dough is practically a sacred act, and this is also part of the general magic. And then, after the beshbarmak is ready, the other part of the performance begins - everyone sits around the “table”, and the elder begins to divide the beshbarmak between family members and dear guests. This is a whole ritual that may seem terrible and disgusting to inexperienced people: the head of a ram is solemnly divided into parts, the parts are distributed to everyone present. The best for guests: usually eyes and ears. Next - according to seniority: the older the eater, the earlier he will receive his portion of beshbarmak. They eat it exclusively with their hands - the meat is wrapped in boiled flatbreads (shelpek, zhaima, saima), washed down with surpa - broth, which is served separately in bowls.

The Kazakhs have a tradition: if a guest comes to the house, they start cooking beshbarmak - at least at 12 o'clock at night, at least at 5 in the morning, a cauldron is put on the fire, and the magic begins. (They say that young Kazakh women are very dissatisfied with this custom - the main burden of preparing beshbarmak falls on the shoulders of their daughters-in-law, which they are actively not happy about.) There should be a lot, a lot of meat (by the way, in Kazakhstan the dish beshbarmak is often called just meat). It’s better if there are at least 3 types – lamb is a must, young beef is excellent, horse meat is preferable. It is considered a great delicacy if homemade horse sausage (kazy), liver, ribs and vertebrae are added to the broth. The noodles are exclusively freshly prepared, made today.

How to cook beshbarmak in modern conditions

He gives you a fist - you give him a beshbarmak

Without delving into subtleties and details, let's decide that to prepare beshbarmak you need only three things: meat, onions and dough. If you have everything you need in your home, get started.

Broth ingredients

1.5 kg of various meats (lamb, veal, horse meat)
3-3.5 liters of water
3-4 bay leaves
5-7 peas of allspice
3 large onions
salt, herbs, freshly ground black pepper to taste

Ingredients for noodles

1/2 tsp. salt
2 eggs
200 ml water
600 ml flour

Cooking step by step

Meat rinse thoroughly, cut into fairly large pieces about 300 g in size, fill with cold water, and place on the stove. Bring to a boil, carefully skim off the foam, then reduce the heat to low and cook until done and soft– at least 3.5-4 hours. Long cooking is the key to success: the finished meat should break down into fibers, be soft, melting, and tender.

About half an hour before the meat is ready salt the broth- generously, thoroughly. Of course, oversalting is not the best solution, but, like any meat dish, beshbarmak loves salt, so try to find a middle ground, and not make do with the theory that, if desired, everyone can add salt to their own taste.

While the meat is cooking, making noodles– mix eggs, salt and water, add half the flour, quickly knead the liquid lumpy dough, then generously sprinkle the work surface with flour and spread the prepared mass. Knead by hand into a non-sticky, soft, elastic dough, wrap it in cling film or wrap it in a bag and hide it in a cool place. The noodle dough should rest for at least an hour, after which you can continue working with it.

Divide the dough into several parts, roll out into thin layers, cut into even strips up to 5 cm wide, and then cut each strip into diamonds. Well, or rectangles are not the point, the main thing is that you like it visually, and all the pieces are approximately the same size. It’s great if you can calculate the time so that the cut dough dries a little - lay out the future noodles on a floured surface, dust the top with flour too and leave for 20-30 minutes.

And then the time has come meat. Ready-made pieces remove from the pan with a slotted spoon, put on a dish. Throw the cut into diamond-rectangles into the boiling broth dough and cook until done– approximately 3-5 minutes after boiling. After the dough is ready, take it out of the pan and arrange it beautifully on a dish.

At the end, throw the cut into half rings into the boiling broth onion and boil it for just a minute- it just has to lose its volume and pungency, but under no circumstances become a banal boiled onion.

We take out the onion, place on top of the noodles.

And we do the most pleasant thing - cut the meat and cut it into portions. Or we don’t cut it, but tear it off – it doesn’t matter how, the main thing is that it’s beautiful.

Let's serve. Without any special frills - a good sprinkling of ground black pepper, and that’s it. A dish with noodles and meat - in the center, in portions - bowls with broth, into which it’s a good idea to throw a little finely chopped parsley.

Beshbarmak in a slow cooker

Imagine what will happen to some gray-haired elderly Kazakh or Kyrgyz woman if you ask them how to cook beshbarmak in a slow cooker - they probably won’t faint, but still prepare the valerian in advance - before you ask your question. However, with all due respect to national traditions and rituals, no one cancels the progress and demands of the modern world - and he, the infection, wants everything that is done around him to be done faster and faster and with less and less human participation...

Well, let's cook beshbarmak in a slow cooker. Nobody argues, it will turn out to be a completely different dish, but try how to treat it to that same angry Kazakh woman with a heart attack - she will probably change her anger to mercy, appreciate the dish, and even give a couple of tips on how to improve what you got .

Broth ingredients

500 g of good meat of medium fat content
50 g lard
1 large onion
1 carrot
1.5 liters of water
bay leaf, allspice, black pepper, salt, herbs to taste

Ingredients for noodles

100 ml water
1 egg
1/3 tsp. salt
250 g flour

Place the meat, well washed and cut into small pieces, into the multicooker bowl. Add the lard one piece at a time. On top of it are carrots in circles. Next - onion in half rings. Salt, spices. Pour water, set the “soup” or “stew” program and cook the beshbarmak for at least 1.5 hours in a multicooker.

During this time, prepare the noodles - mix water with egg and salt, add most of the flour, mix, and then knead the mass until smooth, placing it on a work surface sprinkled with flour.

Roll out the dough into a thin layer, cut into strips 5 cm wide, and then into diamonds.

When the multicooker beeps that it is ready, open the lid and add the dough. We extend the program by another 10 minutes.

Place the finished beshbarmak on a plate and serve, sprinkled with herbs. A simple and very accessible fantasy on a given topic.

9 secrets of delicious beshbarmak

Meat is tastier and juicier if cooked at low temperatures: in a pan, this is usually the upper part of the container with water. To ensure that the meat cooks correctly, place a wire rack on the bottom of the pan and place the meat pieces on it.

During cooking, real beshbarmak always includes a piece of lard or fat (usually horse fat). It gives the broth additional depth and satiety, aroma and taste. In addition, high fat content is needed so that the noodles do not stick to each other during cooking and after cooking: putting them on a plate, you will not get a plasticine lump of dough, each piece will be separate.

If you can skim the fat off the surface of the broth, that will be great - not that it is inedible, far from it. It’s just that when thick meat fat isn’t dripping from your chin, it’s somehow more aesthetically pleasing and pleasant.

If you want to dry the dough before placing it in the broth, just according to the rules, you can put the chopped pieces on a baking sheet dusted with flour and put it in the oven with the door ajar - at 60 degrees, 20 minutes will be enough.

If suddenly at the very beginning you missed the moment of boiling water and did not remove the foam very carefully or are simply striving for perfection, after you remove the meat, you should strain the broth through a sieve lined with gauze.

Before putting the dough on the dish, try to find time to pour the prepared broth over the plate - this way you will “lubricate” the dish and the noodles will not stick to its surface.

Of course, the authentic recipe for beshbarmak does not imply the use of chicken, much less pork, but you can prepare this dish in a modern interpretation - with the specified types of meat.

The classics of the genre are only meat, noodles (salma) and broth (surpa), however, sometimes you can add potatoes to beshbarmak.

When serving, beshbarmak is sprinkled with chopped wild garlic and parsley and poured over the fat removed in advance.

Kazakhs say that their children are usually always calm, rosy-cheeked and plump - this is due to the fact that they eat beshbarmak from early childhood and grow up healthy and loving the world. Eat beshbarmak - and be calm!

Kazakh national cuisine has always been famous for its abundance of meat, flour and sour-milk products, so “beshbarmak” has become one of the main traditional dishes of the people. Over time, some components of “beshbarmak” changed and were supplemented with certain ingredients depending on the geolocation and the main type of activity of the population in certain regions of Kazakhstan. Traditionally, the dish is served at special events and family holidays exclusively for honored guests. The very period and height of preparation of beshbarmak is winter, since it is at this time of year that it is most convenient to store meat preparations and calmly wait for neighbors for “besh”. Also, with the onset of winter cold, the preparation of meat for the whole winter (“sogym”) begins, which subsequently influences the choice and preference of the dish among the population. Serving “beshbarmak” is a responsible and integral part of any important event among close friends and relatives. Also, one of the most famous dishes that are offered to tourists in the city of Almaty are kuyrdak and beshbarmak. Of course, it is impossible to feel the real taste of these dishes without visiting this beautiful steppe country, but you can try to cook them at home, surprising your guests with the unusual taste and specificity of Kazakh cuisine.

History and meaning of the name “Beshbarmak”

Since ancient times, nomadic herders considered meat to be the main dish. According to researchers, it was they who provided the maximum variety of recipes for preparing and preparing meat products. Traditional charcoal-grilled meat, which is still known to everyone today, as shish kebab, dried meat, smoked and other varieties of its preparation. From time immemorial, rich and strong sorpa has saved the Kazakh people from harsh winters and cold weather. And anyone who has ever tried “steppe kur” will forever remember the refined taste of this unusual dish.

Speaking about the origin of the very name of the dish “beshbarmak” it becomes quite interesting, since “Beshbarmak” is the national dish of many Turkic-speaking peoples, the pronunciation of the dish varies and is modified. Initially, the name in Kazakh was “besbarmak”, in Kyrgyz: “beshbarmak”, in Bashkir: “bish-barmak”. The definition is formed from two compound words “bes” and “barmak”, which means “five fingers” when translated into Russian, but in everyday life, Russian-speaking residents of Kazakhstan use the original name of the dish and do not translate it literally.

"Beshbarmak" or "Besbarmak"?

This question is often asked by both locals and tourists. What is the correct name for this dish? Initially, the meaning and pronunciation of this dish were quite simply divided; according to the principle of language and peoples who live in a particular territory. Since among the Kyrgyz people the meaning of the word “besh” is translated as the number “five,” the full name for this people was revealed quite simply: “beshbarmak.” “Five” in the Kazakh language sounds a little different, like “demon”, so since ancient times the Kazakhs considered it more correct to call the dish “besbarmak”. Over time, the name varied and moved from one pronunciation to another. At the moment, in everyday life the name is often used as: “beshbarmak”. In general, it is not considered a big or gross mistake if you accidentally named any one of these options, both are considered correct and the interlocutor will definitely understand you.

Features of serving dishes and traditions

The Kazakh culture is very rich in rituals within the family. There is a “code of conduct” in relation to elders to younger ones, matchmakers to matchmakers, children to parents, and so on. Of course, if you know the rules of behavior of the main participants in the “hierarchy”, then some of the questions disappear by themselves. Only women pour tea and there are some subtleties here too. In the south, it is customary to pour tea halfway, otherwise guests may think that they want to send them away quickly. In other regions they simply try not to fill it to the brim. The tobacco (large plate) with beshbarmak is usually brought in by the youngest men in the house, and a knife is placed on each plate to cut the meat. The most honorable tobacco (bas tobacco) with the best pieces of meat and a ram's head is placed in front of the most respected guests. The eldest guest must share the head among the others. We must remember that those whose father is still alive cannot touch the head. After the meal, the senior guest must give his blessing “bata”, after which the daughters-in-law take the plates away with a bow. At the very beginning, the head of a ram is served to those gathered as a sign of honor and respect. Typically, the lower part should be separated from the skull. The distribution of parts of the head is a very important ritual between the guests and relatives of the feast. So, when distributing the head of a ram, you should adhere to the following rules:

Frontal part - for men
Jaw – for women
The right ear does not move, it is hidden like a talisman for family well-being
Well-sharpened teeth are a guarantee against any slander and slander at the table.

Before the celebration begins, guests bring blessings and requests to the Almighty for prosperity and a good number of livestock for the owner in the future. Pieces are distributed depending on the status and merits of the guest, as well as his age. Next, the beshbarmak itself is brought in!

Of course, after many years of integration of many cultures in our country, Kazakh cuisine now looks completely different. Now guests are greeted with pilaf and manti, even the Olivier salad is not alien to our table. But we must remember that not preparing beshbarmak for honored guests means insulting them. You can serve additional dishes with beshbarmak, but nothing can replace our national dish.

To prepare the dish you will need:

Before you start cooking beshbarmak, make sure that you have a positive attitude towards preparing this dish, as it requires patience and attentiveness on the part of the cook. Since it has already been said that the ingredients may vary depending on the preferences and economic activities of some regions of our large country, there are quite a lot of recipes for preparing beshbarmak and they are all considered individual and unique for each family. In this article, we share a classic recipe. So let's start with the ingredients:

Cooking method

The meat for “beshbarmak” is mainly horse meat, both the meat itself and “kazy” prepared in advance. “Kazi” is a traditional horse meat delicacy that looks like sausage. “Kazi” is made by stuffing natural horse intestine with fatty horse meat from the ribs (usually coating the meat with herbs and spices), and they are not stuffed with minced meat, but fill the whole meat with the rib, thus obtaining a large half ring. Kazy cooks for several hours under the close supervision of a cook. Traditionally, cutting meat is the prerogative of men, while rolling out dough and preparing the dish itself is the job of women. From a young age, girls in families are taught to roll out flatbreads for “beshbarmak”, and the ability to prepare a tasty dish and properly serve it to honored guests is an integral feature of a good daughter-in-law. Boil the horse meat in large pieces for 2.5-3 hours until tender. The dough is kneaded from flour and eggs with the addition of salt, or chilled horse broth. After 2-3 hours, the dough is rolled out into thin pieces. Cut the onion into rings, pour in rich broth, salt and pepper to taste (if desired, you can add a little finely chopped bell pepper). The juices are boiled in the broth, laid out on a dish (“tobacco”), and meat is placed on top (either a whole piece with a bone, or sliced). Then the seasoned onion (“tuzduk”) is poured over everything. If desired, you can put “Kazi”, “Kartu”, “Shuzhuk”, “Karyn”, “Zhal” on top and sometimes serve whole potatoes and carrots boiled in broth. Wheat and rye flour are quite “capacious” products. You can store the finished flatbreads for quite a long time; they are easily transported and fit into any container.

A variety of beshbarmak in the regions of Kazakhstan

Since beshbarmak is a unique dish, it is very difficult to find a single recipe that would be used by all residents of the regions of Kazakhstan, so below you can familiarize yourself with the various traditions and features in the recipes of the cities of Kazakhstan from the words of the residents themselves, our grandparents.

Almaty city

Beshbarmak in Almaty - cooking secrets. The name of this dish reflects part of the history, culture of national eating and indeed - in Almaty it is customary to take beshbarmak with your hands, using all five fingers; This is exactly how, following tradition, Kazakhs, as well as Uzbeks and Tajiks, eat it during various national rituals. The meat is cut into pieces, placed in a cauldron, poured with cold water and put on fire. After the water boils, reduce the heat slightly and cook until fully cooked, periodically skimming off any foam that forms. About half an hour before the meat is completely ready, spices are added to the cauldron: bay leaf, black pepper and salt, and one onion is also added. When the meat is already cooked, you can start kneading the dough. After it has stood for about 40 minutes, you need to take a rolling pin and start rolling it into a homogeneous layer, about one and a half millimeters thick. After this, the entire layer needs to be cut into squares with a side length of 7-8 cm. Meanwhile, half an hour before readiness, you can throw peeled potatoes into the cauldron with meat. Beshbarmak in Almaty is served with potatoes, but if you don’t have any, you can skip this item. So, when the meat is cooked, you need to transfer it to a closed container along with boiled potatoes and work on the rest of the ingredients. In the second cauldron you need to place onions cut into rings, add salt and season with spices on top, and then pour in hot meat broth. After this, the cauldron is placed on low heat and covered with a lid - the onions should simply simmer in. Separately, dip the juices into the broth and cook it all until fully cooked. In the city of Almaty, beshbarmak is served as follows: pieces of dough are laid out on a large dish, and pieces of boiled meat are placed on top of them (for convenience, you can cut them into smaller pieces). The whole thing is decorated with rings of stewed onion, and boiled potatoes are laid out along the edges.

Beshbarmak “in Chemolgan style” one of the most interesting ways of preparing beshbarmak came precisely from Shamalgan, instead of sochni, residents roll out and cut noodles 1.5-2 mm thick and 5-6 mm wide and after boiling they mix generously with tuzduk. Tuzduk is usually filled with fat removed from boiled kazy, or with fatty broth.

South Kazakhstan region

The choice of fresh and tasty meat is a separate important point in preparation, namely in preparing beshbarmak. Families in the city of Shymkent usually try to contact friends in neighboring villages, but if fate turns out that there are no relatives in the neighborhood, almost every family has its own butcher in certain markets, who will always offer fresh meat and kazy. Residents of this city are especially careful when choosing meat, as they believe that choosing the right meat is 50 percent of the success of a tasty beshbarmak. Therefore, according to many residents, the relationship between the butcher and the buyer becomes close and, to some extent, related. The meat is always personalized for the buyer and orders are accepted several days or even weeks before the event. The city residents have a fairly loyal attitude towards other dishes, but everyone gives the greatest preference to beshbarmak! The dough is considered a kind of side dish for beshbarmak; some residents believe that potatoes should not be included in the traditional recipe. But more and more often you can find this dish on tables with potatoes and without flatbread. Also, seared lamb is very often used (the skin of the lamb is not removed from the meat).

In the Kyzylorda region it is often prepared from rice, which is completely different from the recipes of other families in the regions of Kazakhstan.

Speaking about the program itself at the dastarkhan, after the feast, the entertainment part of the program usually begins. How nice, at the very beginning, all the guests wish the owners all the best and good things for their home. Following the favorable words, guests will be treated to performances by local singers and artists. One of the most fun and unpredictable parts of the evening is the moment when the guests themselves have to show the return performance to the professionals. At this moment, everyone can reveal themselves in any creative manifestations! Particular honor and interest are enjoyed by guests who can memorize this or that piece by ear and perform it for the owners of the house.

West-Kazakhstan region

The great abundance of fish products and the activities of the population of the West Kazakhstan region had a great influence on the national dish. Many aesthetes, assuming that one of the most important components of real beshbarmak is horse meat, do not understand how it is possible to prepare it from fish! Namely, in this area of our country, beshbarmak made from fish is practiced. Local residents call this beshbarmak: “Fishbarmak”. It is prepared according to the same principle as the classic one, although at the very beginning any fish for the base is boiled, but more often carp or beluga. At the same time, residents do not completely refuse beshbarmak with horse meat; it is as popular as

fish option. True, the only difference will probably be in the ratio of the amount of meat and dough that is served for dastarkhan. The advantage is given more to flatbreads than to meat. More precisely, there is less meat on the dish than dough. In some cities, such as Aktau or Atyrau, kazy can be served separately from the main dish.

North-Kazakhstan region

In this part of Kazakhstan, it is customary to serve beshbarmak exclusively in a special wooden dish called “Astabak”, “Astau” or “Astak”. Residents of Kokshetau give greater preference to meat. The dough is placed in one layer on the bottom of the Astau and tightly covered with several layers of meat. Kazi is not served as a slice; it is placed exclusively in the dish itself. “Astau” itself is usually given to high-ranking people and the most honored guests, and this kind of gift always remains one of the most significant among residents of the North Kazakhstan region.

Central Kazakhstan region and East Kazakhstan region

Residents of the central and eastern parts of our republic prefer a large amount of meat (horse meat, beef, lamb). “Kazi” is not cut into a separate dish, but is placed together with beshbarmak. Sometimes, “sherpek” is placed on top. These parts of the country do not have any special differences from the classic beshbarmak, while the majority of the population prefers and pays tribute to the original and classic recipe for preparing beshbarmak.

The importance of national dishes in the formation of the peoples of the world

As you have already noticed, the variety of recipes and features of this national dish is simply incredible, and if you think about it, it is precisely such facts and unique little things that create a vision of the people and how diverse our views on seemingly ordinary dishes are. For many centuries, national dishes have created and continue to create the appearance and uniqueness of the peoples of the whole world, and studying the details and specific features of national delicacies only broadens the horizons of any self-respecting modern person..kz and all the apas of our country for unique recipes!

Beshbarmak is one of the main dishes of Kazakh national cuisine, which is prepared for holidays, weddings, anniversaries or other special occasions.

When preparing besh, you need to remember that there are two points that make besh truly tasty. The first is the presence of kazy in it and the second is the hand-rolled dough.

Et asu (Et asu) - Kazakh meat

To receive guests, it is customary for the Kazakh people to slaughter a sheep, and cut it into strictly defined portions, that is, a certain bone with a part of the pulp adjacent to it. The amount of meat is cooked depending on the number of guests.

Traditionally, a sheep carcass is cut into 13 main parts. Certain parts of the lamb carcass are served to certain guests.

1. janbas - pelvic bones - 2;
2. ortan zhil_k - femur - 2;
3. asyk zhilik - tibia - 2;
4. Bel Omyrtka - waist vertebrae - 1;
5. sub - fillet along with five ribs above the kidney - 2;
6. kabyrga - ribs - 2;
7. tos - brisket -1;
8. omyrtka - spine - 1;
9. zhauryn - shoulder blade - 2;
10. tokpan ligament - tibia - 2;
11. cari zhelik - radius bone - 2;
12. bugana - collarbone - 1;
13. moiyn - cervical vertebrae - 1.

The selected meat is washed, placed in a saucepan or cauldron and poured with cold water to cover the meat. The water must be cold to make the broth rich. Bring the broth to a rapid boil, remove the foam and then reduce the heat of the pan or cauldron to a minimum so that the broth is only slightly simmering. The meat is cooked for 1.5-2 hours. When cooking meat, you can add 1 onion and 1 carrot.
When submitting Cadeley tobacco(a traditional official dish with meat) the meat is served to guests in uncut portions (Tabak Tartu). Regular, standard beshbarmak can be served to guests with already cut pieces of meat.
Prepare the gravy separately. Cut the onion into circles, add ground black pepper and bay leaf, pour in the prepared broth and infuse. You can boil the gravy a little so that the bitterness of the onions goes away.
The meat is usually served with dough, boiled in the shape of small squares and laid out on a platter. The prepared meat is placed on this dough and poured with gravy.
The dough is prepared unleavened with the addition of eggs and salted water. The consistency should not be too soft so that it rolls out well and evenly. The dough must settle well, for this it is periodically kneaded and when it acquires a homogeneous, smooth consistency, it must be rolled out to a thickness of no more than 2 mm and cut into squares.
Pour off part of the broth in which the meat was cooked to serve to guests (if there is foam left in the broth, it is better to pass it through a strainer); cook the dough in the rest of the broth for 2-3 minutes. and strained with a slotted spoon.
Added to the broth for guests katyk or Kurt- national lactic acid product. Broth is very useful for digesting food.

Beshbarmak from horse meat and beef.
In a similar way, you can prepare Kazakh meat from horse meat and beef. Due to the large size of the carcass of cattle, portioned pieces of meat are divided into parts convenient for cooking. For example, ortan zhil_k- The femur is divided in half. The significance and serving of portioned pieces of meat when "Tobacco Tartu" the same as lamb. When cooking Kazakh horse meat, add kazy, karta, zhal, zhaya. Look " Kazy, karta, sting, zhaya - delicacies of Kazakh national cuisine."

Beshbarmak - Assorted.
Delicious beshbarmak is obtained by boiling lamb, beef and horse meat together. For example: lamb hip bone, beef brisket and kazy, karta, sting or horse meat. Horse meat delicacies will improve the taste of any beshbarmak.

The main treat of Kazakh weddings is beshbarmak. A very nourishing, tasty and juicy national dish. Not a single Kazakh holiday is complete without beshbarmak. And the wedding toy is a real revelry for lovers of this national dish of Kazakhstan.

A 300-kilogram beshbarmak prepared for the Independence Day of Kazakhstan entered the Guinness Book of Records

September 14 in the Talgar district of the Almaty region, on the territory of the Alatau sports complex, there will be international festival of national Kazakh cuisine “ToyKazan”.

By and large, all beshbarmak recipes are pieces of boiled meat with noodles. It’s just the subtleties in the cooking technology and the peculiarity of serving the dish, which are unique to it, that distinguish beshbarmak from other similar pasta with meat.

The Kazakh dish beshbarmak is translated as “5 fingers”, as eastern nomadic peoples traditionally eat with their hands. And such a meat and flour dish is inherent in many cuisines of the Turkic peoples: Bashkir, Uzbek, Kazakh, Kyrgyz, Tatar, Turkmen, Karakalpak, etc.

Of course, any oriental restaurant will offer beshbarmak to its guests. But since it will be prepared at home, no one will treat it anywhere.

Basic principles of preparing beshbarmak

Cooking beshbarmak at home is easy even for a beginner, especially if you understand its essence. This is a composite dish that includes boiled meat and boiled dough.

Moreover, both components are prepared separately and combined only on a plate.

There's no such thing as too much meat

If you eat without meat, it means you are hungry. It is this principle that underlies the preparation of beshbarmak. Therefore, there must be a lot of meat here. In addition, it should not be lean, but fatty. Exactly whose meat will be the basis of the recipe does not matter; perhaps the dish will be prepared from different types.

The main thing is that the meat is cooked very well, becomes soft and gives a strong and fatty broth.

Step-by-step tips will tell you how to prepare beshbarmak correctly:

Prepare the meat for placing in the pan. All pieces should be washed well, all films and veins should be removed. But there is no need to trim off the fat.
Place the meat in a large saucepan, or preferably a cauldron, and fill it to the top with water.
After the water boils, very carefully and carefully remove all the rising foam with a slotted spoon.
To make the broth more aromatic, you can add whole peeled carrots, garlic and an onion.
After the broth has boiled and all the foam has been removed, reduce the heat to low and leave the meat to cook for 2 hours.
Collect all fat from the surface of the broth into a separate bowl. You will need it to lubricate the dough.
Salt the liquid and add the necessary spices. Let the meat cook for another 15 minutes.
Remove from the cauldron and discard all vegetables.
Select all the meat onto a plate. Let it cool a little.
To serve, all meat must be removed from the bones and divided into pieces. Each recipe has its own cutting method: tear it into fibers with your hands, cut into large pieces or carefully cut into plates.
Place the finished meat on the dough.

An obligatory component and decoration of beshbarmak is sautéed onion.

Cut the head of a large onion into half rings of the required thickness and lightly fry in a frying pan with the addition of butter and a small amount of broth. As a result, the onion should not be fried, but stewed. When it becomes translucent, it is laid out on the meat, distributing it evenly over the entire top, or folded into a mound in the center of the dish.

Homemade dough - handmade

The recipe for beshbarmak dough is very simple. It is usually mixed with eggs and water. In various recipes, either just the yolk or the whole egg can be used.

The dough should not be too salty or even fresh.

Sift flour into a deep bowl. This should definitely be done, then the beshbarmak dough and the finished product will turn out tender and airy.
Beat the required number of eggs or yolks into the flour.
If there is salt in the recipe, add it to the flour at this stage.
Pour the required amount of water into the bowl. It is best if the water is very cold.
Mix everything thoroughly. Knead the dough with your hands until it becomes elastic. If necessary, add a little flour.
Cover the bowl with a towel and let the dough rest for about 30 minutes.
Knead the dough again on a floured board. Divide it into several parts (usually 4).
Roll out each piece of dough thinly into a layer of no more than 2 mm.
Usually in beshbarmak the pieces of dough are diamond-shaped. Therefore, lightly dust a thin layer of dough with flour and cut into strips, which are then cut into diamond shapes.
Let the diamonds sit for a while before cooking. The dough should be boiled in the meat broth left over after cooking the meat.
When the meat is removed, the broth should be seasoned with spices (if the recipe requires it) and brought to a boil. Carefully place the dough diamonds into the boiling liquid. They should be laid one at a time to avoid sticking.
Boil the dough for about 5 minutes. It needs to be stirred periodically.
Use a slotted spoon to remove the finished diamonds and place them on a large flat dish. They are poured with the fat collected from the meat on top.

As you can see, preparing beshbarmak correctly is not so difficult. You just need to prepare for the fact that the process will be lengthy due to the long boiling of the meat. But the end result is worth it!

Cooking recipes in eastern countries

Different nationalities prepare beshbarmak according to their ancient traditions and preferences. The meat can be any, but more often it is beef, horse meat, lamb, and noodles or other flour products (diamonds, squares, pieces of boiled dough) are prepared by hand in the old fashioned way, rather than using store-bought ones.

It is not difficult to prepare beshbarmak at home. Decide on a recipe and go!

Kazakh style with horse meat sausage

The most common and famous is beshbarmak in Kazakh. Each region of the country has its own meat preferences, but the presence of kazy (horse meat sausage) is, as a rule, mandatory. And beshbarmak is prepared in a huge cauldron for the whole large family.

Ingredients:

Beef - 1 kg;
Kazy - 1 kg;
Onion - 5 pcs;
Peppercorns - 6 pcs;
Bay leaf - 4 pcs;
Salt - to taste;
Dill optional;
Flour - 500 gr;
Water - 250 g;
Egg - 1 piece;
Salt - to taste.

Cooking beshbarmak in Kazakh style:

Prepare meat and kazy in the usual way. Place them in a cauldron, add cold water, and bring to a boil. Remove any foam that has risen, add salt, pepper, and bay leaf to the meat. Turn the heat to low and leave the meat to simmer for 2 hours. During the cooking process, do not forget to remove the foam.
Remove the finished pieces of beef and sausage from the cauldron and cool slightly. Then cut the meat into 0.5 cm pieces. From the total mass of the broth, pour a little to cook the flour base.
For Sochi, you should knead the dough from flour, eggs, water and salt. Let the well-kneaded dough rest for 30-40 minutes.
Roll out the pieces of dough into a thin layer and cut it into large squares. Boil the broth.
Dip the dough sheets into the boiling broth for 3-5 minutes. Then remove with a slotted spoon and place on a large plate.
Chop the onion into large half rings. Place it in a frying pan and simmer until translucent, adding a little broth.
Before serving, pieces of meat should be heated in a small amount of broth. Post them on Sochi. Distribute the onion over the entire surface of the meat. If desired, beshbarmak can be decorated with finely chopped dill.

Uzbek style with beef

The secret of preparing Uzbek beshbarmak is that there is no secret. The simpler the better. More meat and ordinary beef beshbarmak will seem like a heavenly delight.

Ingredients:

Beef - 1.3 kg;
Bay leaf - 2 pcs;
Allspice - 4 pcs;
Onion - 2 pcs;
Parsley - 1 bunch;
Salt, pepper - to taste;
Egg - 2 pcs;
Water - 200 ml;
Flour - 600 gr;
Salt - ½ teaspoon.

Cooking beshbarmak in Uzbek style:

Rinse a piece of meat on the bone with water, place in a deep bowl and fill with water. Bring the beef to a boil and skim off any foam that has risen. Cook for 1.5 hours, periodically removing the foam. During cooking, add allspice, bay leaf and salt to taste. You can also add peeled carrots and onions to the broth. Continue cooking the meat for another 1.5 hours.
While the beef is cooking, knead the dough. Sift half the flour into a bowl. Beat eggs into it, add salt and add water. Knead the dough well and knead it until it starts to come away from your hands. Roll the dough into a ball and let it “rise” for 20-30 minutes.
Tearing small pieces of dough from a common piece, roll them into thin layers, which are then cut into diamonds.
Remove the finished meat from the broth and let it cool slightly. Strain the broth itself from spices and vegetables. Remove the slightly cooled beef from the bone and disassemble it into small pieces.
Cut both onions into rings. Fry one in a frying pan with the addition of fat from the broth. Cook the onion until transparent. Boil the second onion in a small amount of broth. Once it becomes soft, remove from the pan.
If necessary, add salt and ground pepper to the broth where the onions were cooked. Boil dough diamonds in it.
Remove the finished pieces of dough from the pan and mix with the onions fried in a frying pan.
Place the boiled diamonds with onions in a deep plate, place the beef on top, and place the boiled onions in the center. Beshbarmak can be seasoned with pepper and garnished with chopped parsley.

Kyrgyz style with lamb and offal

Despite the general similarity of dishes, beshbarmak from different countries, and indeed from different regions of the same country, may differ from each other due to various historical reasons. For example, in the south of Kyrgyzstan they prepare not just beshbarmak from lamb, but with the addition of lamb offal.

Want something interesting?

Mutton:

Ribs - 1 kg;
Heart - 2 pcs;
Buds - 5 pcs;
Testes - 4 pcs;
Onion - 2 pcs;
Greens - 1 bunch;
Zira or coriander - a pinch.

For the test:

Flour - 2 cups;
Eggs - 2 pcs;
Water ¼ cup;
Salt - a pinch.

Cooking beshbarmak in Kyrgyz style:

Rinse lamb ribs and offal well. Remove the film from the ribs and cut them into portions.
Cut the hearts in half, wash the inside and remove the part where the vessels are located. Divide the heart halves into 6 parts.
Remove the membranes from the kidneys and cut lengthwise.
Also carefully cut the testes lengthwise and carefully remove the pink flesh from the skin, which is cut into 4 parts.
Place the ribs with hearts in a saucepan and add 3 liters of water. Cook over low heat for about an hour. Do not forget to constantly remove the foam.
Once the ribs and hearts are cooked, remove them from the pan and fry them in a frying pan. When they are covered with a golden brown crust, add the kidneys to the pan and salt everything.
Season the remaining broth with salt to taste and pour half of it into another saucepan. One part - sorpa - will be used as an additive to beshbarmak. and the second is needed for cooking the dough.
And knead the dough from flour, eggs, water and salt. Knead well and thoroughly. Roll out the well-kneaded dough thinly. Cut it into strips 5 cm wide, each of which is cut into squares or diamonds.
Cut the onions into half rings. Place half the onion in the remaining broth that is slowly simmering, and add the other half to the meat for frying.
When the onions in the pan are a little tired, add crushed coriander or winter.
Carefully add the dough to the onion stewed in the broth. It is necessary to constantly ensure that the pieces do not stick together.
While the dough is preparing, place the testicles on the ribs. Gently mix all the contents of the pan. As soon as the testes are browned, you can turn off the heat.
The finished dish is formed a little unusually. The entire contents of the frying pan are laid out in an even layer on the bottom of the plate, i.e. lamb ribs and offal. On top is dough with boiled onions. For beauty, you can sprinkle with chopped herbs. Hot sorpa is served in a separate bowl.

Cooking recipes in European countries

It rarely happens that a dish does not undergo changes under the influence of external factors. And beshbarmak is no exception. Beloved by many, it began to change in composition and method of preparation. Thus, the religion of the Turkic peoples is Islam, according to the laws of which the consumption of pork is prohibited.

But having become widespread among the European part, the preparation of beshbarmak was changed to suit the taste preferences of other peoples, and pork became one of the options for the meat component.

To reduce the cost and speed of cooking meat, they began to make beshbarmak from chicken and ducks. And cooked beshbarmak in a slow cooker has become the norm, because there is no escape from technological progress. Moreover, it is fast and convenient.

With lean pork in a slow cooker

Unfortunately, it is not always possible to stand at the stove for 2 hours and skim the foam from the broth. Oh how I want to eat a hearty meal!

Pork beshbarmak in a slow cooker is a Tatar recipe with potatoes adapted to modern realities.

Ingredients:

Pork - 300 gr;
Onion - 2 pcs;
Potatoes - 2 pcs;
Egg - 1 piece;
Water - ⅓ glass;
Flour - 1 glass;
Salt, black pepper - 1 pinch.

Cooking pork beshbarmak in a slow cooker:

Cut the lean pork into portions and place on the bottom of the bowl.
Peel medium-sized potatoes and cut into 4 parts. Place it on top of the meat.
Cut the onions into rings and place on top of the potatoes. Salt and pepper everything. Pour about 2 liters of water into the bowl.
Cook in a slow cooker on the “Stew” mode for about 50-60 minutes.
While the meat is cooking, prepare unleavened dough. Mix flour with water and egg. Knead well and roll into a thin layer. Cut the dough into squares. Boil each piece in boiling water for no more than 1.5 minutes.
Place on a large plate in layers: squares of dough, and on top - meat with onions and potatoes.

With poultry meat - chicken or duck

The recipe for beshbarmak at home can be quite simple and quick. Adapting to the frantic rhythm of modern life, the dish undergoes a number of changes, which, fortunately, do not affect its taste. This recipe involves poultry (chicken or duck) and also uses ready-made dough sheets.

Ingredients:

Poultry - 1-1.5 kg;
Onion - 3 pcs;
Salt and pepper - to taste;
Noodles for beshbarmak - 1 pack.

Cooking beshbarmak from chicken or duck:

Gut the bird and rinse well. Divide the carcass into portions. Place the bird in a saucepan, add water and season to taste with salt and pepper. Cook until done, constantly skimming off the foam. Duck beshbarmak turns out to be richer and fattier. When the bird is ready, remove all pieces from the pan. Separate the meat from the bones and tear or cut into small pieces.
Peel the onions and cut in half. Chop the onion into thin half rings. Place it in a bowl and pour hot broth over it. Cover with a lid and let it brew.
Boil the finished dough sheets in boiling broth for several minutes. Then remove them with a slotted spoon and place them on plates. Place the bird on top and pour the broth and onions over everything. Beshbarmak can be sprinkled with a little herbs.

How to serve beshbarmak correctly

It is very important not only to make beshbarmak correctly, but also to serve it flawlessly.

There are 3 types of serving beshbarmak:

Classical. The most common type of serving is when all the ingredients are laid out in layers on a large platter. Traditionally, the sequence is as follows: pieces of dough - meat filling - vegetables, i.e. onion. And a bowl of meat broth is placed next to the guest.
Portioned. The basis for this type of presentation is traditional. In a deep portioned plate, beshbarmak is also placed in layers in the same sequence. But at the end the dish is poured with broth on top.
Separate. A common type of delivery. Meat, stewed onions, boiled pieces of dough and broth are served in separate plates. Each person present puts the amount of filling he needs on his plate.

Now it became clear how to make beshbarmak. But you need to see how tasty it is by preparing one of the recipes yourself.

Beshbarmak, and besbarmak or bishbarmak is a traditional national meat dish, which is characteristic of the culinary tradition of Turkic-speaking peoples. The hot meat culinary product beshbarmak received its original name thanks to the phrase “besh barmak”, which literally translated from the Turkic language means “five fingers” or “five”.

It is no coincidence that the dish beshbarmak received such a telling name. In ancient times, nomadic peoples, including the Turks, did not know cutlery, so they ate culinary products exclusively with their hands, i.e. used all five pairs of fingers to eat food. It is worth noting that in its culinary essence, beshbarmak is nothing more than boiled meat and noodles, the recipe for which, however, may vary depending on the region. However, any method of preparation and recipe of a dish will be aimed at obtaining the appearance, consistency, as well as taste and aroma characteristic of the culinary product.

In addition, in different national culinary traditions it is customary to serve the beshbarmak meat dish at the table in a special way. Historians believe that such a dish as beshbarmak appeared at the very beginning of the development of cooking among the Turkic peoples, since the meat of domestic animals formed the basis of the diet of nomadic tribes. Gradually, the culinary product was transformed and modified. The first documentary mentions of the Turkic dish beshbarmak were found in the work of academician and physician Lepekhin, who in 1770 undertook a trip to the regions of the then Russian Empire.

The researcher described the recipe for preparing the beshbarmak dish. Thanks to Lepekhin’s observations, we know that nomads prepared beshbarmak from several types of meat, usually sheep or horse. In addition, an important ingredient in the beshbarmak dish was considered to be salma or noodles, which were made from a mixture of wheat, spelled and barley flour. Currently, such a culinary product as beshbarmak is widespread in the national culinary traditions of Bashkiria, Kyrgyzstan, Kazakhstan, and Tatarstan.

In some areas of Bashkiria, the dish beshbarmak is called ash or kullama. Bashkirs prepare beshbarmak from several types of meat at the same time. As a rule, in the process of preparing the beshbarmak dish, veal, horse meat, lamb, and also goose are used. Moreover, horse meat or lamb will definitely be on the bone. The meat is cut into pieces and then sent to a cauldron filled with cold water. When the water boils, the cook removes the foam from the meat, and then covers the cauldron with a lid and continues to cook the meat ingredients of the dish.

Simmer the meat in the broth for about 2.5 hours. Right before the dish is ready, the cook pours out a certain amount of meat broth to later use as a gravy for the noodles. At the final stage of preparing the beshbarmak dish, the meat was cooled slightly, and then mixed with noodles and poured with broth. Often the ingredients of the beshbarmak dish included horse intestines, horse meat sausage, and horse fat.

It is noteworthy that in the Bashkir version of preparing the beshbarmak dish, noodles from egg dough were cut into diamonds or squares. In Bashkiria, the beshbarmak dish is considered a holiday dish to this day. The national culinary tradition of the country has preserved a whole ritual associated with serving dishes to the table, as well as treating guests. In Kazakhstan, the dish is called besbarmak and also refers to culinary products that are served only on special occasions.

To prepare the beshbarmak dish, Kazakhs use four main types of meat - camel, lamb, horse meat, and beef. The meat is boiled in a cauldron and then simmered with the addition of onions and herbs. Often, by-products such as janbas or pelvic bone, sting or lard, which is extracted from under a horse’s mane, horse sausage shuzhuk, salted meat with fat zhay and kazy ribs and other parts of the animal’s meat carcass are added to the meat.

In some versions of preparing the beshbarmak dish, boiled potatoes are also added to the meat and noodles. In Kazakhstan, the beshbarmak dish is served accompanied by kurta and sorpa sauces. Kyrgyz people prepare beshbarmak dish for special guests. Moreover, only men have the right to cook beshbarmak. In the Kyrgyz version of the beshbarmak dish, the meat is finely chopped and boiled along with offal, as well as homemade sausage.

Black pepper and onions are added to the broth. The meat broth that remains after cooking the dish is first served at the table, and then the beshbarmak itself. In Tatarstan, to prepare the beshbarmak dish, they use the meat of young stallions, which is also finely chopped and then boiled with the addition of onions and peppers. After that, noodles are added to the meat and fat is poured over all the ingredients of the dish.

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