Prepare beshbarmak chicken: 5 secrets of delicious dishes

What is the beshbarmak chicken? How to prepare this dish, how to serve? Are there any special secrets that helps make it incredibly delicious? Understand all the intricacies of simple meals under the intriguing title wish.

2.5 hours. 6 particletree complexity

Homeland was in Central Asia, where this dish is traditionally cooked for holidays. Translated into Russian, unpronounceable word “beshbarmak” means “five fingers” that characterizes the peculiarities of its use. Kazakhs ate with his hands, feeding with meat broth (“tuzluca”) in a deep bowl.

What you cook beshbarmak

Classic Asian cuisine the basis of meals was considered to be horse meat, and for the holiday table used her delicious varieties. Later, the list of meat complements lamb, camel meat and even beef. Well, today there is widespread recipe for beshbarmak chicken, since even in Central Asia poultry meat is cheaper than cattle, and especially horses.

In addition to meat in the recipe provided by vegetables and homemade noodles. The cooking process is extremely simple and the dish turns out tasty and original. Having mastered this technology, you can regularly delight your loved ones taste the new birds, different from the more familiar chicken or Turkey in the oven.

Step-by-step recipe for beshbarmak

So, how to prepare beshbarmak chicken? You will need:

  • 1 medium chicken,
  • 3 onions,
  • spices, salt and pepper,
  • 1 tbsp vegetable oil
  • ¾ Cup water
  • 2 cups flour,
  • 2 eggs.

The cooking process

  • Rinse the chicken, place it in a pot volume of not less than 5 liters. Pour water so that it completely hid the meat. If the chicken is large, it can be divided into several parts.
  • Put the saucepan on the stove. When the water boils, remove the foam and reduce the heat to a minimum. Add to the pan salt and spices, cover and leave to simmer for 2.5-3 hours.
  • About an hour before the chicken is cooked, proceed with the preparation of the test. In a bowl pour water, add oil, eggs and salt, stir. Gradually introduce the sifted flour. Knead the dough until it no longer stick. If not, gradually add more flour. The finished dough wrap in cling film and put in fridge.
  • Peel the onion, cut into half rings. Grease the pan with vegetable oil and fry the onion until cooked (it should crackle).
  • The finished chicken remove from broth, place on a serving plate, allow to cool slightly. Separate the meat from the bones, tear his hands to shreds.
  • Remove the dough, divide into 3 parts, roll out a thickness of 3 mm. Cut the dough into diamonds.
  • Part of the broth in which the cooked chicken, pour into a glass container. In the remaining 5-7 minutes boil these noodles home-made dough.
  • Serve beshbarmak chicken along with the broth, which you can wash down the dish.
  • 5 secrets of delicious dishes

    Knowing how to prepare beshbarmak chicken can be slightly improved recipe, making it optimal for your family.

  • If you are watching your weight, do not deny myself the pleasure sometimes eat beshbarmak. But before cooking the chicken have it, remove the internal fat and tail. Then the broth will not be too rich.
  • When kneading the dough, add ice water (an hour before cooking, put a glass in the freezer). This allows the dough will be more elastic and pliable.
  • Do not limit yourself to one taste! You can mix vegetables, which are known to be perfectly friendly with the chicken. Prepare fried 3 onions, 2 carrots, 1 bell pepper and 2 large tomatoes. To do this, first remove the tomato peel, scalded with boiling water, chop. Peel and chop other vegetables. In a pan put onions and carrots, cook until soft, then add peppers and tomatoes. Saute 5 minutes.
  • Easier to eat the dish, the filling of which is not on the surface and inside the test. For this you need to prepare home-made noodles in the form of round pancakes. Take the dough, make him a sausage with a thickness of 10 cm, Cut into pieces of width 1 see Roll out each piece to a thickness of 2-3 mm. At the time of serving the dishes in the center of the pancake to put the stuffing and wrap the edges of the envelope.
  • Boil the noodles in boiling broth portions, so that the leaves do not stick together among themselves.
  • How to serve beshbarmak

    There are 2 techniques of serving the dishes.

    • Classic — put the finished meat, vegetables and homemade noodles in a separate dish, put on the table. Give each guest a saucer in which he will collect your beshbarmak, applying the necessary amount of toppings. Next put the bowls with the broth in which the meat is cooked (not the dough!) Traditionally, the dish should be washed down with broth.
    • A La carte — take a deep dish. In every place 2-3 leaf home-made noodles, on top put the meat and then the vegetables. Fill dish with broth to lightly covered the noodles. Serve, sprinkled with cilantro or parsley.

    As you can see, a mysterious name beshbarmak was hiding a very simple dish. But as it is tasty, make sure that you try this recipe!

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