The dish is very satisfying and nutritious, and its taste is amazing. Moreover, it serves as both the first and second course, due to the broth. Serve beshbarmak with chopped herbs and ground pepper. In general, such a dish was always eaten with your hands, if you want to join the roots of this dish, you can try it. Enjoy your meal!
Purpose: For lunch / For dinner
Main Ingredient: Meat / Lamb
Dish: Hot dishes / Beshbarmak
Cuisine geography: Eastern
- Flour - 300 Grams
- Lamb shoulder with bone - 2 Kilograms
- Potatoes - 6 Pieces
- Bay leaf - 2-3 pieces
- Black peppercorns - 3-4 Pieces
- Salt and Pepper - To taste
- Onion - 2 Pieces
- Egg - 1 Piece
How to cook "Beshbarmak (simple recipe)"
1 Wash the meat, put in a saucepan, add bay leaves, peppercorns and cover with water. As it boils, remove the foam, remove the lavrushka and cook for another 2-2.5 hours over medium heat. 2 In a bowl, combine flour, egg, and 0.5 cups of water. Knead the dough. Divide it into 5 pieces and roll each into a thin cake. Leave the cakes to dry for 30 minutes, uncovered. 3 Cut the potatoes into medium cubes, the onion into half rings. Add the potatoes to the pot 30 minutes before the meat ends. 4 Remove the cooked meat and potatoes from the pan. Cut the meat into medium pieces and return to the broth for 2 minutes. 5 Place the potatoes in a ladle, add the onion, salt and pepper, add 2 pilgrims of broth and cook for 5 minutes. 6 Cut the dried tortillas into small pieces and add to the boiling broth. Cook for 5 minutes. 7 Serve the finished dish like this: put potatoes, onions and tortillas on a plate, cover with broth and put pieces of meat. 8 Bon appetit!