Beshbarmak "Nostalgia"

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Today is exactly a year since I moved to Russia from Kazakhstan, my native and beloved city of Kostanay. I dedicate this recipe to this event. Even though we're Russian, often prepared dish at Home. It caught on and here=) Now a little history: This is one of the most popular Oriental dishes. It is prepared in Kyrgyzstan, Kazakhstan, Bashkortostan, Turkey and other countries inhabited by Turkic peoples. However, from region to region the recipe for beshbarmak may differ significantly. For example, meat Kazakh finely cinqueda, and laid over the dough relatively large pieces. In the West of Kazakhstan is used instead of meat even fish of sturgeon breeds. In Bashkiria and in Northern Kazakhstan add potatoes and other vegetables. Traditionally beshbarmak is prepared on the occasion of family feasts of lamb, horse meat or beef. Moreover, the butchering and preparation of meat, has always been considered exclusively male duties. But the noodles were engaged only in women.

Ingredients for Beshbarmak "Nostalgia"

Step by step instruction of cooking Beshbarmak "Nostalgia"

Шаг 1

Meat (better to take bone-in) cook for 1.5-2 hours, until soft, melting in your mouth.=) Then to get the meat, cut into large pieces.

Шаг 2

While cooking meat, to collect the melted fat in a separate saucepan. There also put sliced onion half rings, black pepper, Bay leaf and beef broth "Rollton". It is not for the purpose of advertising, and I just always cooked with it and I love it. It probably differs my recipe, because it gives a little different taste to the dish.))) On slow fire cook until until the onion crunch.

Шаг 3

Ready juicy (pellet for beshbarmak) cook in the broth in which the meat is cooked.

Шаг 4

In a large flat dish lay out a layer of tortillas, then a layer of meat, it is ready the onion. Help yourself! Very tasty!