Beshbarmak dough - 7 homemade recipes

Homemade beef beshbarmak with potatoes

Real traditional beshbarmak is made from beef with the addition of potatoes. Try this simple recipe for a hearty meal for the whole family. Serve the treat for lunch or dinner.

Cooking time: 1 hour 40 minutes

Cooking time: 40 minutes

Servings – 6

Ingredients:

Beef – 600 gr.
Onions – 2 pcs.
Potatoes – 8 pcs.
Salt - to taste.
Ground black pepper - to taste.
Black peppercorns – 6 pcs.
Greens - to taste.

For the noodles:

Flour – 4 tbsp.
Egg – 3 pcs.
Water – 200 ml.

Cooking process:

Cut the defrosted beef into small pieces and place them in a saucepan with water, salt and pepper. Cook until done.
After cooking, remove the meat, cool and chop with a knife. Reserve the broth for further preparation.
For the noodles, break three chicken eggs, beat them and add flour and water to them.
Knead the dough until it becomes dense and homogeneous.
Roll out the flour product thinly and cut into small squares. Let the workpiece dry.
At this time, peel the potatoes and immerse them in the broth. Cook until done.
Cut the onion into thin rings. Pour rich boiling water over the broth and simmer for a couple of minutes in a frying pan.
After the potatoes, add homemade noodles into the broth. Boil it.
Form a dish for serving. Place noodles, meat and potatoes on a large plate. Sprinkle the preparation with onions and fresh herbs. Bon appetit!

Cooking video recipe

Watch how beshbarmak with chicken is prepared.

Subtleties of cooking

Boil the diamonds in the broth in portions, then they will not stick together and will have an appetizing appearance.
If you want the dish to be lower in calories, cut up the chicken before cooking and remove all its fat. Also, take not the highest grade flour for the dough, but the second one. This is a coarser flour, so it is healthier than flour with a high gluten content.
When you knead the dough, use ice water. Half an hour before cooking, place it in the freezer. This will make the dough more pliable.
You can add vegetables to this dish as you wish. The main thing is that they are combined with chicken. For example, bell peppers, carrots, tomatoes.

How to cook delicious beef beshbarmak with noodles?

Homemade beef beshbarmak with noodles is the ideal solution for a large family dinner. The hot dish will delight you with its nutritional properties and bright aroma.

Cooking time: 1 hour 40 minutes

Cooking time: 40 minutes

Servings – 4

Ingredients:

Beef – 400 gr.
Onions – 2 pcs.
Tomato paste – 1 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Bay leaf – 2 pcs.
Meat broth – 2 tbsp.

For the noodles:

Flour – 4 tbsp.
Egg – 3 pcs.
Water – 200 ml.

Cooking process:

We make a thick noodle dough from flour, water and eggs. Cut the beef into thin strips, onions into half rings.
Heat a frying pan and brown the pieces of beef and onion in it. Add salt, ground black pepper and bay leaves.
Pour the prepared broth into the fry and add tomato paste. Stir the contents and simmer over low heat for 20-30 minutes.
Let's return to the test. Roll it out into a thin layer. Let it dry a little.
Cut the dough layer into equal thin strips.
Boil homemade noodles until tender in salted water. Place the product on serving plates.
Place the beef on the finished noodles. The dish is ready, you can serve 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.

Step-by-step recipe for making chicken beshbarmak with potatoes

Appetizing beshbarmak can be prepared with chicken and potatoes. The dish will delight you with its light taste and pleasant aroma. Use a culinary idea for your home dinners.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 6

Ingredients:

Noodles for beshbarmak – 250 gr.
Chicken – 0.5 pcs.
Potatoes – 6 pcs.
Onions – 1 pc.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Boil half the chicken in water with salt and ground black pepper. Cook until a rich broth forms.
When the chicken is ready, remove it from the pan and cool. Carefully separate the meat from the bone and divide it into small pieces.
Peel the potatoes and divide them into halves. Boil it in chicken broth until tender.
Divide the onion into thin half rings. Cook the vegetable along with the potatoes.
Place the boiled potatoes out of the pan.
Next, prepare the noodles for beshbarmak.
Thin and hard products are best suited for this dish.
Read also: Pizza in a slow cooker - simple recipes for a tasty and satisfying dish
Cook the noodles until tender in the remaining broth.
Place the finished noodles on portioned plates along with potatoes and chicken. Pour a little broth over the dish and serve!

No added eggs

If there are no eggs in the kitchen, you can knead the dough for beshbarmak without them. To do this you will need the following ingredients:

0.2 l of water;
0.035 l sunflower oil
salt;
flour.

The process is carried out in several stages:

Pour boiling water into a deep bowl, add salt and oil.
Add flour in small portions and knead into a thick dough.
Place the finished mixture in a bag or wrap in cling film. Leave to cool on the counter.
Roll out the dough, cut and cook in broth until tender.

The dough should be boiled exclusively in boiling water. In this case, each layer must be lowered into the pan separately so that the parts do not stick together during cooking.

Delicious and simple recipe for chicken beshbarmak with ready-made noodles

An easy way to prepare delicious homemade beshbarmak is from chicken and ready-made noodles. This nutritious dish will diversify your home menu and delight you with its delicate taste and aroma.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 6

Ingredients:

Noodles for beshbarmak – 250 gr.
Chicken drumstick – 500 gr.
Onions – 2 pcs.
Salt - to taste.
Vegetable oil – 60 ml.
Greens - to taste.

Cooking process:

Place chicken drumsticks in a large pot of water. Salt the contents and transfer to the stove.
Cook until the meat is cooked and a rich broth is formed.
Remove the drumsticks from the pan. Boil noodles for beshbarmak in broth.
At this time, cool the drumsticks and remove the meat from the bone. Cut the product into small pieces.
Peel the onions. Cut it into thin rings.
Fry the onion in a frying pan with vegetable oil until bright golden brown.
Place noodles, chicken meat, onions and chopped herbs to taste on portioned plates. The broth can be served separately. Ready. Bon appetit!

What is beshbarmak and its features

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.

How to cook pork beshbarmak at home?

Homemade beshbarmak can be prepared according to an interesting recipe - with pork. The finished dish will be a bright addition to the dinner table. Treat your loved ones with a nutritious treat.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 6

Ingredients:

Noodles for beshbarmak – 500 gr.
Pork – 500 gr.
Frozen vegetable mixture – 300 gr.
Canned beans – 1 can.
Greens - to taste.
Salt - to taste.
Spices - to taste.
Vegetable oil - for frying.

Cooking process:

We cut the defrosted pork into small pieces, sprinkle them with moth and spices. Stir.
While the meat is marinating, boil the noodles in salted water until tender.
Next, drain the product in a colander and place it on a plate.
Heat a frying pan with vegetable oil. Fry pieces of meat with spices in it until golden brown.
Add a mixture of frozen vegetables and canned beans to the meat.
Stir the contents and simmer for about 10-15 minutes.
Place the prepared noodles for frying. Gently stir the dish.
Distribute beshbarmak with pork into portioned plates, add fresh herbs and serve. Bon appetit!

Rules for preparing beshbarmak

You need to know how to properly cook beshbarmak over a fire. In this process, a number of rules must be taken into account:

To prepare beshbarmak, you can use various types of meat, except pork.
It is advisable to take only fresh products. If the meat has previously been frozen, it must be defrosted naturally, without immersing it in hot water or putting it in the microwave. This may damage the quality of the product.
Before cooking beshbarmak, you need to choose the right meat. It should not be from an old animal. It is better to take meat from young lamb or veal. It is characterized by the presence of small fibers, bright color, and the presence of a small amount of white fat.
You can buy ready-made dough for beshbarmak. The dish tastes better with homemade noodles. It is prepared easily by mixing eggs, broth and flour. The tight dough is rolled out and cut into diamonds. It is better to boil the finished noodles in meat broth.
After cooking the noodles, the broth becomes cloudy, so it is not suitable for serving. Therefore, part of the broth is poured out in advance and served on the table along with chopped herbs.
When cooking the broth, be sure to remove the foam, otherwise it will turn out cloudy. For taste and smell, you can add spices, carrots and onions. At the end, you need to collect the top fat layer, which you can use to lubricate the finished noodles.
The onion for the dish must first be fried until slightly golden brown, then pour in the broth and simmer for 10 minutes over low heat.
To serve beshbarmak, use a dish with a large diameter. Noodles are placed on the bottom, and torn meat and onions are placed on top. If desired, you can decorate with any greenery.
Beshbarmak must be cooked over a fire - this will give the dish a smoky smell. But if this is not possible, a regular stove will do.

If you take into account the above rules, you can prepare a delicious dish that will fully correspond to the national cuisine of the Turkic-speaking peoples.

Real lamb beshbarmak according to the classic recipe

Traditional beshbarmak is often prepared from delicious lamb. Rich meat broth will make the dish aromatic and rich in taste. Serve with a home-cooked lunch or dinner.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 6

Ingredients:

Lamb – 1 kg.
Noodles for beshbarmak – 300 gr.
Onions – 2 pcs.
Bay leaf – 2 pcs.
Black peppercorns - to taste.
Greens - to taste.
Salt - to taste.

Cooking process:

Chop the lamb into pieces and boil in water with salt and black peppercorns. After cooling the product, leave the broth on the stove.
We peel the onions and cut them into thin half rings. Boil for a couple of minutes in the broth.
Grind the cooled lamb, carefully separating the meat from the bone.
Cook the noodles in the broth. Then we filter the rich liquid and pour it into a deep plate, adding chopped herbs.
Place the noodles with lamb on a plate. Add onions and a small amount of broth with herbs. Done, ready to serve!

Beshbarmak dough with sour cream and milk

To make the dough as elastic as possible, sour cream and milk are used to make it. For the recipe you need to use the following elements:

250 g flour;
120 ml milk;
1 egg;
20 ml sour cream;
20 ml sunflower oil;
a pinch of salt.

To make the test you need to do the following:

Beat eggs into a deep bowl and add salt. Beat with a whisk.
Pour room temperature milk into the egg mixture. Mix until smooth.
Add 1 spoon of sour cream.
In a slide of sifted flour, make a depression into which carefully pour the resulting liquid composition.
Grease the kneaded dough with sunflower oil. Cover with a towel. Leave to rest for 60 minutes.
Divide the dough into several parts.
Roll out and dry slightly.
Cut into diamonds of the same size and cook in meat-based broth prepared in advance. Lower the noodles gradually, one at a time.

The noodles according to this recipe are tasty and have a delicate texture. But it is quite high in calories and is not suitable for people who follow a proper diet.

How to properly prepare beshbarmak from horse meat in Kazakh style?

Traditional Kazakh beshbarmak can be made from horse meat. The dish will delight you with its original taste and nutritional properties. Serve it for a big family dinner.

Cooking time: 4 hours

Cooking time: 40 minutes

Servings – 8

Ingredients:

Horse meat - 1.5 kg.
Noodles for beshbarmak – 350 gr.
Onions – 3 pcs.
Red onion – 2 pcs.
Carrots – 1 pc.
Ground black pepper - to taste.
Black peppercorns - to taste.
Salt - to taste.

Cooking process:

For cooking we use young and completely defrosted horse meat.
We thoroughly wash the meat and boil it in salted water. Cook over low heat for 3-4 hours. You can add a few black peppercorns.
Peel the onion and cut it into thin rings.
We do the same with red onions.
Combine the ingredients in a common bowl, sprinkle them with ground pepper and pour in a small amount of hot broth. Stir and leave for about 10 minutes.
Cut the finished horse meat into small pieces. You can add salt to taste and pour hot liquid over it so that the product does not have time to dry out.
Cook the noodles in the remaining broth until tender.
Form a dish for serving. We put the noodles on plates, add meat, onions and serve them to the table. Bon appetit!

Bishbarmak from duck meat

Kazakh duck dish is no worse than lamb or beef. It's very easy to prepare, but it turns out very appetizing.

Required list of ingredients:

1 domestic duck carcass;
allspice, bay leaf, salt;
2 cloves of garlic;
500 g onions;
100 ml vinegar;
30 g sugar;
2 glasses of water;
any greens you prefer.

Detailed description of cooking stages:

We cut the duck into pieces, carefully wash it and fill it with water (about 5 liters). Cook, skimming off the foam. As soon as it boils, reduce the heat and leave to simmer for 1.5 hours.
After the time has passed, add the onion, garlic, and seasonings. Add some salt and cook for the same amount of time.
Peel the onion and cut into half rings. Pour boiling water over it and pour into a deep bowl. Make a marinade from 2 glasses of water, vinegar and sugar. Pour the resulting mixture over the onions and leave for about 15 minutes. Place on a strainer to drain the liquid.
Knead the dough, stretch it into a thin cake and cut into wide strips. Dry them slightly.
We take out the duck and separate it into fibers. Cook the strips in the remaining broth and use a slotted spoon to remove them onto a heated clay dish.
Place duck and pickled onion on top.
We pass the broth through a strainer, add aromatic herbs to it and serve in bowls. They eat bishbarmak with their hands: they wrap duck with pickled onions in a slice of dough and dip it in yushka.

We tried to tell you in detail how to cook beshbarmak. Be sure to try this delicious dish.

Delicious duck beshbarmak recipe

Tender and nutritious beshbarmak is made from duck. A hearty dish will diversify the usual lunch menu. You can also prepare treats for holidays. Check out this simple recipe!

Cooking time: 1 hour 30 minutes

Cooking time: 1 hour

Servings – 6

Ingredients:

Duck – 0.6 kg.
Onions – 2 pcs.
Carrots – 1 pc.
Salt - to taste.
Vegetable oil – 100 ml.

For the noodles:

Flour – 1.5 tbsp.
Egg – 1 pc.
Water – 100 ml.
Vegetable oil – 30 ml.
Parsley – 1 bunch.

Cooking process:

Divide the duck meat into small pieces. Place them in a frying pan heated with vegetable oil. Fry for 5-7 minutes.
Add grated carrots and chopped onions to the meat. Sprinkle the contents with salt, stir and cook for another 5 minutes.
Fill the food with water and simmer over low heat for about 40 minutes.
At this time, let's make the noodle dough. Beat the chicken egg until a fluffy foam forms.
Sift the flour into the egg and add water. Let's start stirring.
Knead the dough with your hands until it forms a dense, homogeneous lump.
Using a rolling pin, roll out the flour product into a thin layer. Let it dry a little.
Next, coat the dough layer with vegetable oil.
Sprinkle the product with chopped parsley.
Roll the workpiece into a thin roll.
Cut the roll into small pieces three centimeters thick.
Place the noodles with herbs into the frying pan with the meat.
Cook the dish until the dough pieces are completely cooked.
Remove the workpiece from the stove and place it on plates. Bon appetit!

Step-by-step preparation

Knead the dough

Beat two large eggs into a bowl. Salt the eggs with ½ tsp. salt, and pour in 160 ml of filtered water or any broth. Mix the contents of the bowl thoroughly with a whisk until the mixture is homogeneous.
Pour 2 tbsp into the mixture. l. vegetable oil and mix again. After adding approximately 250-300g of flour, sprinkle the work surface with a handful of flour, and pour the contents of the bowl into the flour.
Sprinkle a little more flour on top and knead until the entire volume of measured flour is used up and the dough stops sticking to your palms and surface.
Roll the finished elastic mass into an elastic ball. Wrap the ball in cling film and leave for half an hour at room temperature to “rest.”

Cutting the dough

After 30-40 minutes. After kneading, remove the film, dust the work surface with flour, and divide the ball into four visually equal parts.

Did you know? If the dough still sticks to your hands and surface when rolling out, you can lightly “powder” it with a pinch of flour.
Wrap three pieces again in film, and roll out the quarter into a layer 2.0 mm thick. Cut the rolled out layer into strips 3-4 cm wide.
Cut each strip into slices - into diamonds or squares. Repeat the operation with the remaining three parts under the film.
Dry the finished chopped juices well, spreading them out on any open surface (or on a baking sheet). Dry juices can be stored in a plastic or glass container with a lid.