Beshbarmak

Ingredients

1-1/2 lean beef chuck

3 L of water

2-1/2 tbsp salt

2 eggs

1 cup of warm water

2 cups of all-purpose flour

2 medium potatoes

1 large onion

1 carrot

1 tbsp cumin seeds

1 tsp black pepper

More water to cook the dough squares

1tbsp ghee (or butter)

1 tbsp avocado oil to caramelise the onions

Dill for garnish

Cooking Method

Gravy base

1. Vegetables:

dice potatoes, cut carrots & slice onions into 2 parts (1 for broth + 1 to be caramelised for garnish)
Prep vegetables for broth.

2. Boil the meat in 3L water & 1 TBSP of salt.

3. Remove the foam, turn down the heat & continuously simmer the broth until the meat has finally cooked and tender in 40 mins - 1 hour. Cover the pot halfway using the lid.

4. Take out the cooked meat. Pour half of the meat broth into dough pot.

5. Turn on the heat back, and pour the chopped potatoes, carrots, and onions into the pot.

6. Add cumin, black pepper a little bit of water (sufficient amount to cover the dough).

7. Add salt (if necessary).

Garnish Onion

1. Heat up a mixture of ghee and TBSP of oil in a medium heat.

2. Add the sliced onion.

3. Stir the onion periodically once it becomes translucent and changes colour.

4. Turn off the heat once it turns light golden brown colour.

5. Remove the skillet to prevent the onion from further caramelised.

Dough

1. Pour warm water, 1/2 TBSP of salt and 2 eggs in a bowl & stir with a fork. (the dough should not be too hard and not too soft, as to stick to your hands.)

2. Pound the dough well then keep it in a covered

bowl. (rest it for 15 mins/until it is ready to be rolled.)

3. Heat up the meat broth kept for dough.

4. Add 2L of water and 1/2 TBSP of salt into it. Lower the heat while rolling the dough. Let it boil.

5. Roll the dough:

Cut the dough into an event-sided pancake shape. (the flatter + larger, the better)
The dough should be thin and translucent.
Roll the dough circling the rolling pin, and slowly unroll it to a stack in one line, using a zigzag motion (make it 4-6 inches).

6. Slice the dough ‘log’ into 4-inch strips.

7. Spread each dough one by one, one on top of another and create one line.

8. Cut the dough stack into 2-4 inch squares.

9. Drop the square dough one by one into the boiling broth just now. Cook it for 4 minutes. Turn down the heat if the water is overboiled.

Serving

1. Prepare the prepped vegetables and cooked meat into individual portions ready to be poured with the boiled dough.

2. Pour the broth on top of the dough spreadly, sprinkle the caramelised onions and dill.

Source:

Elise, L. (2019, February 10). Beshbarmak recipe. Tasty Arbuz.https://arbuz.com/recipes/beshbarmak/

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