Beshbarmak - a traditional dish residents of Kazakhstan, served for guests of honor on special days. V classic version comprises boiled meat horse meat or lamb, homemade noodles, blanched onions and strong broth (sorpa). Looks like layered cake where products are laid out practically in layers. Bright, satisfying and uncomplicated dish it is worth preparing for the festive table and delighting guests with new gustatory impressions. You cannot imagine that the combination of dough and meat in a different serving has a completely different taste from dumplings.

In this recipe, we will cook a delicious beshbarmak with chicken, the dish will turn out to be hearty and very appetizing.

Taste Info Poultry second courses

Ingredients for 2-3 servings:

• chicken leg (large) - 1 pc .;
• potatoes (small) - 5-6 pcs.;
• carrots - 2 pcs.;
• onions - 1-2 pcs.;
• Bay leaf- 2 pcs.;
• allspice - 2-3 pcs.;
• water - 3 l.;
• fresh parsley - for decoration;
• butter;
• Noodle dough:
• chicken egg - 1 pc.;
• flour (premium) - 250-350 g;
• salt to taste;
• water - 0.5 tbsp.

How to cook chicken and potato beshbarmak

One of the essential ingredients of this dish is a rich and transparent broth. It is with him that you should start preparing beshbarmak. To do this, fill the chicken with clean cold water, in no case need to speed up the cooking process and pour boiling water, this will only ruin the meat broth we need. Put on the fire and while the water and the bird boil, cut onion straw and transfer it to a deep bowl for further blanching (short-term processing of the product with boiling water or steam).

When the water boils, put bay leaves and allspice peas in it. Put the peeled potatoes and carrots in a saucepan with the boiled broth whole - this is the case if the vegetables are small. If they are large, then you can cut them into several parts. There they will cook for 20-30 minutes along with the chicken.

Be sure to remove coagulated proteins in the form of "noise" and the transparency of the broth will be guaranteed. The opinions of experts differ on the question of when it is necessary to salt the meat broth (at the beginning or at the end heat treatment), so do it as you wish and according to your taste.

And while the ingredients are being prepared, let's start with the noodle dough.

It can be prepared in two types (as for homemade noodles or for dumplings). Only one ingredient distinguishes one species from another, namely water. Homemade noodles are made from eggs, salt and flour (some make it only on the yolks), and add 100-125 ml of water to the dumplings, it turns out two different recipes... In my childhood, such boiled dough was called "dumplings".

Beat the egg with water and a pinch of salt. Add sifted flour to the liquid ingredients, knead a homogeneous and elastic dough that will not stick to your hands. Cover it with a clean towel and rest for 7-10 minutes.

After the specified time, roll out the dough into layers 3-4 mm thick and cut into rectangular pieces.

Remove from the cooked chicken broth boiled vegetables and a bird. Separate the meat from the bones. Pour the most rich part of the broth, you will drink beshbarmak with it. Pour the hot and nutritious broth on the onion for 5-10 minutes, the blanching process will help remove the bitterness and soften the product.

Boil rectangular pieces of dough in the remaining broth for 7-10 minutes (until tender). Place the boiled tortillas on a large beautiful dish and sprinkle with slices of butter, this will not allow the dough to stick together.

Place pieces of meat in the center and garnish with chopped herbs.

Beshbarmak is never served in portions! The food is laid out on a huge beautiful plate or dish (for the whole family). A strong and hot broth is poured into bowls for each person, this extraordinary culinary work is washed down with it. Traditionally, beshbarmak used to be eaten by hand, pieces of meat and onions were wrapped in dough squares, and an impromptu dumpling was made. But now, in the 21st century, this traditional dish is eaten according to modern realities, cutlery has begun to be used. Those. from a large dish on the festive table beshbarmak is laid out in portioned plates for the convenience of all eaters.

Bon Appetit!

We cooked before, be sure to try it.

Central Asia is traditionally considered the homeland of this dish. The very name "beshbarmak" is translated as "five fingers", which characterizes the peculiarities of its use, because even now in eastern countries some dishes are supposed to be eaten with hands. These include beshbarmak, which was traditionally consumed in a similar way, washed down with brine - meat broth served in bowls.

Chicken beshbarmak

For classic dish, according to the ancient recipe, it was supposed to take horse meat as a basis. On holidays, certain special delicacies were used. Later, they began to use lamb, and camel, and beef. Well, chicken beshbarmak is a trend of the present time. Since in Asian countries such meat is the most affordable and is much cheaper than the same horse meat. In addition to meat, the recipe assumes the use of homemade noodles and vegetables. And preparing chicken beshbarmak is extremely simple. For this you do not need to be, as they say, "seven spans in the forehead." Basic culinary skills and knowledge will be enough. Let's try and we will master.

Beshbarmak. Chicken recipe

Ingredients: one medium-sized chicken, a pound of onion, seasoning and salt, a couple of tablespoons of vegetable oil, a couple of glasses of flour, two eggs.

Before preparing chicken beshbarmak, you still need to take care of the noodle dough. Of course, you can buy ready-made in the store. But you can cook, as they say, with your own hands at home. So it will be more interesting and tastier. So, we wash the chicken and set it to cook in a large saucepan (if the specimen is large, you can cut it into several parts). The cooking process is quite long and takes up to three hours.

Dough

In the meantime, let's make the dough. Pour water into a bowl, add salt and eggs, mix. Gradually introduce flour in a thin stream, stirring occasionally. Knead the product until it stops sticking to your hands. We wrap the finished dough with food wrap and send it to the refrigerator. Later, we roll it into a sheet about three millimeters thick. Cut the homemade noodles into diamonds.

Further steps

Before making chicken beshbarmak, take out the finished bird from the pan, let the meat cool. Divide the pulp into pieces (tear with your hands). We remove the bones to the side. Peel the onion, cut it in half rings. Fry on vegetable oil in a skillet until golden brown. Drain half of the chicken broth, filtering into a separate container. In the second half, boil the noodles until tender. Mix the noodles, chicken and onions in one deep bowl. Season with dry seasonings. You can decorate with fresh herbs. Serve chicken beshbarmak to the table along with strained broth, poured separately into deep bowls (they are supposed to wash down the dish).

Variations

There are also some variations of this oriental dishes... Well, first of all, you can make chicken and potatoes beshbarmak. The dish will only benefit from the addition of this ingredient, it will become more satisfying, and the taste will improve. For these purposes, we use three medium potatoes for the above amount of products. They must be peeled and cut into cubes, boiled (you can either with the noodles or separately). Add the potatoes to the dish at the final stage. You can do the same with other vegetables to complement the flavor. For example, with carrots. She can also try to improve the preparation of chicken beshbarmak. Some chefs prefer to add sliced fresh tomatoes or a couple of tablespoons of tomato paste. These procedures add a characteristic sourness. But this turns out to be a slightly different dish. Celery root also looks good in beshbarmak if you have it on hand. In general, oriental food leaves a wide field for culinary activities for those wishing to show their imagination.

A few secrets

How to serve?

There are several ways to serve this dish on the table.

1. Classical. All parts of the dish must be served separately. Pour meat, vegetables and noodles into various deep bowls. And each guest is given a plate in which he will independently "collect" his beshbarmak, according to his preferences. After all, someone likes to put more meat, and someone - vegetables or noodles. Next to each guest, they put on the table a bowl of broth in which the chicken was boiled. It is customary to drink beshbarmak with this broth.
2. Portioned. In each of the plates (according to the number of guests) we spread a few sheets of homemade noodles, then a few pieces of meat, the last are vegetables. Pour chicken broth over each plate to lightly coat the ingredients. Meanwhile, the dish should remain thick, and not in the form of a soup. You can decorate the meal with chopped herbs of various types. Cilantro or parsley is best.

Summing up

As you can see, there is nothing difficult in making beshbarmak. Even a novice in the culinary business can cope with this task. And I really want to try to cook! And don't forget to invite your friends and have a Central Asian evening.

Preparation

To make of whole chicken it is not necessary, it is better to cut it into pieces: this will be more correct and more convenient. There is also no need for pickling. The chicken will cook through and will be very juicy, soft, aromatic and incredibly tasty.

Chicken meat must be thoroughly rinsed and placed in a cooking pot.



Pour cold water over a pot of chicken for a rich flavor and send to the stove. Bring to a boil, remove the froth with a slotted spoon. Further cooking should be continued with the lid closed. You need to cook over low heat until the meat is cooked. Then the food must be salted almost before the end of cooking. Fat will be released during the cooking process. It must be removed with a spoon into a separate container.



Now take onions, peel them, wash and dry. Then cut the vegetable into half rings. Send it to chicken fat (it was removed in a separate container), you can add a little broth. Send the container to the stove. Add some black pepper and bay leaves. The onion should be simmered under a closed lid for fifteen minutes. The fire should be slow. The result is an incredibly aromatic and tasty sauce.



On readiness chicken meat take it out of the pan and put it on a separate plate. V chicken bouillon you should omit the beshbarmachny noodles, wait for the broth to boil and boil the pasta for four to five minutes. Then use a slotted spoon to place the finished noodles on a flat serving dish.



Top with chicken pieces and pour over onion sauce... An incredible aroma will spread throughout the house, so all household members will surely gather in the kitchen to taste a dish of Kazakh cuisine. Traditionally, the dough with onions is eaten first (it is very tender and tasty), and the last one is enjoyed with chicken. Bon Appetit!

Non-classical recipe for Kazakh dishes and stewed onions. Dish for festive table from boiled dough, chicken meat, stewed onions.

Ingredients:

• 4 things. Luke
• 100 g drain. oils
• 100 ml vegetable oil
• Parsley

For the test:

• 0.5 tbsp. water
• 2 pcs. eggs
• 0.5 tbsp. l. salt

For broth:

• 1 chicken
• 1 PC. carrot
• 1 PC. onion
• 2-3 pcs. celery stalk
• Bay leaf
• Black peppercorns

Cooking process:

1. Cook in advance the broth from the whole chicken with the addition of carrots, onions, celery stalk. We take out the finished chicken from the broth.
2. Cooking the dough. Add a spoonful of salt to a mug of water. We mix. Pour into a bowl. Drive in 2 eggs. We mix.
3. Add flour and knead the dough. The dough should be tough. Leave the dough to rest for 15-20 minutes.
4. Cut the onion into strips. Pour into the cauldron vegetable oil and add butter. Stew the onion over low heat for a couple of minutes.
5. Chop the parsley. While the onion is cooking, you need to take apart the chicken. We remove the bones and skin. Large pieces break the chickens with our hands into smaller pieces.
6. The onion is ready, it has become transparent.
7. Take a piece from the dough and roll it out thinly. Cut into rhombuses. We leave the dough on the table, it should dry out.
8. We send pieces of dough into the boiling broth. Stir. Cooking until tender. The dough is boiled. We spread the boiled dough pieces on a plate. Put the onion on top.
9. Then the pieces of meat. Pepper the meat, sprinkle with parsley.
10. Again a layer of dough, onion, meat, pepper, sprinkle with parsley. Pour a little broth.
11. When serving separately, pour the broth into a small bowl. Bon Appetit. Read more:

Chicken beshbarmak in a slow cooker

Ingredients for 4 servings:

• Chicken carcass - 1 Piece
• Onions - 5 Pieces
• Beshbarmak noodles - 400 Gram
• Bay leaf - 3-4 pieces
• Fresh dill - 20-30 grams (for serving)
• Spices - To taste
• Salt - To taste

Step by step:

1. When to do it quickly delicious dinner for the whole family, then modern technology comes to our aid, and today I will tell you how to cook chicken beshbarmak in a slow cooker. This is a delicious Kazakh dish, which is usually made in a cauldron, and from lamb, beef and horse meat, which takes a lot of time. Our recipe for making chicken beshbarmak in a slow cooker, on the contrary, is very simple and easy, the chicken is cooked much faster, and we will take ready-made noodles, so we will need no more than an hour and a half for everything.
2. To begin with, we thoroughly rinse the chicken under running water, cut it into portions and put the chicken in the multicooker bowl.
3. We also send two whole peeled onions, bay leaf and salt to the bowl, fill everything with water and close the lid of the multicooker. We turn on the "Stew" (or "Soup") mode and cook the chicken for one hour.
4. In an hour, the chicken will be completely ready, so we put it on a plate and separate the meat from the bones, and discard the onion and bay leaf.
5. Turn on the "Steam cooking" mode and cut the remaining onion into rings. When the broth boils, dip the onion rings into it for a couple of seconds, then remove them and sprinkle the chicken with half of the rings.
6. Then put the noodles in the broth and cook it until fully cooked.
7. After the noodles are cooked, we catch it with a slotted spoon and send it to the dish, and put pieces of meat with onions on it, sprinkle with all the remaining onion rings and fresh dill on top.
8. As you can see, everything is pretty easy and quick, but what an incredibly delicious dinner turns out with this recipe. Bon appetit, everyone!

Beshbarmak with chicken breast

Ingredients:

• chicken breast(with bones and skin) - 1 kg;
• egg noodles for beshbarmak - 200 grams;
• onions - 200 grams;
• sunflower oil - 5 grams;
• salt,
• Bay leaf,
• ground black pepper.

Preparation:

1. Rinse the chicken breast, cut in half.
2. Boil the chicken breast in slightly salted water for 30 minutes, add bay leaf and pepper at the end of cooking. It is important to cook meat for beshbarmak on the bone, then the taste will be richer.
3. Cut the onions into half rings.
4. Fry onions in a pan with the addition of sunflower oil.
5. Then add a small amount of chicken broth to the onion, simmer the onion for 5-10 minutes over medium heat.
6. Finished chicken fillet take out of the broth and cool slightly.
7. Put the beshbarmak noodles in boiling chicken broth, cook for 5-7 minutes.
8. Separate the slightly chilled chicken fillet from the bones and skin, cut the meat into small pieces.
9. Add the chopped chicken meat to the stewed onion, mix.
10. We take the boiled noodles out of the broth using a slotted spoon, put the noodles on a plate.
11. Lay out the chicken fillet with onions on top, you can additionally pour the dish not big amount broth. Beshbarak is usually served on large flat plates, chicken broth is poured into bowls.

How to cook chicken beshbarmak

Beshbarmak - a Kazakh dish national cuisine... But for us beshbarmak is a memory of our youth, of the place where we were born, and of our parents who have lived in Kazakhstan for many years. So, the recipe for cooking chicken beshbarmaka in the city kitchen.

Ingredients:

• 1 homemade chicken
• 1 kg of store chicken thighs or 0.5-1 pcs. young meat chicken
• 2 onions
• 1 carrot
• For the test:
• 1-2 eggs
• 150 g water
• flour top grade- 2-3 glasses

Preparation:

1. Cook chicken broth.
2. Put the homemade chicken soup prepared for boiling into a large saucepan, fill it with plenty of water and put it on the fire. Bring to a boil, not forgetting to remove the resulting foam in time. After that, add the peeled onion and carrots (whole) to the broth and, reducing the heat to a minimum, continue to cook the chicken. The broth should not boil too much, "gurgles" are formed no more than one per second. It is with this kind of cooking that the broth turns out to be tasty and transparent. Cooking time depends on the age of the chicken soup, but on average 2 hours. After the meat is almost separated from the bones, add raw, thoroughly washed thighs and add fire so that the broth comes to a boil as quickly as possible. After boiling, salt the broth to taste, but so that the salt is felt, we reduce the heat and cook the meat until it is easy to separate from the bones.
3. Knead the dough about an hour before the meat is ready.
4. Combine eggs, water, half a teaspoon of salt in a bowl and, gradually adding sifted flour, knead the dough. The dough should be firm and elastic. Set aside ready dough for 10-15 minutes, then cut into small pieces and roll each into a thin layer (2-3 mm thick). Lay out the rolled sheets of dough in the prepared place and dry.
5. We disassemble the chicken
6. Back to our chicken broth. We take out the finished meat from the broth and let it cool slightly, so that later you can disassemble it with your hands and separate the bones. We tear the meat itself into small pieces and put it in a separate bowl.
7. Take out the onion and carrot from the broth.
8. Put finely chopped fresh onion in a separate container, fill it with boiling broth and cover with a lid. When the onion is steamed, add a little black pepper to it.
9. Steam the onion in the broth
10. Before we start boiling the dough, it is necessary to prepare a large and as deep dish as possible, in which we will serve beshbarmak on the table.
11. Increase the heat under the saucepan with broth. We put the prepared sheets of dough in a boiling broth (if there is a lot of dough, then we make 2 or 3 bookmarks). Cook until cooked for 5-6 minutes. The main thing is not to digest. And now the most difficult thing: take out the finished dough sheets from the broth. One person needs to hold the dish next to the pan, and the other takes out the dough with the help of special kitchen tongs. Victory! Layers of dough on a platter!
12. We cut them with a knife into large diamonds (10 x 10 cm), put the meat on top of the edges of the dish and pour it with hot broth. Onions are served separately.
13. I must say that you need to put the dough in the broth when the guests are already sitting at the table and several toasts have already been said and the corresponding amount of drinks has been drunk, and as a snack there are salads and slices on the table. And here we serve a hot, incredibly tasty-smelling dish - beshbarmak chicken cooked in the city kitchen!

A curtain! Over the next 15 minutes, conversations at the table subside and only the clatter of forks on the plates breaks this silence!

Bon Appetit!

Chicken beshbarmak

Traditionally, beshbarmak was made from horse meat, then beef and lamb were used. Recently, the chicken beshbarmak recipe has gained popularity. Chicken meat is very tender, and, moreover, budget.

Ingredients:

• 3-4 onions;
• Medium-sized chicken;
• St.l. vegetable oil;
• ¾ a glass of water;
• 400 g flour;
• 2 eggs.

Preparation:

1. Rinse the chicken first. A large carcass can be divided into several parts.
2. Place the chicken in a large saucepan and cover with water. The water should completely cover the chicken.
3. Put on fire, wait for a boil and remove the foam. Cook over low heat for at least two hours.
4. Knead the dough and knead well with your hands. Due to the addition of vegetable oil, it will be much easier and more pleasant to work with such a dough.
5. Form a ball, cover cling film or put in a bag and - in the refrigerator. Let the dough rest for 30 minutes.
6. Peel the onion and sauté until cooked over medium heat.
7. Roll out the dough and cut out the diamonds.
8. Pour 5-7 cups of broth into another container and boil the noodles in the remaining broth. It is worth remembering that homemade noodles boil very quickly.
9. Cook for a maximum of 5 minutes.
10. Tear the chicken into small pieces and place on a plate with the noodles.
11. The broth can be served in a bowl, or you can pour it over a dish. Read more:

Beshbarmak made from ready-made noodles

Ingredients:

• Homemade chicken - half a chicken
• Barma-free noodles - one pack
• Three onion heads

Chicken beshbarmak recipe:

1. Boil the chicken in a large saucepan in salted water until tender.
2. It takes about an hour to cook the chicken, or even more, so that its meat is tender. Better to take homemade chicken, it is more fat. We will pour fat on the noodles so that they do not stick together.
3. When the chicken is cooked, we take it out and cut it into medium-sized pieces. We leave the bones.
4. Collect the fat from the broth with a spoon in a separate bowl.
5. Boil the noodles in the remaining broth.
6. To do this, throw the finished noodles into the boiling broth and cook for about six minutes. Stir constantly. Don't throw in a lot of noodles, they can stick together. Better to split it in half.
7. Transfer the cut chicken meat to a large saucepan or dish.
8. We take out the finished noodles with a slotted spoon and transfer them to a saucepan with meat. Pour the fat from the broth and mix.
9. Cook the remaining noodles. We also take out the finished noodles with a slotted spoon, add fat and mix again. The more fat we pour, the tastier beshbarmak will be.
10. Peel and chop the onion.
11. Onions can be pre-fried in a skillet with oil. Then add to beshbarmak and mix.
12. But we will not fry it today.
13. Put beshbarmak into a plate, sprinkle with onions on top.

Bon Appetit!

Beshbarmak- a very tasty traditional dish of Central Asia. It is made from meat (beef, pork, horse meat), onions and homemade noodles. But, if there is a desire to simplify the recipe and make it easier to prepare, as well as less high-calorie, it makes sense to take dietary meat - chicken breast. So today the site site trains chicken beshbarmak with homemade noodles, join us!

Ingredients (for 4 servings):

• Chicken breast (fillet), you can take on the bone - 400-500 grams. You can also take a whole chicken, and after cooking, butcher it;
• Bay leaf;
• Sweet pea;
• Black pepper (ground);
• Salt;
• Onions - 3 pcs.;
• Parsley, dill.

For the noodle dough:

• Eggs - 1 pc;
• Water - 100 ml;
• Salt - 0.5 teaspoon;
• Flour - 300 grams;

1. Usually chicken breast is dry and after cooking (boiling, stewing) becomes tough. Therefore, before cooking, you need to beat it off. Let's take a fillet, wash it in cold water and beat back. This will make the meat soft and tender after boiling.

2. Pour cold water over the chicken and cook. Remove the foam from time to time. Cook for 30 minutes after boiling. 15 minutes before the end of cooking, add salt to taste and spices (bay leaf, sweet peas, black pepper).

3. While the chicken is cooking, cook the noodles. For the dough, you need to mix 1 egg, water (you can take broth), flour and salt.

4. The dough should be steep and pliable.

5. Sprinkle flour on the table surface and roll out the dough into a thin layer (1 mm thick). To prevent the dough from sticking, sprinkle the rolling pin and hands with flour.

6. Cut the dough into small diamonds or squares. Leave to air dry.

7. When the chicken breast is cooked, it will become soft and easy to pierce with a knife. We take out and put on a plate, cover with a lid so that it does not cool quickly. Strain the broth and divide it into two parts (pour out part of the broth for cooking noodles and put on the fire to wait for a boil), and serve the other part on the table to the dish.

8. Cut the onion into half rings, pour vegetable oil into the pan and put the onion to simmer.

9. When the onion becomes transparent add a little broth, salt and pepper. We keep it for another 2-3 minutes and turn it off.

10. When the broth boils again, you need to boil the noodles. We throw it into boiling water. If necessary, add more salt to the broth. Boil the noodles for 5-7 minutes.

11. Cut the chicken into small pieces. We spread the finished noodles on a large dish, put the chopped meat on top and onions on it. Season the dish with chopped herbs (parsley, dill).

Beshbarmak is served on a large common dish, the broth is served portionwise in bowls (in which the noodles were not cooked). Before serving, you can squeeze the garlic into the broth with a press and garnish with herbs. Bon Appetit!

Have you already tried cooking chicken beshbarmak according to our recipe? Share in the comments!