Beshbarmak in kyrgyz

The beshbarmak recipe is one of the most famous in Central Asian cuisine. This dish is traditional for many nomadic peoples, as it is a hearty dish, and the preparation of beshbarmak is not difficult. The Kyrgyz recipe for beshbarmak is offered here.

How to make besbarmak in Kyrgyz: Roughly chop the lamb.

Lamb is boiled in large pieces in a small amount of water (500-600 ml). 30 minutes after the start of cooking, the water is salted and grated and then boiled for another 1 hour with the addition of salt and pepper.

While the meat is cooked, dough is prepared for the Kyrgyz beshbarmak. For this purpose flour, water, egg and salt are mixed.

The fresh dough is kneaded.

The fresh dough is finely rolled (2 mm).

Cut into rectangles.

The finished meat is taken out of the broth and cut into thin slices 0. 5 cm wide, 5 cm long

The onions are peeled and thinly chopped.

Onions are lowered into boiling broth for 2-3 minutes, then removed.

Rectangles prepared from dough are boiled in broth for 5 minutes.

Then put on a plate.

One performs the mixture with lamb, onions cut into rings and sprayed in broth with salt and pepper. Beshbarmak is ready in Kyrgyz. Broth in pials is served to beshbarmak.