Beshbarmak dough

4 servings
50 min your 30 min

The Kazakh, Kyrgyz and Bashkir dish of boiled meat and noodles is called beshbarmak. The recipe for dough for the besbarmak dish is the simplest - the dough is prepared as usual, like on dumplings. However, broth is also used instead of water. To make beshbarmak, the recipe for which can include both traditional horse meat and lamb, tasty, the dough should be rolled out as thinly as possible.

How to make besbarmak dough: Sift the flour.

Add chicken egg and salt to the flour.

Pour in the water. Mix the cool dough from the egg, water, salt and flour.

On a floured table (or bowl), knead the dough carefully so that it does not stick to the hands and table. Cover the dough with a tea towel and leave for a while (20-30 minutes).

Then, pouring flour, roll the dough into a very thin layer (not thicker than 1 mm).

Lightly dry the besbarmak dough and cut the strips from the rolled dough.

You can cut besbarmak dough into squares, different shapes or diamonds.