Muffins recipes

National dish of Kazakhstan

flag of Kazakhstan

  • Independence: 25. 12. 1991
  • Capital: Astana
  • Official language: Kazakh
  • Population: 16 967 000
  • Area: 2 724 900 km2
  • International code: KZ
  • Currency: Tenge (KZT)
map of Kazakhstan

Beshbarmak

Ingredients for the broth:

  • 4 1/2 pounds lamb with bones
  • 10 1/2 cups water

Ingredients for the noodles:

  • 4 1/2 cups flour
  • 2 eggs
  • 1 cup water
  • 1 teaspoon salt

Ingredients for the vegetable portion:

  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 tablespoons oil, for sautéing

Ingredients for Garnish:

  • 3 onions, cut into thin rings
  • 1 cup chives, minced
  • 3 tablespoons parsley, minced
  • 1 teaspoon ground black pepper
Beshbarmak is national food (dish) of Kazakhstan

Instructions:

Cook the lamb in the 10.5 cups water over medium-low heat. Cover and simmer for 2.5 hours until meat is easily separated from the bones. While lamb is cooking make a dough with the 4.5 cups flour, 2 eggs. Mix well and roll into 12-inch circles about 1/2 - 3/4-inch thick. When the lamb is ready remove from the broth. Remove the meat from the bones and cut into chunks. In a saute pan, add the one chopped onion, chopped carrot and the lamb meat and saute until the onions are golden. Bring the lamb broth back to a boil and add the noodle circles. Cook until cooked through. To serve, place the lamb in the middle of a large serving dish. Place one layer of noodles around the lamb. Sprinkle the lamb and noodles with black pepper and onions that were cut into thin rings. Serve the broth separately in small individual bowls and sprinkle with chopped chives and parsley.

Info:

Beshbarmak is the national dish in some Turkic peoples. The term Beshbarmak means "five fingers", because the dish is eaten with one's hands. The boiled meat is usually diced with knives, often mixed with boiled noodles, and spiced with onion sauce. It is usually served in a big round dish. Treating to beshbarmak is accompanied with an original ritual. The meat itself is served in large pieces. Beshbarmak is usually served with shorpo – mutton broth in bowls called kese. ‘Amen’ is always said at the end of the meal to give thanks to God. Beshbarmak is traditionally served according to the ritual. Sheep's head boiled in a kazan is put before the most honorable guest, usually the oldest one. This person cuts the bits and parts from the head and offers them to the other guests at the table. The younger adults often receive the bones of the legs and shoulders. Youths are given sheep's ear with the wishes to be careful; girls get a palate so as to be diligent. The other parts of the carcass are not considered any less meaningful. The most respected guests are treated to gammon and shank. A young bride receives the brisket; however, married women are given the neck-bones instead. Children are given the kidneys and heart, which are supposed to make them mature; however, children are not allowed to eat sheep's brain because it is believed to make them weak-willed. Knuckle is never served to a young girl because of the belief that it will cause her to forever remain an old maid.

 
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