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Name: Beshbarmak
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Kazakhstan
Ingredients: 1.5 kg bone-in lamb shoulder; 500 g yellow onions; 400 g wheat flour; 2 eggs; 120 ml water; 2 tbsp salt; 1 tsp black pepper; 3 bay leaves

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Kazakhstan3 h 30 minServes 6作成済み

Beshbarmak

Бешбармақ · Beshbarmaq

材料8

bone-in lamb shoulder1.5 kg
yellow onions500 g
wheat flour400 g
eggs2
water120 ml
salt2 tbsp
black pepper1 tsp
bay leaves3

肉野菜穀物乳製品・卵その他調味料・スパイス

作り方

Put the lamb in a large pot, cover with cold water, add 1 tbsp salt and the bay leaves, and simmer gently for about 2.5 hours until the meat is very tender.
Skim the broth, remove the meat, and keep the broth simmering. Shred or slice the lamb into bite-sized pieces and keep warm.
Mix the flour, eggs, remaining salt, and water into a firm dough, rest it for 20 minutes, then roll it very thin and cut into wide squares or diamonds.
Slice the onions and simmer them in a ladle of the fatty broth with black pepper until soft, about 15 minutes.
Boil the noodle pieces in the remaining broth until just tender, then drain.
Arrange the noodles on a large platter, top with the meat and onion broth, and serve with extra hot broth on the side.