Today we are all together preparing the national Kazakh dish. In its people, it is considered “elite”, as it is served only for holidays or for dear guests. But today we have an exception day, and therefore we will give beshbarmak just like that. Enjoy your meal!

Classic recipe
how правильно подготовить тесто для бешбармака
Ingredients amount
bow 2 heads
the eggs 2 pcs.
flour 600 g
salt 3 shakes
water 0.2 l
Time for preparing: 110 minutes Calories per 100 grams: 219 Kcal

It will be prepared for quite a long time, but believe me, because of this, it will only taste better. The taste will be rich, you will love it..

How to cook:

  1. For starters, you need to sift the flour, then fall asleep a little over half in a bowl.
  2. Beat the eggs in a separate container, pour them into the flour. sifted мука с яйцами
  3. Add salt, cold water and knead the mass.
  4. If necessary, supplement it with flour to get the elastic dough. May not need all the flour, which is why it is better to add it in parts..
  5. Roll the ball and wrap it in a bag or film.. elastic тесто
  6. Send in the fridge just thirty minutes.
  7. When time passes, get it, knead.
  8. Put on the surface, which must be sprinkled..
  9. Roll into an incredibly thin layer. rolling out теста для бешбармака
  10. Next, cut into wide strips and then into diamonds. cutting теста на ромбики
  11. Let the diamonds dry on the table for 30-40 minutes.
  12. After that use as intended.
Tip: You can cook in broth with the addition of onions.

Dough for beshbarmak on broth

Everyone knows that if you cook in broth, it will turn out to be satisfying, and the taste will be deeper and brighter. The dough can also be more satisfying and easier, we checked!

INGREDIENTS QUANTITY
egg 1 PC.
salt 2 g
flour 0.4 kg
bouillon 200 ml
Time for preparing: 50 minutes Calories per 100 grams: 225 kcal

How to cook:

  1. dough, замешанное на бульонеCold broth.
  2. Beat egg in a separate bowl, salt.
  3. Combine it with broth, stir until smooth.
  4. Sift flour and combine with the mixture.
  5. Knead everything and send the dough for half an hour in the cold. At the same time it is better to cover it or wrap it so that it does not blow up..
  6. After the time, get the dough and cut into wide strips..
  7. Each of them cut diagonally to make diamonds.
  8. Boil in broth and serve.

Tip: You can use plain water instead of broth..

The dough for beshbarmak of eggs

When eggs are in the dough, it will be more resilient and therefore pliable. It certainly will not soak, tear and crawl. This is a good option for a newbie.!

INGREDIENTS QUANTITY
the eggs 3 pcs.
flour 0.6 kg
salt taste
Time for preparing: 70 minutes Calories per 100 grams: 302 kcal

How to cook:

  1. Flour the flour in a bowl, but always through a sieve..
  2. Add eggs and salt, knead uniform dough.
  3. When it becomes soft and elastic, send in the refrigerator. It is better to pre-pack in a bag or film.
  4. After 35-40 minutes to get, divide into four parts.
  5. Each of them roll into a layer and cover with a towel.
  6. Next, cut them into squares.
  7. Boil in rich broth until ready and serve with meat.

Tip: for a more delicate texture, you can use only the yolks.

How to cook without eggs

lean тесто для бешбармака

If you want beshbarmak during the post, there is a solution! We offer you a dough without eggs and other animal products. The taste does not distinguish!

INGREDIENTS QUANTITY
vegetable oil 40 ml
water 0.2 l
flour 480 g
salt 1 pinch
Time for preparing: 45 minutes Calories per 100 grams: 269 ​​kcal

How to cook:

  1. Pour water into a saucepan and put on the stove, bring to a boil.
  2. Sift flour into a deep bowl, salt.
  3. Pour boiling water and butter and start kneading dough with a spoon or spatula..
  4. When a little cool, knead until smooth by hand.
  5. Put it in the fridge briefly, so that all the components are well sealed..
  6. When time passes, get the dough and divide it into pieces..
  7. Each roll into a layer and cut into rectangles.
  8. Boil in salted water for five minutes..

Tip: You can use a little soy sauce instead of salt..

beshbarmakBe sure to note the recipes of beshbarmak for honored guests of your house..

Here you will learn how to make your own dough for noodles for lagman..

Pay attention to the recipe for the Tatar pie kystyby with potatoes.

Cooking dough with sour cream on beshbarmak in Kazakh

Perhaps, this recipe will make the easiest and at the same time tender dough! If you have free time, be sure to cook it, it’s worth it..

INGREDIENTS QUANTITY
sour cream 20 ml
flour 0.5 kg
vegetable oil 20 ml
milk 250 ml
salt taste
the eggs 3 pcs.
Time for preparing: 100 minutes Calories per 100 grams: 241 kcal

How to cook:

  1. Break eggs into a bowl where the dough will be cooked..
  2. Salt and whisk in a light foam.
  3. Pour milk there too. But you must first get it so that it is at room temperature..
  4. Reconnect all components to homogeneity..
  5. Add sour cream, mix ingredients.
  6. Next, turn the flour. Add it in parts through a sieve, kneading the mass each time so that lumps do not appear.
  7. Knead the dough and grease it.
  8. Put back in a bowl, cover and let stand one hour..
  9. When time passes, divide it into a couple of parts..
  10. Each of them is thinly rolled and cut into identical triangles.
  11. Boil them until cooked in water or broth..
Tip: You can add butter to the dough itself, the effect will be the same.

Useful tips

In any version of the test may include various additives for color, flavor or taste. To give color to the dough, you can use turmeric or paprika. Mushrooms, spices are suitable for the aroma. For taste you can use it all together..

If you want to prepare the dough for beshbarmak in advance, then it needs to be dried, when the plates are already cut. To do this, simply hold at room temperature for a couple of hours. At the same time cover is not necessary. Then put in the container and in the fridge..

Beshbarmak is, in fact, the same pasta with meat, but they came from another country. That is why the name is different. But the taste is almost the same, especially if you use similar spices. In any case, you need to try!