Photos

yannick (1469) 2007-06-07 14:31

Hi Natalya,
Your series on the traditional dishes is interesting. What is this one made of? Is the white stuff fat?
Bye,
Yannick

THY (1656) 2007-06-11 8:42

I like all your dishes.
I have never taken horse meat. It is interesting.
I am sure if I meet you one day, I will be full in every feast.
Thank you for sharing.

sam_wald (708) 2007-06-15 23:48 [Comment]

sabanozturk (27) 2007-07-09 6:09

it is very interesting to me, beshparmak is a turkish word, mean is 5 fingers:)
thanks for surprise.

kyzer (337) 2008-06-13 13:24

Hi Natalya,

Taken from - http://yerzhan.meir.tripod.com/assn2/besh.htm

Beshbarmak - Kazakh traditional dish

The name of this dish defines a way of eating it, besh barmak means five fingers. This dish combines homemade noodles, horse meat, kazi (highly spiced horse meat sausage) and a meat broth served separately. Non-Kazakhi population of Kazakhstan prefers a lamb version of beshbarmak.

Ingredients:
2 kg lamb with bones (ribs with meat and some fat are OK)
2.5 liter water

Dough for noodles:
Dough for noodles:
500 g flour
2 eggs
250 ml water - 1 teaspoon salt

vegetable part:
3-4 onions
1 cup minced chives
3 tablespoon minced parsley
1 teaspoon ground black pepper

optional:
1 onion and 1 carrot,
3 tablespoons oil

Cooking:
Make a rich broth of lamb by cooking it on slow hit for 2.5 hours under a lid until meat is easily separated from the bones.

While lamb is cooking make dough by rolling it into circles 30 cm in diameter and 2mm in width.
When lamb is ready take it out of the broth, remove bones and cut into not too big slices.

Optional:
chop 1 onion and one carrot and fry on skillet together with sliced meat for a few minutes until onions become golden. (It's not a part of an ancient recipe, but people sometimes prefer it in this way.) Cook noodle circles in the broth.

Serving:
Put lamb in the middle of a big serving plate. Place one layer of noodles around. Sprinkle lamb and noodles with black pepper and onions that were cut into thin rings. Broth is served separately in pialas, Chinese style cups without handles. Sprinkle broth with chopped chives and parsley.

Cheers
Paddyrags

AlvaroGuijarro (288) 2008-10-13 18:09

Foto bien hecha y muy original.
Parece un plato muy muy bueno, y me abre el apetito :)

Saludos
Álvaro