morsels45

morsels45 said

Beshbarmak

Five fingers: boiled meat and wide sheets of pasta, eaten with your hands.

Beshbarmak
Photo: Pannet, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make beshbarmak

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Boiled meat and wide noodles

180 minutes · serves 6 · Medium

What you need

  • 1.5kg lamb on the bone
  • 3 onions
  • 2 bay leaves
  • 10 peppercorns
  • 400g plain flour
  • 190ml water
  • Salt
  • Parsley or dill

What you do

  1. 1Cover the meat with cold water, bring up slowly, and skim properly for the first ten minutes. Add one onion, the bay and peppercorns.
  2. 2Simmer two and a half hours until the meat falls off the bone. Keep the broth.
  3. 3Make a firm noodle dough from the flour, water and salt. Rest 30 minutes, roll thin, cut into squares the size of a playing card.
  4. 4Slice the other two onions into rings and soften them in a ladle of hot skimmed broth.
  5. 5Boil the noodle squares in the broth, 4 minutes, and lay them on a wide platter.
  6. 6Pulled meat over, onions over that, herbs on top. Broth in cups on the side.

With lasagne sheets

150 minutes · serves 4 · Easy

What you need

  • 1kg lamb
  • Onions
  • Bay
  • Fresh lasagne sheets, cut into squares

What you do

  1. 1Same broth and meat.
  2. 2Fresh lasagne sheets in the broth for 3 minutes. Close enough.