Beshbarmak with matsoni

1. Put the washed meat, without cutting, in large pieces, in a saucepan. Fill with cold water and put to boil. When the water boils, turn down the heat and remove the foam.
2. While the meat is boiling, peel the onion, cut it into half rings and place it in a saucepan with the meat. Put lavrushka, allspice and salt in the same place. Cover with a lid, cook the meat for 4 hours over moderate heat.
3. Prepare the dough. Sift flour onto the work surface, make a depression in the slide, into which break the egg, pour salt, pour vegetable oil and water. Knead the dough. Knead it until it becomes elastic and stops sticking to your hands. Cover the dough with a towel, let it lie for half an hour.
4. Roll out the dough into a thin layer, which cut into squares.
5. Grate the cucumber on a coarse grater, put it in a container with matzoni. Add finely chopped dill (only the upper branches, without large stalks), salt to taste and boiled water. Mix everything well.
6. Put the finished meat out of the pan - let it cool down.
7. Pour broth into a large frying pan (2/3 of the volume of the frying pan), put on high heat. When the broth boils, put the squares of dough into it one by one, mix. There is no need to reduce the heating - in this case, the dough pieces will not stick to each other. Cook the dough for no more than 2 minutes.
8. Using two forks, cut the meat into fairly large fibers. Cut up as much meat as portions of beshbarmak you are planning at the moment (at the rate of 2 thirds of the cooked dough, 1 third of the meat). Put a piece of butter on the prepared meat to melt.
9. In portioned soup plates, put the finished dough, pour the broth. Put the meat on top, sprinkle the finished dish with chopped green onions and ground black pepper. Serve with a matzoni drink.

Bon appetit!