Beshbarmak in Kyrgyz
Composition / ingredients
6
Servings:
Cooking method
Beshbarmak is probably the most famous Kyrgyz national dish. In addition, this food is also popular in Kazakhstan and Mongolia. And in each of these countries there are a lot of options for culinary recipes of this dish. I bring to your attention one of the options for cooking beshbarmak in Kyrgyz.
Take the lamb bones, put them in a saucepan, add the parsley and celery roots and cook the broth. When the broth is cooked, it must first be filtered.
Then, in a pot with broth, we throw the lamb, salt, pepper and cook the meat. About 10 minutes before cooking, we throw chopped carrots into a saucepan with meat.
Boiled meat cut into long narrow pieces.
Knead the dough from flour, water and eggs. Let's salt and pepper the dough and leave it for half an hour. After this time, roll out on a flat surface in the form of sausages and cut noodles from them. Next, cook the noodles in broth.
Cooked noodles together with lamb are served on the table in a kes, and broth in a separate bowl or cup. The broth and meat with noodles will be sprinkled with chopped green parsley and dill. Beshbarmak is ready in Kyrgyz.
Take the lamb bones, put them in a saucepan, add the parsley and celery roots and cook the broth. When the broth is cooked, it must first be filtered.
Then, in a pot with broth, we throw the lamb, salt, pepper and cook the meat. About 10 minutes before cooking, we throw chopped carrots into a saucepan with meat.
Boiled meat cut into long narrow pieces.
Knead the dough from flour, water and eggs. Let's salt and pepper the dough and leave it for half an hour. After this time, roll out on a flat surface in the form of sausages and cut noodles from them. Next, cook the noodles in broth.
Cooked noodles together with lamb are served on the table in a kes, and broth in a separate bowl or cup. The broth and meat with noodles will be sprinkled with chopped green parsley and dill. Beshbarmak is ready in Kyrgyz.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Parsley root - 49 kcal/100g
- Beef bones - 105 kcal/100g
