beshbarmak dough

A simple and fast way to prepare dough for beshbarmak! Beshbarmak is a traditional national Kazakh dish, which is boiled meat served with pieces of boiled dough, similar to our homemade noodles. Translated from Kazakh, the name of the dish literally means "five fingers". This name originated in the days of nomadic tribes, when meat was eaten with their hands. But in this recipe we will focus on the test, which has its own small cooking features that differ from the recipe of Russian homemade noodles.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

350

Chicken eggs

Vegetable oil

Water

150

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 8 % 4 g

Carbohydrates 77 % 41 g

234 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

Step 1:
Prepare the ingredients for the dough. The composition of the products is simple, the ingredients are available and will always be found in every home: flour, water, chicken eggs, salt and vegetable oil. There are recipes for beshbarmak, where broth is used instead of water for making dough, herbs, onions, etc. are added.
Step 2:
In a bowl, we drive a chicken egg, beat it with the addition of salt. Chicken eggs should be well cooled, so first you need to keep them in the refrigerator or even put them in the freezer for a few minutes.
Step 3:
Pour in cold water and mix so that the egg is completely dispersed in the liquid.
Step 4:
Sift wheat flour into a deep bowl so that it is saturated with oxygen.
Step 5:
Pour the egg mixture into a bowl with flour. Also, we immediately pour in vegetable oil, it is necessary for the dough to turn out obedient and elastic.
Step 6:
Mix the mass first with a spoon, when it becomes difficult to stir, and the dough begins to gather into a lump, spread it on a table sprinkled with flour and continue to knead the dough with your hands. It should be smooth, cool and elastic. If the dough sticks to your hands, you need to add a little flour and continue kneading it until it becomes the desired texture. Then wrap the dough in plastic wrap and put it in the refrigerator for half an hour.
Step 7:
The dough is ready, you can proceed to the preparation of the so-called noodles for beshbarmak. Roll out the dough into a thin layer and cut it into squares or rhombuses. Boil the dough in salted water or broth in which the meat was cooked. Noodles should be thrown into boiling water one piece at a time so that they do not stick together. Cook until tender and serve with meat and broth. Bon appetit!