KAZAKHSTAN: BESHBARMAK

Ingredients:

  • 2 pounds (about 1 kg) lamb or beef, cut into large pieces
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 4 medium-sized potatoes, peeled and cut into chunks
  • 2 large carrots, peeled and sliced
  • 1 pound (about 450 g) wide egg noodles or pasta
  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs (such as dill or parsley), chopped (for garnish)

Instructions:

  1. In a large pot, add the meat pieces, chopped onion, minced garlic, salt, and black pepper. Cover with water and bring to a boil.
  2. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the meat is tender and cooked through. Skim off any impurities that rise to the surface during cooking.
  3. While the meat is cooking, prepare the vegetables. Peel and cut the potatoes into chunks and slice the carrots.
  4. Once the meat is cooked, remove it from the pot and set it aside. Keep the meat broth for later use.
  5. In a separate pot, bring salted water to a boil and cook the noodles or pasta according to the package instructions until al dente. Drain and set aside.
  6. In the same pot used to cook the meat, add the potatoes and carrots. Pour in enough meat broth to cover the vegetables. Cook over medium heat until the vegetables are tender.
  7. While the vegetables are cooking, shred the cooked meat into bite-sized pieces using a fork.
  8. Once the vegetables are tender, add the shredded meat back into the pot and mix well to combine. Allow it to simmer for a few minutes to heat through.
  9. To serve, place a bed of cooked noodles or pasta on a large serving platter. Spoon the meat and vegetable mixture on top of the noodles.
  10. Garnish with freshly chopped herbs, such as dill or parsley, and serve Beshbarmak hot.

Beshbarmak is often enjoyed communally, with everyone gathering around the same platter and using their hands to eat. It is a traditional dish that showcases the flavors and hospitality of Kazakhstan.

Note: Beshbarmak can be made with other meats, such as horse meat or mutton, depending on regional preferences and availability.

Enjoy the hearty flavors of Kazakh cuisine with this Beshbarmak recipe!

Rispondi

Rispondi

%d blogger hanno fatto clic su Mi Piace per questo: