Dough for Beshbarmak
by Editorial Staff
Kazakh, Kyrgyz and Bashkir dishes made from boiled meat and noodles are called beshbarmak. The dough recipe for beshbarmak is the simplest – the dough is prepared as usual, like on dumplings. However, broth is used instead of water. To make beshbarmak, the recipe for which can include both traditional horse meat and lamb, turn out delicious, the dough should be rolled out as thin as possible.
Cook: 50 mins
Servings: 4
Ingredients
- Wheat flour – 2 cups
- Chicken eggs – 1 pc.
- Water – 1 glass
- Salt – 1 pinch
- Flour (for adding) – 2-3 tbsp
Directions
- Beshbarmak recipe products are in front of you.
- Sift flour.
- Add chicken egg and salt to flour.
- Pour in water. Knead a hard dough from eggs, water, salt and flour
- On a floured table (or bowl), knead the dough thoroughly so that it does not stick to your hands and table.
- Cover the dough with a kitchen towel and leave for a while (20-30 minutes).
- Then, adding flour, roll out the dough into a very thin layer (no thicker than 1 mm).
- Lightly dry the dough for beshbarmak and cut strips from the rolled dough.
- You can cut the beshbarmak dough into squares, different shapes or rhombuses. Bon appetit!
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