Beshbarmak (Meat and Noodles)

This version of beshbarmak is a hit with adults and kids alike! Everyone really loved this dish, especially my husband.

Recipe author

Servings:

Meat (game)

400

Carrots

Onion

Table salt

Dry spices

Water

0.1

Eggs

Wheat flour

300

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 19 g

Fats 7 % 3 g

Carbohydrates 51 % 23 g

201 kcal

GI: 4 / 0 / 96

Cooking method

Step 1:

Cover the meat with water and cook for 3–4 hours. The meat should be tender.
Step 2:

Finely chop the onion and grate the carrots on the large holes of a box grater.
Step 3:

About 40 minutes before the meat is done, take it out of the pot and finely chop it.
Step 4:

Return the meat, onion, and carrot to the pot. Add salt, spices (I use a peppercorn blend), and a bay leaf. Cook for another 40 minutes over medium heat.
Step 5:

Make the noodle dough like you would for dumplings. Mix the egg, flour, and water well. The dough should be stiff, but don't overdo the flour — it should pull cleanly away from your hands. Cover the bowl with a lid or wrap it in plastic and refrigerate for 30 minutes.
Step 6:

Take the dough out of the fridge and cut off a small piece that's easy to roll into a thin sheet. I then use a dumpling press to shape these pieces.
Step 7:

You get little dough shapes like these.
Step 8:

You can cut the dough into any shape — circles, or just cut it into rectangles, diamonds, etc. with a knife. Let the cut dough dry a bit, making sure the pieces don't stick together. To prevent that, dust the work surface with flour.
Step 9:

Once the meat is cooked, drop in the dried noodles and cook for about 3 minutes. Don't overcook them!
Step 10:

Serve.
Step 11:

You can add canned peas, corn, or beans. Enjoy.