Beshbarmak with Matsoni
A delicious, hearty, and filling dish with Central Asian character — give it a try! It's a very appetizing dish with a rich flavor. It's not hard to make, but simmering the meat takes time. Do try it — this is a distinctive dish of the Turkic peoples. My family was crazy about it :)
ReveRita
Recipe author
Beshbarmak with Matsoni
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
5 g
Fats 27 %
3 g
Carbohydrates 27 %
3 g
61 kcal
GI:
33
/
0
/
67
- Put the rinsed meat into a pot in large pieces, without cutting it up. Cover with cold water and bring to a boil. Once it boils, lower the heat and skim off the foam. 2. While the meat comes to a boil, peel the onion, cut it into half-moons, and add it to the pot with the meat. Add the bay leaves, allspice, and salt. Cover and simmer the meat for 4 hours over moderate heat. 3. Make the dough: sift the flour onto your work surface, make a well in the mound, crack the egg into it, add salt, and pour in the vegetable oil and water. Knead the dough until it's elastic and no longer sticks to your hands. Cover it with a towel and let it rest for half an hour. 4. Roll the dough out into a thin sheet and cut it into squares. 5. Grate the cucumber on the coarse side of a box grater and put it in a bowl with the matsoni. Add finely chopped dill (just the feathery tops, no thick stems), salt to taste, and the boiled water. Stir everything together well. 6. Lift the cooked meat out of the pot and let it cool. 7. Pour broth into a large skillet (about two-thirds full) and set it over high heat. When the broth boils, drop in the dough squares one at a time and stir. Keep the heat high so the pieces don't stick together. Cook the dough for no more than 2 minutes. 8. Using two forks, shred the meat into fairly large strands. Shred as much as you need for the servings you're making right now (figure two parts cooked dough to one part meat). Set a pat of butter on the warm meat to melt. 9. In individual soup bowls, lay down the cooked dough and ladle broth over it. Top with the meat, then sprinkle with chopped green onion and ground black pepper. Serve with the matsoni drink on the side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Rendered beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef sirloin - 380 kcal/100g
- Beef lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Beef tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Lean lamb - 169 kcal/100g
- Fatty lamb - 225 kcal/100g
- Lamb brisket - 533 kcal/100g
- Lamb leg - 232 kcal/100g
- Bone-in lamb chop - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Lamb back - 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine pastry flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted dairy butter - 709 kcal/100g
- Unsalted farmer's butter - 661 kcal/100g
- Salted farmer's butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Horse meat (sliced) - 172 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Matsoni - 38 kcal/100g
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