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Classic Chicken Beshbarmak

Make a delicious, out-of-the-ordinary dinner — a Central Asian dish of chicken and noodles. I'm sharing my favorite recipe for this appetizing dish. It really isn't hard to make, and it turns out so tasty that in our house grown-ups and little ones love it equally.

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Classic chicken beshbarmak recipe
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Classic chicken beshbarmak recipe
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 9 g
Fats 44 % 16 g
Carbohydrates 31 % 11 g
223 kcal
GI: 27 / 0 / 73
    1. Wash the chicken well, put it in a pot, and cover with cold water. 2. Peel the carrot and one onion and add them whole to the pot, along with a few celery stalks, the bay leaf, the peppercorns, and salt. 3. Cook the chicken until tender (45–50 minutes) over moderate heat, then remove the vegetables from the pot and lift out the chicken to cool a little. 4. While the chicken cooks, make the dough: dissolve the salt in the water, pour it into a bowl, crack in the eggs, and stir. Sift in the flour and knead the dough, adjusting the flour as needed. It should be fairly stiff but still elastic. 5. Cover the dough with a towel and let it rest in the bottom of the bowl for 20 minutes. 6. Peel the rest of the onion and slice it into half-moons. 7. In a cauldron (or large skillet), heat the vegetable oil, add the butter, then the onion. Cook the onion over low heat for 4–5 minutes, stirring now and then. 8. Meanwhile, shred the chicken into fairly large pieces. 9. Roll the dough out thin and cut it into diamonds (about 4 cm / 1.5 inches across). Let them dry a little. 10. Drop the dough into the boiling broth and cook until tender (a few minutes). 11. In each serving bowl, lay down the cooked dough first, top with a thin layer of the sautéed onion, then the meat, and sprinkle with ground black pepper and parsley; add another layer of dough, then a thin layer of onion, more meat, and a sprinkle of fresh herbs. Serve the beshbarmak hot!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  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
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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