Beshbarmak is Kazakhstan main meal
The word Beshmabrack is formed from two Turkic words "besh" and "barmak", which means 5 fingers. This name of the dish is not accidental, because since ancient times it has been customary to eat besharmak without cutlery and with fingers.
It is worth noting that when serving this dish to guests, there is a special Kazakh etiquette that every housewife should know so as not to offend dear guests. For example, the cooked head of an animal is often given to the dearest or oldest guest. Matchmakers are often served the pelvic part or shoulder blade, and the son-in-law is served the chest part.
The main ingredients for making beshbarmak in addition to meat are also dough, onion, pepper and salt to taste, as well as horse meat sausages shuzhyk and kazy. In the Northern regions of Kazakhstan, potatoes are also added. The meat is usually boiled for 2-3 hours. While the meat is boiling, thin flatbreads are prepared from flour, eggs and salted water. After rolling out the dough, it is left on the table for 30-40 minutes so that it is saturated with oxygen and takes its final shape. While the dough is resting, the gravy is prepared, which consists of onion cut into rings, salt, pepper and meat broth. As soon as the meat is ready, the dough is boiled in the meat broth.
When all the ingredients are ready, the serving is started. The cooked dough is put in the centre of a large dish and potatoes - on the sides. The meat as well as shuzhyk and kazy sausages are put on top of the dough. And all of these ingredients are poured with onion sauce on top. The beshbarmak is ready.
If you want to cook beshbarmak yourself, you can find all required ingredients on the links below:
