Traditionally, beshbarmak is made from horse meat, lamb and beef. But not everyone tolerates these types of meat, so they replace it with chicken. I prefer chicken meat, because with it beshbarmak is not only tasty, but also quickly cooked. This dish is sure to serve the broth in a separate bowl.

8 servings

Calories and nutritional value per 100 g – 72 kcal
Protein 5.02 g
Fats 1.96 g
Carbohydrates 8.41 g

Ingredients:

Chicken – 1 kg

Water – 3 L

Salt to taste

Onions – 1 pc.

Chicken Egg – 1 pc.

Whole wheat flour – 500 g

Ground black pepper to taste

1. For cooking, you will need poultry, water, onions, salt, pepper, egg and flour.
2. Poultry meat need to cut into pieces and put into a pan.
3. Fill with water. Put on the fire, after boiling, remove the foam, salt. Cook the meat for 30-40 minutes.
4. Thinly chop the onion.
5. Cook it until tender in a small amount of broth.
6. To prepare the dough, filter 100 ml of broth and cool.
7. Add salt, egg and stir.
8. Pouring flour knead a soft and elastic dough. Cover with a napkin and leave for 20 minutes.
9. Roll the dough thinly, leave to dry for half an hour.
10. Filter the broth, leave part (Shurpa). Separate the finished meat from the bones and cut into pieces.
11. Put onion on meat. Sprinkle with pepper.
12. Pellets are cut into rectangles, on average 4×5 or 5×6 cm.
13. Put a few pieces into a boiling broth, mix immediately so as not to stick together. Take out the dough with a slotted spoon or throw it into a colander, add it to the meat.
14. Stir.
15. Serve to the table with a shurpa.

What is Shurpa?

Shurpa (from Arabic: شوربة – sorba, that is, soup) – filling soup or meat broth, which has spread in the Muslim East, especially its Turkic-speaking part. Known under various names: Shurpa, Chorpa, Shorpo, Sorpa, and in Moldova and the Balkans, where it was borrowed, Chorba.