Traditionally, beshbarmak is made from horse meat, lamb and beef. But not everyone tolerates these types of meat, so they replace them 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.
Calories and nutritional value per 100 g – 72 kcal
Protein 5.02 g
Fats 1.96 g
Carbohydrates 8.41 g
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
- For cooking, you will need poultry, water, onions, salt, pepper, egg, and flour.
- Poultry meat needs to be cut into pieces and put into a pan.
- Fill with water. Put on the fire, after boiling, remove the foam, salt. Cook the meat for 30-40 minutes.
- Thinly chop the onion.
- Cook it until tender in a small amount of broth.
- To prepare the dough, filter 100 ml of broth and cool.
- Add salt, egg, and stir.
- Pouring flour kneads a soft and elastic dough. Cover with a napkin and leave for 20 minutes.
- Roll the dough thinly, leave to dry for half an hour.
- Filter the broth, leave part (Shurpa). Separate the finished meat from the bones and cut it into pieces.
- Put onion on meat. Sprinkle with pepper.
- Cut the pellets into rectangles, on average 4×5 or 5×6 cm.
- 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.
- 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.