Beshbarmak - 4 cooking recipes

This dish must be prepared after slaughter - no freezing or long-term storage in it is allowed. The pulp with bones (necessarily) is washed and peeled, filled with cold water, brought to a boil, covered with a lid and simmered for 2-3 hours with spices and herbs. For special occasions, a ram's head (without tongue and lower jaw) is also placed. This part is prepared exclusively by men. Women's care - noodles for beshbarmak. A very stiff dough is mixed with eggs (or yolks) and flour (wheat, barley, spelled, durum ideally), and rolled out very thin. Thickness is both the taste and skill of the hostess; many Eastern grooms choose their wives based on this parameter. The dough part of the beshbarmak is cooked in water or in broth, separately from the meat or together with it - it depends on the region, as well as the serving. Serve on a wide platter, pour over the fatty top broth, and serve as soup. Thinly sliced ​​smoked meats, horse sausage, and dried products can be added. Onion rings, herbs, butter, fat... This homemade dish is eaten in a special way. First, they wash their hands, and during the process they drink from a common bowl of broth. If you respect and love someone, give them the best piece, put it in your mouth, and feed it. The most honored guest at the table cuts the head of a ram and treats and instructs. In such recipes there is tradition and a connection with the past.