Beshbarmak dough

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to knead the dough for beshbarmak? Prepare the necessary ingredients. Chicken eggs must be well chilled, so first you need to keep them in the refrigerator or even place them in the freezer for a few minutes.

2. STEP 2

   

   Beat a chicken egg into a bowl, add salt and lightly beat everything with a whisk.

3. STEP 3

   

   Pour in cold water and stir until the egg is completely dispersed in the liquid.

4. STEP 4

   

   Sift the wheat flour into a deep bowl to saturate it with oxygen. This will make the dough more tender.

5. STEP 5

   

   Pour the egg mixture and vegetable oil into the bowl with flour. It is necessary to make the dough obedient and elastic.

6. STEP 6

   

   Stir the mixture first with a spoon, and when it becomes difficult to stir and the dough begins to form a lump, place it on a table sprinkled with flour and continue kneading with your hands. The dough should be smooth, stiff and elastic. If the dough sticks to your hands, you need to add a little flour and continue kneading it until it reaches the desired texture. Then wrap the dough in cling film and put it in the refrigerator for half an hour.

7. STEP 7

   

   The dough is ready, you can proceed to preparing the so-called noodles for beshbarmak. Roll out the dough into a thin layer and cut it into squares or diamonds. Boil the dough in salted water or the broth in which the meat was cooked. The noodles need to be thrown into boiling water one piece at a time so that they do not stick together. Cook until done and serve with meat and broth. Bon appetit!

Comments on the recipe

MARTHA

08.10.2023

4.9

I use a similar recipe to prepare dough for dumplings.

Corason

08.10.2023

4.6

We love pasta very much, especially the child. I often cook homemade noodles and spaghetti. Today I decided to experiment and prepare dough for beshbarmak according to this recipe. I used a homemade egg, which I beat with a fork with salt and combined with water and oil. Pour the egg mixture into the sifted flour and mix with a spoon. Then I kneaded the dough with my hands on the table. It turned out cool. The dough recipe is of course different from the traditional Russian noodle dough. I let the dough rest for half an hour. Then I rolled out the dough very thin using a dough sheeter. I cut it into different shapes and boiled it in salted water. We ate boiled pieces of dough with butter and cutlets. The child really liked this new product. The dough came out obedient, elastic, but tight. When rolling out, it did not tear and cut well. The already boiled pieces of dough came out quite salty, yellow for a set of homemade eggs and very tasty. Homemade noodles always taste better than store-bought pasta. Excellent recipe for Kazakh dough. Thanks to the author for the new product!