Beshbarmak with turkey meat in Russian

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Beshbarmak is a traditional national dish of Tatar cuisine. It is mainly prepared using fatty lamb. I tried it with turkey meat and it turned out very tasty. Prepare all the necessary ingredients and start cooking.

2. STEP 2

   

   Pour enough water into the pan to boil the meat, and then cook the potatoes and dough in the same broth. You don't need to pour a lot of water. We will need a fatty, rich broth. Instead of turkey, fatty duck or goose is perfect. When the meat is cooked, divide it into smaller pieces. Don't forget to salt the broth.

3. STEP 3

   

   Peel the potatoes and chop coarsely. Boil in the broth in which the meat was cooked. When the potatoes are ready, remove them to a plate.

4. STEP 4

   

   Knead into a tight dough.

5. STEP 5

   

   Roll out the dough into thin sheets and cut into ribbons. To ensure that the ribbons are the same width, you can measure with a glass.

6. STEP 6

   

   Cut the prepared dough ribbons into diamonds or squares with a curly knife.

7. STEP 7

   

   Cut the onion into half rings.

8. STEP 8

   

   Place the onion in a small saucepan or cup. Use a large spoon to scoop out the fatty broth from the broth and pour over the onions. Cover the pan with a lid. The onion should be steamed. While the onion is steaming in the remaining broth, boil the pieces of dough.

9. STEP 9

   

   Before preparing the dish, all products must be reheated in the broth and placed one by one on a lyagan or a wide flat dish. First, spread out the potatoes, then distribute the pieces of dough evenly and cover everything with the prepared onions. Pepper to taste.

10. STEP 10

    

    Place pieces of meat on top of the onion layer and pour the remaining fat over again. If there is little fat. You can lightly drizzle with melted butter.

11. STEP 11

    

    Garnish the dish with any fresh herbs you prefer. In addition, it will add its own flavor to the dish.