Beshbarmak means “five fingers” in Turkic languages as it is usual to eat this meal with hands. Pieces of lamb, stewed in a broth and flavored with spice and onion, are wrapped in a tender thin dough. The taste of beshbarmak is beyond all expectations. With our recipe you can cook beshbarmak at home and the time spent is for sure worth it!<br /><br />✅ Ingredients:<br />• lamb - 3,3 lb / 1,5 kg<br />• 3 bulb onion (14 oz / 400 g)<br />• carrot - 3 oz / 100 g<br />• salt - 1 tbsp<br />• water for broth - 8 cup / 2 l<br />• 10 peppercorn<br />• ground pepper - to taste<br />✔︎ Dough:<br />• 1 egg<br />• flour - 1,1 lb / 500 g<br />• salt - 1 tsp<br />• water - 7 fl oz / 200 ml <br /><br /> Preparation:<br />1. Lay the meat, an onion and a carrot into a pot, fill with 8 cup / 2 l of water, bring to a boil and skim the froth. Boil the broth for 2-3 hours over low heat.<br />2. Add 1 egg, 1 teaspoon of salt and 8 cup / 200 ml of water into the sieved flour and make stiff dough kneading it at least for 10 minutes. The dough should not stick to hands.<br />3. Wrap up the dough and leave for 30 minutes.<br />4. Divide the dough into 3 parts and roll out each part into a thin layer 1-1½ mm thick.<br />5. Cut the layers into rectangle or rhomb shape 2-2,5 in / 5-7 cm sized and leave them drying up for 20 minutes.<br />6. Take the onion, carrot and meat out of the broth. Separate the meat from bones and cut into average pieces.<br />7. Cut 2 onions into the half rings and cover with the broth. Bring to a boil, add salt and pepper to taste, boil for 2 minutes over low heat, take it off from the stove.<br />8. Mix ½ of the broth with some water and bring to a boil, add some salt and ground pepper to taste. Put the dough shapes by 2-3 parts into the broth and boil for 2 minutes each time. Take out ready dough shapes with a skimmer and put them on the plate.<br />9. Put on the meat pieces and lay with the onion stewed in the broth. Sprinkle the dish with spring onion. Serve the beshbarmak with the broth in bowls. Enjoy!
