Name: Et - Kazakh Beschbarmak
Total time: 45 min

Try this delicious pasta dish:

Cook freshly slaughtered, still warm meat whole with the same mass of water and a tiny bit of salt for about 2 1/2 hours at low temperature. Skim a little fat from the beef broth and put it in a separate container.

Take out the cooked meat, cut it into 4 cm wide strips diagonally to the meat fibers, fill it up with a quarter of the beef broth, add finely chopped onions, pepper and kitchen herbs and then simmer for 5 to 7 minutes until soft.

While the meat is cooking, cook the pasta: Knead a stiff dough,

Roll out 2 mm thin and cut out large squares of 6 x 6 cm or larger and make them in the beef broth, adding 1/2 onion and 1 parsley root.

Spread the pasta dough evenly in deep plates, pour hot cooking fat over it, sprinkle with pepper, parsley and bear’s garlic and put on it the chopped sheer meat and the bones with meat and pour a small part of beef broth over it or cook a special sauce, called susduk, from the sour milk product Kurt.

Mix the beef soup in which the meat was stewed with the clear soup in which

Pour it together with the clear soup in which the noodle dough was cooked, make it hot again and bring it to the table separately in bowls, sprinkle it with parsley and bear’s garlic.

With meat and noodle dough, drink beef soup and eat pita (tabanan).

Et – Kazakh Beschbarmak

Variant 1:

Variant 2:

Dough for both variants:

Vegetables:

Instructions:

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