Beshbarmak or besbarmak is one of the main dishes of Kazakh cuisine and other national cuisines of Central Asia, prepared on solemn occasions of detection. Beshbarmak consists of boiled meat, noodles in large cereals and cattle.

Products
Meat (lamb, beef, horse meat) - 1 kg
Onion - 2-3 pcs.
Butter (for sauce) - 150 g
Garlic - 2 cloves
Salt
Black pepper
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For test:
Egg - 1-2 pcs.
Flour - 500 g
Water (broth) - 200 ml
Vegetable oil - 15 ml
Salt - 0.5 tsp
Since I am a resident of the beautiful country of Kazakhstan, I will say for sure that beshbarmak is an integral part of our Sunday table.

How to cook beshbarmak:

1. Cook meat in broth with spices: onion, garlic, black pepper, salt. The cooking time of meat is 2-2.5 hours over low heat. It is necessary that it separates from the bones and breaks into pieces, so to speak, "melt in the mouth."

2. At this time, knead the dough (see below). Lightly dust the work surface with flour. For convenience, it is better to divide into several parts. We roll out part of the dough in a thin layer to see it, and cut it into rhombuses.

3. We take out the finished meat from the broth and tear it into small pieces, if it hits, you can leave the pieces in order to find them at 100.)

4. Throw the dough into the boiling meat broth and cook for about 15 minutes.

5. Put on a plate in layers: dough, meat, sauce with onions. Pepper. Serve with broth.

Bon appetit!

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Sauce preparation.

In an abundance of a cup, chop the onion into rings or half rings. Pepper and pieces of butter. Pour the onion with boiling broth in which the meat is cooked.

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Test preparation.

Pour water and eggs (preferably cold) into a bowl, dissolve the salt. We tolerate well so that the eggs are completely dispersed in the water.

Flour is sifted in a large bowl or on surface contamination with a slide and the depressions are in the center of attention. Pour water with eggs into it. Add vegetable oil (optional, but with desire it will be easy to knead and during the cooking process it will retain softness and elasticity).

Try to knead the dough better with a fork or a whisk, in a circular motion from the edge to the center, grabbing a little flour. Once the dough is firm enough, continue kneading with your hands. The dough must be kneaded for about 5-7 minutes. It should turn out quite dense (like on dumplings), but at the same time retain softness and softness.