Beshbarmak Recepty — Kulinarija

Slice 2–3 large onions into thin half-rings. In a separate smaller pot, ladle out the fattiest part of the boiling broth (the "saur") and simmer the onions in it for 5 minutes until soft but not mushy. Season generously with black pepper. 4. The Final Assembly

Roll the dough very thin (about 1–1.5 mm) and cut into squares roughly 5–10 cm wide. 3. Create the "Chyk" Sauce beshbarmak recepty kulinarija

Place a large cut of meat (around 1–2 kg of lamb or beef on the bone) in a pot of cold water. Bring it to a boil, skim the foam constantly to ensure a clear broth, and then simmer for 2.5 to 3 hours with a whole onion, salt, and bay leaves. 2. Prepare the Hand-Cut Noodles While the meat is simmering, create the dough: Slice 2–3 large onions into thin half-rings