The traditional Kazakh dish beshbarmak is cooked from thin layers of the test, a large number of onions, greens and meat. As the last ingredient, as a rule, use mutton or a fat bird. Tasty beshbarmak turns out from a domesticated duck.
It is required to you
- - duck;
- - 3 heads of onions;
- - bunch of green onions and parsley;
- - 1 egg;
- - 1 glass of warm water;
- - salt;
- - flour;
- - black pepper to taste.
1. Gut a duck if necessary, properly wash and cut on 4 parts. Put in a pan and fill in with water so that it only covered meat. Bring to the boil, scum, reduce a flame and you cook a baking plate a cover until meat doesn't become soft and will well not separate from bones. At the end salt and pepper to taste.
2. While the duck cooks, make flat cakes. For this purpose shake up egg with a glass of warm water, salt and add flour, gradually kneading a soft, but elastic dough. Then inwrap it in cellophane and leave for 20 minutes at the room temperature. Later the put time roll dough in very thin layer and cut out from it circles with a diameter of 8-10 cm.
3. When the duck is ready, get her, cool a little and separate meat from bones. Cut onions half rings and fill in with a small amount of broth to get rid of bitterness. In the remained broth boil flat cakes, and then lay out them on a big flat dish. From above put meat pieces, the onions which are steamed out in broth and strew all with greens.