Easy Chicken Beshbarmak Recipe

From ordinary products, inexpensive, satisfying and tasty! Beshbarmak is a national Kazakh and Tatar dish consisting of boiled meat, egg noodles, fried onions and broth. Classic beshbarmak is prepared with horse meat or lamb, but the dish is also very tasty with chicken.
cook time: 2h 10 min
Maya Lindell
Easy Chicken Beshbarmak Recipe

Nutrition Facts (per serving)

210
Calories
11g
Fat
13g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Wheat flour 2.5 cup
Water 250 ml
Bay leaf 2 pc
Bulb onions 200 g
Vegetable oil 1 tbsp
Peppercorns 3 g
Chicken eggs (C1) 2 pc
Chicken 1 kg

Recipe instructions

Step 1

Step 1
How to make beshbarmak from chicken? Prepare your ingredients. If you are preparing a dish for a large family, then use a whole chicken. If you want to cook beshbarmak for testing, then it is better to take any part of the chicken and, accordingly, reduce the amount of other ingredients. I took three chicken thighs.

Step 2

Step 2
First, cook the chicken broth. How to cook chicken broth? Wash the chicken, fill a saucepan with cold water, add salt and cook over medium heat. When the broth boils, reduce the heat and skim off any foam that has formed. Add bay leaf, black peppercorns and cook until fully cooked, about 2 hours over low heat.

Step 3

Step 3
Meanwhile, make dough to make it juicier. How to make the dough? Beat eggs into a bowl, add salt. Beat the eggs with a fork. Pour in water and stir the resulting mixture. Start adding sifted flour in portions, kneading the dough. First knead with a fork, when it becomes thick, use your hands. The amount of flour may differ from that stated in the recipe. Look at the test status.

Step 4

Step 4
It should become quite tight, smooth and not sticky to your hands. Wrap it in cling film and put it in the refrigerator for half an hour.

Step 5

Step 5
Dust your work surface with flour. Remove the dough from the refrigerator and roll it out with a rolling pin into a thin layer, about 2 mm thick. Due to the fact that the dough “rested” a little before working, the gluten contained in the flour developed well. It is responsible for elasticity and stickiness. Good dough practically does not stick and does not tear.

Step 6

Step 6
Cut the dough into strips, which then divide into arbitrary squares or diamonds. Sprinkle them with flour and leave to dry for 15 minutes. Meanwhile, the chicken is already ready. Remove it from the broth and carefully separate the meat from the bones. To serve, you only need meat. Pour half the broth into another container, straining it through a sieve. Leave the second half of the broth in the same pan; it will be needed for juicier boiling.

Step 7

Step 7
Heat a tablespoon of vegetable oil in a frying pan over low heat and fry the onion in it until lightly golden. Fry the onion for a short time; it should remain slightly crispy.

Step 8

Step 8
Bring the reserved broth to a boil. Drop pieces of dough into it piece by piece. Stir them immediately with a spoon so that the juices do not stick to the bottom of the pan. Cook the noodles for 7-8 minutes over low heat, then use a slotted spoon to place them in deep bowls.

Step 9

Step 9
Place the onion on the boiled juices, and the meat on top of it. Pour the broth into small bowls. In their homeland, beshbarmak is eaten with hands, washed down with broth from bowls. You can also pour the beshbarmak broth directly in the cup, you will get something like chicken soup. Serve beshbarmak with your favorite greens. Bon appetit!

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