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Beshbarmak is the Kazakh national dish (as far as I know, this is rather the Russian version of the name of this dish). If we translate literally – besh in Kazakh – five, and barmak – fingers / fingers. Kazakh and other nomadic tribes did not use cutlery while eating, but took meat with their hands – hence the name The dish is made of lamb, beef and horse meat. Since horsemeat is not available to everyone, beshbarmak can be cooked, for accessibility reasons, from mutton and beef, or from one type of meat. I wish you all bon appetite! Well, use of cutlery at home, of course, is not forbidden. quite the contrary! :))))
Total cooking time
3 h thirty minutes
Number of servings
Step by step recipe with photos
Wash meat. Put the meat in a saucepan, pour cold water over it and put it on the fire.
Bring to a boil, reduce heat, remove foam.
The foam must be removed periodically until the broth is boiled, then it will be transparent, not cloudy.