I-Beshbarmak isidlo, eyaziwayo ekhitshini yabantu baseTurkic, ekudleni kwayo idume ngokubhaliweyo kwekhalori. Kwintliziyo yesi sidlo esilula sinamacandelo ama-noodle, ubuncinci bemifuno nemifuno kunye nenyama. Isithako sokugqibela sibaluleke kakhulu. I-Beshbarmak, njengomyalo, isebenzisa inyama yenkomo, imvu okanye inyama yehashe (kunye ne-sausage ye-horse - kazy), kunye ne-giblets. Ukuhluka kunye nempahla yehashe yona mthonyama, kukuthi siya kuyeka.
I-Beshbarmak iresiphi evela kwimfuyo yehashe
Izithako:
Ukutya kunye nomhluzi:
- inyama yehashe - 1,3 kg;
- isilimo esidliwayo esinamagatsha anamanzi
- i-anyanisi emhlophe nebomvu - 250-300 g;
- i-laurel, bell pepper.
Ngeeodle:
- umgubo - 630 g;
- umhluzi wenyama - 200 ml;
- amaqanda enkukhu - ii-2.
Ukulungiselela
Isiseko se-beshbarmak sisisityebi somzimba osisityebi, ngoko ke sithatha isiqwenga sehhashi kunye namafutha kwaye siyifake kwisikhwama esikhulu. Gcwalisa inyama ngeekitha ezintathu zamanzi uze uyibeke emlilweni. Emva kokubilisa, ukufudumala kususwe, sifaka kwi-laurel broth, isibini se-peppercorns kunye nesitshixo se-celery. Ukongezwa kokugqibela akulona uqobo, kodwa kuyakuthandeka. Umhluzi uza kubiliswa malunga neeyure ezingama-3, ngeli xesha ungenza i-noodle.
Hlanganisa umgubo kunye ne-pinch efanelekileyo yetyuwa uze wenze uhlobo olulungileyo kwindawo. Kulapho, ukuqhuba amaqanda ambalwa uze uthele amanzi ashushu okanye umhluzi. Thina sixolela intlama elula kwaye iphosa, yifake kwisitya esitywinwe okanye isikhwama, uze usibeke esiqandisini.
Sithatha inyama ephekiweyo kwaye siyinqumle into enkulu. Gcwalisa iipilisi ze-anyi ze-ladle saucers, kunye nakwezinye i-liquid, upheke izitya ze-noodle ade ziqhube phezulu. Sithatha i-noodle kwaye siyifake kwisitya, phakathi kweso sikolo sisasaza i-horsemeat, siyifake kunye ne-oyiki, xa uthanda, ufefe ngamacube. Sisebenzela umhluzi oshushu kwisitya esisodwa.
I-beshbarmak yendabuko kunye nempahla yehashe idliwa ngezandla: inyama, i-anyanisi ifakwe kwintlama kwaye ithunyelwe emlonyeni, ihlanjwe ngamanzi.
Iresiphi yaseBeshbarmak kunye nomntu wehashe kunye namazambane
Izithako:
- ihashe - 1.2 kg;
- iifatata - 5 izilimo eziyizigaxa;
- i-anyanisi emhlophe - 340 g;
- imifuno;
- neodle zebeshbermak.
Ukulungiselela
Ngaphambi kokuba upheke i-beshbarmak kwi inyama yehashe, kufuneka uzinze inyama. I-Coninu iyahlula ibe ngamaqhekeza ama-3-4 kwaye igxutywe ityuwa. Sishiya inyama efrijini iintsuku ezimbini, kwakhona kwakhona siyi-dry, siyomisa kwaye siyiphononise kubanda ngexesha elifanayo. Kwiintsuku ezimbini ezidlulileyo kwi-horsemeat iya kuba ngumswakama ongaphezulu. I-meat salted cut into cubes ezinkulu kwaye uthele iilitha ezimbini zamanzi.
Ukupheka umhluzi oqhelekileyo wenyama, ukongeza enye i-anyanisi kumanzi emva kokubilisa. Sithatha inyama kunye anyanisi, uthele umxube weeyunisi ezintsha ze-anyanisi kunye nemifuno emxeni womhluzi, kwaye kwindawo eseleyo eseleyo siqala ukubilisa izilimo eziyizigaxa zepatato, kwaye emva koko iindawo zemihlathi. Sithatha i-noodle kwaye sisasaza kwisitya kunye neengcezu zeetatate, kwindawo esiyibeka kuyo iifama zenyama yeehashe, anyanisi kunye nemifuno kwaye zikhonza etafileni, zihamba nebhedi enomhluzi.
Indlela yokupheka i-beshbarmak kwenyama yehashe kunye nenkomo?
Izithako:
- yenkomo - 1.6 kg;
- i-kazy - 1 kg;
- i-noodle ye-bezbermka;
- i-anyanisi emhlophe - 500 g;
- i-laurel, bell pepper.
Ukulungiselela
Inxalenye yenkomo enamafutha kunye namathambo athululela iititha ezintathu zamanzi kwaye ulungiselelwe ukupheka iiyure ezingama-3, ungalibali i-laurel kunye neepere. Ukupheka inyama kususwa kwithambo kwaye kunqunywe kwiikerubhi ezinkulu kunye nekrele elibukhali. Ukusuka kumhluzi otshisayo ususe umgca ophezulu kunye namafutha uze uwagcwalise ngeesondlo ze-anyanisi. Kulo lonke umhluzi, pheka amacwecwe e-noodle beshbarmak ade afike. Sithatha i-noodle, sibeke isitya kwaye sivale ngeengcezu zeenkomo kunye neengcezu ze-sausage yehashe. Sigqiba isidlo kunye no-anyanisi kwioli. Kwisitya, uthele umhluzi oseleyo, uphonsa iqhekeza lemon kuyo, ungafafaza imifuno etyongwe. Sisebenzela i-beshbarmak etafileni ngokukhawuleza.