Hebrew beshbarmak ingredients
- Fresh chicken leg 1 kilogram
- Onions medium size 3 pieces
- Medium-sized carrots 1-2 pieces
- Medium size potato 7-8 pieces
- Chicken egg 1 piece
- Vegetable oil 200 milliliters
- Wheat flour 500 grams
- Salt to taste
- Ground black pepper to taste
- Pure cold cold water 2.5 cups
- Main ingredients: Potato, Chicken, Flour
- Serving 9 servings
- World CuisineKazakh cuisine
Cutting board, Knife, Medium bowl - 2 pieces, Sieve, Frying pan, Plate - 3 pieces, Table spoon, Hand whisk, Wooden spatula, Kitchen stove, Coarse grater, Deep cauldron with a thick bottom, Cauldron lid, Deep plate, Rolling pin, Kitchen table, serving dish
Hebrew beshbarmak cooking:
Step 1: prepare the onion.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into small squares. Pour the chopped onion into a clean plate. Attention: we put the squares of one onion in a separate container, since they are useful to us for vegetable frying.
Step 2: prepare the carrots.
With a knife, peel the carrots and then rinse thoroughly under running water. Using a coarse grater, grind the vegetable directly into a free plate and temporarily leave the carrot chips aside.
Step 3: prepare the chicken legs.
Thoroughly rinse chicken legs under running water and put them on a cutting board. Using a knife, cut the meat into small pieces.
Now pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, put the chicken pieces in it and fry on both sides until golden brown. Then we turn off the burner, and move the meat with a wooden spatula into the cauldron and leave it aside for a while.
Step 4: prepare the dough.
In an empty bowl, break the egg, pour 2 tablespoons vegetable oil 1/2 cup water, and also pour some salt. Using a hand whisk, beat all the ingredients until a homogeneous mass is formed.
Then, pour a little flour through a sieve, continuing to mix everything with improvised equipment. When the mixture begins to thicken, transfer it to the kitchen table, crushed with flour, and continue to knead already here. We should get a good dense dough that does not stick to our hands. We give it the shape of a ball and put it back in a bowl. Leave aside for 15 minutes to insist.
Step 5: prepare the vegetable frying.
If necessary, add a little vegetable oil to the pan and put the container on medium heat again. When it warms up well, pour one chopped onion into it. From time to time, stirring with a wooden spatula, fry the component until transparent. Immediately after this, add carrot chips to the pan, again mix everything well with the improvised inventory and continue cooking more 2 - 3 minutes. At the end, turn off the burner, and set the pan aside.
Step 6: prepare the potatoes.
Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the roots on a cutting board and cut 4 pieces. The crushed component is transferred to a free bowl and filled with cold plain water so that it does not darken while we cook the dish.
Step 7: make the cakes.
When the dough has infused the allotted time, put it on the kitchen table. Attention: on a flat surface, be sure to pour a little vegetable oil in advance. Dip in the dough in it from all sides. Now, using a rolling pin, we roll out a thin thick cake no more than 3 millimeters.
In a bowl with the remaining chopped onion, pour black ground pepper to taste. This will be our tortilla filling. Therefore, mix everything well with clean hands until smooth.
Using a tablespoon, pour the onion filling over the entire surface of the dough and wrap it in an "envelope". Then with a knife we cut the cake into several parts and put it aside for a while.
Step 8: prepare Jewish beshbarmak.
Pour vegetable frying into a cauldron with chicken legs and pour all 2 remaining glasses of clean water. We put the container on medium heat and wait for the liquid to boil. Immediately after that, put the potato slices into the cauldron. Attention: do not mix the ingredients, as they themselves should gradually drown in water. If this does not happen, then you can slightly crush the potatoes with a tablespoon or a wooden spatula. When the liquid boils again, spread the cakes on the surface of the dish and cover everything with a lid. Make a small fire and simmer beshbarmak for 35 - 40 minutes. After the allotted time, turn off the burner and can serve the dish to the dining table.
Step 9: serve Jewish beshbarmak.
Beshbarmak in Hebrew serves hot to the dining table. First of all, spread cakes on the bottom of the plate, then - potatoes, and on top already chicken slices with vegetable frying. The dish is very tasty, fragrant and satisfying. By the way, these very unusual cakes can replace bread.
- For cooking, you can use a whole chicken instead of chicken ham. To do this, it also needs to be cut into small pieces;
- to make the cakes tasty and tender, you must use premium flour, fine grinding and a proven brand;
- in addition to the spices indicated in the recipe, you can add any other seasonings to your taste in the dish.