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Beshbarmak with Crow Meat

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  • Serves 6
  • Cooks in 150 mins (30m prep + 120m cook)
  • Difficulty: hard
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Crow | Give me a version from Kazakh cuisine

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large soup pot, heat the olive oil over medium-high heat.
  2. 2.Add the crow meat and sear until browned on all sides, about 5 minutes.
  3. 3.Add the onion, carrots, and potatoes and saut\u00e9 for 5 minutes.
  4. 4.Add the beef broth and bring to a boil.
  5. 5.Reduce heat to low and simmer for 1 hour or until the vegetables are tender and the meat is cooked through.
  6. 6.Meanwhile, in a large mixing bowl, combine the flour, egg, water, and a pinch of salt.
  7. 7.Knead the dough until smooth and elastic.
  8. 8.On a floured surface, roll out the dough to 1/8 inch thickness.
  9. 9.Cut the dough into thin strips and add to the pot.
  10. 10.Cook for an additional 10-15 minutes or until the noodles are tender.
  11. 11.Season with salt and pepper to taste.

lightbulb_outline Tips

  • chevron_rightIf you can't find crow meat, you can substitute with beef or lamb.
  • chevron_rightTo make the dish even more authentic, serve with sour cream and a side of pickled vegetables.