Beshbarmak with Crow Meat
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- Serves 6
- Cooks in 150 mins (30m prep + 120m cook)
- Difficulty: hard
- Tastes:
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Estimated nutrition per serving
Crow | Give me a version from Kazakh cuisine
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large soup pot, heat the olive oil over medium-high heat.
- 2.Add the crow meat and sear until browned on all sides, about 5 minutes.
- 3.Add the onion, carrots, and potatoes and saut\u00e9 for 5 minutes.
- 4.Add the beef broth and bring to a boil.
- 5.Reduce heat to low and simmer for 1 hour or until the vegetables are tender and the meat is cooked through.
- 6.Meanwhile, in a large mixing bowl, combine the flour, egg, water, and a pinch of salt.
- 7.Knead the dough until smooth and elastic.
- 8.On a floured surface, roll out the dough to 1/8 inch thickness.
- 9.Cut the dough into thin strips and add to the pot.
- 10.Cook for an additional 10-15 minutes or until the noodles are tender.
- 11.Season with salt and pepper to taste.
lightbulb_outline Tips
- If you can't find crow meat, you can substitute with beef or lamb.
- To make the dish even more authentic, serve with sour cream and a side of pickled vegetables.