Beschbarmak
Beshbarmak ( Kyrgyz / Russian бешбармак, Bashkir бишбармаҡ, Tatar бишбармак - five fingers ) is the national dish of the nomadic Turkic people in Central Asia and parts of Russia . In Uzbekistan , Kyrgyzstan , Kazakhstan and the Chinese province of Xinjiang , the dish is also known as Naryn , in Turkmenistan , in the North Caucasus and in the Uzbek Republic of Karakalpakistan as Turama or Dograma . Finally, in the Russian republics of Tatarstan and Bashkortostan , the name Kullama is common.
The name, which means five fingers , comes from the fact that nomads usually ate the meal with their bare hands. The cooked meat is cut into fine pieces with a knife, mixed with cooked noodles and seasoned with an onion sauce. It is usually served on a large plate with chorba - a traditional soup made with sheep meat in bowls called kese . Typically, the broth is served as a starter, followed by the main course Beschbarmak and a drink called Ak-serke .
background
Like most traditional dishes of Central Asia, this food developed with the limitations of nomadic life: people were completely dependent on their own animals, from which they could not only use the meat , but also the milk . The simple preparation also has its roots here: Apart from a saucepan, a knife and a tool to roll out the pasta dough, no utensils are needed. The transport of these aids is also uncomplicated.
ritual
The serving of Beshbarmak is steeped in rituals. In this way, the various meat cuts are distributed to those invited according to gender, age and social status. On special occasions, the head of the animal, for example the lamb, is often served with the actual dish. This is left to the guest of honor to decide who cuts off parts and processes other pieces differently. At a festival, Beshbarmak is also often cooked and served with qazı , a type of sausage made from horse meat .
preparation
First the meat is brought to a boil in the pot. According to the original recipe, the back of a horse, qazı , the horse meat product sujuk or lamb chop should be used - depending on the season. In the warm season, for example, lamb is preferred. At the same time, the dough is prepared by kneading eggs, water and flour with a little salt and letting it rise for about 40 minutes. Then the finished dough is rolled out thinly and cut into fine strands. The noodles are cooked in the meat stock for 5 to 10 minutes before everything is put on a board (tobacco) . A sauce made of onions, black pepper and the hot meat broth, also called chyk or tuzdyk , is then spread over it. Finally everything is mixed together again vigorously.
Particularly finely chopped meat is a sign of respect for the elderly and guests. In general, hospitality is an important virtue in Central Asia, and the invitation to a Beshbarmaq is an honor. However, the dish is only served when everyone is seated at the table. It's still a dish that carries nomadic identity.
See also
Individual evidence
- ↑ Beshbarmak. Retrieved November 7, 2018 .
- ↑ Michael Steen: In Kazakhstan, the hungry do eat a horse . In: The M&G Online . ( mg.co.za [accessed November 7, 2018]).
- ↑ Beshbarmak - traditional kazakh dish . In: KazakhstanDiscovery . ( kazakhstandiscovery.com [accessed November 7, 2018]).