Lesi sitsha sokugubha sabantu baseTurkic sesivele sidume kakhulu futhi sithandwa kakhulu ezweni laseYurophu. Ngakho-ke, sikunikeza izinketho ezimbili zokuzilungiselela ukuze ushintshe etafuleni lakho.
Iresiphi yokupheka ekhaya i-beshbarmak ngesi-Kazakh
Izithako:
- inyama yenkomo - 500 g;
- amacala okusanhlamvu - 300 g;
- inyama yehhashi - 1 kg;
- izaqathe - izingcezu ezimbili;
- anyanisi - izingcezu ezine;
- amaqanda - izingcezu ezintathu;
- amanzi 250 g;
- i-dill - 1 bunch;
- i-parsley - i-1 bunch;
- ufulawa - 450 g;
- i-pepper;
- i-zira;
- usawoti.
Ukulungiselela
Ukulungiselela kuqala ngokulungiselela inyama, kufanele ihlanzwe kahle futhi ibe yizicucu ezinkulu, inyama yenkomo kufanele ibe namafutha, ngoba umhluzi ngokwawo kufanele ube namafutha awanele. Inyama ichithela amanzi abandayo, ngoba ekulungiselelweni kwalesi sidlo kusekhona umhluzi obaluleke kakhulu. Beka ibhodlela noma i-kazanok ekushiseni, ungakhohlwa emanzini anosawoti, inyama kufanele ibe nosawoti, uzoyidla ngokuhlukana nomhluzi.
I-recipe ye-beshbarmak ifana kakhulu nenhlama yezinduku ezijwayelekile, hlanganisa izithako, ungakhohlwa ukuyifaka futhi uxoxe kahle kakhulu. Ngemuva kokuba uyibeke, phumula kancane, futhi ngalesi sikhathi, uphahla imifino.
Umhluzi kufanele uphekwe cishe amahora amathathu noma kancane isikhathi eside, ngakho-ke, ihora elilodwa ngaphambi kokulungela kwalo, ufake kuwo i-bulb eyodwa enqunywe ngesigamu futhi uthathe izingxenye ezintathu zombili izaqathe. Kukhona futhi engeza i-pepper ne-pinch ye-zira, kahle, abathandi be-laurel bangayengeza, kepha imizuzu engu-5 ngaphambi kokuphela.
Buyela emuva ekuhlolweni, kufanele kuhlukaniswe zibe izingcezu eziningana futhi zihlanganiswe ngokwehlukana nobukhulu be-1 millimeter. Ngemuva kwalezi zindatshana-amabhandeti okwesikhashana udinga ukuhamba ukuze usomile. Kusuka epanini, phumani inyama nemifino, ngeke udinga imifino, baye bafeza indima yabo emhluzeni, kodwa banciphise inyama ngendlela efanele, le ngcezu kufanele ivumelane ngokukhululekile emlonyeni. Engxenyeni yomhluzi uthele ukupheka inhlama, uyinqume ibe yizingxube. Ngemuva kokupheka, ama-noodle anjalo awela kancane emanzini abandayo abandayo, ukuze agweme ukunamathela okulandelayo.
I-anyanisi esele iqoshwe emasongweni amancane bese igoqwa epanini elincane kakhulu, bese uyithululela phezu kocingo oluphakeme kakhulu lwamagilebhisi abilayo imizuzu emi-3-5. Umnsalo kumele ulahlekelwe ubukhali bawo obuqinile, kodwa ngesikhathi esifanayo ubophekile ukuba uhlale uphumule futhi ungaguquki. Bese ubeka wonke ama-noodle epulangwe elikhulu, phezu kwayo inyama, futhi inyama yabeka ama-anyanisi amasongo futhi uthele umhluzi we-fat. Umhluzi osele, ongagcwaliwe, uthele ngezinkomishi noma izitsha, zihlanjululwe phansi i-beshbarmak. Futhi amakhambi aqoshiwe angafafazwa kokubili umhluzi kanye ne-beshbarmak.
Iresiphi ye-Beshbarmak kusuka kwenkomo yenkomo ne-mutton
Izithako:
- yenkomo ethambo - 1 kg;
- iwundlu elithambo - 700 g;
- impande yesilimo esidliwayo esinamagatsha anamanzi - 50 g
- izaqathe - izingcezu ezimbili;
- anyanisi - izingcezu ezine;
- amazambane - izingcezu ezintathu;
- amaqanda - izingcezu ezintathu;
- amanzi 250 g;
- i-dill - 1 bunch;
- i-parsley - i-1 bunch;
- ufulawa - 450 g;
- ikhasi - ama-peas 5;
- usawoti.
Ukulungiselela
Inyama ihlanzwa kahle futhi ayiqedi ngokuphelele ezincekeni ezincane, awudingi ukusika inyama emathanjeni, uyayahlukana kamuva, emva kokupheka. Uma ufuna, ungathatha indawo ye-mutton ngokuphelele yenkomo, iyoba yinto enhle kakhulu.
Ngakho, uthele inyama emanzini abandayo bese ubeka ukushisa, ngokushesha usawoti bese ulinda ubilise. Imifino ithinte bese usika u-anyanisi nge-izaqathe ngesigamu, futhi izaqathe kufanele zigawulwe, bese ubeka lezi zitshalo kanye nesilimo esidliwayo esinamagatsha anamanzi zibe yindawo ewomile yokugaya bese ubeka ukushisa. Umsebenzi wakho ukuwabhaka kuze kube seqophelweni lokushisa, kodwa ungabhaka uze ulungele. Futhi emva kwamanzi abilayo ngenyama, susa isikhumba bese ufaka epanini yemifino ebhaka.
Ukuxuba izithako zenhlama, ukuyixuba kahle, kufanele ipholile, bese uyibeka ekuphumuleni.
Hayiza amazambane zibe ama-cubes amancane uwafake epanini ngenyama, wanezela zonke izinongo. Sika inhlama bese uyigubha u-3 mm ubukhulu bese uthatha ama-rectangles. I-anyanisi esele yeka hhayi enkulu futhi igcwalise ngokupheka okuphezulu, umhluzi we-fat, ngemuva kokudluliselwa kuwo amazambane akhiwe ngomumo.
Thela omunye umhluzi uphinde upheke ama-noodle kuwo, bese uwubeka esitsheni esikhulu bese ubeka inyama ephekwe futhi isiqedile kakade. Futhi ngaphezu kwakho konke lokhu, uthele okuqukethwe kwezimbiza ngama-anyanisi namazambane, ungakhohlwa ukuthululela futhi umhluzi ocolekileyo. Futhi umhluzi omkhulu ovela ebhodweni uchitheka phezu izitsha, futhi ungakhohlwa ukuhlobisa ngemifino eqoshiwe.