Beshbarmak
(translated from Turkic, it means "five fingers”)

Ingredients:
mutton — 1.5 kg
onion — 3 pcs. (400 g)
carrots — 100 g
salt — to taste
water for broth — 2 liters
of peppercorns — 10 pcs.
ground pepper — to taste
egg — 1 pc.
flour — 500 g
water — 200 ml

Preparation: 
Put the meat, onion, carrots in a saucepan, pour 2 liters of water, bring to a boil and remove the foam, cook the broth for 2-3 hours on low heat. 

Add 1 egg, salt, 200 ml of water to the sifted flour and knead a thick dough, knead the dough for at least 10 minutes. The finished dough should not stick to your hands. 
Wrap the dough in foil and let it rest for 30 minutes. 

Divide the dough into 3 parts and roll out each part into a thin layer, the thickness of which should be 1-1.5 mm.
Cut the dough into rectangles or rhombuses of about 5-7 cm, leave the dough for 20 minutes, dry. 

Remove onions, carrots and meat from the prepared broth. Separate the meat from the bones and divide into small pieces.
Cut 2 onions into half rings and pour the broth so that the onion is covered with broth. Bring to a boil, add salt and pepper to taste, cook for 2 minutes on low heat, remove from the stove. 

Dilute 1/2 liter of broth with water and bring to a boil, in this broth we will cook the chopped dough. Add salt and ground pepper to taste to the broth, Cook rectangles or lozenges from the dough until ready in boiling broth in 2-3 sets, about 2 minutes. Remove the finished rectangles from the broth with a slotted spoon and place on a large plate and cook the remaining dough, put it back on a plate.

Put the pieces of meat on top of them, and put the onion stewed in broth on the meat. Sprinkle the beshbarmak with green onions and serve the broth separately.

Enjoy your meal!

⭐️ Discover the best Telegram channels:  ➡️@Topchannels_Europe