Рецепт бишпармака на английском языке

For stock: lamb (and / or beef) with bone - about 1.5 kg, salt not too much, as you'll have salt from the pastry when you boil it in the stock. 2 medium sized onions peeled and sliced in a ring shape, ground pepper

For pastry: 2 eggs, 200 ml of water, salt - 0.5 tsp, plain flour - about 600 grams.

Step One. Put your meat in a deep enough dish to cover it with cold water leaving enough space on the top so that it doesn't boil over.

Step Two. Bring to the boil constantly removing the foam, otherwise your stock will not be clear. Reduce heat when it starts to boil. Leave it covered to simmer. Skim the fat from top and keep it in a cup as you'll be using it later to make the sauce (that's if you don't mind the fat in food). (Meat should take about 2-2.5 hours to be ready.)

Step Three. Meanwhile, prepare your pastry. Don't forget to keep an eye on your meat, as it is still simmering. Check readiness of the meat from time to time. As cooking time for the meat may differ depending on the age of the animal, when and how it was butchered and kept etc.

Step Four. 30 minutes before your meat is ready, add half an onion (cut in a ring shape), pepper and salt into your stock.

Step Five. When the meat is ready get it out of the stock and set aside to dry a bit.

Step Six. Make a sauce. Pour the fatty stock you gathered in the cup over the rest of the onions, pepper and salt in a separate dish. And boil it on a low heat for about 7-8 minutes.

Step Seven. Now cook the pastry in batches in the same stock for about 7-8 minutes. Sieve them out on to the big plate leaving the space in the center for meat. Then add your meat chopped in sizes that you prefer and put it in the center of the dish. Pour the sauce over the meat. Sprinkle some greens if you wish. And voila, beshbarmak is served.