how to cook beshbarmak or plov?

Question

do you know recipes?

so nobody know this?

Kate thanks yes that is it!

Answer 1

this one?????????

Ingredients:

2 kg lamb with bones (ribs with meat and some fat are OK)
2.5 liter water

Dough for noodles:
500 g flour
2 eggs
250 ml water -
1 teaspoon salt

vegetable part:
3-4 onions
1 cup minced chives
3 tablespoon minced parsley
1 teaspoon ground black pepper

whatever you like

optional:
1 onion and 1 carrot,
3 tablespoons oil

Cooking:
Make a rich broth of lamb and water cooking it on slow hit for 2.5 hours under a lid until meat is easily separated from the bones.

While lamb is cooking make dough as for pelmeni rolling it into circles or squires 6 x 6 cm, 2 mm thick.

When lamb is ready take it out of the broth, remove bones and cut into not too big slices.
Optional: chop 1 onion and one carrot and fry on skillet together with sliced meat for a few minutes until onions become golden. (It's not a part of an ancient recipe, but Igor prefers it this way.)
Cook noodle circles or squires in the broth.

Serving:

Put lamb in the middle of a big serving plate. Place one layer of noodles around. Sprinkle lamb and noodles with black pepper and onions that were cut into thin rings. Broth is served separately in pialas, Chinese style cups without handles. Sprinkle broth with chopped chives and parsley.

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