Ingredients with Measurements:
- 1 lb lamb meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chickpeas, soaked overnight
- 1 cup lentils, rinsed
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper, to taste
- 8 cups water
- 1 cup flour
- 1 egg
- 1 tbsp butter
- Salt, to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Rolling pin
Step-by-step instructions:
1. In a large pot, sauté the lamb meat until browned. Add the onion and garlic and cook until the onion is translucent.
2. Add the chickpeas, lentils, potatoes, carrot, tomato paste, paprika, cumin, salt, and pepper. Stir well.
3. Pour in the water and bring to a boil. Reduce the heat and let it simmer for 1 hour or until the chickpeas and lentils are tender.
4. In a mixing bowl, combine the flour, egg, butter, and salt. Knead until the dough is smooth.
5. Roll out the dough on a floured surface and cut it into small squares.
6. Add the dough squares to the soup and let it cook for another 10 minutes.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Red lentils can be used instead of brown lentils.
- Cornstarch can be used instead of flour for the dough.
Variations:
- Add chopped tomatoes for a more tomatoey flavor.
- Add chopped parsley or cilantro for a fresh taste.
- Add a dollop of sour cream on top for a creamier texture.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Use a pressure cooker to cook the soup faster.
- Add more water if the soup becomes too thick.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove or in the microwave until hot.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream on top and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley or cilantro
Pairings:
Crusty bread or pita bread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, add more flour to the dough.
Food safety advice:
- Make sure the meat is cooked thoroughly before adding the other ingredients.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Beşbarmaq soup is a traditional dish in Azerbaijan and Central Asia. It is usually made with lamb meat and noodles.
Flavor profiles:
Savory, hearty, and slightly spicy
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Azerbaijani