Besparmak

Take the meat (previously salted), rub it with pepper and grated garlic. Leave it for a few hours in a cold place. Real Besparmak should be prepared with horse meat. If you use beef, it is fine, too, but meat should be fatty enough. For this reason I usually mix beef and duck meat.

In a large pot add water, dip meat and set to cook. When it starts to boil remove the foam, taste the broth and add salt. Continue to cook meat for 1 1/2 to 2 hours on a low heat.

Mix 3 eggs and 2 cups warm broth which you can take from boiling meat, add salt and flour. Knead the dough. Dough should be elastic, with only enough flour to keep from sticking to your fingers.

Divide the dough into 6-8 parts and let them sit 20-30 minutes in a package, or under a towel. Then roll it into thin crust with a thickness of 1 mm. Cut them into squares.

Cut onions into half rings, put it in small saucepan, add salt and pepper and some broth. Bring to a boil, turn off heat but leave it on the stove.

Remove the cooked meat, cut it into small pieces. Strain the broth using a sieve. Divide the broth into 2 parts. In one of them cook the dough pieces.

Place the cooked dough on a big plate. Cover the dough with the meat and then add the broth with onion.

Bring to the table. Separately serve second part of the broth in small cups.