4 cups flour
1-1/2 tsp. salt
1/2 cup water
1/2 cup butter
4 cups thinly sliced onions
2 lbs. meat (lamb or beef)
4 cups cubed potatoes
2 cups thinly sliced carrots
4 cups sliced tomatoes
1/4 cup minced garlic
2 cups red bell peppers, seeded and thinly sliced
6 cups thinly sliced cabbage
1 tbsp. salt
2 tsp. pepper
16 cups (1 gallon) water
To make the dough, stir together the flour and salt, then make a well in the center. Whisk together the water and eggs, then pour this into the center of the flour. Stir the dough until a thick mass is formed, then turn out onto a smooth surface and knead for about 10 minutes until the dough becomes smooth and pliable. Divide the dough into two pieces, then cover one of the pieces while you work with the other.
Bring a large pot of lightly salted water to a boil. Roll out the dough to 1/4" thickness, then cut into thin strips. Boil the noodles for two minutes, then transfer them from the water to a colander. Rinse the noodles with cold water and allow them to drain while you prepare the soup.
In a large soup pot, melt the butter over medium heat, then sauté the onions for ten minutes, until they turn light gold. Add the meat and fry until it gives off its juices. Add the potatoes, carrots, tomatoes, garlic and red bell peppers; mix well and fry, stirring frequently, until the vegetables are half-cooked. Stir in the cabbage, salt and pepper, then cover with cold water. Bring to a boil, reduce the heat and simmer, uncovered, until the vegetables are cooked through.
Bring another pot of water to a boil and add the noodles, leaving them in the water only long enough to heat them through. Drain the noodles, spoon a layer into each serving plate, and pour the stew on top of them; if you wish, you may add a second layer each of noodles and stew. Serve hot.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.