And I'm here is another long-time payback brought. Laghman. Since this blyula from the same category as our soup (there are variations and a lot of controversy), I want to just ask to do without battles in the comments. I give the variation of Laghman, which I prepared.
Noodles This time I pulled manually. But, between you and me, experience has shown that the noodles out of the same dough, but the roll out and cut into pasta-machine, Luda plays just as good. So I would advise you to take this trick in store interesting for those who like to cook quickly and without hassle.
Ingredients 6 servings ::
For the dough:
450 g flour
1/2 tsp salt
2-3 tablespoons cold water
For the gravy:
3 ripe tomatoes medium size
2 anise stars
10 peas allspice
1 tsp crushed dried paprika
1.5 tsp coarse sea salt
1 tsp ground or whole cumin
1 tsp dried basil
4 cloves garlic
600 g of beef or lamb (I had the beef tenderloin)
1-2 celery stalk
1 medium eggplant
2 sweet peppers
1-2 sharp pepper
1 liter of broth (you can use chicken or even water)
chapped Raihona herbs (basil blue) and coriander for delivery
To start knead the dough. I do this fraudulent lazy way that suits including homemade pasta. In a blender put the flour with salt and a couple of times to scroll in a pulse mode. Whack-Whack - and all. Add the eggs.
Chop up the state of fine crumbs. In the process adds a couple of tablespoons of cold water. It should look something like this:
We shift into a bowl, and a lot of compressing hands. You should get a stiff dough.
Wrap the dough in foil and put off to the side (not in the refrigerator).
Prepare the gravy.
To start blanshiruem tomatoes. Cres-wise incised skin, pour boiling water for half a minute.
Then poured boiling water, pour in cold water and remove the skins.
Put the spices in a mortar with salt.
Onions, carrots, sweet peppers and eggplant cut intostraws. Celery cut into thin slices slightly obliquely. Garlic cut into thin slices across the cloves. The meat cut into small pieces rather thin. Tomatoes cut into strips.
The cauldron or wok on medium high heat3 tablespoons warm up vegetable oil (if you have kurdjuchnyj mutton fat - well - reheat it). Put the onion and garlic and fry, stirring, for 2-3 minutes.
Add the carrots and fry a few more minutes.
Put the meat in a cauldron and spices.
Fry, stirring, until the meat is opaque. Add the eggplant, celery and pepper, fry for about 5-6 minutes.
Put the tomatoes in a large kettle.
Add the hot pepper entirely and pour the broth if you feel that not enough liquid, add more.
Try to salt and, if necessary, add more.
Simmer, uncovered, over medium heat, until then, until the vegetables are soft crunchy (al dente). Turn off.
Cooking noodles. I give an option to stretching.
Is separated from the ball of the test piece the size of a medium lemon. Lubricate with vegetable oil and roll out into a long sausage. Kata hands as if rolling pin rolling out dough
Periodically, lubricating oil, roll out even thinner.
And even thinner.
Then do not forget to grease, put in several layers (see. Previous photo), take the ends of the construct and begin gently pull. I should get a slightly thicker spaghetti noodles.
And so with the rest of the test.
If you are afraid to take on such a procedure - unroll the dough into thin sheets and cut with a knife. Or use the machine for pasta.
Boil noodles in salted boiling water until tender.
At the bottom of a deep dish put the noodles on top - gravy. Sprinkle with chopped herbs and serve.