👨‍🍳 作り方

1. 1

   Prepare the noodle dough: In a large bowl, combine flour and salt. Make a well in the center and add eggs. Gradually add water, mixing until a stiff dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rest for at least 1 hour.

2. 2

   Prepare the meat stew: In a large, heavy-bottomed pot, heat oil or fat over medium-high heat. Sear the lamb and beef pieces until browned on all sides. Remove meat and set aside.

3. 3

   Add sliced onions to the pot and sauté until golden brown. Add carrots and cook for another 5 minutes. Return the meat to the pot. Add garlic cloves, bay leaves, and peppercorns. Cover with water, bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the meat is very tender.

4. 4

   While the stew simmers, prepare the noodles: Divide the rested dough into several portions. Roll each portion very thinly (about 1-2 mm thick) on a lightly floured surface. Let the sheets dry slightly for about 15-20 minutes. Stack the sheets, dusting with flour between each layer to prevent sticking. Cut the stacked dough into very thin strips (about 2-3 mm wide).

5. 5

   Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the cut noodles in batches, stirring gently to prevent sticking. Cook for 5-7 minutes, or until they float and are tender but still have a slight bite (al dente). Drain the noodles.

6. 6

   Assemble the dish: Remove the meat from the stew. Shred or thinly slice the meat. Strain the broth, discarding solids. Skim off excess fat from the broth. In a large serving bowl, place a generous layer of cooked noodles. Top with shredded meat and a ladleful of the hot broth. Repeat layers. Garnish generously with fresh dill and parsley. Serve hot, with a small bowl of vinegar on the side for those who wish to add it.