Beshbarmak – vegan version

Ingredients for 4 servings:

• 400 g mushrooms
• 400g tofu
• 2 liters of water
• 2 tbsp salt
• 400 g flour
• 250 ml water, lukewarm
• 2 potatoes
• 2 tsp Kala Namak
• 1 large onion(s)
• 1 carrot(s)
• 1 tbsp cumin
• 1 tsp black pepper
• 3 tbsp oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Dish from Kazakhstan

Slice the mushrooms and cut the squeezed-out tofu into medium-sized cubes. Then boil them in two liters of water for about 20 minutes. Remove the mushrooms and tofu from the liquid and reserve the liquid. In the meantime, prepare the dough by mixing the salt, flour, and warm water until smooth. The dough should be neither too sticky nor too dry. Add more flour or more water as needed. Then dice the potatoes and carrots, and slice the onion. Pour the oil into a large pot and sauté the vegetables until the onion rings are lightly browned. Then add the kala namak and the mushroom-tofu mixture. Then pour about half of the mushroom liquid on top, ensuring everything is sufficiently covered and the potatoes have a chance to cook. Let everything cook together until tender. In the meantime, roll out the dough very flat and cut into rectangular noodles, approximately 6 x 2 cm, or as desired. Then add the remaining mushroom broth and cook for about 4 minutes, until the mushrooms are still slightly firm to the bite. If the broth doesn’t cover everything sufficiently, add a little more water. Then remove the mushrooms with a ladle or by traditional means. To serve, transfer the pasta to a plate and top with a ladleful of vegetables and sauce.