Shebit Oshi

Ingredients for 4 servings:

• 700 g flour
• 1 egg(s)
• 2 bunch dill (about 100 grams)
• 30 ml vegetable oil
• 300 g lamb
• 1 onion(s)
• 2 tomatoes (peeled)
• 1 potato(s)
• salt and pepper
• 100 ml sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Uzbek dill noodles from Khiva in Khorezm

Place the dill in a juicer or meat grinder and knead the collected juice, the chopped herbs, the flour, the egg, and a little salt into pasta dough. You may need to add a little more water. Let it rest in a warm place for about an hour. Then roll out the dough thinly, roll it loosely, and cut into fine strips. Boil in salted water for about five minutes and then refresh in cold water. For the sauce, finely dice the lamb and onion, fry in oil, and add the peeled tomatoes. As soon as the tomatoes have lost their shape, add the finely diced potatoes, season with salt and pepper, and let it cook for about ten minutes. Serve with a dollop of sour cream, yogurt, or kefir.