Mampar

Ingredients for 6 servings:

• 200 g wheat flour
• 80 ml water
• 1 egg(s)
• ½ tsp salt
• 1 tbsp oil (sunflower oil)
• 700 g lamb
• 3 onions
• 5 cloves garlic
• 1 tsp cumin
• 2 carrots
• 1 small radish(s)
• 1 kohlrabi
• 3 bell peppers
• 3 tomatoes, peeled
• 1 star anise
• 2 bay leaves
• Herbs (celery, dill, coriander)
• salt and pepper
• 1 egg(s), for decoration

Instructions

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

Uzbek soup with dumplings

Knead the flour with salt, water, and egg to form a dough and let it rest for half an hour at room temperature. Form small walnut-sized balls, rub them with sunflower oil, and roll them out into thin sausages the size of a penny, or better yet, stretch them out. Ideally, you should knead and stretch them out several times to achieve the finest and most even dough possible. Cut the sausages into thin slices no more than two millimeters thick and boil briefly in salted water until they rise to the surface. Remove them with a slotted spoon, toss them in a bowl with a little sunflower oil to prevent them from sticking together, and let them cool. Beat the egg and fry it into the thinnest omelet possible. The best way to do this is to spread it out in the pan with a ladle or spatula. Once cooled, roll up and cut into thin strips. For the broth, cut the lamb into thin strips, the onion into slices, and the remaining vegetables into small cubes (about 5 mm). First, fry the meat vigorously in oil with the onions, garlic, and cumin. Gradually add the carrots, kohlrabi, radish, bell peppers, and tomatoes. Pour in hot water and simmer gently with the star anise, bay leaves, and chopped herbs for about 40 to 60 minutes. Season with salt and pepper, and discard the anise, bay leaves, and chili peppers. To serve, fill the soup bowls or soup plates about halfway with the noodles. Pour on the hot vegetable broth and garnish with chopped herbs and the omelet strips. Of course, you can vary the vegetables used. Suitable options include cabbage, eggplant, zucchini, and broad beans. The amount of cooking time depends on the dish. Potatoes, however, definitely do not belong in a mampar! In Uzbekistan itself, you have the home advantage of buying the special noodles as well as pre-sorted vegetable mixes ready-made at the market.