[Cooking with Her Excellency, Turkmenistan] Unash (flour noodles in meat broth)
* 3 cups white flour
* 4/5 cup hot water
* 1/2 teaspoon salt
* 1 tablespoon olive oil
* 1 egg
For soup base:
* 200 milliliters (3/4 cup) olive oil
* 300 grams (1 ½ cup) black-eyed peas
* 2-3 mid-sized tomatoes, diced
* 4 teaspoons onions, diced
* 4 teaspoons each of red, yellow and green pepper, diced
* 300-500 grams (10-18 ounces) chicken or beef bouillon, cubed
* 10 cups water
* 1 dried red chili
* Yogurt or sour cream
1. Mix all of the ingredients for the dough (use 2 cups of white flour), trying to use as little water as possible to make it stiff.
2. Drizzle olive oil into a pot, then pour in black-eyed peas, diced tomatoes, onions and peppers. Let them cook over medium heat for about 40 minutes.
3. Separately dissolve the bouillon cubes in boiled water, and add it to the pot. Let it simmer in low heat for about 40 minutes.
4. Sprinkle some of the remaining white flour on a surface, and divide the dough into two pieces. Roll one out as
thinly as possible and evenly spread flour on top. Bring one side of the dough to the center, and fold it back and forth like a zigzag, sprinkling flour in between each layer. Repeat with the remaining dough.
5. Cut the dough horizontally from top to bottom into thin noodles. Gently raise the noodles, and shake off excessive flour.
6. Bring the soup base back to a boil and add the noodles. Drop dried red chili. Boil over high-medium to high
heat for 10-12 minutes until noodles are well-cooked,
occasionally stirring as not to stick together.
7. Serve the noodles in a bowl. Hot yogurt or sour cream may be added on the side.