Oshi burida

Name: Oshi burida
Total time: 2 h
Yield: 6
Ingredients: carrots — 2 шт; chickpeas — 200 г; cilantro — 1 пучок; dried apricots — 4 шт; flour — 200 г; garlic — 3 зубчика; mint — 0,5 пучок; onion — 2 шт; plain yogurt — 150 г; salt — 1,5 ч. л.; sunflower oil — 4 ст. л.; water — 2,1 л

Tajik cuisine

Editorial 2 h 6 servings

Master 110 kcal/100 g updated November 1

A Tajik noodle soup with chickpeas and plenty of fresh herbs: mint and cilantro are a must. Served with thick yogurt.

Method

Cover the chickpeas with cold water and soak overnight (at least 4 hours), then drain.
Mix the flour with 0.5 tsp of salt, 80 ml of water and 1 tbsp of oil, knead a stiff dough and leave for 30 minutes. Roll it out thin, let dry for 10 minutes, roll it up and cut into thin noodles.
Bring 2 L of water (or meat broth) to a boil, add the chickpeas and the chopped dried apricots. Simmer over low heat for 50–60 minutes until the chickpeas are tender.
Finely chop the onion and carrot, and mince the garlic. Fry in 3 tbsp of oil for 7 minutes until golden and add to the soup.
Add the noodles to the soup and cook for 3 minutes.
Finely chop the cilantro and mint and add to the soup. Season with salt, simmer for 1 minute and remove from the heat.
Serve hot, adding 1–2 tbsp of thick yogurt to each bowl.