Kesme Soup

🛒 Ingredients

• Lamb Shoulder (diced) 100 g · 206 kcal
• Onion 40 g · 16 kcal
• Carrot 40 g · 16 kcal
• Potato 80 g · 62 kcal
• Tomato Paste 20 g · 16 kcal
• Vegetable Oil 8 g · 71 kcal
• All-purpose Flour 40 g · 146 kcal
• Egg 10 g · 16 kcal
• Fresh Herbs (dill, parsley, cilantro) 5 g · 2 kcal
• Water 107 g · 0 kcal

👨‍🍳 Instructions

1. To make the kesme noodles, combine flour and egg with a splash of water to form a firm dough; knead until smooth, then cover and let rest for 30 minutes.
2. While the dough rests, brown the diced lamb in vegetable oil in a large pot or Dutch oven over medium-high heat until well-seared.
3. Add chopped onions and carrots to the pot and sauté until softened, about 5-7 minutes; stir in tomato paste and cook for another 2 minutes.
4. Add water, diced potatoes, and spices (salt, black pepper) to the pot; bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. Roll out the rested dough thinly and cut into small, diamond-shaped or square noodles (kesme); add them to the simmering soup and cook for 5-7 minutes until al dente.
6. Garnish with fresh chopped herbs before serving hot.