Unash (Turkmen Noodle Soup) (Unaş)

The Quirky Foodster Team

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Servings

Ingredients

Lamb or beef shank, bone-in — 500 g (1 lb)
Water — 2 L (8 cups)
Onion, halved — 1
Carrots, sliced — 2
Medium potatoes, diced — 2
Plain flour — 200 g (1 2/3 cups)
Egg — 1
Water, for noodle dough — 80 ml (1/3 cup)
Salt, for noodle dough — 1/2 tsp
Salt, for broth — 2 tsp
Black pepper — 1/2 tsp
Fresh dill or coriander, chopped, to serve — 2 tbsp

Method

Place the meat, water and halved onion in a large pot, bring to a boil, then skim off any foam.
Reduce to a simmer and cook, partly covered, for 1 hour, until the meat is tender. Remove the meat, shred it, and discard the onion.
Meanwhile, make the noodle dough: mix the flour, egg, water and salt into a firm dough, knead briefly, then rest for 15 minutes.
Roll the dough thin and cut into wide noodle strips; leave to dry slightly on a floured surface.
Return the broth to a simmer, add the carrots and potatoes, and cook for 10 minutes.
Add the noodles and shredded meat, season with salt and pepper, and simmer for a further 8–10 minutes until the noodles are tender.
Ladle into bowls and scatter with fresh herbs.

Introduction: Unash is a warming homemade noodle soup made with lamb or beef broth, root vegetables and hand-cut
noodles, reflecting the Central Asian tradition of pairing meat broths with wheat noodles adopted from
neighbouring cuisines.

Cultural Background: Unash is a warming homemade noodle soup made with lamb or beef broth, root vegetables and hand-cut
noodles, reflecting the Central Asian tradition of pairing meat broths with wheat noodles adopted from
neighbouring cuisines. It is a common family soup during the cooler months.

Tips: Skim the broth well at the start for a clear, clean-tasting soup. If short on time, good-quality dried wide egg noodles can replace the homemade dough.

Variations: Add a spoonful of suzme (strained yogurt) to each bowl for extra tang. Use chicken and chicken stock for a lighter version. A vegetable-broth version can be made by replacing the meat and stock with a rich vegetable stock,
though this departs from the traditional preparation.

Storage: Refrigerate in an airtight container for up to 3 days; noodles will soften over time.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot, adding a splash of water if the soup
has thickened.

FAQs:

Q: Can I use store-bought noodles?

A: Yes, wide dried egg noodles are a good substitute for the hand-cut dough.

Q: What cut of meat works best?

A: Bone-in shank or shoulder gives the richest broth.

Q: Can I make the broth ahead?

A: Yes, the meat broth can be made a day ahead and the noodles added fresh when reheating.