Cara membuat
- Buat mi: campurkan tepung, garam, telur, dan air hangat. Uleni 10 menit. Diamkan 30 menit. Gilas tipis (2mm). Potong menjadi kotak 2cm.
- Rebus kacang yang sudah direndam dalam 1L air selama 60 menit hingga empuk. Tiriskan, sisihkan airnya.
- Panaskan minyak. Tumis daging domba cincang 5 menit. Tambahkan bawang bombay, bawang putih, baji tomat, dan pasta tomat; masak 4 menit.
- Tambahkan kaldu domba, kacang yang sudah dimasak, jintan, garam, dan lada. Rebus dengan api kecil 15 menit.
- Masukkan kotak mi; masak 6 menit — mi harus empuk.
- Setelah api dimatikan, taburkan dill. Sajikan panas.
Common questions
Can Unash be made ahead?
Unash is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Unash spicy?
Unash as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Unash vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Unash to make at home?
Unash sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can Unash be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Unash adalah sup mi-persegi-kacang khas Turkmen — uniknya khas Turkmen dengan preferensi daerah untuk kacang merah. Hidangan ini adalah makanan musim dingin dan pokok masakan rumahan Turkmen.
