做法
- 制作面片：面粉、盐、鸡蛋、温水混合。揉十分钟，醒三十分钟。擀薄至两毫米，切两厘米见方。
- 浸泡好的红芸豆加一升水煮六十分钟至软。沥干，留汤备用。
- 热油，下羊肉末炒五分钟。加入洋葱、大蒜、番茄瓣和番茄酱炒四分钟。
- 加入羊肉高汤、煮好的红芸豆、孜然、盐和胡椒。慢炖十五分钟。
- 下面片煮六分钟——面片应熟透。
- 离火，撒莳萝。趁热享用。
Common questions
Can 乌纳什豆面汤 be made ahead?
乌纳什豆面汤 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 乌纳什豆面汤 spicy?
乌纳什豆面汤 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 乌纳什豆面汤 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 乌纳什豆面汤 to make at home?
乌纳什豆面汤 sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 乌纳什豆面汤 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.
文化背景
乌纳什是土库曼独有的方形面片豆汤——以本地偏爱的红芸豆为特色。这道菜是冬季食物，也是土库曼家常烹饪的主角。
