作法
- 製作麵條:將麵粉、鹽、雞蛋與溫水混合。揉10分鐘,靜置30分鐘。擀薄至2公釐,切成2公分方塊。
- 浸泡的豆子於1公升水中煮60分鐘至軟熟,瀝乾並保留湯汁。
- 加熱油,煮羊肉碎5分鐘。加入洋蔥、大蒜、番茄瓣與番茄糊,煮4分鐘。
- 加入羊高湯、煮熟的豆子、孜然、鹽與胡椒,燉煮15分鐘。
- 下方麵塊,煮6分鐘——麵條應軟熟。
- 離火後撒上蒔蘿,趁熱享用。
Common questions
Can 烏納什豆麵湯 be made ahead?
烏納什豆麵湯 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 烏納什豆麵湯 spicy?
烏納什豆麵湯 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 烏納什豆麵湯 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 烏納什豆麵湯 to make at home?
烏納什豆麵湯 sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 烏納什豆麵湯 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
烏納什為土庫曼方麵豆湯——獨樹一幟,地區性偏好紅腰豆。為冬季食物及土庫曼家常料理的主食。
