Guru Khingal (Quru Xəngəl) — Azerbaijani Dry Noodles with Lamb and Fried Onion

• 450 gall-purpose flour (plus 30 g for dusting)
• 8 gfine salt
• 1egg (large, about 50 g)
• 180 mlwater (lukewarm)
• 900 glamb shoulder (bone-in preferred, cut into 5–6 cm pieces)
• 1 tspblack pepper (freshly ground)
• 2 leafbay leaf
• 350 gonion (thinly sliced)
• 40 gunsalted butter
• 30 mlsunflower oil
• 1.5 tspground turmeric
• 12 ggarlic (finely grated, about 3 cloves)
• 300 gplain yogurt (full-fat, unsweetened)
• 10 mlwhite wine vinegar (optional but traditional in some homes)
• 15 gfresh cilantro (roughly chopped)

Instructions

1. 1

   Make the lamb broth first so it has time to become rich and clear. Put the lamb, 1600 ml water, 10 g salt, black pepper, and bay leaves into a pot and bring to a gentle boil, skimming foam for the first 10 minutes.

2. 2

   Lower the heat to a steady simmer, cover partially, and cook until the lamb is very tender, 75–90 minutes depending on the cut. When done, lift the meat out to a bowl and keep it covered, then strain the broth and return it to the pot.

3. 3

   While the lamb simmers, prepare the dough for the dry noodles. In a bowl combine 450 g flour and 8 g salt, make a well, add the egg and 180 ml lukewarm water, and mix until a shaggy dough forms.

4. 4

   Knead the dough on the counter for 8–10 minutes until smooth and firm, adding up to 30 g extra flour only if it feels sticky. Cover and rest for 20 minutes so the gluten relaxes and the sheets roll thin without springing back.

5. 5

   Divide the dough into 3 pieces and roll each into a thin sheet about 1.5–2 mm thick on a lightly floured surface. Cut into 3–4 cm squares (or small diamonds), then spread them on a towel or tray and let them air-dry for 20–30 minutes so they hold their shape in the broth.

6. 6

   Prepare the fried onion topping while the noodles dry. Heat the butter and sunflower oil in a wide skillet over medium heat, add the sliced onions, and cook for 12–15 minutes, stirring often, until deeply golden and sweet.

7. 7

   Stir in the turmeric and cook for 30 seconds to bloom it without burning, then turn off the heat. The onions should look glossy and amber, and the fat should be fragrant and yellow.

8. 8

   Mix the garlic sauce so it is ready when you serve. Combine the grated garlic, yogurt, and vinegar (if using) in a small bowl and whisk until smooth, then set it aside for at least 10 minutes to mellow.

9. 9

   Bring the strained lamb broth back to a gentle boil and taste it, adjusting with 2 g more salt only if needed. Drop in the dried noodle squares in 2–3 batches, stirring carefully so they do not stick, and simmer 6–8 minutes until tender but not mushy.

10. 10

    Warm the lamb pieces in the hot broth for 2 minutes so everything is served piping hot. To plate, spoon noodles into bowls with a ladle of broth, add lamb on top, and finish with a generous spoon of fried onions and their butter-oil.

11. 11

    Serve the garlicky yogurt on the side so each person can add it to taste, and scatter cilantro over the bowls for freshness. Let the dish rest for 3 minutes before eating so the noodles settle and the flavors round out.