Sulu Khingal (Sulu Xəngəl) — Azerbaijani Lamb and Noodle Soup

• 900 glamb shoulder, bone-in (cut into 5 cm pieces)
• 200 gyellow onion (1 large, halved)
• 120 gcarrot (1 medium, cut into large chunks)
• 60 gcelery stalk (1 large stalk, cut into chunks)
• 1 leafbay leaf
• 1 tspblack peppercorns
• 2200 mlwater
• 10 gfine sea salt (add in two additions)
• 320 gall-purpose flour
• 1egg (large)
• 10 mlsunflower oil (for resting dough)
• 18 ggarlic cloves (about 6 cloves, finely grated)
• 45 mlwhite wine vinegar
• 60 mlwarm broth (taken from the pot)
• 0.5 tspground black pepper
• 15 gfresh cilantro (roughly chopped)

Instructions

1. 1

   Rinse the lamb pieces under cool water and pat them dry so the broth stays clean and not overly foamy. Place lamb, onion, carrot, celery, bay leaf, peppercorns, and 2200 ml water in a heavy pot and bring to a gentle boil over medium-high heat.

2. 2

   As soon as the surface starts to foam, reduce the heat to low and skim the foam for 8–10 minutes to keep the broth clear. Add 6 g of the salt, cover partially, and simmer gently for 75–90 minutes until the lamb is very tender and easily pulls apart.

3. 3

   While the lamb simmers, make the dough for the khingal noodles so it has time to rest. In a bowl combine flour and 4 g salt, then mix in the egg and 120 ml water until a shaggy dough forms and no dry flour remains.

4. 4

   Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, adding up to 10 g extra flour only if it is sticking heavily. Coat the dough lightly with 10 ml sunflower oil, cover, and rest for 20 minutes so rolling is easier and the noodles cook evenly.

5. 5

   Prepare the garlic-vinegar sauce by stirring grated garlic with vinegar, 60 ml warm broth, and ground black pepper until well combined. Let it stand for at least 10 minutes so the garlic mellows and the sauce becomes more rounded.

6. 6

   When the lamb is tender, remove the meat to a bowl and keep it covered so it stays juicy. Strain the broth through a fine sieve into a clean pot, discard the aromatics, and return the broth to a gentle simmer.

7. 7

   Taste the broth and add the remaining 4 g salt, adjusting for your preference while keeping it balanced for the noodles. Pull the lamb from the bones, tear into bite-size pieces, and set aside so it can be added back at the end without overcooking.

8. 8

   Roll the rested dough into a thin sheet about 2 mm thick, dusting with flour as needed to prevent sticking. Cut into short ribbons or small squares about 2.5 cm wide, then separate the pieces so they do not clump when they hit the broth.

9. 9

   Bring the strained broth to a steady simmer and add the noodles in two additions, stirring gently after each addition to prevent sticking. Cook for 4–6 minutes until the noodles are tender but still pleasantly chewy, and the broth turns slightly silky from the starch.

10. 10

    Return the shredded lamb to the pot and simmer for 2 minutes to warm it through without drying it out. Ladle into bowls, top each serving with about 2–3 g chopped cilantro, and serve immediately with the garlic-vinegar sauce on the side for each person to add.