Manpar

Knead a dough from 350 g wheat flour, 1 egg, 170 ml water and 0.5 tsp salt. Knead for 8–10 minutes, cover and let rest for 20 minutes.

Divide the dough into 3–4 pieces, brush with oil, stretch thinly and tear by hand into small, uneven pieces. Bring 2 L of water with half a teaspoon of salt to a boil, cook the pieces until they float, then simmer for another 3 minutes; drain in a colander and rinse with cold water.

Cut the beef into thin strips, the onion into half-rings, the daikon and bell pepper into short strips, the tomatoes into small pieces, and the garlic into thin slices.

Heat some oil in a cauldron and sear the beef over high heat until lightly browned. Add the onion, daikon, cumin, ground coriander and bay leaf; sauté for 3–4 minutes, stirring.

Add the garlic and tomatoes, cook for 5 minutes, then add the bell pepper. Pour in 500 ml water, add the grape vinegar, salt and black pepper; bring to a boil and simmer, partially covered, over low heat for 25–30 minutes, so the vegetables stay slightly crisp.

Beat 3 eggs with a pinch of salt. In an oiled pan, fry very thin egg pancakes on both sides, roll them up and cut into thin strips.

Divide the cooked dough among deep bowls, ladle over the hot vaja with meat and vegetables, top with the egg pancake strips and fresh cilantro, and serve immediately.