Shivit Oshi

For the green dough, blend 100 g dill with 150 ml water until you get a rich green infusion; strain it. Mix the flour, egg, 1 tsp salt and the infusion, and knead a firm, elastic dough. Cover and let rest for 30 minutes.

Cut the beef into cubes about 1.5 cm, and dice the onion, tomatoes, potatoes and bell pepper into small cubes; finely mince the garlic.

Heat the vegetable oil in a wide skillet or a kazan. Sear the beef over medium heat for 10–15 minutes until nicely browned, then add the onion, garlic, bell pepper and tomatoes, and cook for another 5 minutes.

Pour in the beef stock, add the potatoes, cover and simmer for 20–25 minutes, until the meat and potatoes are tender; season at the end with part of the black pepper and salt to taste.

Roll out the dough to a thickness of 2–3 mm, dust with flour, fold it accordion-style and cut into long strips 3–5 mm wide. Shake out the noodles and brush off any excess flour.

Bring the remaining water to a boil, salt it with the rest of the salt, and cook the noodles for 3–7 minutes, depending on thickness, until tender. Drain without rinsing.

Divide the hot noodles among plates, top with the vaju, spoon the cold katyk on top or alongside, sprinkle with the remaining dill, and serve immediately.