Osh Burida

Knead a firm dough from 320 g flour, 1 egg, 120 ml water and 0.5 tsp salt. Cover it and let rest for 20 minutes.

Roll out the dough very thin, fold it into several layers and cut into narrow homemade noodles; spread the strips out to dry slightly.

In a large pot, heat 2 tbsp vegetable oil and sauté the finely chopped onion and carrot for 4–5 minutes. Add 250 g ground beef and cook, breaking up any lumps, for another 5 minutes.

Season the base with 1 tsp cumin and 1 tsp salt, pour in 2 L water, then add the cooked chickpeas and white beans. Bring to a boil and simmer for 15 minutes.

Add the chopped beet greens, cilantro, dill, basil and mint, and cook for 5 minutes so the herbs release their aroma but keep their color.

Drop the noodles into the boiling soup in small batches, stir and cook for 5–7 minutes until tender.

Remove the pot from the heat, cover with a lid and let the osh burida rest for 10–15 minutes; adjust the salt if needed.

Serve hot with chakka — a fermented milk dressing spooned onto the plate right before eating.