Uyghur Manpar with Tomatoes

Make the dough: mix 300 g wheat flour, 1 egg, 60 ml warm water and part of the salt, knead until elastic, cover and let rest for 20 minutes.

Divide the dough into 3–4 pieces, roll or stretch into sheets and tear by hand into small, uneven pieces. Bring 2 L of water with part of the salt to a boil, cook the dough pieces until they float, then 3 minutes more, drain and toss with butter.

Cut the beef into thin strips, the onion into half-rings, the daikon into thin matchsticks, the bell pepper into strips, dice the tomatoes, and mince the garlic.

Heat vegetable oil in a wok or heavy-bottomed pot, sear the beef over high heat until nicely browned. Add the onion, ground coriander, cumin and garlic, and cook until the onion turns translucent.

Add the tomatoes, tomato paste, bell pepper and daikon, stir and sauté for 3–4 minutes. Pour in 500 ml water, bring to a boil, skim off the foam, cover and simmer over low heat for 30 minutes; season with salt to taste at the end.

Beat the 3 eggs separately, fry thin omelets on both sides in a lightly oiled pan, roll them up and slice into strips.

Divide the manpar among deep bowls, ladle over the meat and vegetable broth, top with the omelet strips and sprinkle with fresh cilantro.