Manpar

1. My meat, cut into small cubes, fry in a cauldron until golden brown. If there is not enough fat on the meat, pour vegetable oil and fry the lamb on it. Then add tomato paste, salt and spices: basil, cumin, thyme and ground black pepper, pour wine vinegar, mix, pour water and cook over low heat until the meat is fully cooked, about one and a half to two hours.

2. Peel the onion, cut into small cubes. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into cubes. Hot pepper is crushed with a knife without removing the seeds, if desired, the seeds can be cleaned, then the taste will be a little softer. We put the prepared vegetables in a cauldron to the meat, simmer for 15 minutes. Peel the potatoes, wash them, also cut into cubes and send them after the onion and pepper, simmer under a closed lid for 20 minutes.

3. Meanwhile, sift the flour into a bowl and add a pinch of salt, and in a separate bowl break the egg and pour water, whisk with a whisk. Pour the egg mass into flour, knead the elastic elastic dough, roll out thinly about 2 mm thick, sprinkle the layer with flour and roll it into a roll, then cut it into pieces, thus getting smooth noodles. Boil the noodles in lightly salted boiling water for 1-2 minutes, after which we transfer them to a bowl with a slotted spoon and pour vegetable oil over them.

4. Prepare the egg noodles, for this we break the eggs into a bowl, add salt and finely chopped coriander, whisk with a whisk. Fry two thin egg pancakes alternately in a frying pan, roll them up and cut them exactly like the dough.

We serve the manpar in this way: we put a portion of homemade noodles in a deep plate, then a portion of meat with vegetables, and egg noodles on top of the meat. The nutritious dish is ready, eat to your health!