Thick noodles with meat and vegetable gravy

To cook this food, we will have to work hard, but the result will exceed all expectations. So, the culinary recipe "Kesma logmon" or "Thick noodles with meat and vegetable gravy".
We make the simplest, as for dumplings, a steep dough. Here you decide for yourself how many eggs to lay and how much water to pour. Everyone is used to it in their own way. Roll out 2 mm thick, and cut the noodles 1 cm wide and 30-40 cm long. We cook in salted water, fold back and rinse with cold water to cool. Noodles can be taken ready-made in packs.
Cooking gravy (kayla). To do this, cut the meat, bacon, and eggplant into cubes of about 2x2 cm. Radish, carrots, cabbage are cut into thin strips. Onions, bell peppers and tomatoes - rings, and garlic can be pressed with a garlic press.
First we throw onions and garlic into the melted butter and pass them there a little. Then we put the fat and meat, and fry them until golden brown. Then we put tomatoes, bell peppers and carrots, stew together with meat. As soon as the tomatoes have been given juice, we lower the eggplant, radish, cabbage and chopped celery into the boiler. Immediately pour a little broth in which we cooked noodles, and simmer over low heat for 40 minutes. After that, we check the salt for taste and add spices.
We serve on the table on a large platter (lagan). Pour boiling water over the noodles to warm them up, put them in an even layer on a dish, pour gravy on top. Then we put another layer of noodles, and pour it again. You can sprinkle finely chopped fresh herbs on top.