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6 Serves
104 Mins
In a large stock pot, boil the meat in water with salt until tender, skimming off any foam that rises to the surface.
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AlgerianVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
121 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
698 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
20 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
While the meat cooks, prepare the noodle dough by mixing flour and eggs, then roll it out thinly and cut into squares.
Remove the meat from the pot and slice it. In the remaining boiling broth, cook the prepared noodle squares until tender.
Sauté sliced onions in a pan with a little oil, then season with black pepper to create the traditional topping.
Arrange the noodles on a large platter, top with the sliced meat, and garnish with the seasoned onions. Serve hot.
22
g55
g12
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Kazakh
Thai