Shivit Oshi — Khiva-Style Dill Noodles with Lamb and Vegetable Stew

Separate the thick dill stems from the leaves. Blend the leafy parts with 80 ml water. Transfer the mixture to a fine cheesecloth and squeeze out all the juice, leaving the pulp behind. You should have about 150 ml of dark green liquid. Do not discard the pulp; you can add it to the stew.

Sift the flour into a large bowl and make a well in the center. Add the egg, salt, and dill juice. Mix first with a fork, then knead by hand for 10 minutes. The dough should be firm, like Turkish dumpling dough: it should not stick to your hands and should slowly spring back when pressed with a finger. If it is sticky, add flour a spoonful at a time; if dry, add water a 4 ml measure at a time.

Divide the rested dough into four pieces. On a generously floured surface, roll each piece as thinly as possible with a rolling pin; you should be able to read writing placed underneath. Dust the sheet with flour, loosely roll it up, and cut into 3 mm-wide strips. Dust and separate the cut noodles so they do not stick together.

Heat the oil in a heavy-bottomed pot and brown the meat in batches. Add the diced onion and cook until softened and translucent. Add the coarsely chopped carrot, red pepper, and tomato. Cook for 5 minutes, stirring, then add the potato, cumin, salt, black pepper, and 400 ml hot water. Cook with the lid slightly ajar until the potato is tender and the sauce has thickened slightly.

Bring plenty of salted water to a boil in a large pot and shake in the noodles. They cook quickly because they are thin: once the water returns to a boil, 2 minutes is enough. Bite through a strand; there should be no white, uncooked line in the center. Drain and drizzle with 1 spoonful of oil.

Divide the noodles among plates and spoon the stew and its sauce into the center. Serve the strained yogurt in separate bowls; do not pour it over the plate. Add it to each bite as you like.