Tsuivan recipe

Handmade noodles steamed on top of a mutton and vegetable stew in a single sealed pot.

1 hour and 30 minutesmedium10 ingredients

Ingredients

• 500 g fatty mutton
• 400 g flour
• 200 ml water
• 1 onion
• 2 carrots
• 200 g cabbage
• 2 potatoes
• 3 clove garlic
• 1 tsp salt
• 1 tsp black pepper

How to make Tsuivan

1. Mix 400 g of flour with 200 ml of water and a pinch of salt, knead for 5 minutes into a firm dough, cover and rest 30 minutes.
2. Roll the dough into sheets 1-2 mm thick, brush them with mutton fat, stack them, roll them up and cut strips 1 cm wide; keep the noodles raw and floured.
3. Cut 500 g of fatty mutton into small pieces and fry it in its own fat in a heavy pot over medium heat for 10 minutes, until the fat runs and the meat browns.
4. Add 1 sliced onion, 2 sliced carrots, 2 diced potatoes, 200 g of shredded cabbage and 3 crushed garlic cloves, cook 5 minutes and season with 1 tsp of salt and 1 tsp of pepper.
5. Pour in water until it reaches two thirds up the vegetables and bring to a simmer.
6. Lay the raw noodles in a loose layer on top of the stew without stirring them in, cover tightly and steam 15 to 20 minutes over medium heat: this steaming over the meat is what makes a tsuivan, not a stir-fry.
7. Uncover, check that the liquid has evaporated, then fold the noodles down into the meat and vegetables with two forks.
8. Fan the open pot for a minute to dry the noodles, separate them and serve hot.

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