Entree: Kyrgyzstan – Northern Culinary Region – Чучук ➤ Chuchuk (Hearty boiled lamb with hand-cut flat noodles and onion broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 5 min

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 in (2.5–4 cm) pieces
- 8 cups (1.9 L) water or low-sodium beef/lamb broth
- 2 large onions, thinly sliced
- 1 tbsp (15 ml) vegetable oil or lamb fat
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt for dough
- 1 large egg (50 g)
- 1 cup (240 ml) warm water (approximately) for dough
- 2 tbsp (30 ml) butter or rendered lamb fat for serving
- 2 green onions, sliced thin for garnish
- Fresh parsley or dill for garnish (optional)

Instructions

1. Place lamb pieces in a large pot and cover with 8 cups (1.9 L) water or broth. Bring to a boil over high heat, skim any surface foam, then reduce to a gentle simmer.
2. Add 1 tbsp (15 ml) oil, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and bay leaves. Simmer gently, partially covered, for 1.5 to 2 hours until lamb is tender and broth is flavorful.
3. While the meat simmers, make the noodle dough by combining 4 cups (480 g) flour and 1 tsp (5 g) salt in a bowl. Beat the egg with about 1 cup (240 ml) warm water and gradually add to the flour, mixing until a firm dough forms. Knead on a floured surface 5–7 minutes until smooth. Cover and let rest 20 minutes.
4. Roll the dough thin (about 1/16 in / 2 mm) and dust with flour. Fold or roll loosely and cut into wide ribbons 1–1.5 in (2.5–4 cm) wide to resemble hand-cut flat noodles.
5. Increase heat under the lamb broth to a gentle boil. Add the noodles directly to the simmering broth and cook 5–8 minutes until tender, stirring occasionally to prevent sticking. If the broth reduces too much, add up to 1 cup (240 ml) hot water.
6. Meanwhile, heat 2 tbsp (30 ml) butter or lamb fat in a small skillet and quickly sauté the thinly sliced onions until soft and slightly translucent, 3–4 minutes. These will be added to the serving bowl as the classic onion sauce.
7. To serve, divide noodles among warmed shallow bowls, arrange lamb pieces on top, spoon hot broth over, and scatter the sautéed onions and green onion garnish. Sprinkle with fresh parsley or dill if using.
8. Serve immediately with extra salt and black pepper at the table and, traditionally, a side of plain yogurt or fermented milk if desired.