Sulu Khingal, traditional Azerbaijan dish, is pea soup with lamb and homemade noodles. Special taste is given to this dish by spices and herbs. Sulu Khingal is served, sprinkled with mint. Wine vinegar is served in a separate bottle. Slice lamb and cook in cold water until done. Cook in the broth peas, soaked in water before cooking, until done. Knead unleavened dough from flour, water, and egg, salt and roll out finely. Cut out small rectangles and put them in the broth 5 minutes before finishing. Bring soup to boil, add fried onion, salt, greens. .
Ingredients Mutton - 163 g; wheat flour - 40 g; egg - 116; peas - 25 g; butter oil - 25 g; onions - 25 g; coriander and dills - 10 g; dried mint - 1 g; grape vinegar, pepper and salt to taste.
Boil mutton brisket, blade or loin and separate meat from bones. Steep peas in cold water for 3-4 hours, cook separately and put into boiling stock. Make tight dough from flour, water and egg, roll 1 mm thick, cut into pieces 2x3 cm and cook in boiling stock. When cooked, add simmered onions and chopped greens. Sprinkle with dried mint before serving. Vinegar is served separately.