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Crimean Tatar Noodles + Red Kidney Beans and Caramelised Onions in Broth (Bahlali Lahsha)
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Crimean Tatar Noodles + Red Kidney Beans and Caramelised Onions in Broth (Bahlali Lahsha)

This recipe is from Alissa Timoshkina's cookbook 'Lozhka: Eastern European Soups, Stews and Other Things We Eat with a Spoon'.  Alissa is a food writer, cook and historian specialising in Eastern European food culture.

"Very broadly speaking, bahlali lahsha is a dish of noodles and beans (its name means just that), however, each household makes it differently. I have come across variations using a vegetarian broth with tagliatelle- style noodles, with butter beans and yoghurt; some use kidney beans, square pasta sheets and plenty of buttery fried onions without any broth; while others make a chicken and noodle soup with beans" - Alissa

Alissa Timoshkina

Alissa Timoshkina

Feeds: 4–6
Takes: 30 minutes

Ingredients

1 jar Queen Red Kidney Beans – with their bean stock

2 tbsp vegetable oil or ghee

2 onions, diced

1 carrot, finely diced

small bunch of fresh mixed herbs (dill, parsley, coriander), finely chopped, plus extra to serve

1 garlic clove, minced

1 litre chicken or vegetable broth

250g lasagne sheets, broken into even bite-sized squares

salt and black pepper, to taste

 For the kattyk dressing

1 garlic clove, finely minced

200ml natural yoghurt

generous pinch of salt

Directions

1

Heat the oil or ghee in a heavy-based pan over a medium heat, add the onions, carrot, herbs and garlic with a pinch of salt and fry for 8–10 minutes, stirring occasionally.

2

Add the broth, bring to a gentle simmer, then add the pasta and cook according to the packet instructions, adding the beans in the last 5 minutes.

3

To make the kattyk dressing, mix all the ingredients together with a tablespoon of water until well combined.

4

Ladle the noodle broth into bowls and garnish with freshly cracked black pepper and more fresh herbs. Serve with a side of kattyk for each guest to drizzle on top of the soup.

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