A light lamb broth soup with tiny hand-cut toasted noodles, chickpeas, and fresh herbs — a classic Tajik home-cooked meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: cilantro, dill
Accompaniments: non (flatbread)
Instructions
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1
Make firm dough from flour, egg, salt, and a little water. Roll very thin.
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2
Cut into tiny noodle pieces. Toast in a dry skillet until golden, stirring often.
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3
Brown lamb in oil, add onion, carrots. Cook 5 min.
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4
Add water, chickpeas, tomatoes, cumin. Simmer 40 min.
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5
Add toasted noodles, cook 10 min more.
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6
Serve garnished with cilantro and dill.
Did You Know?
Toasting the noodles before adding them to soup gives ugro its distinctive nutty flavor — a technique unique to Central Asian cuisine.
Chef's Notes
Equipment Tips
- large pot
- skillet
- rolling pin
- sharp knife
Garnishing
cilantro, dill
Accompaniments
non (flatbread)
The Story Behind Ugro
Ugro is a distinctly Tajik soup where the noodles are toasted before cooking, a technique that likely developed to preserve dried noodles during winter months. The toasting adds a nutty depth that sets ugro apart from other Central Asian noodle soups.
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