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Unash

Name: Unash
Total time: 90 min
Yield: Serves 6
Cuisine: Turkmenistan
Ingredients: 200g All-purpose flour; 100ml (for the noodles) + 1.5L Water; 80g Mung beans, peeled and dried; 100g (cooked) Red kidney beans; 1 Onion; 1 tbsp Tomato paste; 2 tbsp Sunflower oil; 2 tsp Salt; A pinch Black Pepper; 150g Plain yogurt

Soup

⏱ 90 min

👥 Serves 6

Difficulty ⭐⭐

Hand-cut noodles and beans simmered and finished with tangy dairy — a Turkmen noodle soup.

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📖 The Story Behind This Dish

Unash is a Turkmen winter home dish: hand-cut thin noodles are simmered with mung beans or kidney beans and finished with fermented milk (yogurt) for tang. Pumpkin or meat is sometimes added. It's a rustic, warming soup made in the cold season.

🌆 Where it's eaten: In a Turkmen home in winter, soup of hand-cut noodles and beans simmers in a pot as white yogurt is swirled in.

🥕 Ingredients (serves 6)

All-purpose flour 200g
Water 100ml (for the noodles) + 1.5L
Mung beans, peeled and dried 80g
Red kidney beans 100g (cooked)
Onion 1
Tomato paste 1 tbsp
Sunflower oil 2 tbsp
Salt 2 tsp
Black Pepper A pinch
Plain yogurt 150g

👩‍🍳 Instructions

Knead the flour, water, and a little salt, rest 30 minutes, roll thin, and cut into thin strips.
Rinse the mung beans and simmer in 1.5L water for 30 minutes.
In a separate frying pan, fry the oil, chopped onion, and tomato paste and add to the pot.
Add the kidney beans and noodles, season with salt and pepper, and simmer 10 minutes.
Turn off the heat and stir in the yogurt.

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