Ağ kəsmə (ağ kəsmə)

Instructions

1. Mix the flour, salt, eggs and lukewarm water to form a firm dough, then knead it for 10 minutes.
2. Let it rest 30 minutes under a damp cloth, then roll it out very thinly on a floured surface.
3. Roll up the dough and cut it into thin irregular strips by hand, then dust them with flour so they don't stick.
4. Cook the lamb in salted water with the whole onion for 1 hour 15 minutes, until the meat is tender.
5. Remove the onion and lamb, bring the broth to a boil and cook the noodles in it for 4 to 5 minutes.
6. Mix the yogurt with the crushed garlic and a pinch of salt in a bowl.
7. Melt the butter, add the flour and stir for 1 minute to make a light roux, then loosen it with a little broth.
8. Serve the noodles in bowls with some broth, the meat, the garlic yogurt and the roux butter.