Lagman Soup for Bukharian Shabbat

I’ve developed a liking for Bukharian food these days. One of NYC’s best kept secrets is the Bukharian places that abound in Rego Park and Forest Hills (along with Bukharian meat markets that sell meat at great prices, although I am wary of cheap kosher meat).

Anyhow, they make a great soup with noodles, veegtables, and a perfume of star anise that reflects the Asian influences on this long-sequestered Jewish community.

I’d also look into making this soup for Pesah; I have a good Pesah noodle recipe, ad the CRC says that star anise with no additives is good for Pesah (and isn’t even kitniyot; Rema paskens that even fennel seed isn’t kitniyot). It is an essential flavor for this soup and gives it its distinct flavor.

We had this soup after a first course of Korean carrot salad (markovcha), Achichuk salad (tomato and onion), cabbage salad, and babaganoush served with hot Uzbek lepeshka bread (I bought mine from R&M Glatt on 108th Street).

After this soup, we had lulya kebabs and rice plov with lamb.

Broth:

2 pounds boneless lamb stew meat, cut into 1-inch chunks

1 cup chopped onions

10 cups beef stock

2 stalks celery, cut into same dice as carrots

2 red bell peppers, cored, seeded, and diced.

1 28-ounce can crushed tomatoes

1 teaspoon ground coriander

1 15-ounce can chickpeas, drained and rinsed

Salt and pepper to taste

5 whole star anise, in cheesecloth

In large heavy pot, heat oil over high heat, and brown meat, turning occasionally, about 5 minutes. Add onions and other vegetables, and stir often, until softened and slightly colored.

Add stock, and other ingredients, and bring to a boil. If tomatoes taste bitter, add a little sugar to cut the acidity. Reduce heat and simmer, covered, 2 hours, on low flame.

Let soup sit off the flame for at least 15-30 minutes to allow flavors to develop. I cook the soup (minus the turnip) in advance on Thursday, and add the turnip to the soup when heating it through the next day.

Serve with plenty of chopped cilantro and Chinese pulled noodles (I used Nasoya Chinese noodles, but you could also try your hand at making your own).