Instructions

1. Preparing the Dough

   In a bowl, mix the whole wheat flour with a pinch of salt and gradually add warm water, kneading thoroughly until you get a smooth, cohesive dough. Cover and let it rest for 20 minutes. · 20 min
2. Searing the Meat

   Heat the ghee in a wide pot over medium heat, then add the onion and stir until softened and golden. Add the garlic and meat cubes, stirring until the meat changes color and browns at the edges. · 8 min
3. Cooking the Broth and Meat

   Add the mixed spices, turmeric, dried black lime, and tomato paste, stirring for two minutes until fragrant. Pour in the blended tomatoes and boiling water. Cover the pot and simmer over medium heat until the meat is halfway cooked. · 25 min
4. Adding the Vegetables

   Add the pumpkin cubes, zucchini, eggplant, and salt to the pot, stirring gently so the vegetables are submerged and distributed in the simmering broth. · 3 min
5. Rolling and Dropping Dough Sheets

   Divide the dough into small walnut-sized balls, then roll each ball out on a lightly floured surface until very thin and almost translucent. Gently drop the first sheet into the boiling broth, waiting a few seconds for it to set before adding the next sheet to prevent sticking. · 7 min
6. Simmering and Final Cooking

   Place the whole chili peppers on top, lower the heat to very low, cover the pot tightly, and let it simmer until the dough and vegetables are completely tender and the broth thickens. · 25 min

Nutrition / serving

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