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Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup , is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet [1] [2] where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. [3]
Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. [1]
A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or "proof" for 30 minutes before being flattened into round disks and baked. Eish shamsi (Egyptian Arabic: عيش شمسى), is a thick sourdough bread eaten in Egypt made with wheat flour. [10]
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This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
The dough for hand-made noodle is normally made the day before being used, but the hand-made noodles are freshly pulled into shapes right before being cooked. The noodle pulling process is quick and can take up to several minutes, including repetitively rolling, pulling, and spinning.
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The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice or other starch-based noodles are typically made with only the starch or rice flour and water.
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