Knead 500 g flour, 260 g water and 2 g salt into a firm dough for 8 minutes.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 260 gBeverages, water, tap, drinking
• 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 500 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 240 gOnions, raw
• 220 gTurnips, raw
• 5 gSpices, cumin seed
• 25 gOil, olive, salad or cooking
• 1,100 gBeverages, water, tap, drinking
• 5 gSalt, table
• 700 gBeverages, water, tap, drinking not counted – removed

Method

1. Knead 500 g flour, 260 g water and 2 g salt into a firm dough for 8 minutes.
2. Rest the dough for 20 minutes.
3. Roll the dough to 1 mm and cut it into fine noodles about 2 mm wide; place them in a steamer.
4. Steam the noodles for 12 minutes over 700 g boiling water; drain and do not serve that water afterwards.
5. Cut chicken into 3 cm cubes and fry in 25 g oil for 7 minutes at 180 °C. Add onion, 220 g turnip cut into 1 cm cubes, 5 g cumin, 1100 g water and 3 g salt and braise for 30 minutes at 95 °C to 74 °C in the chicken.
6. Add 500 g chickpeas and cook for 10 minutes. Divide noodles among six bowls and top with all the chicken, chickpeas and sauce.