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Daudo
Hand-cut noodle soup with mutton
داؤدو (daudo): Hunza hand-cut noodle soup in mutton broth with vegetables and herbs
Once snow closes the passes into Hunza and the apricot trees are bare, families gather around a pot of daudo: a mutton broth thick with short, hand-rolled wheat noodles, potatoes, carrots, spinach and plenty of fresh coriander and mint. It is everyday mountain food, eaten for supper from deep bowls and passed to anyone who comes in from the cold, sometimes with a spoonful of local apricot-kernel oil on top. The noodles are rough and chewy, the broth peppery and green with herbs. Adding the noodles too early leaves them swollen and the soup gluey, so keep them for the last few minutes. Chef's tip: for a vegetarian version, simmer the vegetables in a good vegetable stock and add a handful of chickpeas instead of the mutton.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the broth
- 1 ⅛ lb mutton or lamb on the bonecut into small pieces
- 7 ½ cups water
- 1 onionfinely chopped
- 3 cloves garliccrushed
- 1 ½ tsp salt
- 1 tsp ground black pepper
- 1 large potatodiced
- 1 carrotdiced
- 1 tomatochopped
- 3 ½ oz spinachchopped
For the noodles
- 1 /4 tsp salt
- ½ cup waterroughly
To serve
- 1 handful fresh corianderchopped
- 1 small handful fresh mintchopped
- 1 green chilli (optional)finely chopped
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What you'll need
Spices & pantry
Fresh ingredients (10)
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Method
0/8 doneStep 1: Put 1 ⅛ lb mutton or lamb on the bone, 7 ½ cups water, 1 onion, 3 cloves garlic and 1 ½ tsp salt in a large pot and bring to the boil, skimming off the foam.
5 minStep 2: Cover and simmer over a low heat for 50 minutes until the meat is tender.
50 minStep 3: Meanwhile mix 7 oz plain or wholemeal flour and 1 /4 tsp salt with enough ½ cup water to make a firm dough. Knead for 5 minutes until smooth, cover and rest for 15 minutes.
10 minStep 4: Roll the dough out 2 mm thick on a floured surface and cut into strips 1 cm wide and 5 cm long. Dust with flour so they do not stick.
8 minStep 6: Shake the excess flour off the noodles and drop them into the simmering soup, stirring. Cook for 5–6 minutes until they float and are tender but chewy.
6 minStep 7: Stir in 3 ½ oz spinach and 1 tsp ground black pepper and cook for 1–2 minutes until the spinach wilts.
2 minStep 8: Ladle into bowls and top with 1 handful fresh coriander, 1 small handful fresh mint and 1 green chilli.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 26 g
- Carbs
- 48 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daudo take?
- About 105 minutes in total: 30 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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